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Mar 28

Bulls’ Lauri Markkanen content with diet one year removed from heart scare – Yahoo Sports

In a perfect world, Lauri Markkanen would be preparing to face Joel Embiid and the 76ers on Thursday.

But even before the COVID-19 virus suspended the NBA season and placed much of the world on hold, Markkanen knew all about imperfect worlds.

Thursday marked the one-year anniversary since Markkanen experienced an irregular heartbeat while facing the Raptors in Toronto, ending his 2018-19 season after just 52 games. A severe elbow injury had delayed his season debut until Dec. 1, 2018.

Last April 11, the Bulls cleared Markkanen to resume all basketball activities after a series of tests at two hospitals revealed no abnormalities in his heart. A team release, citing doctors from Rush University Medical Center and John Hopkins University, reportedthe cause of Markkanen's symptoms "to be primarily related to a combination of dehydration and nutrient deficiency."

This led to some speculation, most of it existing online, about whether Markkanen's diet contributed to the issue. Markkanen, whose wife is vegan, gave up red meat 2 1/2years ago and largely has eschewed dairy.

In an interview before the novel coronavirus virus temporarily shut the Bulls and the NBA down, Markkanen denied his dietary choice played a factor and said he was told at the time that his sodium level was too low.

Markkanen had no issues with his heart or dehydration during his 2019-20 season, thoughhe battled nagging injuries throughout. When the virus hit, hehad just returned from missing 15 games with an early stress reaction in his right pelvis.

"It wasn't because of my diet because I was doing this diet a long time before that (heart incident)," Markkanen said in a recent interview. "I have a chef. He makes sure I get the right amount of protein."

Markkanen pinpointed the very day he made his dietary decision.

"You can look it up. My rookie year, we played at Indiana during December. I went to (a steakhouse) right next to the hotel. That was my last steak," Markkanen said of the Dec. 6, 2017 game. "I was thinking about it before and that's when I decided I wanted to move away. I couldn't move after eating that.

"I felt like I was really stuffed after every time I ate. I couldn't move and stuff. So I felt it would be better for my body. I feel lighter and I can eat more and still feel good."

Markkanen, who still eats chicken and fish, said he noticed a difference in the first week of his decision.

"I felt like I could've worked out right away after eating," he said. "Obviously, I wouldn't. And it's not the same for everyone. But for myself, meat and dairy really made me sit down for like a half-hour before I moved. I was that full."

He also said the decision didn't affect his workouts or offseason ability to add muscle.

"If you had told me when I was in high school that I could gain weight with no meat and dairy, I would not believe you. But I did," he said. "After my rookie year, I didn't eat meat all summer and I gained 17, 18 pounds of muscle. You can really work around that stuff. It felt weird to feel stronger without it."

Back when he was playing, Markkanen said Umami is one of his preferred spots for vegetarian burgers ifhe's not at home heating up the pre-prepared meals his chef makes for his family. Chicken enchiladas have also become a go-to meal. A few teammates asked him about his decision to change his diet.

Markkanen, who said he can envision fully going vegan at some point in his life, believes his dietary choices have made him healthier overall.

In fact, his theory about the irregular heartbeat is that it was caused in part by stress. He said he almost got into a serious car accident the day before the incident in Toronto when a car ran a red light and almost hit him broadside at a high rate of speed on Markkanen's drive to the Advocate Center.

"I feel great, other than some of the treats I eat," he said, smiling. "Luckily, I like Finnish candy better than here. So it's pretty easy to stay away from treats during the season."

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Bulls' Lauri Markkanen content with diet one year removed from heart scare originally appeared on NBC Sports Chicago

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Bulls' Lauri Markkanen content with diet one year removed from heart scare - Yahoo Sports


Mar 28

FAQs on coronavirus and diet – Economic Times

Do we need to avoid food from outside, can Corona virus be transmitted through food?

Ans. No, its a myth. Corona virus is not transmitted through food. A virus grows on a host (human or animal). It does not grow in food.

Can one get Corona virus by consuming eggs, chicken or fish?

Ans. The ground source of the virus is suspected to be mainly an animal but the exact source has not yet been identified. It is generally recommended to well cook all non-veg food as it kills all germs and reduces any possibility of the virus to sustain itself.

Does Corona virus spread if an infected person handles or prepares food?Ans. Yes, it can be transmitted by a person infected with the Corona virus, as it spreads through droplets formed during coughing and sneezing. Therefore, food getting contaminated by an infected person is something that cannot be ruled out.

Can one consume certain foods that help build immunity or prevent from being infected by the Corona virus?

Ans. Sadly No! A healthy diet and disciplined lifestyle (adequate water intake and sleep, optimal physical activity, healthy food options) will naturally include foods rich in vitamin C, vitamin D, and Zinc and are good immunity boosters

What precautions should be taken with regard to food?

Ans. a) Thoroughly washing hands with soap and water should be a priority before handling food, cooking or eating.b) Soak all fruits and vegetables for minimum 2 hours or so. Cover food and keep in zip locks or air tight containers. It reduces the chances of any human touch or contamination.c) If feeling unwell, having even a normal cold or cough, avoid cooking. If unavoidable, cover your mouth with a mask all the timed) Avoid outside food raw food, fresh fruit juices, food from roadside vendors, cold foods ( yogurt, ice cream, frozen desserts etc)e) Increase your intake of fluids, specially of hot beverages like hot water, soups, green tea or herbal tea. Taking a shot of amla juice will help to boost immunityf) Incorporate herbs and spices either by infusing in water or as a concoction in your daily diet. Cloves, cinnamon, black pepper corns, turmeric, mint , tulsi, ginger, garlic etc may be beneficial especially if you have congestion or sore throat.g) Avoid tobacco and excessive use of alcohol.

DISCLAIMER : Views expressed above are the author's own.

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FAQs on coronavirus and diet - Economic Times


Mar 28

Plant-Based Diets May Help Manage Asthma; Whereas Dairy Products And High-Fat Foods May Worsen It: Study – NDTV Food

Plant-based diet has long been touted as one of the most effective diets with several health benefits. A study published in Journal of the American College of Cardiology found that plant-based diet can reduce heart-failure risk by as much 41 percentas compared to diets rich in fried food and added fats. Another study, published in Clinical Journal of American Society of Nephrology, stated that healthy plant-based diet can protect kidney function. A third study, presented at the UEG Week Barcelona 2019, implied that this diet is also gut-healthy. Adding on to the list of the health benefits of this diet, a new review found that a plant-based diet mayhelp in preventing asthma. It was further stated that dairy products and high-fat foods may raise the risk. The study was published in the journal Nutrition Reviews.

On that note, asthma, in layman's language, is a common chronic condition where breathing becomes difficult due to inflammatory disease of the airways to the lungs. This can make some physical activities tough for the person affected.

"Asthma is a condition that affects more than 25 million Americans, and unfortunately, it can make people more vulnerable in the COVID-19 outbreak. This research offers hope that dietary changes could be helpful," stated study author Hana Kahleova, MD, PhD, director of clinical research for the Physicians Committee, as per a report in ANI.

Researchers, with the Physicians Committee for Responsible Medicine, through the study found that fruits, vegetables, whole grains and other high-fibre foods can be beneficial for people having asthma; while dairy products and saturated fat foods can be harmful.

Also Read:Plant-Based Diet Is Not The Same As Vegan Diet, Key Differences You Must Know!

Highlighting the benefits of plant-based diet, the authors suggested that it is rich in fibre, which improves the functioning of the lungs. This diet has also shown to reduce systemic inflammation, which can exacerbate asthma. They further stated that the antioxidants and flavonoids in this diet may also have some protective effects.

On the other hand, some studies, as per the ANI report, found that children who consumed the most dairy had higher odds of developing asthma, compared with the children consuming the least.

"This groundbreaking research shows that filling our plates with plant-based foods--and avoiding dairy products and other high-fat foods--can be a powerful tool for preventing and managing asthma," says Dr Kahleova.

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Plant-Based Diets May Help Manage Asthma; Whereas Dairy Products And High-Fat Foods May Worsen It: Study - NDTV Food


Mar 28

Diet And Nutrition Could Have A Great Impact On Gut: Study – NDTV Food

What you eat could affect your gut health in a big way. For the unversed, gut refers to a community of microbes that reside in our system. Good bacteria could do wonders for your digestion, immunity and more. According to a latest study, nutrition and diet have a great impact on microbial composition in the gut. This in in turn affects a range of metabolic, hormonal, and neurological processes. The article was published in Nutrition Reviews.

The review by scientists from the George Washington University (GW) and the National Institute of Standards and Technology (NIST) stressed upon the link between diet and gut microbiome.For the longest time, scientists have been studied gut microbiome to target new strategies to diagnose and treat disease.

The prevalence of diseases that may involve disruption of the gut microbiome are increasing by the day, and at present, there's very little evidence on what defines a healthy gut microbiome.

The researchers assessed the current understanding of the interactions between nutrition and the gut microbiome in healthy adults.

"As we learn more about the gut microbiome and nutrition, we are learning how influential they are to each other and, perhaps more central to public health, the role they both play in prevention and treatment of disease," said Leigh A. Frame, PhD, MHS, program director of the Integrative Medicine Programs at the GW School of Medicine and Health Sciences.

The bi-directional relationship between nutrition and the gut microbiome is something that should not be ignored. Immense amount of research is being conducted on how microbiota utilize and produce both macro and micronutrients. The review happened to focused on the benefits of dietary fiber, which serves as fuel for gut microbiota, and also found that, in contrast, protein promotes microbial protein metabolism and potentially harmful byproducts that may sit in the gut, increasing the risk of negative outcomes on health.

"This review reveals that the measurement tools currently in our arsenal are ineffective for identifying the microbial and molecular signatures that can serve as robust indicators of health and disease," said Scott Jackson, adjunct assistant professor of clinical research and leadership at SMHS and leader of the Complex Microbial Systems Group at NIST.

Authors emphasized the need of future investigations on individual responses to diet and how the gut microbiome responds to dietary interventions, as well as underlined function of the microbiome over merely composition.

The authors suggested that future research must consider individual responses to diet and how the gut microbiome responds to dietary interventions, as well as emphasized function of the microbiome over merely composition.

(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)

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Diet And Nutrition Could Have A Great Impact On Gut: Study - NDTV Food


Mar 27

What to do during the coronavirus quarantine if you’re on a diet – USA TODAY

With travel out of the question due to the coronavirus pandemic, you can still have that gastronomic trip delivered to your home. Buzz60

Dairy is wiped out. There are two packages of chicken left. The vegetables are mostly gone.

These are the sights that have met Americans in grocery stores across the country as fears about the coronavirus pandemic have led to panic shopping. The absence of staple food products like bread, eggs and chicken is stressful for everyone, but particularly hard on those people who follow specialdiets for medical reasons or personal preferences.

When canned beans or pasta aren't options for you, it may seem like getting through a long stretch of social distancing might be impossible. But there are ways for those who follow vegan, gluten-free or keto dietsto make it through with substitutes, home cooking and a lot of patience.

More: I tried weight-loss app Noom for three monthshere's what happened

You won't find shelves this full anywhere during the coronavirus pandemic.(Photo: Getty Images)

Go for long-lasting produce.Root vegetables, cabbage, squash, apples and citrus fruits will stay ripe longerthan many greens and berries.

Make your own nut butters and milks.Whizzing nuts in a high-powered blender or food processor can replace almond butter from a jar.

Embrace vegan baking.Cookies made withaquafaba (aka, the liquid leftover from a can of chickpeas or other legumes), vinegar instead of eggs and butter in cakes, coconut oil instead of butter or lard in pastry many vegan baking tricks are more shelf stable than their traditional counterparts.

Many bread recipes are gluten-free.(Photo: Stephen Barnes / Getty Images)

The good news for those who must avoid gluten is that gluten-free products are less in demand than the regular wheat varieties, so you may not be facing shortages at your local store. But if you are, here are a few tricks.

Try veggie substitutes.If there is no gluten-free pasta at your store, grab some zucchini and make zoodles (with a spiralizer, oruse a vegetable peeler to make long strips that resemble fettuccine) with your favorite pasta sauce. An eggplant or portobello mushroom can be a burger bun.

Try gluten-free baking, but don't stress.There are hundreds of gluten-free baking recipes online, but many require specialty ingredients. But you can make simple edible cookie dough by grinding nuts in a food processor to use as flour, for instance; see more baking substitutes here. Sourdough breadscan be easier for people with gluten sensitivities to eat.

Recipes: Easy breadsyou can make during the coronavirus quarantine even if you're out of yeast, milk or butter

Foods often found on the ketogenic diet include fish, berries, nuts, eggs, cheese and avocado.(Photo: ThitareeSarmkasat / Getty Images)

In addition to being a popular diet for weight loss, people follow the ketogenic diet for a number of medical conditions, including epilepsy, diabetes and polycystic ovarian syndrome. The extremely low-carbohydrate diet relies mostly on meat, dairy, non-root vegetables and some nuts and seeds. Dairy in particular has been hard to acquire in manystores. Here are a few tips.

Pick long-lasting vegetables that are keto-friendly.Eggplant, spaghetti squash, cabbage and cauliflower are all low in carbohydrates and last for weeks when stored correctly.

There are some shelf-stable keto products.Coconut milk and cream, plain nuts and seeds, canned vegetables, chicken and beef broth, low-carb protein powder (great for making low-carb bread substitutes), canned pumpkin, ghee, coconut oil and pork rinds are among products worth investigating. Full-fat coconut milk can be used to replace dairy products in most recipes.

Make cheese or yogurt at home.If some dairy is available and some isn't, grabbing milk, heavy cream and live culture yogurt can set you up to create other dairy products at home. To make ricotta or paneer cheese, you need only distilled white vinegar or lemon juice, whole milk, heavy cream and salt. Milk and a little yogurt (with live cultures) can make much more yogurt (very easily if you have an electric pressure cooker).

Try new meat, or new ways of preparing it.Meat is disappearing from shelves, so now is the time to be creative. If ground meat is sold out, try grinding chicken thighs or a cut of beef in a food processor (freeze the meat for 15 minutes first, to help prevent the meat from getting mushy). Tinned chicken, meat and fish can be brought back to life with the proper recipes (chicken salad, fried canned meat, Caesar salad dressing).

Add more fat to your meals to make them more filling.Coconut oil, butter, mayonnaise and other fatty condiments can make a keto meal more filling without requiring another trip to the store for more chicken. Adding butter or coconut oil to coffee has long been a filling keto trick.

More: WW (formerly Weight Watchers) and Noom make losing weight easierwhich is right for you?

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Try smaller, independent grocers.Asian and Latin markets, bodegas and other stores that aren't national chains may have a larger selection of products right now. Online markets that sell specialty ingredients are also viable.

Make smaller meals for the people in your family with dietary restrictions.If everyone usually eats gluten-free, but only one family member has celiac, try saving the gluten-free products specifically for that person, and let the rest of the family go through the pasta.

Lean on your spice drawer.If you can't vary your meals too much (they only had rice so you're eating a lot of rice now), vary meals with different spice combinations. Ingredients like soy sauce, anchovies and Worcestershire sauce can be added to many recipes to increase savory, umami flavor (anchovies in pasta sauce, it's not crazy).

Ferment everything!Kombucha, pickles, peppers, onions fermentation will help keep your food good for longer. It's also a fun hobby you might keep long after social distancing is gone.

Make big batches, freeze leftovers.Doubling a casserole and freezing the extra portions will give you easy, microwavable meals later.

Keep it simple and low waste.Rely on meals that are easy to prepare and don't create much waste. Save meat bones and vegetable scraps for making stock later. Use up vegetables in a frittata or soup before they go bad, fruit in a smoothie or dessert. You can even plant vegetable scraps if you have a backyard.

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Sources: Bon Appetit, The Kitchn, The Pioneer Woman, Healthline andUSA TODAY research

Read or Share this story: https://www.usatoday.com/story/life/food-dining/2020/03/27/coronavirus-quarantine-how-stick-with-gluten-free-keto-vegan-diet/2919594001/

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What to do during the coronavirus quarantine if you're on a diet - USA TODAY


Mar 27

Chef Kwame Onwuachi Is Cooking to Cope – Grub Street

Kwame Onwuachi and his cheesesteak. Photo: Margalit Cutler

Kwame Onwuachi has gone from spending his days thinking about cooking to thinking about how to get his employees back to cooking. The chef of Washington, D.C.s Kith/Kin who last year won the James Beard Foundations Rising Star Award and got his memoir optioned by A24 has been working with other industry leaders to get some relief for independent restaurants. Hes been in New York over the last week, staying with a friend, as he tries to get a coronavirus test so he can see his grandparents. Read his Grub Street Diet below.

Saturday, March 21I was back in New York after being down in D.C., staying at my friends place in Hudson Yards. I came up here trying to get a test for COVID-19 because its easier to get one here than in D.C., in case you were wondering, Why are you here where theres the highest number of cases of the coronavirus? It was so I could see my grandparents. My grandfather has a blood disease from cancer; he has to get a blood transfusion every week. I had to do a phone consultation first with the doctor. That was at 10 p.m. today, so more on that later.

At 10 a.m., I went on a run with my fianc and two dogs because all the gyms were closed. We went to 42nd Street to check out the emptiness. It was nuts, man. You know what it reminded me of? The blackout of 2003. Obviously, Times Square was empty then, because the screens were down and everything was down. But it wasnt as empty as it is now. There was literally nobody there. I ran down to the Meatpacking District, too no one there. It was very eerie.

Along the way, we stopped at Ess-a-Bagel to show support.We were just walking past it. We bought everything bagels, because of course. I got a couple of bagels for my friend, as well as a whole wheat one for myself. When we got back to the place, I drank ten ounces of egg whites for pure protein, and soft scrambled eggs to go with a half of my bagel.

Im eating really healthy right now. I dont want to call it a diet, but Ive just rearranged the way that I think about food. In terms of fat content, how long it stays in my body, how my body burns off calories. Ive been on this for about two months, lost 27 pounds, and toned up a lot. Ive been working out three times a day.

Around noon, I had a lunch smoothie with spinach, kale, apple, mango, flaxseeds, oat milk, and protein powder.

I was feeling kind of hopeful today. Like, Oh, well be back in two weeks because D.C.s mayor had said April 1. Then, Mayor Bowser announced that shed rescinded her dates, and that restaurants couldnt reopen until April 27. My heart dropped, I didnt even know what to tell my staff. Its a crazy time.

I just felt extreme sadness. I was worried about what my staff was going to do. You know, a lot of people work paycheck to paycheck, and even if you dont, maybe you have kids who are home from school now, whom you have to feed three times a day. Thats pretty significant. If billion-dollar corporations dont have enough money to get through two weeks of no income, what makes anyone think the average American does?

That was a tough afternoon, and its been really tough lately. So we had a fajita night for dinner. I made it just to bring some joy. I made roasted peppers and onions, refried beans, this charred scallion-cashew-and-hazelnut salsa, salmon and chorizo hash, and roasted garlic-rubbed flank steak. My fianc made pico de gallo. We had corn tortillas, of course. It was pretty tasty.

Around 10 p.m., I did that phone consultation with my health-care provider. Afterward they were like, Yeah, even if you have it, were not going to test you because youre young. So just stay at home for 14 days and take some Tylenol. I told them I wanted to see my grandfather, and they said, Thats probably not a good idea unless you get tested. I said, Well, youre not testing me. And they told me, essentially, Well, we dont have enough tests, so hope they make it.

We played Mexican dominoes with our friends until 2 a.m. Loser had to either drink or do 100 crunches. By the time we went to bed I was up to 1,200.

Sunday, March 22Had breakfast at 11 a.m. Two soft scrambled eggs with mushroom brown rice. We watched Love Is Blind, which is hilariously sad.

I spent my day calling a lot of my people and seeing how unemployment was going. Some of them were having trouble with the system for filing for unemployment; for some of them it was very easy. It depended on what time they called. Eventually they all figured it out, but it wasnt a smooth process.

I ate a few things through the afternoon into the evening. I had my smoothie for lunch. This one was kale, strawberry, kiwi, oat milk, and flaxseed.

Around 6 p.m., I had the Thai red curry that my fianc made she works in the industry, too over arugula and avocado. And for dinner, I made a brown-rice bowl with seared salmon belly, marinated peppers, and romaine with lime.

Monday, March 23I had some protein powder early in the morning, and worked out. I had a trainer who was seeing me, so hes been sending me workouts through this app. Leg routines I can do at home, ab workouts, high-intensity interval training. Ill do 15 push-ups, knee raises, bicycle crunches, ten squats, in succession. Stuff like that.

Later in the morning, I had my egg whites and a smoothie with kale, romaine, strawberry, and mango. I had that while I got on a call with a fellow chef about a plan to reopen restaurants around the country as community kitchens. He wants to do this at ten restaurants per major city, with 20 people per restaurant, so it gets some of the workforce back on. Thats the idea he has, so were just talking it through and figuring out how we would be able to do that.

Around 2 p.m., I had seared chicken breast with marinated peppers and lemon. I called one of my cooks, Tyrone, to see how he was doing and how it was going with filing for unemployment. I got him an interview with the New York Times about Easter, and how this is all affecting African-Americans because thats a holiday we celebrate and we cant get together right now. I was talking to him about that whole process, how he was feeling, and the restaurant and his growth since he started there.

I checked in on my grandparents. Its hard thinking about the fact that my grandfather has this blood disease, and I cant even go and see him. For obvious reasons, hes at risk. But its because they dont have enough tests. Its tough. We talked about that.

That night, I made my fianc Xiang-style noodles with pork and shrimp, and made myself poached shrimp in a scallion-fish-sauce broth and charred broccoli. Later on in the night, I made myself dinner: seared, plant-based Italian sausages with cherry peppers I cooked until they were jammy; spinach; and a spicy tomato broth I made with red pepper flakes and a little bit of chicken broth.

Tuesday, March 24At 8:30 a.m., I woke up and did 400 crunches and a HIIT workout. Then I had my ten ounces of egg whites, a kale, flaxseed, and mango smoothie. I drank that while on a phone conference for the Independent Restaurant Coalition, a group thats kind of like the Avengers of chefs. Danny Meyer, Tom Colicchio, Andrew Zimmern, Will Guidara, Marcus Samuelsson, Andrew Carmellini, Naomi Pomeroy, and many more all these people coming together along with a lot of support from the James Beard Foundation. So, we get together at 8:30 a.m. and also 5:30 p.m. and talk about what were working toward: Who in Congress are we talking to? What progress have we made? How can we represent the restaurant industry in totality? Ultimately, we were trying to get the restaurant industry included in the stimulus plan. So using our collective contacts to make sure that happens. So yeah, thats taken up a lot of my time as well: quote, unquote, lobbying for small restaurants. Just making sure were not forgotten.

For lunch, I made Trinidadian curried chicken with charred cauliflower over arugula. My family is from Trinidad, so its something I eat all the time. I have a curry powder I got down there called Chief and theres green seasoning in there as well, a culantro pure. You marinate the chicken in that and cook it.

I got ready for my Instagram Live, and did more crunches. For lunch, I had another smoothie. This one was kale, pineapple, and protein powder.

On Instagram, Ive started doing a cooking show called Eating Clean While Quarantined. I put the recipe out the day before so people can go shopping, and every recipe takes only 20 minutes or less. So I did a chorizo-white-bean stew with shrimp.

For dinner, my fianc made zaatar-rubbed chicken with broccoli and cauliflower, plus a white-bean pure.

Around 11 p.m., I had two scoops of nice cream. Its whipped bananas with vanilla and cinnamon. It has the texture of ice cream. Its really sweet, and it kind of hits that craving. Its a lot better for you than ice cream, but ice cream is my favorite food, so it helps curb that urge.

I was still at my friends house then, and my grandparents called me. They said, We didnt want to tell you, but whats happening with your grandfather, its getting serious. I thought again about how the doctor said I cant even go and see him until I get tested. I was sitting there bawling my eyes out. But I had to get ready because I had to be on Fox News with the chef Naomi Pomeroy, whod just written an op-ed for the Washington Post, to talk about the restaurant industry.

Its something thats extremely important to me because the well-being of my staff equates to the well-being of this industry that I work so hard to make into something. I want to make sure that its still there when this is all said and done. I try to stay optimistic about things, because without optimism, theres no one taking a chance on anything, right? You cant go into anything that youre trying to change or make something happen with a negative connotation.

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Chef Kwame Onwuachi Is Cooking to Cope - Grub Street


Mar 27

Anemia and the Vegan Diet: What You Need to Know – LIVEKINDLY

According to the World Health Organization, anemia affects 1.62 billion people, globally. In the U.S., anemia is the most common blood condition, affecting more than three million Americans.

Anemia occurs when the number of healthy red blood cells in a persons body is too low. Aplant-based diet may increase ones risk of developing anemia,but there are many other factors that can cause a person to become anemic.

Anemia occurs when the body doesnt produce enough RBCs, loses too many RBCs, or destroys too many RBCs. If a persons body does not contain enough RBCsor the bodys hemoglobin levels are low it will not get enough oxygen.

People with long-term diseases, women, and young children are more likely to have anemia. According to the Mayo Clinic, iron deficiency is one of the most common causes of anemia, but there are many different types of the blood conditioneach with its own cause.

The blood condition affects people of all races, ages, and ethnicities, but there are certain factors that may put a person more at risk for developing anemia. They include:

Anemia cases are typically classified as either chronic or acute. There are more than 400 different types of anemia. According to WebMD, they can be divided into three main categories anemia caused by blood loss, anemia caused by decreased or faulty RBC production, and anemia caused by the destruction of RBCs.

The body contains three different types of blood cells: platelets, white blood cells, and red blood cells (RBCs).

Platelets, most white blood cells, and RBCs are produced regularly in the bone marrow the soft spongy tissue found inside bone cavities. Platelets help stop bleeding by creating blood clots, while white blood cells (also known as leukocytes or leucocytes) help fight off infectious diseases and protect the body against foreign invaders.

RBCs contain an iron-rich protein called hemoglobin that gives blood its red color. Anemia is measured by how much hemoglobin is present in RBCs. Hemoglobin carries oxygen from the lungs to the rest of the body. Conversely, hemoglobin carries carbon dioxide back from other parts of the body to the lungs to be exhaled.

According to the National Center for Biotechnology Information, the average red blood cell can only survive for about 120 days. When RBCs die, the hemoglobin breaks apart. Any iron contained within is saved and transported to the bone marrow via proteins called transferrins. The iron is then recycled and used to produce new RBCs.

According to the Mayo Clinic, symptoms of anemia vary depending on the conditions cause. Chronic conditions can mask a persons anemia or, depending on the causes, there could be no symptoms at all.

If a person does have symptoms, they may include weakness, fatigue, pale or yellowish skin, chest pain, cold hands and feet, headaches, dizziness, shortness of breath, and irregular heartbeats.

In order to diagnose anemia, your doctor will also ask about medical and family history. Your doctor will also perform a physical exam and run a handful of tests.

Tests include a complete blood count to determine the number of RBCs present in a sample of blood. Your doctor will pay close attention to the size, shape, and levels of RBCs (hematocrit) and hemoglobin in the blood.

Normal adult hematocrit values vary among medical practices but are generally between 40% and 52% for men and 35% and 47% for women. Normal adult hemoglobin values are generally 14 to 18 grams per deciliter for men and 12 to 16 grams per deciliter for women, states the Mayo Clinic.

If a positive anemia result comes back, a doctor may require additional tests to determine the cause of the condition.

If a person does have anemia, their doctor may include dietary changes in their treatment plan. Recommended dietary changes may include increasing the intake of vitamins that are essential for RBC and hemoglobin production. Your doctor may also urge you to eat foods that aid the body in absorbing iron.

In order to create RBCs, and thus hemoglobin, your body must get ample vitamins and nutrients from food including iron, folate, and vitamin B-12.

A diet lacking in vitamin B-12 and folate may impact the bodys ability to produce RBCs. A plant-based diet may also increase ones risk of anemia. Including certain foods in a vegan diet may help reduce the risk of developing anemia.

Although meat and seafood are high in iron, there are plenty of plant-based foods a person can eat to increase iron intake. Eating iron-rich foods may help fight iron deficiency anemia. These include leafy greens (spinach and kale), beans, fortified foods (white rice and pasta), and nuts and seeds. Iron supplements are another option for increasing iron intake but consult with your doctor prior to making these changes.

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Anemia and the Vegan Diet: What You Need to Know

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Anemia is the most common blood condition US. Aplant-based diet may increase the chances of developing it, but other causes could be to blame.

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Audrey Enjoli

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LIVEKINDLY

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Anemia and the Vegan Diet: What You Need to Know - LIVEKINDLY


Mar 27

A salty diet could make it hard for your body to fight off infection: study – New York Post

There are several risks associated with a high-salt diet, including high blood pressure, heart attack and stroke but a new study reveals that a compromised immune system should be added to that list.

To mitigate the well-documented health risks associated with a high-salt diet, the World Health Organization recommends adults cap their salt intake to about one teaspoon, or 5 grams, per day an amount equivalent to about two Big Macs.

Unfortunately, as the Food and Drug Administration points out, Americans consume on average some 8.5g of salt each day almost double the WHOs recommendation which partially explains why the US suffers such high rates of hypertension, a major contributing factor to cardiovascular and metabolic diseases.

Now, German researchers at the University of Bonn believe that too much salt could also weaken our immune system particularly our defenses against bacterial infections.

We examined volunteers who consumed 6 grams of salt in addition to their daily intake, says Prof. Dr. Christian Kurts, whose study was published Wednesday in the journal Science Translational Medicine. This is roughly the amount contained in two fast food meals, i.e. two burgers and two portions of french fries.

Kurts says their research prove[s] for the first time that excessive salt intake also significantly weakens an important arm of the immune system. Yet, these findings contradict prior studies which have shown that a high-salt diet was effective in healing infections caused by certain skin parasites in laboratory animals. Thus, many scientists had previously concluded that sodium chloride could have immune-boosting qualities.

Our results show that this generalization is not accurate, says Dr. Katarzyna Jobin, lead author of the current study. They explain that the skin functions as a salt reservoir for the body, which lends a hand in the elimination of certain skin diseases. But inside the body, salt concentration is meant to remain constant save the kidneys, which bear the brunt of high salt intake. This latest study discovered that, as the kidneys filter blood, the presence of salt prompts glucocorticoids, a type of hormone, to build up in the body, which impairs a common type of bacteria-busting immune cell called granulocytes.

We were able to show this in mice with a listeria infection, explains Dr. Jobin. We had previously put some of them on a high-salt diet. In the spleen and liver of these animals we counted 100 to 1,000 times the number of disease-causing pathogens. Urinary tract infections, the study finds, also healed much more slowly.

After just one week on the high-salt regimen, blood samples from test subjects showed that human granulocytes were already failing to cope with bacterial intruders. They also showed increased glucocorticoid levels which scientists anticipated would have an impact on the immune system, as glucocorticoid cortisones are already used to suppress inflammation (caused by an immune response) in medical settings.

Knowing how much salt is in your diet can be difficult, as most store-bought foods dont include salt content on the nutritional label. Rather, they list sodium, otherwise known as sodium chloride, which is a component of dietary salt. For a better understanding of how much salt youre getting per serving, simply multiply the sodium content in grams by a factor of about 2.5. Thus 5 grams of salt is equivalent to 2 grams (2000 milligrams) of sodium.

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A salty diet could make it hard for your body to fight off infection: study - New York Post


Mar 27

The Real-Life Diet of Danny Trejo, Who’s Banging Out Two-a-Days In Isolation – GQ

What is your diet like?

In the morning, I'll eat a good, healthy breakfast. Usually it'll be scrambled eggs with turkey bacon. It's with soy, so it's not fatty. And then peppers, onions, spinach, and feta cheese.

I don't eat fast food, so if I have to stop somewhere for lunch or dinner, Ill find a deli where I can get a good sandwich. My favorite food, really, is the carne asada nachos that we have at Trejos, with two eggs on top. We have the best nachos in the world. I'll put those up against anybody. And theyre actually pretty healthy. They're gluten-free.

Youre very outspoken about how your restaurantsand your personal dietare all about food thats high-quality, organic, ethically sourced, and the like. What went into applying those ideas to a restaurant business?

I was doing a movie called Bad Ass, and if I didn't like what the food truck on set had, I would order food. Ash Shah, the producer, kinda jokingly said, "Hey, Danny, why don't you open a restaurant?" And, still joking, I said, "Yeah, Trejo's Tacos." Two movies later, he brought me a business plan.

For the menu we talked about vegan and vegetarian options, how everything's gonna be fresh, and you can bite into a cow if you want to. So we had all that covered. We have four menus: your regular menu, a vegan menu, a vegetarian menu, and a gluten-free menu. We make it really, really easy. We've gotta take care of each other, and we've gotta watch out for one another.

Have you been cooking your entire life?

Yeah, in one way or another. I just kind of did it. Necessity is the mother of invention. I was a single parent for a while, so I'd cook my kids breakfast in the morning, I'd pack them lunch, and then cook them dinner. A dinner I love is a couple chicken breasts with garlic and rice and veggies. I'm not big on desserts, but that's a pretty good meal. I wouldn't say I'm a health nut, but I've always tried to live healthy, and my kids' mom was a good cook. She always did a pretty balanced meal.

Do you still have access to all the food you like in quarantine?

I'm still eating the same thing, but all our restaurants now do just take-out and delivery. We have a few people around the restaurants who are disabled, so we deliver to them. We make a point to make sure they're eating.

Youve got a bunch of projects to juggle. On a day where you're not social distancing, how do you manage your time?

It was once told to me that a busy man has time to do everything. When we're not in isolation, I just do whatever's in front of me. I gotta go here, I gotta go there, I just go. I really believe that success depends on the people around you, and I've got some great people around me. Everything good that has happened to me has happened as a direct result of helping someone else.

Also, I love coffee. And Trejo's has the best coffee. I'm drinking our coffee right now.

Have you identified any specific ways to help people during the pandemic?

Right now what we're trying to do is partner with Angel Food. They pack up food, deliver it to anybody that needs ityou just call them, say, "Hey, we need food," and they'll deliver food to your door. It's so beautiful. We've worked with them for a while, so now we're trying to figure out how we can handle this crisis with them, because they go all over Los Angeles.

We're prioritizing getting food out because there are so many people that can't come out of their houses. I'm 75. I have two sons and a daughter. My son calls every day, I say, "I'm fine, I'm great, don't worry," but he'll come by, bring us masks, and if I had no kids or didn't have kids nearby and I lived alone, I would have to go to the market.

I think the government right now is trying to play catchup, because we didn't get on this thing right when we had to. A lot of people at the top didn't take it seriously. So now it's up to us.

This interview has been edited and condensed for clarity.

Real-Life Diet is a series in which GQ talks to athletes, celebrities, and everyone in-between about their diets and exercise routines: what's worked, what hasn't, and where they're still improving. Keep in mind, what works for them might not necessarily be healthy for you.

The NFL star's figuring out how to keep up his unorthodox workouts in a world of social distancing.

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The Real-Life Diet of Danny Trejo, Who's Banging Out Two-a-Days In Isolation - GQ


Mar 27

High-salt diet found to hamper the immune system – New Atlas

We know too much salt consumption can mean bad things for our health, driving up blood pressure and with it our chances of heart disease and stroke. Scientists at Germanys University Hospital Bonn have now turned their attention to its impacts on the immune system, finding that a diet too heavy on sodium chloride can also significantly weaken our natural defenses against bacterial infections.

While its drawbacks are well established, previous research has suggested that a high-salt diet may actually benefit human health in some ways. Studies have shown that certain skin infections heal faster in animals fed a high amount of salt and that immune cells called macrophages are more active in the presence of salt, leading some to conclude that a diet high in sodium chloride can boost ones immune system. The new study from the University Hospital Bonn team reveals that's not necessarily the case.

"Our results show that this generalization is not accurate," says Katarzyna Jobin, lead author of the study.

According to the team, this is because of the way salt is distributed around the body after it is consumed, and the mechanisms that control it. The skin acts as a kind of salt reservoir, absorbing excess amounts of sodium chloride and keeping salt concentration in the blood and organs more or less constant, which is why some skin diseases benefit from a higher intake of sodium chloride.

Meanwhile, the kidneys play the important role of filtering out excess salt via urine, through what the researchers describe as a sodium chloride sensor. While this does a good job of cleansing the body of additional salt, as a side effect it also leads to the buildup of what are known as glucocorticoids in the body. These hamper the activity of an important type of immune cell in the blood called granulocytes, which are key to fighting bacteria.

The scientists explored what this meant for mice fed a high-salt diet, finding that urinary tract infections healed far more slowly in those subjects. In another experiment they explored the mices impeded ability to fight off listeria infections, which can come about through contaminated food and lead to fever and vomiting.

"We were able to show this in mice with a listeria infection," explains Dr. Jobin. "We had previously put some of them on a high-salt diet. In the spleen and liver of these animals we counted 100 to 1,000 times the number of disease-causing pathogens."

Another experiment involved human subjects, with the volunteers fed a high-salt diet an extra six grams on top of their daily intake and then providing blood samples for study. The researchers found that the extra salt raised glucocorticoid levels, and that the granulocytes ability to fight off bacteria was far worse as a result.

"We have now been able to prove for the first time that excessive salt intake also significantly weakens an important arm of the immune system," explains Prof. Dr. Christian Kurts from the Institute of Experimental Immunology at the University of Bonn.

The research was published in the journal Science Translational Medicine.

Source: University Hospital of Bonn

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High-salt diet found to hamper the immune system - New Atlas



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