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Symbolic of changes wrought by the pandemic, our 2021Health & Wellness: Reimagining Well-being Amid COVID-19report found that as consumers experienced pandemic related weight gain, they also voiced a renewed interest in dietary choices and food itself as not only a key tool for weight management but also for the foundational role it plays in health and wellness. Specifically, consumers say they employ a number of different eating approaches (as unique as consumers themselves), including eating in an intuitively healthy way and seeking dietary balance.

It makes sense: After months (now turning into years) of pandemic living, consumers began to rethink their approach to food by trying to have a better understanding of what goes into their food, adjusting their caloric intake according to changing lifestyles, and being more thoughtful about when to visit their pantry. Of interest, when asked how their diet differed from before the pandemic, 41% of consumers said better or somewhat better.

And yet, pandemic-influenced shifts in consumers lives have altered needs and notions around diet and nutrition with consequent changes in habits and the context in which foods and beverages are consumed. Two examples include:

Shifting habits preparing food at home: While consumers are returning to restaurants, the rise incooking at home has given some consumers a new degree of control and choice when it comes to eating clean.Specifically,home-cooked meals tend to have a health halo, but some consumers note portion control as a challenge that can undermine health benefits. The pandemic certainly activated greater interests in cooking:Health and Wellness 2021found that 37% of consumers said they started or increased cooking in response to the COVID-19 pandemic.

Shifting contexts home pantries always at hand:While some are returning to the office, consumers working at home are there most of the day with pandemic-stocked pantries. In addition, the commutes and scheduled breaks that once marked the day have gone by the wayside for some. With fewer barriers to eating at any time, consumers feel a need to be more mindful eaters. Echoing issues with changing eating contexts, among consumers who thought their health worsened during 2020,Health and Wellness 2021notes that 23% said constant access to their pantry made it harder to stay healthy.

Shifting habits and contexts have resulted in consumers saying they also aspire to eat with consistency in their approach. While a majority of consumers (58%) claim to favor a disciplined and consistent diet (over pleasure and variety), there may be an aspirational aspect to this approach. Trends linked to these changing habits and contexts include:

Increasing numbers of consumers are seeking more plant-rich (not meat-free) diets. But while consumers search for plant-based labels has gone mainstream in recent years, a growing concern about ingredients and processing levels of these productsespecially plant-based meat alternativesis now sending more discerning consumers in search of simpler, purer replacements.

The meaning of diet (and shifts in eating behavior) are topics were investigating in our new study Modern Approaches to Eating 2022 which examines the overall landscape of eating approaches and specific diets today. One initial finding: In terms of meaning, the word diet today, while culturally relating strong connotations of control and restriction, tends to be used by only a relatively small number of consumers when describing their eating approaches compared to a greater number who say they have some kind of conscious, intentional approach to eating.

With the COVID-19 pandemic precipitating shifts in consumer needs, tactics, and contexts around food, diet and physical activity, approaches to nutrition and eating are evolving. Consumers continue to avoid many of the same markers of processed food, but higher engagement with cooking during the pandemic is likely to intensify scrutiny of ingredient panels in the near term, and perhaps longer.

Consumers acknowledge a role for indulgence in their relationship with food and COVID-19 coping strategiesbut after many months of the pandemic, they are also more aware of the impact of less intentional eating approaches. Consumers heightened awareness of processed and sugar-laden products in the fresh perimeter should be considered by food retailers and manufacturers as they assess the contexts and frames of reference for individual brands as well as the overall experience and perception that consumers have of a store.

Related stories:

As CEO of The Hartman Group, Demeritt drives the vision, strategy, operations and results-oriented culture for the companys associates as The Hartman Group furthers its offerings of tactical thinking, consumer and market intelligence, cultural competency and innovative intellectual capital to a global marketplace.

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Lessons from the pandemic: What's next in diet and eating behavior? - Smartbrief

There are few people in life who effortlessly maintain their weight and fitness, as most of us exert a great deal of time and energy to devise means to keep fit and watch what we eat. Nevertheless, there are moments when we binge on treats and have cheat days before pacifying our guilt with a work out session. But some of us really struggle with our fitness routine. The worst instances are where some zodiac signs have a tendency to do yo-yo dieting. Take a look at who they are-

Cancer

A Cancer can never quite know how they may feel the very next minute. Their moods see and ebb and flow like the tides in the sea and their life evolves around their emotions. Perhaps this is why they tend to do yo-yo dieting by eating healthy when the feel good and staving off meals altogether when the bad moods hit. This fluctuation in weight gain and weight loss isnt healthy for this water sign.

Gemini

This zodiac sign is almost always thinking of the next meal to eat and planning all theyd like to savor. However, there are times when a few of them are struck by how theyve let themselves go. Hence, they then attempt to do damage control in a reckless fashion with sudden diets. Harsh dieting has never done anyone any good, so this air sign would be better off with a milder fitness regimen.

Sagittarius

A Sagittarius is always the one to exert extra efforts on their work and personal life. They may already have a wellness regime with diet and exercise, but they are often tempted double time their trainers. This is eventually their downfall for yo-yo dieting when coupled with exercise can cause havoc on your body and weaken your immune system.

Leo

Working cleverly instead of consistently and craving quick results is something a Leo often does. So, they indulge in unsustainable fat loss methods which causes them to put on all the weight they lost soon after the crash diet ends. But Leo must remember that they need wholesome meals with protein and nutrients to act as their fuel when they work out and decide against fad diets.

Disclaimer: While these attributes are generic, these are primarily focused on your zodiacal qualities; all the above traits may not necessarily hold true for you.

Also Read: Cancer to Virgo: 4 Zodiac signs who NEVER reply on time and often ignore their lovers

Original post:
Cancer to Sagittarius: 4 Zodiac signs who have a tendency to do yo-yo dieting - PINKVILLA

Plant-based diets are on the rise. In 2021, the sales of plant-based foods increased three times faster than overall food sales. This fast-paced growth comes as no surprise, considering that eating a plant-based diet and eliminating meat and dairy is one of the most impactful steps you can take to improve your health and reduce your carbon footprint. But the term plant-based is broad and has varied definitions depending on who you ask. Whether youre a vegan, vegetarian, flexitarian, or pescatarian, your diet may fall under the umbrella of plant-based.

With so many options available, figuring out which plant-based diet works for you can be downright confusing. As a result, many of us throw our hands up in surrender and dig our heels in the dirt with old eating habits. Fortunately, we spoke with a registered dietitian who gives useful insights to help you determine which one could work best for you to reduce your meat intake and eat more plants.

Firstly, its important to define what aplant-based diet is, states Katie Cavuto, MS, RD, Executive Chef for Saladworks. Aplant-based diet [emphasizes] eating plant-based foods like fruits, vegetables, whole grains, nuts, seeds, and beans. However, this doesnt mean you dont eat meat. Here are various ways you can limit animal products and adopt a plant-based diet:

A 2017 study published in the Journal of the American College of Cardiology compared the risk of coronary heart disease (CHD) between three different categories ofplant-based dietsby examining the dietary data of over 209,000 adults spanning two decades. The categories included:

So which diet came out on top with the lowest risk of heart disease? You guessed it, the healthyplant-based diet that emphasized whole plant foods. Conversely, the highest CHD risk category was the unhealthyplant-based diet which focused on refined grains and processed foods.

The takeaway is that eating more whole plant-based foods is good for you, regardless of your overall dietary choices. Most studies show that any increase in the amount of plant-based foods you eat will offer health benefits, including reduced risk of cardiovascular disease, diabetes, and cancer, explains Cavuto. [In addition], there are some general ideas that we can all agree [on], including the fact that whole, unprocessed foods are more nourishing than their highly processed counterparts.

As a starting point for achieving a well-balanced plant-based diet, fill half your plate with colorful fruits and vegetables. Then, fill the rest of your plate with balanced amounts of plant protein, whole grains, legumes, nuts, seeds, and healthy fats such as avocado or extra virgin olive oil. (Looking for healthy meal inspiration? Check out these 10 Easy and Healthy Plant-Based Soups and Salad Recipes.)

Instead of focusing on percentages of specific nutrients, the Dietary Guidelines for Americans (DGA) recommends we simplify the way we view our food choices [...] by consuming a variety of whole foods while cutting down on foods that contain excessive amounts of salt, added sugars, and saturated fats, says Cavuto.

The most important thing to remember is to choose the eating plan that feels the best for your body. Recognize that this may change depending on the season or your life stage. Cavuto advises, Be open to listening to what your body needs versus subscribing to a way of eating that you think is healthy, as this will vary from person to person.

Start small if youre on the fence about embracing a fully plant-based diet. A minor shift in your diet, such as reducing animal products or swapping meat for tofu or beans at one or two meals a day can significantly improve your health and reduce your environmental impact.

Ultimately, there is no single diet that works for everyone. The best diet for you is whichever one gets you eating primarily whole foods from plant-based sources.

Which type of eating plan you choose is a personal decision as our nutrition needs are all different, and while one way of eating may work for one person, it doesnt mean it works for everyone, says Cavuto.

See the original post here:
How to Choose the Best Plant-Based Diet for You, From Experts - The Beet

image:Scientists find a new link between fructose and diabetes aggravated by dietary fat view more

Credit: Cell Metabolism

(LOS ANGELES) June 9, 2022 - Those who are habitually inclined to consume burgers, fries and soda may think twice about their dietary choices following scientists latest findings about high-fat, high-fructose diets.

As reported in their recent publication in Cell Metabolism, a collaborative team, led by Xiling Shen, Ph.D., Chief Scientific Officer at the Terasaki Institute for Biomedical Innovation (TIBI), discovered that a high-fat diet can increase fructose metabolism in the small intestine, leading to release of a fructose-specific metabolite called glycerate into circulation. Circulating glycerate can subsequently cause damage of the insulin-producing pancreatic beta cells, increasing the risk of glucose tolerance disorders, such as Type 2 diabetes mellitus (T2DM).

Although T2DM is typically found in older people, it has been occurring more and more in younger people. In the past two decades alone, T2DM has doubled in prevalence. Equally concerning are the health risks associated with T2DM, including heart disease and stroke.

In T2DM, there are insufficient levels of insulin, a hormone that regulates movement of glucose into peripheral cells; this usually occurs due to insulin resistance, a condition in which peripheral tissues do not respond normally to insulin and take in less glucose. To compensate for this, the pancreas overworks to secrete additional insulin, with eventual loss of this ability. The result is an unhealthy accumulation of glucose in the blood.

Much research has been conducted about the influence of high fructose and fat diets on the development of TD2M. Past research has shown that fructose produces deleterious effects in the liver. However, additional research has shown that these effects are normally avoided by fructose metabolism in the small intestine; the liver only joins in the metabolic process when fructose levels are excessive.

These paradoxical observations prompted Dr. Shens group to explore fructose metabolism in the small intestine to determine its role in the development of T2DM. Experiments with mice fed a high-fat diet (HFD), along with matched quantities of sugar, resulted in higher fructose metabolism in the small intestine. Higher amounts of the fructose metabolic intermediate, glycerate, were produced in the small intestine and released into the systemic blood circulation. These observations suggest that a HFD can elevate fructose metabolism in the small intestine and increase production of circulating glycerate.

Further support for glycerates role in diabetes was obtained when the scientists examined information from patients with a rare disease called D-glycerate aciduria; these patients exhibit abnormally high levels of circulating glycerate. The teams analysis revealed that this abnormality posed a significant and independent risk factor for diabetes among these patients. Additional experiments were conducted to test the effects of circulating glycerate and fructose given to normal and HFD mice. The results indicated that the observed glucose impairments in the glycerate-injected mice were due to a decrease in circulating insulin, rather than insulin resistance. Histologic data confirmed reduced numbers and elevated deaths of the insulin-producing beta cells in pancreatic islet regions in glycerate-injected mice, resulting in decreased levels of insulin.

Collectively, the scientists findings suggest that a prolonged exposure to high levels of glycerate due to excessive consumption of western diets rich in dietary fructose and fat poses the risk of damage to the pancreatic islet cells and development of diabetes.

Elucidating the processes for metabolizing the foods that we eat is a crucial component in optimizing our nutritional health, said Ali Khademhosseini, Ph.D., TIBIs Director and CEO. Understanding these processes also allows us to develop more targeted and personalized treatments for increasingly prevalent diseases like diabetes.

Authors are: Yanru Wu, Chi Wut Wong, Eric N. Chiles, Allyson L. Mellinger, Hosung Bae, Sunhee Jung, Ted Peterson, Jamie Wang, Marcos Negrete, Qiang Huang, Lihua Wang, Cholsoon Jang, David C. Muddiman, Xiaoyang Su, Ian Williamson, and Xiling Shen.

This work was supported by funding from the National Institutes of Health (R35GM122465, R01DK119795, T32DK007568-30S1, R01GM087964, and R01AA029124), Department of Defense (DOD grant W81XWH1910676), National Research Foundation of Korea (2021R1A6A3A-14039681 and 2021R1A6A3A-14039132), an AASLD Foundation Pinnacle Research Award in Liver Disease, and an Edward Mallinckrodt, Jr. Foundation Award.

PRESS CONTACT

Stewart Han, shan@terasaki.org, +1 818-836-4393

Terasaki Institute for Biomedical Innovation

###

The Terasaki Institute for Biomedical Innovation (terasaki.org) is a non-profit research organization that invents and fosters practical solutions that restore or enhance the health of individuals. Research at the Terasaki Institute leverages scientific advancements that enable an understanding of what makes each person unique, from the macroscale of human tissues down to the microscale of genes, to create technological solutions for some of the most pressing medical problems of our time. We use innovative technology platforms to study human disease on the level of individual patients by incorporating advanced computational and tissue-engineering methods. Findings yielded by these studies are translated by our research teams into tailored diagnostic and therapeutic approaches encompassing personalized materials, cells and implants with unique potential and broad applicability to a variety of diseases, disorders and injuries.

The Institute is made possible through an endowment from the late Dr. Paul I Terasaki, a pioneer in the field of organ transplant technology.

Experimental study

Not applicable

Glycerate From Intestinal Fructose Metabolism Induces Islet Cell Damage and Glucose Intolerance

9-Jun-2022

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.

Excerpt from:
Western diets rich in fructose and fat cause diabetes via glycerate-mediated loss of pancreatic islet cells - EurekAlert

Theres a lot of chatter online about which foods might help parents and caregivers manage symptoms of attention deficit hyperactivity disorder (ADHD) in children. Separating the good suggestions from the bad ones can be a challenge.

Here, experts reveal the truth about four common ADHD diet myths and the facts that will empower you to make wise choices about your childs nutrition.

Fact: The impact of added sugar on ADHD isnt entirely clear, says Dilip Karnik, MD, a pediatric neurologist at Child Neurology Consultants of Austin in Texas.

Much of the evidence related to sugar and ADHD is anecdotal. Many parents have told me they see increased impulsivity following consumption of sugary drinks or food in their children, Dr. Karnik says.

Clinical research findings related to ADHD and sugar have been mixed. For instance, one small study published in January 2022 in BMC Pediatrics showed that unhealthy eating behaviors, including high sugar intake, were more common in children with ADHD than in children without the condition. But a large study published in January 2019 in the Journal of Affective Disorders, which included nearly 3,000 children ages 6 to 11, showed no link between consumption of sucrose a sweetener commonly found in soft drinks and processed foods and ADHD.

What is clear: Even though the jury is still out on how sugar affects ADHD, limiting your childs intake of the sweet stuff is a good idea in general. Added sugars are associated with an increased risk of heart disease among all kids in the United States, according to data published in August 2016 in Circulation.

High sugar intake also has been shown to raise the risk of childhood obesity, which can lead to the premature onset of hypertension and insulin resistance, according to a study published online August 3, 2021, in the journal Children.

Amy Reed, RD, a pediatric dietitian at Cincinnati Children's Hospital in Ohio and a spokesperson for the Academy of Nutrition and Dietetics, says her recommendations for sugar intake among children with ADHD are no different from her recommendations for children without ADHD no more than 6 teaspoons, or 25 grams, of added sugar each day. Those amounts are based on a 2016 scientific statement from the American Heart Association, she explains.

If youd like to help your child consume less sugar, recommendations from the American Academy of Pediatrics published in April 2019 in the journal Pediatrics suggest that you:

To find more enjoyable replacements for foods containing a lot of added sugar, Reed also recommends working with a registered dietitian.

Fact: Theres no hard evidence that omega-3 fatty acid supplements are helpful for ADHD symptoms.

In some scientific studies, omega-3 supplements have shown promise in helping manage ADHD, says Karnik. For instance, a review of 16 studies including more than 1,500 kids and young people with ADHD, published in the Journal of Lipidsin 2017, found that omega-3 and omega-6 supplementation could be viable additions to traditional ADHD treatment regimens.

Other studies, however, have been inconclusive, Reed notes. Whats more, the studies that have shown benefits of omega-3 supplements have several limitations, including small numbers of participants and short duration. Before omega-3 supplements can be routinely recommended for ADHD, researchers need to conduct larger and longer-term studies.

For those reasons, Reed warns that supplements should never be used in place of standard, evidence-based ADHD treatments such as medications that have been approved by the U.S. Food and Drug Administration (FDA).

If you think youd like to have your child try an omega-3 supplement, ask your pediatrician for a recommendation. Also, bear in mind that supplements are not regulated as strictly as FDA-approved medications, and the quality of omega-3 supplements may differ from brand to brand.

Fact: Elimination diets any diet that involves cutting out certain ingredients or even entire food groups may do more harm than good, and a review published in November 2017 in the journal Current Opinion in Clinical Nutrition and Metabolic Care states theres no sufficient evidence to show that any food or nutrient-based interventions help treat ADHD.

For ADHD, the most commonly touted elimination diet is the Feingold diet, which involves avoiding all sweeteners, preservatives, artificial colors, flavors, and the ingredient salicylate, according to Children and Adults with Attention-Deficit/Hyperactivity Disorder (CHADD).

Many studies [related to elimination diets] did not show a significant difference in outcomes, says Karnik. In addition, these strict dietary restrictions may have a negative effect on a child as they feel they cannot freely participate in fun social activities that happen at school, such as a birthday party. Not allowing children to participate in eating cake or cookies could exacerbate social anxieties or isolation.

Reed agrees, adding that unnecessarily removing major food ingredients like gluten or sugar could mean taking away many nutrient-rich foods such as fruits and whole grain bread.

I have worked with families that have gone through elimination diets to see if it improves behavior and then by the end, they realize they've had to take away a lot of their children's favorite foods, explains Reed. Now they're not eating very well, and their behavior really hasn't improved either.

RELATED: Whats the Deal With Elimination Diets for ADHD?

Fact: Many children with ADHD have irregular or impulsive eating habits and need help sticking to a regular eating schedule, which has benefits for both their health and their behavior, Karnik says.

Some ADHD medications can suppress appetite temporarily, Reed explains. Then, when the medication begins to wear off, hunger can come back quite suddenly and intensely. This can lead to binge eating behaviors in children, such as not eating throughout the school day, then eating everything they can once they come home.

Whats more, hallmark ADHD symptoms like hyperactivity, distractibility, and impulsivity can also make eating consistently throughout school days more challenging.

In turn, long periods without eating or drinking make it harder for a child to focus and think clearly, Karnik says. It is very important that children with ADHD eat healthy foods regularly and keep well-hydrated. Hydration is equally important for proper brain function.

Have a healthy snack ready after school and stick to a consistent dinner schedule so your child doesn't miss a meal or graze throughout the evening, Reed advises. And at school, consider working with your childs teachers to form a meal and snack schedule to ensure your child eats regularly throughout the school day.

Fortified nutritional shakes can be helpful for children and teens with ADHD because they can be consumed quickly, Reed adds.

While no fad diet can successfully treat ADHD symptoms, a nutritious and balanced diet can help your child live well with the condition, CHADDsays.

Per the U.S. Department of Agriculture (UDSA) Dietary Guidelines for Americans, your childs diet should be rich in these nutrient-dense foods:

In addition, USDA experts recommend limiting your childs consumption of:

See more here:
4 Myths About Diet and Your Child's ADHD, Busted - Everyday Health

Sonnie Yousefzadeh-Bindra knew that he was due for a lifestyle change when his normal morning commute of standing on the subway became a taxing endeavor. The 31-year-old London man had a brief spat of weight training in his 20s, but besides that, he never had much experience in the gym.

"I was very unfit, did not exercise at all and had become very lazy," he says. "Maybe I had a bit of 'size' to fill my clothes, but that was all body fat as I came to realize."

Before he started his transformation, his daily meals consisted of a latte and a pastry for breakfast, some sort of high- calorie and carb delivery food for lunchand to top it off, either McDonalds, Shake Shack, or something similar for dinner.

Plus, when the world shifted into lockdown in 2020, Yousefzadeh-Bindra's busy lifestyle compounded into poor diet habits that made him gain even more weight, and he couldn't stand how it made him feel.

"I had an unhealthy relationship with food," he says. "I think like many others, lockdown made it worse being in so inactive and idle. I had placed so much emphasis on my work that I forgot how important it is to look after number one."

So, when it all became too much to bear, he signed up for a transformation with an Ultimate Performance gym in London that helped him get started on the road to better choices and the body he'd always wanted.

Sonnie Yousefzadeh-Bindra

"During my transformation, I had 3 personal training sessions a week," he says. "Each were full-body workouts described best as German Body Conditioning. The idea was to lose fat and build muscle as efficiently as possible. I supplemented the full body workouts with 30 minute cycling machine or 30 minute stepping machines in the week."

Towards the end of his weight-loss transformation, Yousefzadeh-Bindra often found himself integrating HIIT workouts into his routine to help shred his arms and abs even more. Like many others who are just getting back into working out, he quickly found himself enjoying the process.

"At first, coming to the gym was a chore, but then, it became a lifestyle," he says.

He also began to find enjoyment in doing additional exercises throughout the day whenever he could find the time in his busy scheduleand even began to count his steps.

But as you probably know, real body transformations require a strict diet to get the best possible results. With the help of his trainer at UP, Yousefzadeh-Bindra was able to make drastically improve his diet by eliminating high- calorie and carb foods like takeout and delivery.

"I stopped having takeaways and cancelled my subscriptionsvery key," he says. "I started on meal prep services that helped ensure I was having the right amount of calories and macronutrients. I began to become aware of the food I was eating from a calorie point of view and make better choices."

Having food prepared with the right quantities and nutrition helped him maintain his diet even though his schedule was as busy as ever. For people who don't have the time to prepare food themselves, meal prep services can be a great option to ensure healthy eating.

During his transformation, he substituted all of the bad foods that made up his old diet with high-protein, low calorie foods that helped fuel his body's essential functions. For breakfast, he would often drink a protein shake and a homemade latteturning away from the high-carb pastries. Then, for lunch and dinner, he'd dig into one of his prepared meals that contained just the right mixture of protein, fats and carbs.

Yousefzadeh-Bindra's trainer at UP, Chris, was instrumental in holding him accountable and making sure he didn't fall of the diet wagon.

"I also learnt how important it is to have a good trainer who will provide accountability," he said. "I cant stress how important constant communication is key in achieving these results. Diet plays such a key role in your body composition and you need someone who can monitor that constantly."

Having a trainer also helped Yousefzadeh-Bindra tackle some of the psychological challenges of consistently working out hard. One of his favorite pieces of advice from Chris: connecting the mind to the exercise.

Sonnie Yousefzadeh Bindra

"When you can connect your mind to the exercise rather than just push aimlessly at the weight, you will achieve better form and likely lift more," he says. "Form and time under tension are also so key. Its much better to have a lower weight and do it properly as you will see better gainslose the ego!"

Yousefzadeh-Bindra has his diet and his workout aligned just how he wants it, and he's seeing the results too. He's down nearly 30 pounds in just over 3 months, and things are look up on all fronts.

"Now that my diet is better, and Im more fit, I have so much more energy," he says. "I have better concentration and work more efficiently. Arguably, the work I do is getting better and better, and outside of work, I have more energy and will happily walk to more places. I feel fresher and younger."

This interview has been edited for clarity.

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This Man Dropped Nearly 30 Pounds in Three Months By Following Two Simple Plans - Men's Health

Milk may aggravate the symptoms of ulcerative colitis in some people. They may wish to try alternative types of milk, such as oat or soy. However, people should be mindful of getting enough calcium if they choose to avoid dairy products.

Ulcerative colitis (UC) is a form of inflammatory bowel disease (IBD). UC affects approximately 600,000 people in the United States. A person may experience diarrhea, abdominal pain, and urgent and frequent bowel movements.

This article defines UC and explains how someones diet can affect their symptoms. In addition, it discusses which types of milk to avoid and consume and provides other dietary tips.

Regular dairy milk contains fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). FODMAPs are a group of sugars that a persons digestive tract may have trouble absorbing.

People may wish to track any reactions to dairy and other food products by keeping a food journal.

The primary sugar in milk is lactose. Some studies suggest that FODMAPs such as lactose may cause pain, bloating, and diarrhea in people with IBD. So avoiding high FODMAP foods may reduce their symptoms.

Some people find they cannot tolerate lactose, especially during a flare, found in dairy foods such as:

According to a 2017 review, a low FODMAP diet may benefit people with IBD. However, a person should work closely with a dietitian to determine whether the diet is suitable and helps alleviate symptoms.

Learn more about the low FODMAP diet here.

The following types of milk may be suitable for someone with UC. However, a person should monitor any symptoms when introducing a new type of milk.

Read more about almond, hemp, oat, soy, and cows milk.

When avoiding dairy products, a person must ensure they are still getting enough calcium in their diet. They can choose the types of milk that manufacturers have fortified with calcium. They may also wish to try the following food sources of calcium:

It is important to note that some of the above foods can trigger or worsen flares for certain people. A person should monitor for any reactions to these foods.

Learn more about calcium-rich foods that do not contain dairy here.

The Crohns and Colitis Foundation advises that there is no single diet that works for everyone. Instead, they suggest that someone with UC works with a doctor or dietitian to develop a personalized meal plan that ensures they get adequate nutrients.

When a person is in UC remission, they should eat a balanced diet that includes all the food groups. Some research suggests that consuming an anti-inflammatory diet may benefit people with UC. Anti-inflammatory foods include:

People may help avoid worsening symptoms by eating soft, bland foods. These may include:

Additionally, someone may wish to include probiotic foods such as yogurt, kimchi, or sauerkraut. They may also consider taking supplements with their doctors approval. A person should speak with a dietitian to determine the best source of probiotics in their diet.

Learn about probiotics for UC here.

The following foods and drinks may trigger symptoms during a flare of UC:

Read more about the foods to eat and avoid with UC.

Additionally, the following tips may help:

Read more about diet recipes for UC.

Dairy may be a common trigger for symptoms of UC. Avoiding it may help during a flare. Many milk alternatives are available, including oat, soy, and almond milk. Additionally, probiotic drinks such as kefir may help some people.

There is no single diet to help everyone with UC, and people should work with a healthcare professional to explore what is right for them.

The low FODMAP diet may be beneficial for some people. However, any diet that restricts foods needs to be supervised by a dietitian. Eating a balanced, anti-inflammatory diet and avoiding too much sugar, processed foods, and alcohol is beneficial for the digestive system and a persons overall health.

Read the original:
Milk for ulcerative colitis: Types to avoid and try - Medical News Today

Thus far in the 21st century, we've come to take for granted feats such as delivering items to remote locations via drone, and the even more extreme delivery of tourists into space. What once seemed possible only in comic books seems to become closer to reality every day. Yet at the same time, problems that have plagued humankind throughout history are getting worse. The list starts with the most basic need of all: Food.

Malnutrition itself is a leading cause of death; poor diet is a major contributing factor in many more diseases. All of this generates global burdens of every kind: economic, political and, in the most basic sense, humanitarian. We can all agree that everyone, everywhere deserves access to ample amounts of nutritious food.

The obstacles dominate our daily headlines. International conflicts, a global pandemic, climate change and more are the primary challenges, often triggering secondary issues such as clogged, fractured supply chains. The result: Ill health and poverty cycles are perpetuated, further burdening already strained healthcare systems.

We understand the problems. Now it's time to start implementing solutions.

Fortunately, there are ways to reverse this crisis. More simply put, there are ways to provide healthy meals to those in need. Studies and global convenings, such as the first United Nations Food Systems Summit held in 2021, offer fresh ideas to globally transform the food system to better promote healthy, accessible, and sustainable diets.

Transforming to healthy diets by 2050 will require substantial dietary shifts, writes Professor Walter Willett, MD, of the Harvard T.H. Chan School of Public Health in the Summary Report of the EAT-Lancet Commission. "Global consumption of fruits, vegetables, nuts and legumes will have to double, and consuming foods such as red meat and sugar will have to be reduced by more than 50%. A diet rich in plant-based foods and with fewer animal source foods will improve health and environmental benefits."

Another recent report suggests that diets high in plant foods and low in animal foods could improve many sustainability targets, including lowering the risk of cardiovascular disease, healthcare costs and global greenhouse gas emissions. Alas, doing so requires navigating barriers such as knowledge, accessibility and cultural norms.

Because the world is such a vast, diverse landscape, there's no easy way to do this. No single, silver-bullet solution will transform the global food system to achieve healthy and sustainable diets.

Still, we know that a coordinated approach across nations and sectors is vital to solve food system challenges. We also know health equity should and must be at the centre of those innovations. Data-driven innovations would allow all stakeholders across the food system to adopt practices that simultaneously improve economic, environmental and health targets.

Shifting from food insecurity to food security will require collaborative efforts among international, national, regional and local supply chains. This is the essence of the notion of going from farm-to-table. This is the lynchpin in ensuring accessibility to healthy and sustainable diets. And because your table may look different from mine, we must factor into the process foods that are culturally acceptable and relevant.

1. Seek international and national commitments to shift toward healthy diets.

2. Reorient agricultural priorities from producing high quantities of food to producing healthy food.

3. Sustainably intensify food production to increase high-quality output.

4. Strong and coordinated governance of land and oceans.

5. At least halve food losses and waste, in line with the UN Sustainable Development Goals.

Clearly, this won't be easy. That's why it's so exciting to see some of the data-driven innovations are on the horizon, such as the Periodic Table of Food Initiative (PTFI).

I'm proud to say this initiative is managed by the American Heart Association on behalf of multiple funders, including the Rockefeller Foundation, Foundation for Food & Agriculture Research, and the Seerave Foundation.

Along with the AHA, the Periodic Table of Food is co-managed by the Alliance of Bioversity International and the International Center for Tropical Agriculture, which is focused on delivering research-based solutions for agricultural and food systems sustainability.

The name obviously stems from the periodic table of elements we all learned in grade school. However, it's perhaps best explained by comparison to the evolution of navigation instructions. Over the last 20 years, fold-out maps were replaced by computer printouts, which were replaced by dedicated GPS devices, which were replaced by apps on our phones that we dont even have to look at a voice gives us turn-by-turn directions. The evolution is rooted in satellite and mapping technology generated by countless agencies around the globe working together on a shared goal that benefits everyone, everywhere.

Similarly, the Periodic Table of Food Initiative seeks to gather standardized and comprehensive information on food from all over the world. Collaboration and capacity-strengthening across scientific networks is key. The PTFI is creating the database, and the AHA is enabling conditions for others to populate the database as well by providing standardized analytical protocols.

Malnutrition isnt just a lack of food; its a lack of nutritious food. So, as we seek to feed populations, we must provide sustainable, diverse foods that meet their individual needs. Thats a major challenge because our scientific understanding of the foods that nourish us is still rudimentary.

Generally, 150 biochemical components of food are measured and tracked in food composition databases. Yet there are tens of thousands of such biochemicals in food. Using the GPS analogy again, it is as if weve mapped only the highways and a few major roads in a metropolitan area a good start, but a lot of work remains. That's where the PTFI comes in.

Creating partnerships across national, academic and industry labs using standardized approaches created by the PTFI partners, the initiative aims to expand the number of foods currently available in food composition databases. Currently, there are around 400 single-ingredient foods in most databases. The aim is to log more than 1,000 of the world's most commonly consumed whole foods in the next two years, and ultimately all foods, using the same protocols to gather primary data

It's also worth noting that there's a need to rebalance our food portfolio. Additionally, the world has become over-reliant on a few staple crops. Consider this imbalance: Nearly half of our daily calorie intake comes from three food sources (rice, maize and wheat). Yet there are upwards of over 10,000 edible plant species consumed for food.

In one way, this knowledge is frustrating. But viewed through the lens of the initiative, these are opportunities. And there are more opportunities on the back end. Once the database is set up, everyone from the scientific community to the private sector can build on it by adding additional foods, varieties and cooking methods.

Our goal at the PTFI is to create a globally shared food composition database that represents the edible biodiversity consumed by people across the planet, said Selena Ahmed, Global Director of the PTFI.

Two billion people in the world currently suffer from malnutrition and according to some estimates, we need 60% more food to feed the global population by 2050. Yet the agricultural sector is ill-equipped to meet this demand: 700 million of its workers currently live in poverty, and it is already responsible for 70% of the worlds water consumption and 30% of global greenhouse gas emissions.

New technologies could help our food systems become more sustainable and efficient, but unfortunately the agricultural sector has fallen behind other sectors in terms of technology adoption.

Launched in 2018, the Forums Innovation with a Purpose Platform is a large-scale partnership that facilitates the adoption of new technologies and other innovations to transform the way we produce, distribute and consume our food.

With research, increasing investments in new agriculture technologies and the integration of local and regional initiatives aimed at enhancing food security, the platform is working with over 50 partner institutions and 1,000 leaders around the world to leverage emerging technologies to make our food systems more sustainable, inclusive and efficient.

Learn more about Innovation with a Purpose's impact and contact us to see how you can get involved.

Food insecurity has plagued far too many for far too long. In an era where we've figured out how to zip packages to remote outposts in deserts and jungles, and to give non-astronauts quick trips to the brink of the stratosphere, surely we can get nutritious food into the mouths of the malnourished.

Written by

Nancy Brown, Chief Executive Officer, American Heart Association

The views expressed in this article are those of the author alone and not the World Economic Forum.

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The map of food: why we need a world atlas of what we eat - World Economic Forum

In her book, "The Fast Metabolism Diet," nutritionist Haylie Pomroy shares how to make your metabolism work for you, not against you. #newdaynw

In her book, "The Fast Metabolism Diet," nutritionist Haylie Pomroy shares how to take control of your metabolism and make it work for you, not against you.

She joined the show to share a recipe for a southwest breakfast salad.

SOUTHWEST BREAKFAST SALAD WITH CILANTRO-LIME DRESSING

For the Cilantro-Lime Vinaigrette

1. Brown the chicken sausages in a skillet. Slice them.

2. Layer the greens beans, tomatoes, bell pepper, onion, and avocado in four large bowls, dividing them evenly, then top with the sausage.

3. Make the vinaigrette: In a blender, combine the cilantro, olive oil, garlic, tomatillo, lime juice, vinegar, and xylitol, and blend until smooth.

4. Drizzle the vinaigrette over the salads, dividing it evenly, and serve.

A Registered Wellness Consultant with a 25-year career in health and nutrition, Haylie Pomroy is a #1 New York Times bestselling author, leading health and wellness entrepreneur, celebrity nutritionist, and motivational speaker. Through her practice The Haylie Pomroy Group, which includes integrative health care clinics, Haylie's clients gain valuable insight into her deep-rooted philosophy of "Food is Medicine." She also works with doctors at top practices, hospitals, and educational institutions across the globe as a consultant on many difficult cases, helping patients overcome health issues and reach their wellness goals.

Segment Producer Rebecca Perry. Watch New Day Northwest 11 AM weekdays on KING 5and streaming live on KING5.com. Contact New Day.

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Take control of your metabolism with help from this cookbook - KING5.com

"Our findings add important weight to other evidence associating dairy products, rather than non-dairy calcium, as a modifiable risk factor for prostate cancer," said Gary Fraser, professor at Loma Linda University School of Medicine and School of Public Health (via Loma Linda University).

According to researchers, the risk of developing the harmful cancer increased in tandem with dairy consumption. Participants who consumed just under 2 cups of dairy per day were found to have a 25% increased risk of developing prostate cancer compared to those who consumed more conservative amounts (around a half cup of milk per week).

Fraser noted that while the increase in risk was nominal with small increases in milk consumption, the biggest leap in cancer exposure occurred at a consumption level of two-thirds cup of milk per day, stating, "It's almost as if some biological or biochemical pathway is saturated at about two-thirds of a cup of milk per day." The type of dairy and milk fat percentages of the dairy consumed didn't appear to have a significant impact.

While subjects who reported the highest intakes of dairy were "more likely to have screened for prostate cancer," researchers also note that on average those subjects also had higher BMIs, ate more animal-derived meals, and consumed less vegetable-derived nutrients and foods.This data indicates that high dairy consumption could contribute to a generally less-healthful lifestyle, increasing the overall cancer risk, rather than being a direct cause of the disease.

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New Study Links Dairy Consumption To Increased Prostate Cancer Risk - Tasting Table

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