SE Lifestyle,Health
HD Health experts and doctors reveal the pills and supplements they take
BY By mirror
WC 1417 words
PD 25 February 2019
ET 10:34 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

LP 

One in three Brits takes a daily nutritional supplement in an industry that is worth £442million - here are the vitamins the experts invest in

One in three Brits now take a daily nutritional supplement. And the UK vitamins, herbs, enzymes, amino acids and minerals market is estimated to have netted and incredible £442million last year alone, according to research by Mintel.

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Yet when it comes to NHS guidelines, the Department of Health only recommends vitamin D during winter, folic acid in early pregnancy and, for children aged six months to five years, daily vitamin A, C and D, adding that most people should get all the nutrients they need by having a varied and balanced diet.

So what supplements do medical ­professionals believe are worth paying for? We asked a group of doctors and health experts which pills they pop.

I’ve never been keen on taking vitamins or supplements of any kind unless there’s a medical need for them.

I know this is boring but I need to know there’s proof that something is effective before I’m prepared to take it.

With supplements there’s really no scientific evidence they work, so I pass.

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One of my major reasons for not taking them is that the body isn’t designed to absorb our essential nutrients in tablet or capsule form.

They simply pass through the intestine and are excreted.

Vitamins and essential minerals must be part of the hundreds of micronutrients that are found in foods in order for the body to use them.

My own preference is to use foods as ‘supplements’, including Brazil nuts for selenium, broccoli for calcium, dark green leaves for iron and folic acid, oily fish for omega 3, avocado for omega 6, eggs for the B vitamins, bananas for potassium, seafood for zinc and iodine, yellow/orange fruit and veg for betacarotene, tomatoes for lycopene, mushrooms for chromium… The list goes on and on.

I consider a multivitamin to be my insurance policy against possible deficiencies, even when my diet is rich in healthy foods.

I tend to go for food state multivitamins such as Alive Ultra Potency Multivitamins, which are easier to absorb.

Woman, 27, left 'infertile' after having 17 abortions in six years[https://www.mirror.co.uk/news/woman-27-left-infertile-after-14050118]

Fish oils contain omega-3 fatty acids and promote a stronger immune system, cardiovascular health, plus joint and vision health, aside from reducing inflammation which is one of the causal factors for the ageing of the body.

I have just started using Viridian Nutrition’s Trout Oil Capsules as most other fish oils (especially liver oils) tend to be highly refined and may even contain heavy metals or other contaminants.

I take a vitamin D3 supplement on an almost daily basis.

I opt for Better You’s DLux Sprays which provide rapid absorption through the tiny blood vessels inside the cheeks and under the tongue, delivering almost the entire dose into the bloodstream.

Tablets and capsules may be compromised as they have to pass through the harsh acidic environment of the stomach.

I also take Mega Probiotic ND by Food Science of Vermont, which provides eight acid-resistant strains of probiotic bacteria to colonise the gut where they can enhance the immune system, help digest food more efficiently and prevent pathogens from taking a hold within the body.

Most of us simply do not have sufficient of these beneficial bacteria because of stress, poor diet, antibiotic usage and pollutants.

I don’t always take the same supplements but at the moment I am taking a vitamin D3 mouth spray (4,000IU per day), because I use an SPF moisturiser to slow down skin ageing, so my level tends to be on the low side.

Vitamin K2 is important for cardiovascular and bone health, and works in tandem with the D3. It is a hugely underrated vitamin in my opinion and a recent blood test showed my levels were low.

I also take a curcumin tablet – it is a turmeric extract which has anti-inflammatory effects and is also a strong antioxidant, as well as a rainbow trout oil to provide omega-3 fatty acids.

Recently I have started taking Dermacoll collagen supplement to trick my skin into boosting its own collagen production.

It’s a superior quality bovine collagen which is more similar to human collagen than marine types.

Finally, for gut health maintenance, I take OptiBac Extra Strength probiotics and drink Chuckling Goat kefir, a fermented milk drink, each morning.

The only supplement I take every day is 800IU of vitamin D, although I stop this in the summer months when I spend a lot of time gardening.

Otherwise I try to eat a healthy balanced diet, with plenty of fresh fruit and vegetables, which is by far the best way of obtaining all the nutrients I need.

I have oily fish (usually salmon) and also some red meat at least once a week.

However, I’m aware that sometimes, especially when I’ve had a long busy day in the surgery, that my diet isn’t as good as it should be, so the following day I take a balanced multivitamin and mineral supplement.

I certainly don’t take one every day though, as this would mean I would be having an excess of vitamin A, which can increase the risk of osteoporosis.

Genetic tests found I am predisposed to not converting B vitamins into the form the body can use, so I take a methylated B vitamin supplement which is a formulation which is more easily processed.

Being low on B vitamins can affect my mood and energy, and it also increases risk of certain diseases in the future.

The same tests showed my vitamin D level is often low and I am less able to absorb it from food and sunshine.

I also have low iron levels, so I take that daily as well as a superfood supplement to make sure I have enough antioxidants.

Currently, I’m taking probiotics to help replenish my good gut bacteria as I’ve just finished a course of antibiotics for a tooth infection.

I’m one of these people that worries about everything.

I used to take beta blockers to help me calm down, but after I had an operation to remove a gallstone a friend recommended I try Zenflore to help me recover.

It’s a live culture probiotic with selected B vitamins which specifically target mood.

I used to get palpitations but since I’ve been taking the probiotic the butterfly effect has calmed down and my sleep has also improved – previously I was waking up once or twice a night.

Now I just sleep straight through.

Treating the gut as a primary cause of health problems makes sense to me, so I take this daily now.

I also take a range of bio-identical hormones, a natural alternative to HRT, after blood tests revealed a hormonal imbalance.

In my capacity as a GP I’ve seen many women struggle with the menopause and HRT over the years so I wanted to find a different way to help them – and myself.

These are formulated specifically to suit the individual based on their blood test results and have made a big difference to my menopausal symptoms, tiredness, thinning skin and hair, weight gain and bone density.

Personally, I have been taking a daily anti-inflammatory for three decades. For years, I took aspirin on a daily basis to keep inflammation at bay.

Inflammation can aid and abet the development of cancer tumours and their spread around the body.

It has been known for a long time that daily aspirin will reduce polyps developing into cancer by 50%.

Also, we know that those with inflammatory activity react far less efficiently to cancer treatment, so it is a good idea to stay on top of this.

Now I take 500mg of bromelain, an enzyme found in the core of pineapples, which is a natural anti-inflammatory and an excellent alternative to aspirin.

Currently, I also take vitamin D3, which is the best form because it is bio available, which means it’s absorbed very well by the body.

Other variants of vitamin D, for example, D2, are ineffective, which is why some early studies of the vitamin were negative.

Top news stories from Mirror Online


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SE Living
HD Can a juice cleanse really detoxify your body?
WC 1236 words
PD 25 February 2019
SN The Hamilton Spectator
SC HMSP
PG 0
LA English
CY Copyright (c) 2019 The Hamilton Spectator.

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Those who complain about the proliferation of Starbucks in Toronto might want to start keeping an eye on the juice bar situation. They're starting to take over, especially in Yorkville and in the PATH in the downtown core, where it can feel as if every third store is a juice bar or, for the scientifically-minded, juice "lab."

Are we at peak juice? Probably not, given that a lot of these trade in juice "cleanses," an increasingly popular wellness regimen designed to "reset" and detoxify the body and cure "toxic overload," a condition that, allegedly, makes people feel sluggish, bloated or fog-headed.

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Since I have one or all of those symptoms at various times, I decided to try it out. But, since $59 a day adds up, I opted for a one-day cleanse from Greenhouse Juice Co., rationalizing it with the idea that, if my insides got too clean all at once, it might be a shock to my system. And, since I try to seek medical help wherever possible, I asked Dr. David Armstrong, gastroenterologist and associate professor of medicine at McMaster University, what he thought about my plan to improve my gut health.

"I'm intrinsically skeptical about a couple of things, starting with the basic assumption that we need a cleanse," says Armstrong. "It assumes that we're dirty on our insides and that flushing a lot of fluid through will somehow make that better. Even though we may be eating the wrong things, that doesn't mean we're accumulating lots of toxins."

Armstrong says humans are equipped with an "amazing gut" that can break down food, filter out the bad and produce antibodies to combat infections. On top of all that, we have an enzyme system in the liver that breaks down chemicals. We're detoxifying all the time, all on our own - no juice required.

OK, so maybe I don't need to wash my insides. But what about the 25-plus super-healthy foods I'd be drinking in my cleanse, which included turmeric, chia seeds, probiotics, pea protein, spirulina, kale and oil of oregano?

"That sounds like an interesting menu that has a whole range of what sounds like plausibly healthy fruits, vegetables and antioxidants," Armstrong tells me. "But I'm not aware of any evidence that, singly or particularly in this combination, suggests these ingredients will produce any long-term health benefits that will reboot the microbiome, or give you good bacteria, or get rid of bad bacteria, or do anything else."

Undeterred, I started juicing at 9:37 a.m. the very next day. It involved drinking 12 bottlesof cold-pressed juice - which is supposed to be better in terms of vitamin levels but does nothing in terms of retaining the fibre - in a specific order, starting with a tasty little spicy lemonade with four grams of sugar and a billion probiotic CFUs. That's in place of coffee, which isn't allowed. Neither is alcohol. Solid food isn't recommended but, if you're hungry, a little broth or steamed veggies is an acceptable cheat.

At 10:30 a.m., I knock back a shot of E3 AFA, a blue-green algae supplement. While not the worst thing I've consumed recently (I was served roasted worms a few months ago), it was not exactly what you'd call palatable. Ten minutes later, I decided to look up blue-green algae, only to find that some strains are potentially toxic. Great.

At 11:15 a.m., I started to panic that I was falling behind in my juice schedule. I was also a little chilly, which is a common side effect, so I put on socks and grabbed my next juice, Gatsby, a delicious blend of cucumber, apple, spinach, kale, ginger and lemon. Oh, and another 13 grams of sugar, which was starting to add up to more than I would normally have in an average day. Although, not from my next drink, the sugar-free Chia Seed Hydrator, which promised to be a little "chewy." Thankfully it was not.

12:46 p.m.: Next up was the Almondmilk, which, since it's got protein, fat, as well as seven grams of sugar, appears to be lunch. Turns out I like almond milk and pea protein slightly less than algae.

1:39 p.m.: Time for the Gold Rush, a zesty and fresh fruit drink with 14 grams of sugar. It was about here that I realized I felt hungrier than usual at this time of day, even though I generally try to subsist on water and a single espresso for the first several hours. I had a bit of brain fog, slight chills and wanted a nap, so I started to wonder if all the sugar was a problem. I was already up to 38 grams.

"There's a notion that juice has some magical property, even though it's entirely unproven," says Armstrong. "And the trouble is that, if you buy commercial juices, they often have a lot of calories, so people often gain weight. If you like juice, go for it - but as a drink, not as a health and wellness exercise. Like most things, just because one is good for you, doesn't meant that 10 is better."

Armstrong advises that diabetics and pre-diabetics (as well as celiacs or most anybody with a medical condition) should speak with a doctor before cleansing. My blood sugar is fine (for now at least), so I pressed on and had my Genius with eight grams of sugar at 3:30 p.m. and, an hour later, a spirulina-tinged Blue Lemonade with three grams of sugar. Then I decided to have a miso soup(fermented bean paste and stock)which seemed to solve a lot of problems, including hunger, dizziness and sluggishness.

There were 36 more grams of sugar involved in the next three drinks, Fiery Ginger (a delicious immune booster with turmeric), Rococoa (essentially a dinner substitute similar to the Almondmilk) and Deep Roots (20 g sugar), a perfectly tasty mix of beet, celery and apple.

Once it was all over, and I could stop thinking about the next juice, I felt pretty great. I had a lot of energy for a while, then crashed pretty hard at roughly a normal bedtime. Only not before thinking about the 85 grams of sugar I consumed that day, which Armstrong pointed out equals 21 teaspoons - about the same sugar intake as 10 Tim Hortons "double-doubles!" That's more than three times the World Health Organization's recommended maximum daily amount and, since some researchers have recently been suggesting that sugar is, itself, a toxin, drinking all that sugar seems like a pretty bizarre way to detoxify.

I was relieved at the thought, though, that even if all that sugar is toxic, I have an "amazing gut" and a working liver, designed to get rid of everything bad. It would cleanse me, even as I slept. And, with that, I happily drifted off.

Christine Sismondo is a Toronto-based writer and contributor to the Star. Follow her on Twitter: @sismondo


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SE LIVING & ARTS
HD Artichoke prep, probiotics for dogs and more
BY Martha Stewart Good Things
CR Staff
WC 833 words
PD 24 February 2019
SN The Atlanta Journal - Constitution
SC ATJC
ED Main
PG E13
LA English
CY Copyright (c) 2019 The Atlanta Journal-Constitution, All Rights Reserved

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Q: I love artichokes, but have never bought or prepared them myself. What do I need to know? -- Stefania Weiss, Charlotte, North Carolina

A: We do too, and now is a great time to enjoy them. To find a good one, inspect the vegetable's spiky armor at the store; tightly packed petals indicate freshness, while looser, frayed ones signal it maybe spoiled. (The same guidelines apply to the baby varieties, which are just smaller buds from lower on the stalk.) The classic way to cook an artichoke is to steam it whole. Serve everyone her own with a few dipping sauces -- we love melted butter with a squeeze of lemon, or aioli -- and let them sink their teeth in, leaf by flavorful leaf.

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Easy artichoke prep in simple steps

1. Remove the extra-tough outer leaves, then use a serrated knife to slice off the top quarter.

2. With kitchen shears, cut off the sharp tips of its outermost petals.

3. Trim the stem so the bottom is flat, then steam until tender when the base is pierced with a knife, about 30 minutes.

4. When cool, use a spoon to scoop out the center cone, then scrape off the purple leaves and fuzzy choke. Serve with the sauces noted above.

Savor it all

If your recipe calls for

only the heart, set aside the cooked large leaves to dip, and save the small, delicate ones (closest to the choke) to put in a salad. You can refrigerate the leaves in an airtight container for up to three days.

Q: Why is cauliflower used in so many paleo recipes? -- Joseph Panzer, Los Angeles

A: This cruciferous vegetable is a stellar substitute for carbs. "Cauliflower is a nutritious chameleon," says San Diego-based doctor of public health Wendy Bazilian. "It's a source of vitamin C, fiber and folate, and has a texture that allows it to assume many forms." Smashed, it makes for lighter mashed "potatoes"; when grated into "rice," it's delicious sautéed as a side. It's also popular in gluten-free pizza crust -- just pulverize, blanch and combine with cheese and egg (get the recipe at marthastewart.com/caulicrust). In a pinch, use a frozen pizza crust or riced cauliflower from brands like Green Giant.

Spick and span You left dinner simmering on the stove too long -- and now it's cemented to the pot. But never fear, you can get your cookware back in working order. First, dislodge as much of the food as you can with a sponge or kitchen brush. If the pan or pot is cast iron, cover burned areas in coarse salt, and scrub with a dishcloth. Otherwise, fill the pot with water and add 1/4 cup baking soda; bring to a boil, then turn off the heat and let it soak for an hour. After you dump out the liquid, scrape off any remaining food bits with a wooden spoon or rubber spatula; avoid metal utensils, which can permanently scratch the surface. Martha Stewart Living's senior editor (and resident home-keeping enthusiast), Elyse Moody, used this method to remove burned-on Bolognese from her Dutch oven: "If your pot is totally scorched like mine was, keep repeating the process by adding more baking soda a little bit at a time," she says. "Soon, even the toughest marks will vanish."

Q: Could my dog benefit from a probiotic? -- Marley Coachman, Boston

A: Potentially. Probiotics, or "good" bacterial strains that live in the gut, have shown promise in human studies for the prevention or treatment of several gastrointestinal conditions, as well as urinary tract infections. But canine research is at an earlier stage. Recent studies on dogs with acute diarrhea, inflammatory bowel disease and polyps attest to the anti-inflammatory effects of certain strains. According to Angie Krause, a holistic veterinarian in Boulder, Colorado, the biggest upside of a probiotic is its ability to help maintain the microbiome, which has potential benefits ranging from better digestion to an improved immune system. That said, there is still much unknown about the optimal composition of intestinal bacteria (in animals and humans alike). As a result, the American Veterinary Medical Association does not specifically recommend a probiotic for healthy dogs, particularly if you're serving Fido a "complete and balanced" commercial dog food.

LET US HELP YOU! Email your questions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 225 Liberty St., 9th floor, New York, NY 10281. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp.and may be published, broadcast, edited or otherwise used in any of its media.By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.


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SE You
HD International Bestsellers
CR Vancouver Sun
WC 199 words
PD 23 February 2019
SN Vancouver Sun
SC VNCS
ED Final
PG C9
LA English
CY Copyright © 2019 Vancouver Sun

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1 The Woo-Woo: How I Survived Ice Hockey, Drug Raids, Demons, and My Crazy Chinese Family Lindsay M. Wong (Arsenal Pulp Press).

2 21 Things You May Not Know About the Indian Act Bob Joseph (Page Two Strategies).

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3 Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants Anna Hui (Douglas & McIntyre).

4 One Eagle Soaring Roy Henry Vickers and Robert Budd (Harbour Publishing).

5 The Secret Wisdom of Nature: Trees, Animals, and the Extraordinary Balance of All Living Things - Stories from Science and Observation Peter Wohlleben, translated by Jane Billinghurst (Greystone Books).

6 Out of the Woods: Woodworkers along the Salish Sea Pirjo Raits, photographs by Michele Ramberg & Dale Roth (Heritage House Publishing).

7 Iron Road West: An Illustrated History of British Columbia's Railways Derek Hayes (Harbour Publishing).

8 Animals of Chinese New Year Jen Sookfong Lee, (Orca Book Publishers).

9 105 Hikes In and Around Southwestern British Columbia Stephen Hui (Greystone Books).

10 The Whole-Body Microbiome: How to Harness Microbes - Inside and Out - for Lifelong Health B. Brett Finlay & Jessica M. Finlay (Douglas & McIntyre).

- Compiled by the Association of Book Publishers of B.C.


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SE Pursuits
HD Inner beauty
BY By CAITLIN AGNEW
CR Special to The Globe and Mail
WC 239 words
PD 23 February 2019
SN The Globe and Mail
SC GLOB
ED Ontario
PG P2
LA English
CY ©2019 The Globe and Mail Inc. All Rights Reserved.

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Can a collagen supplement really help your skin glow from within?

If you believe the age-old saying that you are what you eat, then supplement companies are banking on you wanting to be beautiful. There's a new wave of products promising healthier skin from within by ingesting ingredients such as collagen, a naturally occurring protein in our bodies that supports skin elasticity.

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Canadian brands Genuine Health, WithinUs and Sproos all offer this ingredient in powdered form, while Nature's Bounty has gummies containing biotin to promote healthy hair, skin and nails. (Aura Radiance, meanwhile, is a vegan alternative to collagen – a powdered combination of probiotics, prebiotics and antioxidants that may also impart beautifying properties through improved gut health.)

According to Vancouver-based dietitian Desiree Nielsen, there is scientific evidence to support claims that collagen supplements can improve skin health. Before introducing any supplement, Nielsen recommends consulting a health-care professional – and reading labels. “Look for a product that delivers a minimum of 10 grams of collagen," she says. She also points out that taking a supplement is not an instant pass to glowing skin. “If you have a diet that is mostly takeout, you might already have so much underlying inflammation and lack of nourishment that a product like this won't have an impact. These are all really in the realm of fine tuning."


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SE Pursuits
HD Beauty in a box
BY By Randi Bergman
CR Special to The Globe and Mail
WC 769 words
PD 23 February 2019
SN The Globe and Mail
SC GLOB
ED Ontario
PG P6
LA English
CY ©2019 The Globe and Mail Inc. All Rights Reserved.

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The wellness industry's latest frontier comes direct to your door. Randi Bergman explains the who, what and why of these subscription boxes

The worlds of beauty and wellness have changed so drastically in the past decade that it almost seems laughable to think that, once upon a time, the only way to discover new products was by testing them on your hand in a department store.

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Today, there are endless ways to get hooked, from YouTube to direct-to-consumer brands such as Glossier. The subscription-box trend is another disruptor, something that's been growing in popularity since the advent of Birchbox's sampler in 2010.

The concept is simple: On a seasonal or monthly basis, subscribers receive a box filled with samples or full-size products, either curated for them or customized by them online.

While those ascribing to the Marie Kondo method of decluttering might want to steer clear, most boxes provide some serious cost savings for those looking to experiment with new trends and products.

Here, we've reviewed five of the best boxes featuring fullsize products.

FABFITFUN One of the leaders in this space, FabFitFun has gone from a lifestyle website to a box to a community of more than a million subscribers. The seasonal boxes go hand in hand with the company's wildly popular fan forums and online fitness content, both of which require a subscription for access. Each box includes seven to 10 items across beauty, fashion, fitness and lifestyle (the most recent box featured everything from Glamglow sheet masks to ceramic bowls from Pier 1). Membership starts at US$49.99 plus shipping seasonally, but a yearly rate of US$179.99 plus shipping offers a slight discount and customization privileges. All the perks are available to Canadians; the brand, however, has been taken to task for its unreliable cross-border delivery times. If you've got patience, it's worth the wait.

fabfitfun.com BLUME Those looking to make the switch to all-natural menstrual products will love Blume, a monthly box of organic cotton tampons and pads that are hypoallergenic, biodegradable and 100-per-cent chemical-free. Boxes start at US$10.99 plus shipping for 16 tampons and/or pads depending on your preference, with the ability to add eight more for US$3 (plus shipping). The site also offers a range of self-care products such as natural deodorant, essential oils to combat postmenstrual syndrome and blemish treatments, which can be added to each box or purchased individually. The youth-minded brand is big on education and transparency, aiming to bring up a new generation of women with easy access to healthy, chemical-free options. meetblume.com

THE DETOX BOX (EDITOR'S PICK) Popular green beauty boutique The Detox Market distills its knack for discovering cult favourites into a box highlighting a different brand each month. It's a rarefied deal in the oft-pricey wellness space, with buzzy brands such as Osea, Province Apothecary and Pai Skincare offering up their most popular items at a fraction of the price in recent boxes. January's box offered a cleanse-friendly probiotic beauty powder and collagen elixir by Australian brand the Beauty Chef. Subscriptions range from $57.99 a month for six months to $64.99 a month for three months, with the products inside valued at $110 or more. thedetoxmarket.ca

CAUSEBOX One of the more creative ways to fund female artisans is through Causebox, a seasonal box of fashion and beauty products that are ethically made and have either a charitable or sustainable tie-in. Boxes are US$54.95 quarterly plus shipping, or US$199.80 yearly plus shipping, which gets you eight to 10 items each time. Recent highlights include LSTN, a Bluetooth earbud brand that provides hearing devices worldwide, and SiiZU, a sustainable fashion brand produced by fair-trade artisans. causebox.com

FACETORY Sheet masks are surely the most enjoyable way to try out exotic Korean skin-care ingredients such as snail extract and silkworm cocoon, so what better way to up your mask ante than with a fresh batch each month? California-based FaceTory offers both entry-level (US$8.90 plus shipping for four fabric masks) and premium (US$19.90 plus shipping for seven made of hydrogel, bio-cellulose, foil and so on) subscriptions, curated by its K Beauty-addicted founders. There's currently no customization available, but considering the revolving door of trending extracts and masks, it's not a dealbreaker. facetory.com


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SE LocalLiving
HD How an anti-inflammatory diet can help tame an autoimmune condition
BY By Casey Seidenberg
WC 892 words
PD 22 February 2019
SN Washington Post.com
SC WPCOM
LA English
CY Copyright 2019, The Washington Post Co. All Rights Reserved.

LP 

An estimated 23.5 million Americans, including my husband, suffer from an autoimmune condition — and their numbers are growing, though researchers don't know why. You've likely heard of the most common autoimmune diseases — including type 1 diabetes, rheumatoid arthritis, multiple sclerosis, lupus, celiac disease, psoriasis, inflamatory bowel disease and Crohn's disease — but you might be unaware that there are more than 80 named but lesser-known types. Through working as a nutritionist and living with my husband, I've learned the importance of diet in battling these disorders.

What is an autoimmune disease?

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A healthy immune system can plainly distinguish between a foreign invader and its own body. When something inhibits the immune system's ability to decipher what is safe and what is dangerous to the body, the immune system can attack its own healthy cells and tissues believing that they are threatening. This self-attack is an autoimmune condition.

What causes an immune system to attack its own healthy cells is still largely unknown but according to the National Institutes of Health, "There is a growing consensus that autoimmune diseases likely result from interactions between genetic and environmental factors." There are studies that show that certain genes can predispose a person to certain autoimmune diseases, and this is why many autoimmune diseases show up in one family, as they do in my husband's family where vasculitis, rheumatoid arthritis and alopecia all reside.

Yet simply having the gene doesn't guarantee someone will get the disease. The gene is like fire kindling; there must also be a spark — or an environmental trigger — for there to be a blaze. Known triggers are infections, exposure to environmental toxins, hidden allergens, or stress and lack of sleep. Autoimmune conditions are like embers of a fire that never fully burns out. After the initial blaze, they can flare up again and again. We try to keep my husband's condition tamped down through diet and exercise.

How a healthy lifestyle helps

Studies suggest that a healthy lifestyle can help keep the immune system balanced while less healthy situations can trigger the immune system to overreact. For instance, low vitamin D levels have been shown to be a risk factor for multiple sclerosis. Obesity has been linked to many autoimmune diseases, including MS, rheumatoid arthritis and psoriasis. Stress and anxiety have been shown to cause all kinds of autoimmune flares. On the other hand, anti-inflammatory dietary choices can lessen rheumatoid arthritis. Getting the right nutrients, maintaining a healthy weight, managing stress and sleeping regularly can help prevent an autoimmune flare.

"It is current knowledge that nutrition, the intestinal microbiota, the gut mucosal immune system, and autoimmune pathology are deeply intertwined," reads a 2014 study, entitled "Role of 'Western Diet' in Inflammatory Autoimmune Diseases" and published in the journal Current Allergy and Asthma Reports. In other words, what we eat and the health of our digestive tract are directly connected to our autoimmune system. Other studies suggest that autoimmune issues can be managed by healing a damaged gut.

Think of the gut as the front line of defense in an army. It is the first location that foreign and potentially dangerous substances deeply interact with our bodies. This is likely why almost 70 percent of our immune system lies in and around our gut so that it can react when poisonous, dangerous, allergic or toxic things enter our systems.

Since the gut is so directly tied to the immune system and healing a damaged gut can potentially manage an autoimmune condition, it seems important to keep yours healthy. You can do this by cutting out foods that inflame the gut, limiting unnecessary medications that can alter the bacteria balance in the gut and consuming prebiotics (such as artichokes and asparagus), probiotics (such as kimchi and miso) and bone broth to build a healthy mix of bacteria.

Anti-inflammatory food choices

The following foods have been shown to cause inflammation so should be avoided if trying to balance the immune system and keep inflammation under control:

-Sugar

-Refined carbohydrates

-Trans-fats

-Omega 6 fatty acids

-Processed foods and meat

-Alcohol

-Caffeine

-Artificial sweeteners

-Food dyes

The following foods have been shown to reduce inflammation:

-Leafy greens

-Fruits such as blueberries, strawberries and blackberries

-Fatty fish, high in omega 3 fatty acids

-Olive oil

-Avocados

-Nuts and seeds (if not allergic)

-Herbs and spices such as turmeric, cumin and garlic

-Vitamin D has been shown to help prevent inflammation and autoimmunity

When my husband was diagnosed, his doctors checked for underlying infections and allergies. When they didn't find a specific trigger, he went on a strict anti-inflammatory diet for eight weeks. He took fish oil, vitamin D, vitamin C and zinc, and he did yoga, exercised regularly and got a lot more sleep than he usually did. These actions helped his body heal and not long afterward he was back throwing a baseball with our boys feeling like his energetic self. He's only had one flare-up since, and it followed a few weeks of travel that affected his sleep patterns and stress levels. We will never know what sparked the wildfire, but we are forever thankful to know what tames it.

localliving@washpost.com


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HD Whole grains might help ward off liver cancer
WC 735 words
PD 21 February 2019
ET 09:56 AM
SN Reuters News
SC LBA
LA English
CY Copyright 2019 Thomson Reuters. All Rights Reserved.

LP 

(Reuters Health) - Yet another benefit of eating a diet containing high amounts of whole grains may be a reduced risk of liver cancer, a new U.S. study suggests.

The analysis of data on more than 125,000 men and women followed for an average of 24 years found that those who ate the most whole grains had nearly 40 percent lower odds of developing liver cancer compared to those who ate the least.

TD 

There were just 141 cases of liver cancer in the study group, though, so more research is needed to determine why whole grains might be protective, the researchers note in JAMA Network Open.

Although deadly, liver cancer is relatively rare in the U.S., said senior study author Dr. Xuehong Zhang of Harvard Medical School and Brigham and Women's Hospital in Boston.

"The low number of cases is primarily because of the very low incidence of liver cancer in the United States (less than 5 per 100,000 individuals) although the incidence has been rapidly increasing in the past decades," Zhang told Reuters Health. "As expected, we have documented no more than 200 (liver cancer) cases, despite the large sample size and long-term follow-up periods."

The researchers suspected that whole grains might be protective against liver cancer because grains have been found to improve a number of well-known risk factors for the disease, Zhang said in an email.

"Consumption of whole grains and dietary fiber, especially cereal fiber, have been associated with lower risk of obesity, type 2 diabetes, and nonalcoholic fatty liver disease, which are known predisposing factors for (liver cancer)," Zhang said. "Besides improving insulin sensitivity, metabolic regulation, and decreasing systemic inflammation, intake of whole grains and dietary fiber may improve gut integrity, and alter gut microbiota composition, thereby leading to increased production of microbiota-related metabolites including short-chain fatty acids, particularly butyrate."

To look at the possible impact of whole grains, Zhang's team examined data gathered in two long-term studies of nurses and other health professionals. Along with a host of other health measurements, the 125,455 participants had filled-out detailed descriptions of their diets approximately once every four years.

When it came to whole grains, even those who ate the most consumed only about an ounce a day (33.28 g/day), Zhang's team found. The researchers divided participants into five groups based on their average intake of whole grains, as well as components of whole grain, bran and germ. They also looked at total dietary fiber from cereal grains, fruits and vegetables.

After accounting for factors such as age, BMI, physical activity, smoking, type 2 diabetes, alcohol consumption and aspirin use, the researchers found that those who consumed the most whole grains were 37 percent less likely to develop liver cancer compared to those who consumed the least.

Liver cancer risk was also reduced among those who ate the most bran, but not those who had the highest germ consumption. The same was true for the highest cereal grain intake, but not for fruit and vegetable fiber.

Outside experts said that with such a small number of cancers it's hard to have a lot of confidence in the association found by the researchers.

Moreover, those who consumed the most whole grains were also the healthiest study participants overall, said Dr. Robert Brown of NewYork-Presbyterian/Weill Cornell Medical Center in New York City.

They "had lower BMI, engaged in more physical activity, consumed less alcohol, were less likely to be smokers, were more likely to use aspirin and tended to have higher intakes of fruits, vegetables, total folate, multivitamin and dietary vitamin, but less fat, compared to participants who took in the least," Brown said in an email.

Beyond that, Dr. Mariana Lazo of the Johns Hopkins University School of Medicine in Baltimore noted, "it's important to be very cautious in singling out particular food items."

While the study is not strong enough to spark new recommendations with respect to liver cancer and whole grains, "given the overall benefits of whole grains relative to refined grains, shifting your diet away from processed grains is likely helpful to all people, including those at risk for liver cancer," Brown said.

SOURCE: https://bit.ly/2E5S5eO[https://bit.ly/2E5S5eO] JAMA Network Open, online February 21, 2019.


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SE Lifestyle
HD Dr Miriam: Is being a vegan good for you and the planet?
BY By Miriam Stoppard
WC 472 words
PD 21 February 2019
ET 09:29 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

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One in eight Britons, according to a recent poll, is now either ­vegetarian or vegan

Where did this fad for veganism come from? ­

TD 

Vegetarianism is an age-old rejection of eating meat but still eating milk and eggs.

But with veganism we’re talking about the ­rejection of any food of animal origin.

And yes, I have to confess to buying Stella McCartney[https://www.mirror.co.uk/news/uk-news/stella-mccartney-reveals-designing-meghan-12574589]’s non-animal shoes – but that was more fashion than fad.

One in eight Britons, according to a recent poll, is either ­vegetarian or vegan. The numbers are particularly high among the 18-34 age group.

Plus, being a vegan is a great deal easier than it used to be with Waitrose introducing a vegan range in 2017 and other supermarkets following suit.

But to stay a vegan takes almost ­religious fervour, indeed, some ­adherents argue that veganism[https://www.mirror.co.uk/news/uk-news/how-going-vegan-can-significantly-13507554]is a philosophical belief equal to a religion.

The 10 simple simple ways you can boost gut health[https://www.mirror.co.uk/lifestyle/health/how-boost-your-gut-health-13984554]

It may be that in the future, part-time veganism is the real growth area: today, more than 20% of Britons claim to be “flexitarians”.

With so many converts is veganism good for you? Not necessarily.

Unbalanced vegan diets can cause nutritional deficiencies because they tend to be lower in vitamins B12 and D, calcium, iodine and some fatty acids.

In the 1950s, some British vegans became ill, with fatigue and tingling hands and feet.

It transpired that this was due to a shortage of B12, found in meat, eggs and dairy ­products, a deficiency that can also lead to anaemia and nerve damage.

However, today dietetic associations in Britain, the US and Canada say that a well-planned vegan diet should pose no problems, even for pregnant women and infants, though it should include supplements or foods fortified with B12 and other nutrients.

And since vegans eat fewer calories [https://www.mirror.co.uk/lifestyle/dieting/veganuary-try-no-fuss-vegan-13851226]and fats, and exclude red and processed meat, veganism is on the whole healthier than the standard Western diet.

Ultimate guide to family first aid - from nosebleeds to burns and poisonings[https://www.mirror.co.uk/lifestyle/health/ultimate-guide-family-first-aid-13888031]

Is veganism good for the ­environment?

Yes. Industrial livestock farming, particularly beef, causes huge environmental damage.

Raising ­livestock takes about 70% of all ­agricultural land and produces only 17% of the world’s calories.

In 2006, the livestock industry accounted for 9% of CO2 emissions, and generated 30 million tonnes of ammonia.

The clearing of land for pasture, and to grow crops that are fed to animals, is a cause of deforestation.

The situation, however, isn’t simple.

Grazing is often done on land ­unsuitable for arable farming, and sustainable livestock farming can help restore soils.

But by and large, cutting out or reducing meat is clearly ­beneficial for the environment.

Top news stories from Mirror Online


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HD Bill Gates says a diet 'breakthrough' based on the microbes crawling in your gut could help the world's waistlines
BY feedback@businessinsider.com (Hilary Brueck)
WC 1363 words
PD 21 February 2019
ET 06:22 AM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2019. Insider Inc

LP 

* The Bill and Melinda Gates[https://www.businessinsider.com/category/bill-gates?utm_source=dowjones&utm_medium=ingest] foundation is investing millions of dollars in new strategies to create consumable gut-microbe therapies that could change the way our stomachs process food.

* The hope is that new probiotics (which would be far more complex and microbe-rich than yogurt or fermented food) will help both undernourished and obese children live healthier lives.

TD 

* Gates has been investing in this kind of microbial bio-therapy for about 10 years, and predicts "we will get a breakthrough" in nutrition in the coming decade.

Bill Gates readily admits: he's always been "kind of a weirdo." That's what got the Microsoft co-founder into computers in the first place, he says.

But these days, Gates' odd streak is perhaps most apparent when it comes to his fascination with the human gut.

In November, Gates brought a jar of poop on stage[https://www.businessinsider.com/bill-gates-wants-world-to-move-past-flush-toilets-2018-11?utm_source=dowjones&utm_medium=ingest] with him at an event in Beijing, just to demonstrate that there could be trillions of virus particles, bacteria, and parasitic worm eggs inside.

Read More: Bill Gates is so obsessed with redesigning the world's toilets, he brought a jar of poop onstage in Beijing to prove it[https://www.businessinsider.com/bill-gates-wants-world-to-move-past-flush-toilets-2018-11?utm_source=dowjones&utm_medium=ingest]

Gates' interest in digestion goes beyond the disgusting and debilitating kinds of bacteria in our systems. The billionaire investor recently said that he believes we can re-vamp the inner workings of our guts by seeding the microbial colonies that live inside us.

"One thing that people are not expecting a breakthrough in that I'm quite optimistic we will get a breakthrough in is understanding nutrition," Gates said during a conversation last week at the 92nd Street Y in New York. He thinks hacking the microbiome is the way to do it.

A robust, diverse microbiome sets us up for healthy development

Good nutrition is a growing problem in countries both rich and poor.

While 22.2% of kids under 5 worldwide are stunted — meaning they aren't growing and developing[https://www.who.int/nutrition/healthygrowthproj_stunted_videos/en/] in a healthy way because of poor nutrition and infections — another 38 million children under 5 around the globe (5.6% of all kids) are overweight.

Part of the reason kids are not developing as they should is that their microbiomes aren't robust. A person's microbiome is the complex mix of bacteria, viruses, and fungi[https://ep.bmj.com/content/102/5/257] that live inside the gut; it's more than 2 million genes strong — more numerous than the human genome.

Starting at birth, when a baby's sterile intestine is first exposed to a mother's microbes, 300 to 500 different bacterial species begin to colonize this environment[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3983973/]. Normally, this colonization is helped along by a mother's nutrient-rich breast milk,[https://www.cell.com/cell-host-microbe/fulltext/S1931-3128(19)30049-6] as well as all the other things babies happen to put in their mouths.

But if a baby's microbiome doesn't develop properly, it can have serious long-term consequences[https://www.eurekalert.org/pub_releases/2018-03/wuso-gmi030818.php] for the way they process food, leading to stunted growth on one end of the spectrum or to obesity on the other. After babies are about a year old, their microbial colonies stabilize, which means the first months of life are the essential time to develop a rich microbiome.

Our microbiome determines how much nutrition we can get from the food we eat

Take the case of Madagascar, where stunting (low height for a kid's age) is a problem for 53% of the country's children under 5. Because kids there are not getting enough of key nutrients like iron, Vitamin A, zinc, and iodine — which are critical to healthy development — they can't grow up to achieve their full potential.

"They don't develop physically, they don't develop mentally," Gates said.

Similarly, in Bangladesh[https://www.nature.com/articles/nature13421], scientists have discovered that severely malnourished babies tend to have more "immature" microbiomes than other infants, suggesting that the first months of life are critical to how well nourished we can be throughout our lives.

"Even if they're getting enough food, there's something about inflammation in their gut that their body isn't able to grow properly," Gates said.

That has long-term impacts on the economy. The World Bank[http://siteresources.worldbank.org/NUTRITION/Resources/281846-1271963823772/Madagascar.pdf] estimates that Madagascar misses out on $720 million in GDP every year because of vitamin and mineral deficiencies.

On the other end of the spectrum, rich nations like Germany, Australia, and the US are missing out on billions because of poor nutrition[https://www.ncbi.nlm.nih.gov/pubmed/28982806] as well. One study[https://journals.humankinetics.com/doi/10.1123/jpah.3.2.148] looked at the impacts of obesity in three US states — California, North Carolina, and Massachusetts — and estimated that those economies lose a total of $41 billion a year in indirect obesity costs like sick time, early death, and insurance payouts.

A microbiome treatment could help guts grow up strong

Gates thinks one day, a probiotic powder, food, or other kind of microbial therapy could address these nutritional problems by introducing some missing bacteria into our guts.

"We're actually trying to intervene with that, so that [children's] guts aren't complaining, so they're able to grow," Gates said.

The Gates Foundation is hoping that scientists can soon come up with a cheap microbiome treatment that's far more complex than just eating a yogurt. New probiotic therapies[https://www.prnewswire.com/news-releases/landmark-study-to-address-global-malnutrition-and-restorative-effect-of-infant-probiotic-300630823.html] would include “a substantially larger number of difficult-to-grow commensal strains” of bacteria, the Gates Foundation said in its latest call for gut-therapy research.

Teams that receive phase-one funding for these projects will get $100,000 from the Gates Foundation. If they're successful with that, researchers could get a second round of up to $1 million in cash to develop their new gut therapies.

Already, the Gates Foundation has invested in a probiotic powder for babies called Evivo. Mothers mix the powder into breast milk to help babies repair and improve their gut microbiome. In theory, that could help malnourished babies boost their metabolism and develop a more robust immune system.

Trials[https://www.prnewswire.com/news-releases/landmark-study-to-address-global-malnutrition-and-restorative-effect-of-infant-probiotic-300630823.html] of Evivo in severely malnourished kids under 6 months of age started in Bangladesh last year. Another Gates-funded project at the Washington University School of Medicine[https://gordonlab.wustl.edu/] is feeding special "microbiota-directed foods" to undernourished kids in Bangladesh, too.

Ideally, the Gates Foundation says[https://gcgh.grandchallenges.org/challenge/new-approaches-manufacturing-gut-microbial-biotherapeutics-round-22], these fixes will one day be sold around the world for less than 10 cents per dose.

That could create long-term diet solutions, both in poor places where the Gates Foundation works and in rich countries facing obesity epidemics. Gut bacteria play a role in obesity, too, since they send signals to the brain[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960470/] to tell us when we're full[https://www.ncbi.nlm.nih.gov/pubmed/27616451/].

"Why is it that it's not easy to have some sort of broader approach that lets us control our appetite?" Gates said. "The microbiome looks like it will give us a solution there."

Nutritionists are increasingly recognizing that there are no hard-and-fast rules[https://www.businessinsider.com/keto-and-whole30-diets-myths-vs-reality-2019-1?utm_source=dowjones&utm_medium=ingest] that apply to everyone when it comes to diet, since each person's body (and microbiome) is different.

"We now know there is no diet or dietary intervention that is right for everyone, or even for an individual throughout their lifespan," a group of researchers wrote in a Lancet[https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)33170-2/fulltext?dgcid=raven_jbs_etoc_email#articleInformation] article published in January.

But Gates is convinced that if we can keep the microbes in our guts humming along happily, that'll be a good start.

"Nutrition has always been a great mystery," Gates said. "A lot of myths — 'try this, try that.' But in this decade, I think that we can solve that."

NOW WATCH: Bill Gates has a net worth of over $96 billion — here's how he makes and spends his money[https://www.businessinsider.com/bill-gates-net-worth-spending-money-microsoft-billionaire-ceo-2019-1?utm_source=dowjones&utm_medium=ingest]

See Also:

* Share your opinion — become a BI Insider![https://www.businessinsider.com/bi-insider-panel-2016-9?utm_source=dowjones&utm_medium=ingest]

* I pay $1,000 in annual fees for the Chase Sapphire Reserve and the Amex Platinum — and as far as I’m concerned, the math checks out[https://www.businessinsider.com/worth-it-to-have-both-amex-platinum-and-chase-sapphire-reserve-2018-6?utm_source=dowjones&utm_medium=ingest]

* The first-ever investor pitch deck for $31 billion startup Airbnb‚ which has raised over $3 billion and is nearing an IPO[https://www.businessinsider.com/airbnb-a-13-billion-dollar-startups-first-ever-pitch-deck-2011-9?utm_source=dowjones&utm_medium=ingest]

SEE ALSO: Bill and Melinda Gates say the best way to put 'America first' is to invest in foreign aid — a not-so-subtle nudge at Trump[https://www.businessinsider.com/bill-gates-annual-letter-america-first-foreign-aid-2019-2?utm_source=dowjones&utm_medium=ingest]


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SE LocalLiving
HD Be wary of newer, unregulated digestive enzyme supplements
BY Christy Brissette
WC 1132 words
PD 21 February 2019
SN The Washington Post
SC WP
ED FINAL
PG H14
LA English
CY Copyright 2019, The Washington Post Co. All Rights Reserved

LP 

Does your digestion leave something to be desired? If you often experience discomfort after eating, you're not alone. According to the National Institutes of Health, 60 million to 70 million Americans are affected by digestive diseases. Many are trying a fairly new but growing category of supplements called digestive enzymes, which may help the body break down compounds in food. These supplements typically contain a variety of digestive enzymes such as amylases, lipases and proteases. A report by Transparency Market Research estimates that the global market for digestive enzyme supplements, worth $358 million in 2016, is expected to grow to more than $1 billion by 2025.

TD 

Promotions for some of these supplements do more than promise they will cure digestive ailments. They also claim the supplements will help people lose weight, think more clearly and have the ability to eat foods they're allergic to. But before I explain why these supplements aren't all they're cracked up to be, and could even be dangerous, here's a quick lesson on how enzymes fit into the digestive process.

What exactly are digestive enzymes?

Digestive enzymes are proteins your body produces and uses to break down your food into energy and nutrients. They differ from probiotics, which are bacteria or yeasts that offer health benefits, and prebiotics, which are fibers and other non-digestible compounds that promote the growth of healthy gut bacteria. Specific types of enzymes break down carbohydrates, proteins or fats. Digestive enzymes are released and mix with your food throughout digestion, starting in the mouth and continuing in the stomach, pancreas, liver and small intestine.

When your body doesn't produce enough of certain digestive enzymes, undigested compounds can make their way into your large intestine and cause unpleasant symptoms - such as the gas some experience after eating beans - or rob your body of essential energy and nutrients.

Prescription digestive enzymes

In the latter instance, it's likely you have a more serious medical issue affecting the pancreas, such as pancreatitis, pancreatic cancer or cystic fibrosis. If so, taking enzymes orally is essential, because your body doesn't produce enough of them to break food down into energy and nutrients. You will probably need prescription-strength digestive enzymes that go by trade names such as Creon or Pancreaze. These medications, called pancreatic enzyme products, have been well-studied and are regulated by the Food and Drug Administration. Your physician will be able to determine the right dose for you.

Over-the-counter digestive enzymes

If your main symptoms are gas or bloating, you probably don't need a prescriptive fix and can turn to over-the-counter remedies.

Alpha-galactosidase is a digestive enzyme that breaks down the carbohydrates in beans into simpler sugars to make them easier to digest. The most commonly known alpha-galactosidase supplement is known by the trade name Beano. It's been around since the early 1990s, long before digestive enzymes started trending.

Another common digestive enzyme you've probably heard of is lactase, which breaks down lactose, the natural sugar in milk. Without enough lactase, the lactose travels undigested into the colon, followed by lots of water to dilute it. This leads to the cramping, gas and diarrhea that are hallmarks of lactose intolerance. Lactase pills - or lactose-free milk, which has the enzyme already added to it - can prevent the symptoms of lactose intolerance.

Of course, you can choose to avoid foods that give you trouble. But taking alpha-galactosidase or lactase supplements to help with digestive issues is safe and evidence-based.

New digestive enzyme supplements

Lately, consumers have been purchasing over-the-counter digestive enzyme supplements that contain combinations of many different enzymes. These formulations haven't been regulated or scientifically evaluated for effectiveness, and people are taking them without a doctor's recommendation. There are several problems with this approach.

These supplements contain enzymes produced from plants or animals, such as the protein-digesting enzyme bromelain, which is found in pineapple. While they may carry labels promising they're natural and safe, they could come with potential side effects and medication interactions. For example, bromelain could interact with blood thinning medications.

Digestive enzyme supplements also could interact with antacids and certain diabetes medications. They may cause side effects including abdominal pain, gas and diarrhea.

"These over-the-counter supplements aren't regulated by the FDA and we don't know whether they're safe or effective," says Akash Goel, a gastroenterologist at Weill Cornell Medicine and New York-Presbyterian. "We don't have good data on dosing and there's always a chance that there are impurities."

There also isn't evidence to back up claims that these over-the-counter enzyme supplements can promote weight loss, improve digestion or help with food allergies. Promises of the latter are particularly concerning because taking the supplements could be dangerous. You should avoid foods you're allergic to or that your body cannot tolerate rather than relying on an untested supplement to undo any harm.

Dealing with digestive issues without a pill

If digestive enzyme supplements aren't the panacea we were hoping for, what's a person with digestive issues to do? Goel says, "I typically tell my patients to avoid [digestive enzyme supplements] and take a safer approach." He prefers to address the root cause of diet-related digestive ailments by changing what patients eat, rather than prescribing supplements.

The Low FODMAP Diet is one possible solution to address irritable bowel syndrome symptoms. FODMAPs are short-chain carbohydrates that can cause digestive ailments. Just like in our lactose example (which is one type of FODMAP), when these carbohydrates aren't broken down properly, they can travel into the large intestine, where they can lead to symptoms such as bloating, pain, and diarrhea and/or constipation.

"By following the diet for two to six weeks, about 75 percent of people with IBS symptoms can get some relief," says Jane Muir, an associate professor in the gastroenterology department at Monash University in Melbourne, Australia, where the diet was developed. "If you think you have IBS, see a health-care professional and a dietitian to help guide you through the Low FODMAP Diet."

Beyond making dietary changes, I recommend probiotic supplements, which have been shown in research to help with digestive issues. Goel says that if his patients really want to take a supplement, he will suggest tried-and-true home remedies to add digestion. "Fennel tea and ginger are low-risk and not expensive, and have been used for centuries," he says.

localliving@washpost.com

Christy Brissette is a registered dietitian, nutrition writer, TV contributor and president of 80TwentyNutrition.com. Follow her on Twitter @80twentyrule.


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SE Women's Football
HD How one vegan footballer believes a change in diet is helping to keep injury at bay
BY Louis Mitchell
WC 1436 words
PD 20 February 2019
ET 10:08 AM
SN Independent Online
SC INDOP
LA English
CY © 2019. Independent Digital News and Media Ltd. All Rights Reserved

LP 

Interview: Scotland and Birmingham City Women midfielder Chloe Arthur opens up on the benefits which have led her to joina growing number of footballers turning to a vegan diet

Meat

TD 

and

team

may share the same letters, but an increasing number of footballers are trading chicken for chickpeas in the push for perfect performance.

“Don’t worry, I used to love bacon,” admits vegan Chloe Arthur, the Scotland and Birmingham City Women defensive midfielder.

Plant-based for almost a year, she sings the praises of the in-season diet that has converted footballers such as Chris Smalling, in an endeavour to stay fit. The Manchester United defender says he no longer feels his tendinitis thanks to veganism.

Not to mention the world’s first all-vegan football club, League Two’s Forest Green Rovers, who have been vegan since 2014. Chairman Dale Vince oversaw Rovers’ promotion to the Football League under the adopted diet.

Cutting out all animal products is a growing craze. According to Compare the Market, 3.5million Brits share this budding plant passion.

Reaching their highest point in history, worldwide online searches for the word ‘vegan’ have skyrocketed over recent years. What used to be a niche lifestyle choice is now a mass-market reality.

However, the 24-year-old Scotland international laughs off suggestions that she is one who followed the crowd.

“I feel like it’s becoming more of a trend, or a fashion, or whatever you want to call it to be vegan now. Over the last six months or so it has become easier to change your diet,” Arthur explains.

“Why slaughter animals when you can get all the nutritious meals without having to do that?”

Concerns over sustainability and animal cruelty are common reasons for turning plant-based.

“There are not really any downsides to it… I feel better for doing it [going vegan]. I would recommend it to anyone.”

Forest Green Rovers head chef, Em Franklin (Getty)

The versatile midfielder says she found changing to veganism smoother than expected because Birmingham’s strength and conditioning coach, Carl Green, happened to be a vegan.

A summer transfer from Bristol City, Arthur tells us that, surprisingly,Blues Women do not provide any meals, therefore preparation is key in sticking to her vegan diet.

“For breakfast I would have either porridge or toast with peanut butter or avocado or something like that. Nothing extravagant.

“If I have a double or hard session, I would just have some rice with tofu or pasta… loads of soup, lentils. There is obviously loads of proteins in there. For dinner it may be fajitas or curries. Chickpea curries.”

Arthur’s vegan cooking regularly tempts teammates, asking to sample spoonfuls and inducting them into plant-based living.

Although greatly reduced, some stigma still exists around the diet.

Chris Smalling swears by the benefits of veganism(Getty)

“I will often get asked the question, ‘what can you have?’ like ‘oh my god you can’t have anything. You can just have broccoli for your meals.’

“Whatever you have I will probably eat the same, just I replace the meat with a different protein.”

Traditional myths surrounding veganism include muscle weaknesses and deficiencies in protein compared to an omnivorous diet. These are complete misconceptions.

Joanna Blythman, author of

What To Eat

, says that Tahini, a nutty paste made from sesame seeds, has more protein than milk. Beans, chickpeas, hummus, lentils, soya foods, nuts, quorn and quinoa are all effective sources of essential amino acids, and the list goes on.

Converting an ever-increasing number of footballers and athletes, veganism incites widespread claims of quickened recovery and reduced injury.

Some athletes believe veganism can quicken recovery or reduce risk of injury in the first place.

Read more

Smalling: United have our 'fear factor' back under Solskjaer

Arthur’s 19 starts in 21 games for Blues this season suggests how beneficial the diet can be for players and puts her improved fitness – which has seen her announced in the Scotland squad for the upcoming Algarve Cup – down to plant-based nutrition.

“I feel better in myself and recover better as an athlete, whether that is psychological or not.

“Definitely this year, I have had less issues with injuries.”

Itis a sentiment mirrored by Smalling.

Arthur adds: “I just believe that the more natural the products that you put into your body, the better.”

Footballers crediting their improved fitness to the diet is all well and good, but what is the science behind it?

Most recently, a study at Arizona State University of aerobic fitness performance between omnivores and vegetarians found no negative effects on athlete performance under a plant-based diet.

‘The more natural the products that you put into your body, the better’ (Getty)

Evidence derived from the American Journal of Clinical Nutrition, compared muscle mass and strength of people who consumed a plant-based diet against meat-eaters. Again, results discovered no weaknesses.

Surrey-based sports nutritionist and author of

The Vegetarian Athletes Cookbook

, Anita Bean, expounds the virtues of a vegan diet on sporting performance, translating the scientific jargon behind numerous athlete’s claims of improved performance after turning vegan.

“It is not simply the cutting out of meat. It is partly to do with what they’re adding to their diet as well as what they’re subtracting.

“Their diet being vegan… they [athletes] will be lower in saturated fat and lower in sugar because they are going to be eating fewer ultra-processed foods.”

Former bodybuilding champion Bean explains further: “The more diverse your diet is, you will create a more diverse gut microbiome (array of bacteria). Having a more diverse gut microbiome is associated with better health and better performance.

“It really impacts so many things that are relevant to sports performance and that includes recovery, so we do know there is a link between recovery and a diverse microbiome.

“If you are having loads of fruit and vegetables, pulses, you are literally feeding the good bacteria, and these are the ones that will produce chemicals that will affect your recovery.”

Therefore, it is understandable that players may claim to stay injury-free since going vegan.

Chloe Arthur, right, playing for Scotland (Getty)

In essence, a vegan diet strong-arms footballers such as Arthur into a search for healthier foods that give improved nutrients. These improved nutrients, in turn, create a more diverse microbiome of healthy bacteria in the gut which is concurrent with enhanced performance, fewer injuries and faster recovery.

“A healthy gut microbiome means there is less chronic inflammation and less oxidative stress, and that will speed recovery,” Bean says.

“By reducing these things, you will be able to get better muscle adaptation between your training sessions and between your matches.

“It will be better for the muscles to recover and [give the footballer] less risk of injury and less risk of illness,” Bean adds.

It is no secret that giving additional care to our guts and the food we intake has an impact on health. Having a vegan diet is also likely to reduce acne and improve mental health. Around 70 per cent of human immune systems are housed in the gut.

Perhaps this is an explanation as to why the legendary Sir Stanley Matthews was able to play until he was 50 years old.

Terry Paine, World Cup winner with England in 1966, says that although his generation of players “never” received dietary guidance, the longevity of Matthews’ career owes to the outside right’s forward-thinking outlook on nutrition.

Stanley Matthews had a near-vegetarian diet (Getty Images)

“When you look at people like Sir Stanley Matthews, hewas very much a dietician in the way he played and how he went about it.

“There were certain players thinking way ahead of everybody else. He was probably the first one to think about what he was putting inside himself and what he was eating.

“I remember him telling me he went 24 hours without really drinking or eating just to let whatever it was in the system come out.”

Almost like a boxer cutting for a weigh-in.

Although Paine confesses that he was “more of a salad man”, dietary advice was non-existent 50 years ago.

“We always had steak. Steak, toast and a cup of tea. That was our pre-match meal.”

A far-cry from falafel and quinoa salad with tahini dressing. Sustainable and nutritious. Conceivably, veganism is the athlete’s diet of the future.


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HD Israeli biopharma firm BiomX raises $32 mln in private funding
WC 176 words
PD 20 February 2019
ET 06:28 AM
SN Reuters News
SC LBA
LA English
CY Copyright 2019 Thomson Reuters. All Rights Reserved.

LP 

JERUSALEM, Feb 20 (Reuters) - Israeli biopharma firm BiomX said on Wednesday it raised $32 million in a private funding round that will primarily be used to advance the company's drug candidates for the treatment of acne and inflammatory bowel disease (IBD).

The round was led by existing investors OrbiMed, Johnson & Johnson Innovation – JJDC Inc, Takeda Ventures Inc, 8VC, MiraeAsset, Seventure Partners’ Health for Life Capital I, and SBI Japan-Israel Innovation Fund. They were joined by additional European investors and new investors.

TD 

"The new funding will enable us to transition BiomX to a clinical stage company as our lead programs in acne and IBD, both novel phage therapeutics targeting harmful bacteria in the microbiome, enter the clinic," said BiomX CEO Jonathan Solomon.

BiomX will also continue to advance its liver disease and colorectal cancer programs by identifying key bacteria driving these diseases and developing phage cocktails against them, he added. (Reporting by Steven Scheer; Editing by Tova Cohen)


RF 

Released: 2019-2-20T14:28:55.000Z

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Document LBA0000020190220ef2k02jqt


SE Business
HD Super saskatoons
BY Bill Redekop
WC 842 words
PD 20 February 2019
SN Winnipeg Free Press
SC WFP
ED Print
PG B5
LA English
CY All material copyright Winnipeg Free Press, a division of FP Canadian Newspapers Limited Partnership. All rights reserved.

LP 

Interlake berry growers teaming up with pair of American companies to make health bars, nutraceutical products

Selling foreign markets on the wonders of saskatoon berries is still a struggle, but Interlake Saskatoons hopes two new projects across the border are a good start.

TD 

In tiny Walhalla, N.D., which has a population of 900, a firm called Food First has just launched an online Kickstarter campaign for a saskatoon-based health bar made with Manitoba-grown product.

In Minneapolis, Step One Foods is sourcing from Interlake Saskatoons to make a range of nutraceutical products.

“Food as medicine is the concept," said Doug Langrell, a partner in Interlake Saskatoons. Saskatoons are known as a super healthy berry-like fruit, with twice the antioxidants as blueberries, high levels of protein and anti-inflammatory properties. Some properties include vitamins, flavonoids, phenols and omega-3 fatty acids.

“(The companies) want to do what no one has yet done, and that is establish American awareness of saskatoons as a super fruit," Langrell said.

That's been an uphill climb. While the purple berries grow in northern U.S., they are called juneberries.

“The awareness of saskatoons is generally limited to basically the Prairie provinces and northern U.S., and even there to a limited degree," Langrell said.

Even so, Food First has chosen to go with the Canadian name for it — Sunny Saskatoon Berry health bar — because it sounds more interesting.

Located directly south of Winkler, Food First started 25 years ago as SweetPro Feeds, a feed manufacturer for horses and cattle. Ranchers would say the product made their livestock so healthy and their horses' coats so shiny that they wondered what it might do for their two-legged owners.

Owner Bob Thornberg just laughed, but three years ago, he started a sister company and produced a line of healthy snack bars called MicroBiome Bars. The bars promote what's called “gut health." The product base is a fermented blend of organic grains: wheat, oats, barley malt, flax and yeast. They contain prebiotics that enhance and diversify the microbes in the body to fight disease and viruses.

The Sunny Saskatoon Berry bar is its fourth variety. “The saskatoon attracted us for its antioxidant bump," company operations manager Jordan Thornberg said.

To date, MicroBiome Bar sales are mostly online. However, CVS Pharmacy, a big company across the border, is about to launch a variety pack of MicroBiome Bars in 100 stores for a six-month trial period. If the product passes a sales threshold, MicroBiome Bars will go into all 9,800 CVS stores across the U.S.

Not only does it taste good, Langrell said, “it gives me a very strong, immediate energy rush." Food First's Kickstarter campaign is not a make-or-break test — the company will be producing regardless of the results — but it can help accelerate the company's progress, Thornberg said.

It's not a donation site. The public can buy various sized packages of bars at different prices and the product will be shipped out by mail order. People can find the web page at kickstarter.com by typing MicroBiome Bar in the site's search window.

Step One Foods already has Manitoba saskatoons as an ingredient in all seven of its products: snack bars, pancake mix and smoothies. The saskatoons are used to help upgrade its products to health food status.

Step One makes a line of foods for people who have high cholesterol, but don't like taking prescription statin drugs, or who suffer side effects from the drugs. That may sound like a niche market, but it's estimated to include nearly 40 million people. Step One products are also only available online.

The two projects are the first ventures into the U.S. market for Interlake Saskatoon, other than selling some frozen saskatoons into the pie market. For the food ingredient market, the saskatoons are turned into a powder, a process developed at the Manitoba Food Development Centre in Portage la Prairie. Food First in Walhalla now handles that processing.

Except for jams and pies, the powder is easier to work with as a food ingredient, Langrell said. The powder retains the saskatoon taste, aroma and health properties, and ships and stores better, he said.

In addition to exports, Interlake Saskatoons sells thousands of pounds of fresh saskatoons every summer out of a building on the northwest corner of Warren on Highway 6, just north of Winnipeg. They also freeze berries and sell them to local restaurants. Their berries are used in Cramptons Manitoba Maid saskatoon jams and saskatoon marmalades.

Interlake Saskatoons is a consortium of growers in the South Interlake area that includes seven partners: Langrell and his sister, Jennifer Studler; Rick Rutherford of Rutherford Farms at Grosse Isle and his sister, Wendy Rutherford; Craig Riddell; Bob Hamlin; and Tom Dykstra from Balmoral. They harvest five orchards and also operate a marketing arm called Purple Fit. Last year, they harvested 30,000 pounds of saskatoons.

bill.redekop@freepress.mb.ca


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gcat : Political/General News

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Winnipeg Free Press

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Document WFP0000020190220ef2k0000j


SE science
HD Saving the Bats, One Cave at a Time
BY By Jim Robbins
WC 1605 words
PD 20 February 2019
SN International New York Times
SC INHT
LA English
CY © 2019 The New York Times Company. All Rights Reserved.

LP 

ELY, Nev. — A crew of five wildlife biologists wearing overalls, helmets and headlamps walked up the flanks of a juniper-studded mountain and climbed through stout steel bars to enter an abandoned mine that serves as a bat hibernaculum.

The swinging white light of the headlamps probed cracks and crevices in the walls of the long dark and narrow tunnel, as the team walked half a mile into the earth. When they spied a bat, they gently plucked the mouse-sized, chestnut brown mammal — Townsend’s long eared and Western small footed are the two most abundant species here — off the walls and deposited them in white cloth bags. A lone big brown bat was also gathered.

TD 

At one point a bat, disturbed by the scientific ruckus, fluttered by, the headlamps illuminating its membranous, négligée-thin wings.

During the survey in November, the bats were in their pre-hibernation phase, clinging to the gray rock wall with tiny grappling hook-like feet, gently breathing. They are in full hibernation mode now.

“They are biologically interesting,” said Catherine G. Haase, a postdoctoral researcher from Montana State University, as she affectionately handled a docile bat. “And they are really cute.”

[Like the Science Times page on Facebook.| Sign up for theScience Times newsletter.]

Cute, interesting and facing a deeply uncertain future. This foray is part of a continentwide effort, from Canada to Oklahoma, to plumb mines and caves in hopes of figuring out how a virulent and rapidly spreading invasive fungal bat disease called white-nose syndrome, which is bearing down on the West, will behave when it hits the native populations here.

“White-nose syndrome represents one of the most consequential wildlife diseases of modern times,” wrote the authors of one recent paper published in mSphere, a journal of the American Society for Microbiology. Since 2006, “the disease has killed millions of bats and threatens several formerly abundant species with extirpation or extinction.”

White-nose syndrome, caused by the fungus Pseudogymnoascus destructans (Pd), is named for the fuzzy spots that appear on bats’ noses and wings.

Over the last decade state, federal and tribal agencies, along with nonprofit organizations, have been working around the country to try to get ahead of the disease and find a remedy to save the 47 species of bats in North America. So far the syndrome has defied the efforts.

After some 30 animals were gathered from the mine walls, the researchers hiked back out of the tunnel, disrobed and put their clothes into plastic bags to launder, and washed their helmets and other equipment with alcohol to avoid inadvertently spreading the fungus, should it be present.

Then they took the bags with their tiny quarry into a small, white windowless trailer stuffed with an animal MRI and a respirometer with a tangle of dozens of clear plastic tubes, to weigh and measure the bats in several different ways.

“This research will inform us which bats will be susceptible and which will be resistant, which will inform a conservation and intervention strategy,” said Sarah H. Olson, associate director of wildlife health for the Wildlife Conservation Society.

The disease was discovered in a cave in Schoharie County outside of Albany in 2006, most likely introduced inadvertently from Eurasia. Since then, the pathogen has spread to at least 36 states and seven provinces of Canada, killing whole colonies of bats. Researchers have described finding cave floors littered with bat carcasses, sometimes many thousands in a single cave. So far more than six million bats have died in Canada and the United States.

Their loss could be consequential: Bats play a critical ecological role, pollinating plants in some places and controlling mosquitoes and other insects.

Having ravaged much of the East Coast and infecting an isolated, outlier region near Seattle, white-nose syndrome is heading deep into the West at the rate of about a state per year, and has appeared on the eastern edge of the region, killing bats in South Dakota, Oklahoma and eastern Wyoming.

That means in the next few years it could reach the thousands of caves and abandoned mines of the Rocky Mountains, the redoubts of overwintering bats. “Hibernating bats are most likely to be affected,” said Jonathan Reichard, assistant coordinator for the Fish and Wildlife Service’s program on white-nose syndrome[https://www.whitenosesyndrome.org/affiliation/5aeb30aeb91d1500104f24d0].

Biologists have just begun searching caves in the West to see where new infections may have occurred during this winter.

A great deal about white-nose syndrome is unknown, as is a good deal of the behavior and attributes of bats. The arid west has a different bat ecology than the more humid regions of the East. Scientists believe the key to devising a strategy to combat the disease may involve a better understanding of the bats’ hibernation physiology.

But as decimating as the disease is, there are experts who think efforts to treat or even research the disease is wrongheaded, a waste of money that could do more harm than good.

The National Speleological Society, a group of cave explorers who also study and work for the conservation of caves, opposes these kinds of efforts, especially the blanket closing of caves to the public to keep the disease from spreading. We “deplore current actions,” they [https://caves.org/WNS/WNS_ltr_to_feds.shtml] wrote in a letter[https://caves.org/WNS/WNS_ltr_to_feds.shtml] to then Interior Secretary Ryan Zinke, last year.

Merlin Tuttle, a bat expert in Texas, also thinks these multiagency efforts to stem the disease are foolhardy and may harm the bats. “Disrupting them during hibernation is adding stress at a time they can least afford it,” he said.

“There’s no practical way at all to slow or stop this, to get rid of it in the wild, it’s already in thousands and thousands of roosts,” he said. “It should be allowed to run its course. We’re just wasting money when we try to find a cure. We should be spending our money on getting the maximum protection for the bats that have survived and helping them recover and rebuild populations.”

When they fall into their big sleep, from November to April, bats are in torpor, a state where they dial down their physiology — heart rate, respiration and the like — for three weeks at a time. A waking heart rate of 750 beats per minute drops to 150 during torpor. Then, for two days, they rouse themselves to drink water, mate and take care of other business before they sink into slumber again.

Instead of rousing every three weeks, though, infected bats wake every seven days, because white-nose illness causes dehydration and they need to drink. While the roused period is small, it is physiologically expensive.

“During torpor they burn almost no energy,” said Nathan W. Fuller, a postdoctoral biologist from Texas Tech who is part of the team, as he prepared to place bats in jars with plastic tubing to measure their inhalations and exhalations. “During arousal they burn a lot. Even though it’s only five percent of their time, it’s 95 percent of their energy. It really comes down to how often they arouse.”

Expending more energy depletes the fat they store to make it through hibernation, and they become emaciated during dormancy. They can die in the cave, or starving, leave the cave early to search for food only to find the world snow-covered, locked in a winter they can’t survive.

That’s why this team has spent so much time and money on high-end, highly-sensitive equipment to fathom the secrets of bat hibernation. “We can get respirometry from a single fruit fly,” said Dr. Fuller proudly as he stood before the stack of equipment that makes up the respirometer.

In addition, the little mammals are placed in a long, clear plexiglass tube and slid into an M.R.I. machine. In just a few minutes their muscle mass, fat and water levels are measured.

Once the baseline data are established, “in areas like this where it’s not yet arrived, we can form a predictive model based on ecology, physiology, genetics and skin chemistry,” Dr. Reichard said.

Biologists have considered putting food in caves, or feeding bats probiotics or electrolytes or applying chemical skin treatments to kill the fungus. They have talked about dehumidifiers. In some places they have fogged the caves with antifungal agents such as B-23, which is made from the stems of wild pineapples.

Exposing infected bats to ultra violet light shows promise and is being tested. “UV light can kill the fungus in the lab but we don't have a feasible deployment scheme," Dr. Reichard said.

Dr. Tuttle cautions that such experiments could go awry. “Using something to kill the fungus is going to kill other fungi or microorganisms in the cave that will cause other chain reactions and problems that are far greater than what we started with,” he said. Treated bats may also get reinfected.

While researchers are focused on the here and now, a warming world is expected to play a role in the future of bats, and perhaps this disease, though it’s too early to say how.

“The temperature of a cave is the same as the mean outside temperature,” Dr. Fuller said. “So bats will use more energy while they are in torpor as it warms. Climate change will play a role.”

PHOTO: A Western small-footed bat being wrested from its torpor and collected for study in an abandoned mining cave near Ely, Nev. (PHOTOGRAPH BY Kim Raff for The New York Times FOR THE NEW YORK TIMES)


NS 

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PUB 

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Document INHT000020190219ef2k00003


HD I bought an infrared sauna blanket for $400 on Amazon, and I've never been more energized and less bloated in my life
BY ehoffman@businessinsider.com (Jessica DeFino)
WC 1855 words
PD 19 February 2019
ET 01:40 PM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2019. Insider Inc

LP 

The Insider Picks[http://www.businessinsider.com/insiderpicks?utm_source=dowjones&utm_medium=ingest] team writes about stuff we think you'll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase.

* I recently purchased an infrared sauna blanket[https://www.amazon.com/gp/product/B00H1E0DZ0/ref=as_li_tl?ie=UTF8&tag=biipf_021319_gizmo-supply-infrared-heat-sauna-blanket-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00H1E0DZ0&linkId=1b447902c9d787be8f58fd53f25af07f] from Amazon, and it's the best wellness decision I've ever made.

TD 

* Studies suggest that infrared light therapy has a bevy of medical benefits, from reducing inflammation to clearing skin issues, improving digestion, contributing to weight loss, and easing anxiety.

* Doctors agree that 20 minutes of infrared sweating two to three times a week strengthens the cardiovascular system.

* I personally use my infrared sauna blanket[https://www.amazon.com/gp/product/B00H1E0DZ0/ref=as_li_tl?ie=UTF8&tag=biipf_021319_gizmo-supply-infrared-heat-sauna-blanket-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00H1E0DZ0&linkId=1b447902c9d787be8f58fd53f25af07f] for 50 minutes a day — and I've never felt more energized and glowing (or less bloated) in my entire life.

I'm the first to admit I've tried some wacky things in the name of wellness. I once ate raw garlic cloves every morning for two weeks straight as a natural alternative to antibiotics. (Not advised, if only for the garlic breath.) I brush my hair with a comb carved from clear quartz crystal to purify my crown chakra. (Totally advised, if only for the aesthetic.)

Most recently, I dropped $400 on an infrared sauna blanket from Amazon[https://www.amazon.com/gp/product/B00H1E0DZ0/ref=as_li_tl?ie=UTF8&tag=biipf_021319_gizmo-supply-infrared-heat-sauna-blanket-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00H1E0DZ0&linkId=1b447902c9d787be8f58fd53f25af07f] so I could "detox" daily from the comfort of my own home — but that one's not as "out there" as it sounds. In fact, experts agree[https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/infrared-sauna/faq-20057954] that infrared sauna therapy can improve digestion, reduce pain and inflammation, benefit cardiovascular health, and even clear up acne.

The benefits of infrared sauna therapy

I experienced the benefits of infrared sauna therapy first-hand almost a year ago. It was two months before my wedding, and I didn't fit into my dress. Desperate to lose a little weight before the big day, I added bi-weekly sauna appointments to my nutrition and fitness plan.

But what I noticed most after a couple months of regular sweat sessions wasn't the weight loss (although it helped in that department — my wedding dress fit like a glove). It was how energized I was afterward. How completely glow-y my skin looked. How cooking for an hour at 170° motivated me to make better choices for the rest of the day; I just felt healthier and happier and wanted that feeling to last as long as possible.

According to Dr. Josh Axe, D.N.M., C.N.S., D.C., the founder of Ancient Nutrition and DrAxe.com[https://draxe.com/about-dr-josh-axe/], and author of the upcoming book "Keto Diet[https://draxe.com/dr-axe-keto-diet-book/]," this all checks out.

"Infrared saunas (sometimes called far-infrared saunas or near-infrared saunas) are a type of sauna that uses heat and light, in the form of infrared light waves, to help 'detoxify' the body via sweat and to promote relaxation," he tells Business Insider. "Proponents of infrared saunas often turn to this type of holistic treatment in hopes that sessions can provide joint and muscle support, speed up the metabolism, promote weight loss, help rejuvenate the skin, improve circulation, promote cardiovascular healing, and help with sleep quality."

Dr. Axe notes that scientific study in this area is limited but promising. But if you're a believer in anecdotal evidence, take my word for in: Infrared sauna sweating is better than a juice cleanse.

At first, I indulged in regular infrared treatments at Shape House, an "urban sweat lodge" with locations in Los Angeles and New York City. While typical sweat lodges feature steam saunas, Shape House uses far infrared technology. You're essentially wrapped up like a burrito in a plastic covering, which is then heated up to 170° for 50 minutes using infrared light to build heat in the body.

"Infrared saunas differ from regular heated saunas because they emit light that directly penetrates your skin," Dr. Axe explains. There's no steam, no humidity, and no hot air; this makes it much easier to breathe and withstand high temperatures for a longer amount of time. But at around $50 per appointment, my Shape House habit wasn't one that I could keep up without that wedding budget.

I went without regular sweat sessions for a few months, which only confirmed how powerfully they affected me: My digestion felt sluggish and my stomach was bloated, my acne returned, and I was low-energy and anxious more often than not.

Naturally, I looked into at-home infrared sauna blankets to get back on track on a budget.

My search for an affordable, at-home infrared sauna therapy brought me to Amazon

"Infrared sauna blankets are similar to heavy sleeping bags; you enclose yourself in one as it omits infrared rays and builds body heat," Dr. Axe says. "Some advantages to using an infrared blanket include affordability; the fact that it's compact, lightweight, and portable; the convenience of being able to use it at home; and versatility — it can be used in bed, on the floor, or in a chair."

These can run anywhere from $100 to $1000, and after doing extensive research, I found The One: the Gizmo Supply 3 Zone Digital Far-Infrared Heat Sauna Blanket[https://www.amazon.com/gp/product/B00H1E0DZ0/ref=as_li_tl?ie=UTF8&tag=biipf_021319_gizmo-supply-infrared-heat-sauna-blanket-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00H1E0DZ0&linkId=1b447902c9d787be8f58fd53f25af07f], priced at $400 on Amazon — the cost of one month's worth of Shape House treatments — with over 70 five-star reviews. Just two days later, it was at my door. (Thank you, Amazon Prime[https://www.businessinsider.com/what-is-included-in-amazon-prime-membership-best-benefits-2018-4?utm_source=dowjones&utm_medium=ingest].)

Setting up and using the Gizmo Supply infrared sauna blanket[https://www.amazon.com/gp/product/B00H1E0DZ0/ref=as_li_tl?ie=UTF8&tag=biipf_021319_gizmo-supply-infrared-heat-sauna-blanket-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00H1E0DZ0&linkId=1b447902c9d787be8f58fd53f25af07f]

Thankfully, the Gizmo Supply blanket[https://www.amazon.com/gp/product/B00H1E0DZ0/ref=as_li_tl?ie=UTF8&tag=biipf_021319_gizmo-supply-infrared-heat-sauna-blanket-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00H1E0DZ0&linkId=1b447902c9d787be8f58fd53f25af07f] is super easy to put together. It comes with a control box and a sleeping bag-esque blanket, which need to be connected via a series of three clearly-labeled wires. Each wire feeds into a section of the blanket, and all three sections can be separately heated anywhere between 35° Celsius and 85° Celsius (about 95° Fahrenheit to 185° Fahrenheit) for up to an hour. You just select your desired temp and time, get in, sweat profusely and semi-uncomfortably, and wait for it to beep when the session is over… kind of like an oven.

"Frequent, short infrared sauna sessions seem to be effective for providing the health benefits mentioned above," says Dr. Axe.

A recent study linked "20 minute treatments three times weekly over a period of two to three months" with increased heart strength, so that's a good place to start. I personally follow the Shape House method and sweat for 50 minutes at 80° Celsius, every single day. I'm certifiably obsessed.

Once I started my daily at-home treatments, I noticed an almost immediate improvement in my bloating, skin, energy, and mood. It turns out, a good sweat will do that to you.

Sweating is the body's natural method of detox, and far infrared heat is said to induce a whopping seven times more sweat than a standard steam sauna. This essentially flushes toxins out of the body via a process called "lymphatic drainage," boosts metabolism, and increases your energy levels.

Besides this internal flush, the act of sweating is a kind of "skin detox" in and of itself. As your pores open and sweat pours through, its antibacterial properties kill acne-causing bacteria and rinse away any dirt and debris sitting on the skin's surface.

"Aside from your liver, your skin is one of your greatest tools to detoxify your body," Katie Dunlop, the founder of Love Sweat Fitness[https://lovesweatfitness.com/], tells me. "Being that it's our largest organ, it's kind of our first line of defense — and sweat allows us to get rid of toxins through the skin, leaving it fresh and rejuvenated."

"Sweating also means increased blood circulation throughout the body," she explains. "As your heart rate increases, so does the blood flow to the skin, bringing along with it lots of vital nutrients and fresh oxygen. The benefit is it's happening from the inside out, so not only is your skin getting the amazing oxygen and nutrients it needs to promote collagen growth, but you're also able to detox and expel toxins simultaneously."

I swear, my skin never looks more rosy and glow-y than after a sauna session.

Infrared power is more than just physical, though. With regular use, I find my anxiety symptoms are lessened. I think this is partly due to the fact that lying in the blanket for nearly an hour gives me a chance to meditate and reflect — it's one of the only times of my day not consumed by my laptop or phone.

In addition, "It's believed that infrared saunas promote mental health through activating the parasympathetic nervous system," Dr. Axe says. "Activation of the parasympathetic nervous system helps to make you feel calm, allows the body to handle stress, and counteracts the effects of the sympathetic nervous system's 'fight or flight response.'"

Some potential downsides and health concerns to consider before using

As amazing as I feel inside and out after sweating, I have to be honest: The sauna itself isn't necessarily a pleasant experience. It gets hot — to state the obvious — and really, really sweaty; and it definitely takes some willpower to make it through 30 to 50 minutes in the blanket. "The most common reported side effects are mild to moderate heat discomfort and intolerance, low blood pressure, lightheadedness, and claustrophobia," according to Dr. Axe. He notes that it's safe for the majority of people, though, "even those who can't normally tolerate other treatments that involve heat."

"Anyone who has sensitive skin, a history of heart problems, or who takes daily medications should get their doctor's approval before beginning infrared sauna treatments," he adds. It's also recommended to wear head-to-toe cotton while you're in the blanket to safely soak up excess sweat, and to hydrate like crazy before and after.

The verdict

I realize that spending nearly an hour of my day, every day, wrapped up like a sweaty burrito sounds strange. Gwyneth Paltrow Goop-level strange. But honestly, my infrared sauna blanket[https://www.amazon.com/gp/product/B00H1E0DZ0/ref=as_li_tl?ie=UTF8&tag=biipf_021319_gizmo-supply-infrared-heat-sauna-blanket-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00H1E0DZ0&linkId=1b447902c9d787be8f58fd53f25af07f] is the most practical wellness purchase I've ever made.

It's become my life's cure-all. Feeling bloated and gross? Time for a sweat sesh. Skin dull and dry? Sweat sesh. Hungover? Puffy eyes? Stressed? I just sweat, sweat, sweat it out.

Whoever said not to sweat the small stuff clearly just needed to get their hands on an infrared sauna blanket.

Buy the Gizmo Supply 3-Zone Digital Far-Infrared Heat Sauna Blanket at Amazon for $399.99[https://www.amazon.com/gp/product/B00H1E0DZ0/ref=as_li_tl?ie=UTF8&tag=biipf_021319_gizmo-supply-infrared-heat-sauna-blanket-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00H1E0DZ0&linkId=1b447902c9d787be8f58fd53f25af07f]

See Also:

* This $10 Apple Watch band I got on Amazon is virtually indistinguishable from Apple's $49 version[https://www.businessinsider.com/amband-review-vs-apple-watch-sport-loop-band?utm_source=dowjones&utm_medium=ingest]

* 71 Presidents' Day tech deals that are worth your time — from Google, Amazon, Apple, and more[https://www.businessinsider.com/best-presidents-day-tech-deals-2019-2?utm_source=dowjones&utm_medium=ingest]

* Patagonia's Presidents' Day sale has up to 50% off classic fleeces and other favorites — here are the 22 best deals[https://www.businessinsider.com/patagonia-winter-sale-2019?utm_source=dowjones&utm_medium=ingest]

SEE ALSO: I put goat milk on my face to soothe irritation — and it actually works[https://www.businessinsider.com/goat-milk-skin-treatment-for-dryness-acne-2019-1?utm_source=dowjones&utm_medium=ingest]

DON'T MISS: This natural supplement stops my bloating in its tracks and promotes gut health — it's pretty tasty too[https://www.businessinsider.com/nue-co-debloat-food-prebiotic-review-2019-1?utm_source=dowjones&utm_medium=ingest]


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HD BRIEF-DSM Venturing Makes Equity Investment In S-Biomedic NV
WC 48 words
PD 18 February 2019
ET 01:08 AM
SN Reuters News
SC LBA
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CY Copyright 2019 Thomson Reuters. All Rights Reserved.

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Feb 18 (Reuters) - KONINKLIJKE DSM NV:

* DSM VENTURING HAS MADE AN EQUITY INVESTMENT IN SKIN MICROBIOME COMPANY S-BIOMEDIC NV Source text: https://bit.ly/2X94CGV[https://bit.ly/2X94CGV] Further company coverage: (Gdynia Newsroom)

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SE 3am,Weird celeb news
HD Weirdest celebrity diets revealed - and whether they actually work
BY By Robyn Darbyshire
WC 1282 words
PD 18 February 2019
ET 12:00 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

LP 

There's an overwhelming number of unusual weight loss suggestions out there - but are they really worth trying?

Celebrities are known for trying out some very odd dieting[https://www.mirror.co.uk/lifestyle/dieting/]tricks - whether it's to stay in shape, shed the pounds or even bulk up.

TD 

Often celebs' keep fit regimes involve private personal training sessions and fancy LA exercise classes which are out of reach for most of us.

But sometimes they disclose the utterly bonkers diet tips that have also helped them reach their fitness goals, which can encourage fans to follow suit and give them a go too.

From vinegar shots to 'master cleanses' and even eating 'baby food', there's an overwhelming number of unusual weight loss suggestions out there - but are they really worth trying?

Here's a look at some of the weirdest dieting tips celebrities have revealed - and whether they could actually work as part of a healthy weight loss plan or not.

8 things all women need to do to keep their vagina healthy - including a 'golden rule'[https://www.mirror.co.uk/news/weird-news/8-things-women-need-keep-13993443]

Victoria Beckham encouraged her fans to try downing two shots of apple cider vinegar first thing in the morning on an empty stomach - ouch.

The former Spice Girl praised the benefits of the vinegar in an Instagram[https://www.mirror.co.uk/all-about/instagram]story last year[https://www.mirror.co.uk/3am/celebrity-news/victoria-beckham-reveals-secrets-svelte-11325260]where she posted a picture of a large bottle of unfiltered cider and wrote: "Be brave! Two tbsp first thing on an empty tummy! x"

And Posh Spice isn't the only one. Apple cider vinegar has been praised by people as a miracle weight loss booster and aid for digestion.

Kourtney Kardashian[https://www.womenshealthmag.com/food/kourtney-kardashian-apple-cider-vinegar]reportedly drinks it twice a day, Miranda Kerr has spoken publicly about how she rates apple cider vinegar[https://www.womenshealthmag.com/weight-loss/apple-cider-vinegar-weight-loss], and Megan Fox says it "cleans out her system".

According to the Daily Nutrition[https://thedailynutrition.com/apple-cider-vinegar-weight-loss/], this is because the store cupboard ingredient contains acetic acid to help burn fat, it can help with digestion, keep tummies sated and can improve metabolism.

Although weight loss, of course, isn't all about downing a couple of shots of magical vinegar to shed pounds, incorporating it into your diet to see if it helps won't do you any harm.

Experts have warned to be careful with drinking it first thing in the morning. Due to its acidic nature it could cause an upset tummy.

KFC fan dropped 3 dress sizes in just 3 months after pal's cruel wedding jibe[https://www.mirror.co.uk/lifestyle/dieting/kfc-fan-dropped-3-dress-13990244]

When Beyoncé wanted to shed pounds fast for her role in Dreamgirls, she turned to the Master Cleanse.

She told Oprah that she drank a concoction of lime or lemon juice (an antioxidant), maple syrup, cayenne pepper, and water six to 12 times a day, plus veggies, for 14 days.

The idea is that it detoxes your system and accelerates weight loss, which makes sense as you are not consuming very many calories at all - but it's not without its risks.

B even warned herself that following this diet is not easy.

"I was very hungry, therefore I was evil. When we wrapped the movie I was so excited….I ate a whole dozen Krispy Kreme donuts,” she said on the Ellen Degeneres show in 2006.

Experts at Healthline[https://www.healthline.com/nutrition/master-cleanse-lemonade-diet#downsides]have criticised the diet's nutritional properties and warned that the weight will come back on again afterwards - so it's not a good long-term diet plan.

Extreme lengths teenagers will go to for perfect selfie has been revealed[https://www.mirror.co.uk/news/uk-news/extreme-lengths-teenagers-go-perfect-13954924]

Gwyneth Paltrow regularly tries out new health tips and tricks for her lifestyle brand Goop, and one she gave a go last year definitely raised eyebrows - it's called the goats milk cleanse.

Speaking to Shape[https://www.shape.com/celebrities/interviews/gwyneth-paltrow-diet-cleanse], she said: "I just tried a goat milk cleanse for eight days to rid my system of parasites. That was really interesting. It's only goat's milk and herbs.

"The theory is that we all have parasites, and they love the milk protein. So if you eat nothing else, they all come out of the intestinal wall and then you kill them with the herbs.

"I had to try it for Goop but I felt so good after it."

Experts have repeatedly explained why the concept of a "cleanse" or "detox" is dubious, with many saying the body actually detoxes itself.

Dr Jen Gunter slammed the diet a "stupid and dangerous" on her blog[https://drjengunter.wordpress.com/2017/03/15/gwyneth-paltrows-goat-milk-therapy-for-parasites-is-stupid-and-dangerous/], saying the restrictive diet could make people ill and accused it of making "a mockery of people with actual parasitic diseases".

Again, as with the Master Cleanse, any quick fix weight loss from a detox is likely to come back on again once you return to your normal diet.

Reportedly[https://www.thedailybeast.com/gwyneth-paltrow-jennifer-aniston-lady-gaga-and-the-baby-food-diet]a popular fad among celebrities several years ago, the baby food diet calls for eating 10 to 15 jars of baby food for breakfast and lunch.

"While I wouldn't call this dangerous, it's definitely severe calorie restriction. Each jar of baby food has about 30 to 70 calories, with little protein or healthy fats,” Natalie Rizzo, MS, RD, author of The No-Brainer Nutrition Guide For Every Runner, told Prevention[https://www.prevention.com/weight-loss/diets/g25847203/worst-celebrity-fat-diets/?slide=7].

Someone following this type of diet will definitely get really bored with their food choices and will miss out of macronutrients, like protein and fat, she said.

Mum reveals how ditching just one food helped her shed four stone in just 7 months[https://www.mirror.co.uk/lifestyle/dieting/success-stories/mum-reveals-how-ditching-just-13972470]

We all know that eating foods that encompass all the colours of the rainbow is a helpful indicator to suggest we're getting all the vitamins we need.

The Rainbow Diet follows this logic but has an unusual twist - you separate the food colours by days of the week. Celebs like Christina Aguilera have reportedly praised the diet, according to Cosmo[https://www.cosmopolitan.com/entertainment/celebs/news/g2488/celebrity-diets/?slide=5].

So it goes like this: Day one is for white foods, on day two you eat only red foods and on day three you must consume only greens.

This is where it starts to get a bit tricky. On day four you can eat only orange foods and on day five just purple dishes - which could both be quite limiting.

Then on day six you eat yellow and finally on day seven you eat "a rainbow".

Although it sounds bonkers, there could be something in it, according to experts.

"One healthy way to eat by color is eliminating or cutting out white carb foods like white rice and bread, and replacing them with whole grain versions," Grace Derocha, a registered dietitian and wellness coach said to insider.

"This introduces more fiber and nutrients out of the same foods into your diet."

The 10 simple simple ways you can boost gut health[https://www.mirror.co.uk/lifestyle/health/how-boost-your-gut-health-13984554]

It's important to remember that we're all different, and just because one diet tip works for one person doesn't mean it's right for everyone.

While extreme cleanses and restrictive diets might get you quick results, such drastic measures aren't sustainable as part of a long-term healthy weight loss plan.

Experts behind the Terri Ann 123 diet plan say that one of the main considerations is to make sure you're still getting the nutrients you need as part of your weight loss plan.

Ro Huntriss, the expert dietician behind the Terri-Ann diet plan, said to Mirror Online: "It is not recommended to completely cut out any one food group as you will be missing out on essential nutrients.

"Try to include all food groups in your diet, but do so in sensible quantities. Include whole grain or high fibre carbohydrates, lean protein, healthy fats such as plant-based oils, nuts, seeds, oily fish and plenty of fruit and vegetables for the healthiest diet."

Weight loss

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SE VARIETY
HD UNSWEETENED // DAY 16 // Your FAQs about sugar, answered
BY ERICA PEARSON; STAFF WRITER
CR STAR TRIBUNE (Mpls.-St. Paul)
WC 836 words
PD 16 February 2019
SN Star-Tribune
SC MSP
ED METRO
PG 1E
LA English
CY Copyright 2019. The Star Tribune Company. All rights reserved.

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Aren’t dates sugar bombs? Is stevia ok?

Many readers have been asking these and other excellent questions during our 28-Day Sugar-Free Challenge, as we work to avoid added sugars and build healthy habits during the month of February.

TD 

We decided to collect dozens of your questions — sent in via e-mail, posted by members of our Facebook group and through phone calls — and send the most frequently asked ones to Dr. Samar Malaeb, an endocrinologist and nutrition expert with University of Minnesota Health.

Here are her answers to your FAQs about sugar and your health:

Q: Are dried fruits such as dates or raisins better for you than table sugar or honey? Why?

A: Dried fruits have natural sugar, in addition to lots of fiber and vitamins. They would be a great idea for a dessert if it is instead of highly processed refined grains with sugar such as cakes, cookies or muffins.

I would think of them as substitutions, and they are certainly a

better choice than many other things we lump in the category of “sweets.” But that does not mean that you should not track the portion or amount consumed.

Q: Why is it that I crave sweets after a meal?

A: What you’re referring to is called “appetite,” or the desire to eat, vs. “hunger,” or the physical need.

Our appetite is regulated by conscious and unconscious centers in our brain, which is influenced by our genes, early life exposures, habits and previous experiences. It is tough to change that, but it can be done. Substituting highly processed sugary treats with fruit is one strategy. Dark chocolate in small amounts is an option once in a while. Distractions such as doing something else, or drinking water or even brushing your teeth, may be other strategies.

Q: Are stevia and erythritol safe sugar substitutes? Are they better for you than sugar?

A: Sugar substitutes have a few concerns, which are still being elucidated. The science is not yet solid on these.

There is an association between intake of zero-calorie sweeteners and increased risk of overweight and obesity. This may be just an association, not a cause-effect, but some studies have found that consuming very sweet, zero-calorie sweeteners in drinks may result in increased sugar cravings, and subsequently increased calorie intake.

There is a possibility that zero-calorie sweeteners favor unhealthy gut bacteria (microbiota) that are linked to being overweight, obesity and other disease.

However, if someone has diabetes and needs to cut down on real sugar, then sugar substitutes may be thought of as a temporary bridge, with the intention of weaning them off to unsweetened drinks.

Q: Is there any way to adhere to a no-sugar-added diet and make meals in advance? Some days I have energy for cooking, but most days I don’t.

A: A better way to approach this is as a “healthy eating pattern” vs. a “diet.” Eating healthy is not easy, but it can be enjoyable and delicious. Adherence is better if the food tastes good.

I would encourage you to look up Mediterranean diet recipes. Sauteing or roasting veggies in olive oil is not only very healthy, but also gives the vegetables more taste. Using herbs and spices is a way to enhance flavor of food without adding sugar.

In our modern lifestyle, there is a lot of pressure, and not much time, which is why meal planning and cooking ahead or prepping is helpful. I would recommend batch roasting a bunch of veggies on the weekend, then you can pull them out during the week, and serve with a lean piece of fish or some beans.

Other easy make-ahead meals are soups or chilis. If you have to resort to eating out once in a while, choose healthier options and watch the portions. You can never go wrong with fruits, vegetables, beans, legumes, nuts and fish.

Q: What are your thoughts about skipping meals?

A: There is not one good answer to this very good question. Most people who struggle with their weight tend to skip breakfast and eat most of their meals in the evening. If meal skipping is resulting in overeating later, then it’s not a good idea.

Everyone is different in that regard. Some people naturally do not eat breakfast or lunch, and that is fine, as long as their calorie intake is in check. I would not force someone to eat if they are not hungry.

On the other hand, frequent snacking is not advised, either.

Erica Pearson • @ericalpearson

Join us for the Star Tribune 28-Day Sugar-Free Challenge. The goal is to avoid added sugar in February, take stock of how much you’re consuming and make healthful changes. The Star Tribune is hosting a Facebook group to offer support, tips, facts and fun daily challenges: bit.ly/sugarfreestrib.


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SE Life and style
HD Plant jerusalem artichokes now for a plentiful supply
BY Alys Fowler
WC 484 words
PD 16 February 2019
ET 04:00 AM
SN The Guardian
SC GRDN
PG 51
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

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Our gardening expert on the divisive tubers

Jerusalem artichokes tend to divide people. To some they are the devil’s work, whereas others can’t get enough, particularly at this time of year, when the tubers have been mellowed and sweetened by frost. I fall firmly into the second category. I love their nutty flavour and will eat them every which way[https://www.theguardian.com/lifeandstyle/2010/feb/15/seasonal-food-jerusalem-artichokes], from sliced as thinly as possible in salads with, say, a little blue cheese and watercress, gently sautéed with leeks, baked in a gratin, or folded into a silken soup[https://www.theguardian.com/lifeandstyle/2008/feb/02/food-and-drink-soup]. And then, before I am beaten by what seems an inexhaustible supply, I make them into chutney for summer ploughman’s lunches.

TD 

If you fall into the former category this is probably because you once ate them and no one warned you about the after-effect. Jerusalem artichokes store their starch in the form of inulin; this makes them very good for diabetics and others who need a low-starch diet; it also means that, initially, there’s often a lot of gas and bloating.

Inulin is a prebiotic and is very good for your gut health, but your gut often doesn’t have quite the right flora at the beginning of the artichoke season. You need to build up stamina; start by eating a little jerusalem artichoke, thinly sliced and raw – going straight in with a gratin will be disastrous – and eat plenty of live yoghurt or other probiotics. Another option to take the wind out of them is to lacto-ferment them, which means fermenting in 2-3% brine (20-30g of salt in 1 litre of water). I like them with ginger, garlic, chilli and turmeric.

Jerusalem artichokes are perennial – and prolific. In order that they don’t take over your world, you need to eat them into submission, which should be happening now. By late March they will start to sprout again.

For this reason, it is also the best time to establish them. They need to be planted 10-15cm deep with 30cm between tubers and 1.5m between rows. Jerusalem artichokes are closely related to sunflowers and grow over 3m tall with small, jolly yellow flowers that appear in October. You need to grow them somewhere they won’t shade out other crops.

They are sometimes cited as good windbreaks, but the truth is they will topple in strong winds. You can earth them up in late spring, but a better trick is to cut them back to around 1.5m tall in midsummer. This way they shouldn’t need staking. Fuseau is a French variety with smooth skins for easy peeling. Dwarf Sunray grows to only 150cm high, so it’s good for smaller or windy spots. You can also use supermarket-bought tubers if you can’t find a named supply.


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HD Drinking two or more diet beverages a day linked to high risk of stroke, heart attacks
BY By Sandee LaMotte, CNN
WC 1296 words
PD 16 February 2019
ET 12:51 AM
SN CNN Wire
SC CNNWR
LA English
CY Copyright 2019 Cable News Network. All Rights Reserved.

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More bad news for diet soda lovers: Drinking two or more of any kind of artificially sweetened drinks a day is linked to an increased risk of clot-based strokes, heart attacks and early death in women over 50, according to a new study by the American Heart Association and American Stroke Association. [https://www.ahajournals.org/doi/10.1161/CIR.0000000000000665]

The risks were highest for women with no history of heart disease or diabetes and women who were obese or African-American.

TD 

Previous research has shown a link between diet beverages and stroke,[http://thechart.blogs.cnn.com/2011/02/10/diet-soda-and-stroke-is-there-a-link/] dementia[https://www.cnn.com/2017/04/20/health/diet-sodas-stroke-dementia-study/index.html], Type 2 diabetes[https://www.cnn.com/2016/10/22/health/sweetened-drinks-double-diabetes-risk/], obesity [https://www.hsph.harvard.edu/nutritionsource/sugary-drinks-fact-sheet/]and metabolic syndrome,[http://www.cnn.com/2007/HEALTH/conditions/07/24/diet.sodas/index.html] which can lead to heart disease and diabetes.

"This is another confirmatory study showing a relationship between artificially sweetened beverages and vascular risks. While we cannot show causation, this is a yellow flag to pay attention to these findings," said American Academy of Neurology President Dr. Ralph Sacco, who was not involved in the latest study.

"What is it about these diet drinks?" asked lead study author Yasmin Mossavar-Rahmani, an associate professor of clinical epidemiology and population health at the Albert Einstein College of Medicine in the Bronx, New York. "Is it something about the sweeteners? Are they doing something to our gut health and metabolism? These are questions we need answered."

Weight and race increased risk

More than 80,000 postmenopausal US women participating in the Women's Health Initiative,[https://www.whi.org/SitePages/WHI%20Home.aspx] a long-term national study, were asked how often they drank one 12-fluid-ounce serving of diet beverage over the previous three months. Their health outcomes were tracked for an average of 11.9 years, Mossavar-Rahmani said.

"Previous studies have focused on the bigger picture of cardiovascular disease," she said. "Our study focused on the most common type of stroke, ischemic stroke and its subtypes, one of which was small-vessel blockage. The other interesting thing about our study is that we looked at who is more vulnerable."

After controlling for lifestyle factors, the study found that women who consumed two or more artificially sweetened beverages each day were 31% more likely to have a clot-based stroke, 29% more likely to have heart disease and 16% more likely to die from any cause than women who drank diet beverages less than once a week or not at all.

The analysis then looked at women with no history of heart disease and diabetes, which are key risk factors for stroke. The risks rose dramatically if those women were obese or African-American.

"Women who, at the onset of our study, didn't have any heart disease or diabetes and were obese, were twice as likely to have a clot-based or ischemic stroke," Mossavar-Rahmani said.

There was no such stroke linkage to women who were of normal weight or overweight. Overweight is defined as having a body mass index of 25 to 30, while obesity is over 30.

"African-American women without a previous history of heart or diabetes were about four times as likely to have a clot-based stroke," Mossavar-Rahmani said, but that stroke risk didn't apply to white women.

"In white women, the risks were different," she said. "They were 1.3 times as likely to have coronary heart disease."

The study also looked at various subtypes of ischemic stroke, which doctors use to determine treatment and medication choices. They found that small-artery occlusion, a common type of stroke caused by blockage of the smallest arteries inside the brain, was nearly 2½ times more common in women who had no heart disease or diabetes but were heavy consumers of diet drinks.

This result held true regardless of race or weight.

Only an association

This study, as well as other research on the connection between diet beverages and vascular disease, is observational and cannot show cause and effect. That's a major limitation, researchers say, as it's impossible to determine whether the association is due to a specific artificial sweetener, a type of beverage or another hidden health issue.

"Postmenopausal women tend to have higher risk for vascular disease because they are lacking the protective effects of natural hormones," North Carolina cardiologist Dr. Kevin Campbell said, which could contribute to increased risk for heart disease and stroke.

"This association may also be contributed to by rising blood pressure and sugars that were not yet diagnosed as hypertension or diabetes but warranted weight loss," thus leading the women in the study to take up diet beverages, said Dr. Keri Peterson, medical advisor for the Calorie Control Council, an international association representing the low- and reduced-calorie food and beverage industry.

Yet, said Sacco, who is also chairman of neurology at the University of Miami's Miller School of Medicine, the more studies there are coming up with the same associations, "the more you begin to question. The more you begin to feel strongly about the association being real."

Critics also point to the possible benefit of artificially sweetened drinks for weight loss, a critical issue considering the epidemic of obesity in the United States and around the world.

For example, two World Health Organization meta-analyses[https://www.bmj.com/content/364/bmj.k4718] of existing research [https://nutritionj.biomedcentral.com/articles/10.1186/s12937-017-0278-x]on non-sugar sweetners called those studies "low-quality and "inconclusive," said William Dermody Jr., vice president of media and public affairs for the American Beverage Association, a trade organization.

"Low- and no-calorie sweeteners have been deemed safe by regulatory bodies around the world," Dermody said, "and there is a substantial body of research that shows these sweeteners are a useful tool for helping people reduce sugar consumption.

"We support the WHO's call for people to reduce sugar in their diets, and we are doing our part by creating innovative beverages with less sugar or zero sugar, clear calorie labeling, responsible marketing practices and smaller package sizes."

Benefits for weight loss?

The American Heart Association issued an advisory last year[https://www.ahajournals.org/doi/10.1161/CIR.0000000000000569] saying that short term use of low-calorie and artificially sweetened drinks to replace sugary ones "may be an effective strategy" to promote weight loss in adults, but not children.

The guidance is aimed at those who "find it difficult to move directly from sugary drinks to water," said University of Hawaii nutrition professor Rachel Johnson, chairwoman of the writing group for that scientific advisory. "Low-calorie sweetened drinks may be a useful tool to help people make this transition."

On the whole, Johnson said, "there is solid science that consumption of sugary drinks is associated with adverse health outcomes. Thus, it may be prudent to limit intake until we know more about how they may impact people's risk of stroke."

While science continues to explore the connection, Americans are turning more and more to water and other non-calorie beverages, according to the Beverage Marketing Corporation[https://www.beveragemarketing.com/], a data and consulting group. In 2016, bottled water surpassed carbonated soft drinks to become the number-one beverage by volume and has continued to dominate the market in 2017 and 2018.

In 2018, Americans are projected to drink just over 3 billion gallons of diet sodas out of a total of 12.2 billion gallons of carbonated sodas, according to data from the Beverage Marketing Corporation.

"Personally, I've stopped drinking artificially sweetened beverages," Sacco said, adding that he sees the emerging research as "an alert" for hard-core fans of diet drinks and anyone thinking of turning to them for weight loss.

"We should be drinking more water and natural beverages, such as unsweetened herbal teas," Mossavar-Rahmani said. "We can't just go all day drinking diet soda. Unlimited amounts are not harmless."

Correction: A previous version of this story incorrectly quoted the risks for white women from Mossavar-Rahmani


CO 

astrke : American Stroke Association | amhrt : American Heart Association Inc

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gstrok : Stroke | gdias : Diabetes | gobes : Obesity | gcard : Cardiovascular Conditions | gwhea : Women's Health | gnutr : Nutrition | gcat : Political/General News | gcom : Society/Community | gfod : Food/Drink | ggroup : Demographic Health | ghea : Health | glife : Living/Lifestyle | gmed : Medical Conditions | gsoc : Social Issues

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Cable News Network LP.

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Document CNNWR00020190216ef2g009kh


SE Features
HD The Midults' guide to unwelcome social trends Annabel Rivkin & Emilie McMeekan
WC 623 words
PD 16 February 2019
SN Telegraph Magazine
SC TELEM
ED 1; National
PG 8
LA English
CY Telegraph Magazine © 2019. Telegraph Media Group Ltd.

LP 

OUT OF OFFICE

In the good, olden days of yore, we simply went on holiday. Then we evolved to the out-of-office message. Now one of two things happens: 1) We leave OOOs because we've popped to the loo, so paranoid are we about not being available for a millisecond. 2) We don't leave an OOO at all, trying to convince everyone that we are not away, never away, always on, totally available while simultaneously never replying to any emails and having a nervous breakdown.

TD 

GIFT-HORSINGOff for a cuppa at a friend's? Quick - rush to that overpriced deli and grab some cinnamon buns/galettes/artisan salt. Dinner party? Well, that's a whole other gift-buying dilemma... Should we take wine? (So few people drink now that we often leave with the bottle we brought.) Or a candle? Do we have to get something personalised? Do we feel less for not bringing eggs from chickens we have reared? Soon, we will be bringing flowers to the doctor's - so grateful to get an appointment.

WHAT THE ACTUAL?Enough, enough, enough of 'actual'. As in, 'It was Tom actual Hardy,' or, 'I'm in actual pain,' or, 'It happened in actual daylight.' Actual is the new 'basically'; the pimped-up 'literally'. And we've had it up to actual here.

HEADS UPHeadaches are so hot right now. Everyone's got one. And so we discuss the nature of the headache: does it throb or sting? Is it front or temples or nape of neck? A couple of years ago, everyone who was anyone had pneumonia. It was all the actual rage. (Sorry.) Now it's headaches. So pedestrian. But at least we get to play the fun game of: is this headache because I'm dehydrated, over-caffeinated, under-caffeinated, hungry, tired, in need of glasses or have a brain tumour?

GUTTEDOK, so gut health is the new anxiety. Bellies are the new backs. But are we hearing a bit too much about people's digestion? When did diarrhoea and bowel viruses become dinner-party conversation? Listen, sister, I'm wearing mascara and a heel and you're talking about your stool quality and whether it's related to your concentration/anxiety/insomnia. I got off the sofa for this?

PIMPED-UP PLEASANTRIESWhen we ask, 'How are you?' we want an honest answer. 'Fine,' no longer cuts it. But certain people have gone a bit... 'loving' about it. They say things like, 'It is beautiful in my soul this morning,' and, 'I feel my heart chakra blossoming,' or, 'Grateful to be alive, man, grateful to be alive.' This is not OK.

X-RATED SPAMA whole new proposition landed on Emilie's lap recently - thankfully not literally. While travelling on a train, she became the unwitting recipient of an AirDropped penis picture. Yes, a fellow passenger saw fit to make her feel extra special by sending her a memento of his member across the airwaves to her phone. Apparently, in New York this is a virtual epidemic. So we've got that little trend to look forward to.

CANDID CAMERAOn the subject of selfies We all know that people are obsessed with photographing every conceivable thing - we are all snapping, retaking, airbrushing for posterity. (And for showing off.) But wait, there's a fresh hell - people are now filming. Hands up who has posed like an idiot, only to be told that it's a video. Now we have to worry about our voices (so awful) and angles (all the chins). It's like an incredibly boring reality TV show. The Real Housewives of Chiswick. Hmmm. themidult.com


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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Telegraph Media Group Ltd.

AN 

Document TELEM00020190216ef2g00001


SE Lifestyle
HD What you need to know about your skin’s microbiome
WC 567 words
PD 15 February 2019
ET 08:37 AM
SN Independent Online
SC INDOP
LA English
CY © 2019. Independent Digital News and Media Ltd. All Rights Reserved

LP 

Understanding your skin microbiome holds the key to healthier-looking and youthful skin

Even the biggest beauty fans can find it tricky to keep up with new products and innovations. Thanks to social media, we’re constantly exposed to a long list of serums, toners, moisturisers, masks and more – and pinning down what we really want or need can be a bewildering experience.

TD 

Skincare regimes have been a huge talking point in recent years – and everything from K-Beauty to beta hydroxy acids have become widely known by even the most amateur of beauty fans. But something that might not yet be on your radar is the skin’s microbiome and how looking after it could help with visible signs of ageing. Never heard of it? Here’s what you need to know…

What is your skin microbiome?

The microbiome is a unique ecosystem of microorganisms living on and in harmony with our skin. Like a fingerprint, it is unique to us as individuals. It’s the first line of defence against the damaging effects of modern life on your skin.

What affects it?

The skin microbiome, which is made up of bacteria, fungi and viruses, is affected by different lifestyle stressors such as diet, general health and stress.

Everything from the skin type and PH level to heat, sweat and sebum have an impact, and the microbiome works to defend against damage from these factors, and willhelp to slow the visible ageing process down and help achieve healthier skin.

Why should I look after it?

Like all ecosystems, biodiversity is important for optimum performance. Crucially, the more diverse our skin microbiome is, the healthier looking and more youthful our skin will be.

Where do I start?

That’s why ESPA, long-time pioneers of holistic skincare, has created a new treatment range with your skin microbiome in mind, Tri-Active™ Advanced PreBiome. The range, comprised of ProBiome Serum, ProBiome Moisturiser and ProBiome Eye Cream, seeks to work in harmony with your skin and not against it. Combining powerful plant, marine and aromatherapy actives with pre and probiotic technology, it responds to nurturing the diversity of bacteria on the skin’s surface, helping to restore the first line of defence.

First up, use the Tri-Active™ Advanced ProBiome serum, an intensive treatment infused with Chinese Butterfly Bush. Apply to cleansed and toned skin and press in until fully absorbed.

Tri-Active™ Advanced ProBiome Serum, £100 for 30ml. Buy now[https://www.espaskincare.com/espa-tri-active-advanced-probiome-serum-30ml/11803801.html]

Follow this with the Tri-Active™ Advanced ProBiome Moisturiser for much-needed hydration – the subtle Neroli blend can help calm and soothe the senses.

Tri-Active™ Advanced ProBiome Moisturiser, £85 for 55ml. Buy now[https://www.espaskincare.com/espa-tri-active-advanced-probiome-moisturiser-55ml/11803800.html]

Finalise your routine with the Tri-Active™ Advanced ProBiome Eye Cream, as such delicate skin requires targeted and careful treatment. It’s infused with Tuberose Cell Extract, which can help diminish the appearance of dark circles.

Tri-Active™ Advanced ProBiome Eye Cream, £65 for 15ml. Buy now[https://www.espaskincare.com/espa-tri-active-advanced-probiome-eye-cream-15ml/11803802.html]

For that extra boost, try ESPA’s new facial, Natural Facelift. The distinctive exercise regime for the skin, lasting 90 minutes, fuses the lifting and stimulating effects of ancient Kobido-style massage with the Tri-Active™ Advanced ProBiome range.

Investing in your skin means starting with your microbiome

For more information on this new range, or the new treatments, visit espaskincare.com[http://espaskincare.com/]or your nearest ESPA spa


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glife : Living/Lifestyle | gcat : Political/General News

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

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Document INDOP00020190215ef2f00463


SE News,UK News
HD Here's how to health proof your kids as they head back to school
BY By Caroline Jones
WC 1344 words
PD 15 February 2019
ET 03:18 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

LP 

The start of the new school year is a peak time for colds and tummy bugs - make sure you're prepared

The end of the summer holidays means it’s time to get the kids ready for school[https://www.mirror.co.uk/all-about/schools], but as well as new books and uniforms, investing in their health for the new term is just as vital.

TD 

The latest figures show that two weeks after schools go back in September is a peak time for children to fall ill with colds and tummy bugs, while pharmacies report a surge in sales of all children’s medicines in this period.

“Common illnesses are easily passed on upon a child’s return to school,” says Steve Riley, Care spokes­­man and ­pharmacist. “This is down to closer contact in group ­activities and common kids’ habits such as sharing drinks and food. Plus, their immune systems are less mature, making them more susceptible to germs.”

A few precautions can minimise the impact on their health and disruption of lesson time. Follow our guide to avoiding the key hazards.

Pharmacy surveys show head-lice problems peak in September and many parents believe they’re harder to treat than ever before. One US study caused alarm this month when it claimed that lice had become immune to a pesticide used to treat them. However, UK experts were quick to point out that in the last 10 years, pesticide-based products have been virtually eliminated in Europe, and most products now use silicone oils to coat and kill lice by dehydration.

Ian Burgess, director of the UK’s Medical Entomology Centre, agrees: “The fact head lice[https://www.mirror.co.uk/lifestyle/family/head-lice-treatment-prevent-6409743]are still prevalent in the UK isn’t due to products not working but because parents don’t use them in a coordinated manner, so some children in the class remain untreated and the spread continues.”

BEAT IT: Former school nurse Christine Brown says: “It’s really important to check your children before they return to school to ensure they’re not the ones reintroducing them!”

Lice don’t care if hair’s clean or not and the length makes little difference. Girls catch them more frequently because they seem to have closer contact with their friends.

As well as treating lice with products such as Hedrin Once (£5.27, Boots), you can use preventatives such as Hedrin Protect & Go Spray (£4.86, Boots) which works by breaking the life cycle of the lice. Or for a natural approach, try LICE STOP Shampoo Treatment (£8.95, Holland & Barrett) containing neem oil, which has been used to fight lice in India for thousands of years.

How to get rid of head lice and nits naturally before they spread and how to prevent them[https://www.mirror.co.uk/lifestyle/family/head-lice-treatment-prevent-6409743]

Crowded classrooms are the perfect environment for coughs and tummy bugs and children catch up to 12 a year. “As well as unpleasant symptoms for the child, this can cause other inconveniences such as GP visits and parental absence from work,” says Dr Nigel Plummer.

Germs on a child’s hands are easily passed to other children by direct touch or by touching contaminated surfaces on which viruses can survive for up to 18 hours. Once on the hands, they are easily transferred to the mouth.

BEAT IT: Studies show that regular hand-washing reduces infection risk and time off. Encourage children to wash their hands, especially after the toilet and before eating. Experts recommend spending at least 15 seconds doing this.

There’s also some evidence that taking a probiotic for children could help ward off infections. A small trial of three- to six-year-olds found that those taking ProVen chewable Fit For School supplements (£14.95, proven probiotics.co.uk) had half the number of cough or colds and a third fewer days off school.

Research shows today’s jam-packed bags are up to double the size of those carried 10 years ago – and it’s straining our kids’ necks, shoulders and spines.

A shocking 80% of children carry too much weight in poorly designed school bags according to research by charity BackCare. Other studies found that some kids carry loads prohibited under health and safety rules for adults!

BEAT IT: The best bag is a rucksack with broad straps for both shoulders, which should be shortened to fit close to the body. Across-the-body satchels are also good at distributing loads more evenly. If kids insist on carrying their rucksack by just one strap, which many do, encourage them to alternate shoulders.

Check your child isn’t carrying books to and from school unnecessarily and repack their bags nightly with what they need for the following day.

Nutritionist Dr Sarah Schenker says: “Children need good nutrition to grow and develop. Providing adequate vitamins[https://www.mirror.co.uk/all-about/vitamins]and minerals is essential. Plus, nutritional deficiencies can lead to fatigue and poor concentration.”

Indeed, behavioural and academic problems have been found to be more common in children who skip breakfast, while kids who eat a healthier breakfast perform better.

BEAT IT: Nutritionist Linda Foster says: “Ideal breakfast choices include wholegrain cereal with milk and a piece of fruit or egg or beans on toast.” For fussy eaters, a supplement such as Solgar U-Cubes Children’s Multi-Vitamin & Mineral Gummies (£12.85, health foods stores) can help.

It’s also worth considering a supplement with omega-3s, which help brain function and may help children with attention deficit disorder and other behavioural problems. Try Healthspan Brain Bursts (£7.95, healthspan.co.uk) or Equazen Eye Q Children’s Chews (£9.18, Boots).

Figures suggest tooth decay is one of the most common chronic conditions in children and results in a huge number of missed school days.

Professor Nigel Hunt of the Royal College of Surgeons warned last month that Britain was in the grip of a national crisis in child tooth decay, with fizzy drinks and sweets leading thousands to need dental operations each year.

Although most schools have now banned vending machines or selling treats in tuck shops, kids will just buy them on the way to and from school.

BEAT IT: As well as reducing the number of sugary foods and drinks they consume, children should visit the dentist for a check-up twice a year and brush their teeth twice a day for two minutes. Make sure they use toothpaste with the right amount of fluoride for their age group. Check the label.

UK schoolchildren munch their way through five-and-a-half billion packed lunches each year, but a study in the British Medical Journal found just 1% of these met the same high nutritional standards now applied to school-cooked meals. One in four lunchboxes still contain sweets, sugary drinks and other items banned under rules for school dinners, introduced after Jamie Oliver[https://www.mirror.co.uk/all-about/jamie-oliver]’s famous ‘School Dinners’ campaign.

The National Obesity[https://www.mirror.co.uk/all-about/obesity]Forum’s David Haslam says: “With more than a fifth of kids overweight when they start school and one third obese by 11, what’s eaten at school is of huge importance.”

BEAT IT: Include the following in packed lunches:

To make the transition back to early wake-ups stress-free, get kids back into a routine before the holidays end so they don’t end up tired for start of term. One study found two-thirds of British children struggled at school due to sleep deprivation.

BEAT IT:

Sleep guidelines vary but children between three and five should get roughly 10 to 13 hours of sleep a night, ages six to 13 need nine to 11 hours and teens 14 and older should get eight to 10 hours.

The National Sleep Foundation suggests an earlier bedtime each week night before school starts – and a slightly earlier wake time. Limit iPads and mobiles for a least an hour before bedtime as the blue light they emit is disruptive to sleep. For family healthcare advice, visit littlebookofcare.com.

Are you ready for your kids to go back to school?


IN 

i643 : Pharmacies/Drug Stores | i64 : Retail/Wholesale | i654 : Specialty Retailing | iretail : Retail

NS 

gihea : Infant/Child/Teenage Health | gcold : Respiratory Tract Diseases | gedu : Education | gscho : School | gcat : Political/General News | ggroup : Demographic Health | ghea : Health | gmed : Medical Conditions

RE 

uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Trinity Mirror Group PLC

AN 

Document MIRUK00020190215ef2f00232


SE Features
HD WHY CAN SOME LUCKY WOMEN EAT LIKE A HORSE AND STILL STAY THIS SLIM?
BY BY JENNY JOHNSTON
WC 2193 words
PD 15 February 2019
SN Daily Mail
SC DAIM
PG 24
LA English
CY © 2019 Solo Syndication. All rights reserved.

LP 

Gaby Shay and her husband were treated to a slap-up meal as part of the filming for a new programme about dietary habits.

The 35-year-old landscape garden designer from South London was given carte blanche with the menu. Order what you like, she was told. Enjoy!

TD 

She and her husband Roy duly did. They went for burgers ('great dirty burgers, with everything on,' she laughs), sweet brioche buns, fries, onion rings, fizzy drinks.

All the 'baddies' of the food world if you like. She doused everything in various sauces, piled on the pickles and had the plate swimming in vinegar ('I love it. I could drink it from the bottle!'). She ate every bite.

Did she feel any guilt about having such enthusiasm (which some would call gluttony) recorded on camera, though? No, she did not. At the end of the meal, something surprising happened. She called the waiter over and ordered another burger. 'What can I say? I was still hungry,' she admits. 'And it wasn't a one-off. It's a normal thing for me. Quite often I'll order a second main course in a restaurant, after I've finished the first.

'Roy and I are forever going out for, say a Chinese meal, and ordering enough for six people. It arrives and we feel guilty for a minute, and talk about how we will have to get a doggie bag. Yet when it comes to it, we do tend to eat it all.

'I don't know where it comes from but my capacity to put away food is quite something. I've always been like this. When I was a teenager, I'd get fish and chips on the way home —then eat the dinner my mum had made. It used to drive her mad. I do it now too. I'll go to McDonald's and have a burger on the way home, when Roy will have made us a nice lamb stir fry with oodles of vegetables. He moans about it. He says: "But you'll spoil your appetite". I say: "When have you ever known me not finish what is on my plate?" I just love food.'

So is Gaby one of those caught up in Britain's obesity epidemic? Far from it.

The Channel 4 show is called The Secret Lives Of Slim People, and Gaby has been picked not because she is big, but because she is tiny. In the flesh, there isn't a spare pound on her. She wears size 6-8 clothes.

Technically, at 5ft 7in, and weighing just over 8 stone, she is underweight. 'I'm just in the underweight zone,' she confirms. 'But I've been this size since I was 18. I never put on weight. I just can't.'

Why? It's the question at the heart of this quite astonishing series. Why can some people seemingly eat what they like without putting on a pound, while the rest of us only have to look at a KitKat and start ballooning? Why is life so unfair to the rest of us?

Gaby signed up to take part in the programme because she wanted the answers too. 'It's always just been one of those things. My friends watch me just eat whatever I feel like, and they just get confused about why I'm the size I am. I wanted to find out if there was a "reason".'

The format of the show has the experts piling in. Gaby undergoes a series of tests to determine that she is healthy, and to check that she has no history of eating disorders.

Her family are interviewed (her baffled mum reveals that as a baby Gaby was anything but thin. She weighed 11½ pounds at birth).

Then cameras are installed in her home — particularly in the kitchen, and by the fridge. When she leaves her home, private investigators go too. For one week, every item she puts in her mouth is recorded, and the calorific content is analysed. Every bit of her (dietary) life comes under scrutiny, even to the point of her poo being sent away for analysis.

In Essex, Karl Marley, a 37-year-old car alarm engineer from Braintree, is having his diet similarly examined. Like Gaby, Karl — who has a toddler daughter and another child on the way — has always been thin. He weighs around 9 st, and has never gone above 10 st 'even when I've been really trying to put on weight with protein shakes and the like'. He's the odd one out in his family.

'They are all slightly larger than average. They just look at me — and the amount I eat — and tut. They say it doesn't make sense. My sister is a dietician and even she says: "The maths don't add up here."

'When I was younger, everyone said that it was because I did a lot of sport, and that I'd just blow up one day when I stopped. But I don't do sport any more, and I've stayed the same size. I've worn the same size trousers — 28 in waist — since I stopped growing in my teens.'

Karl has a sedentary life now. He spends much of his day in his car, driving to see clients. A camera is put in his car to record what he actually eats en route.

Brace yourselves, because Karl eats, and eats, and eats. Or so it seems. Every day, he has a sugary cereal with milk before he leaves home, but from mid-morning onwards, he starts the lunchtime routine. He has two packets of crisps, a fizzy drink, a chocolate bar, a tangerine, an apple, five mini-sausages. Then he has a ham sandwich for lunch proper.

'It has to be ham,' he says. 'When we were filming, the TV people got my partner Bethany to put tomato in it, because they were fascinated by how I always ate the same things, and that was a complete no-no. I hate tomato.'

He is an extraordinary creature of habit. 'I have to have my three meals a day, however much else I have eaten. My wife can skip lunch, or just have a banana, and not think about it. For me, the world would end if I didn't have my lunch.'

The filming process reveals Karl eats exactly the same things every day, in pretty much the same order and his mealtimes run like clockwork — almost to the minute. Once he has had lunch, though, he doesn't eat again until evening (although he might have another packet of crisps or two).

When he goes home to a meal prepared by Bethany. It might be a half pizza, with chips, or a stir fry. Whatever, dinner is most certainly followed by dessert. 'I always have to have something sweet, even if it's just an ice-cream bar. What the filming did show up, though, was that I eat with military precision. There's something even robotic about the way I eat.'

What on earth to make of these very different — but equally unhealthy, surely —approaches to food? Well, the experts are baffled at first. 'They just saw me eating junk food, and more junk food,' admits Karl, but the first surprising revelation comes when the calorie content is worked out, and averaged out over the week.

While there are some days that both Gaby and Karl seem to eat their own body weight in food, the average consumption is not quite as high as you'd imagine. Karl averages 2,600 calories a day which — as resident nutritionist Amanda Ursell calculates — is exactly the amount a man of his age and size should be eating.

'But because I was quite rigid in when I ate, there wasn't any uncontrolled snacking,' says Karl. 'I didn't go mad. I don't really. Everything happens in a specific time-frame.'

Is this significant? Yes, believes Amanda. She wonders if Karl could be inadvertently following a 'chrono diet'. There is quite a buzz about chronobiology in the nutrition world at the moment.

The thinking behind it is that it's not just what you eat that influences weight and health, but when you eat it. Karl consumes the majority of his calories early in the day — a good thing, we are told. The meticulously regulated nature of his eating, in terms of the clock, could help too.

'I found that fascinating. I'd never even heard of chronobiology before,' he says. 'I will now have to test it out by stopping eating my food in the way I do — and see if I turn into a whopper!'

What about Gaby and her seemingly endless appetite? Surprisingly, the calorie results are similar. Her meals are much more varied than Karl's. She may have cereal or toast for breakfast, or pick up a muffin on her way to work. Lunch may be a sausage roll, or a salad grabbed on the hoof. She will tend to wolf down crisps for snacks.

Evenings are interesting. Every night, without fail, her husband Roy cooks. He piles her plate with lots of vegetables as well as meat. For every burger she eats, she will have a mountain of fresh vegetables. She loves pickled vegetables. The couple make their own and she will snack on these.

When the maths is done, it seems that Gaby is NOT eating an obscene amount. (She's averaging 2,000 calories a day — again the recommended amount for a woman).

There is something rather unusual about Gaby though. Her poo. Samples are sent off to a laboratory in Cork and scientists there make a remarkable discovery. The test they are doing is on gut bacteria, assessing the numbers and types of (good) bacteria present in the digestive system.

They discover that Gaby has the most varied range of gut bacteria they have ever seen — 'the most diverse bacteria we have ever seen in the whole of Western Europe,' says Professor Paul O'Toole.

Gaby, who understandably has never given this a thought, is stunned at the news. 'I feel special,' she says. What does it mean, though? There is a direct link between gut bacteria — and the speed in which food moves through the system — and obesity.

In a nutshell, low levels of gut bacteria are more likely to be associated with obesity. 'Those are not the levels you would expect to find in an overweight person,' says Prof O'Toole, of Gaby's results.

'I can only conclude that because I eat a really varied diet, I get away with the stuff that some people might think "bad",' says Gaby. She does have her own theories about why she is still slim. Gaby reckons that her job as a landscape gardener plays a role.

'I'm always outside. There's a physical aspect — carting big plant pots around — but it's also usually quite cold. My theory is that I expend so much energy just trying to stay warm that I can eat anything.'

There is also something, she reckons, in her vinegar obsession. 'I've always had that. As a child my mum had to take the vinegar off me because I'd try to drink it out of the cap. I can drink salad dressing straight from the bottle.'

Some believe that a daily dose of vinegar can help you lose weight, though this has never been scientifically proven. Few doctors would suggest glugging it straight from the bottle.

If there are lessons to be learned from both of these people, though, it seems to be that being relaxed about what you eat might well work to your advantage. Neither has the word 'diet' in their vocabulary. Neither frets about what they are putting in their mouths.

Neither thinks of any food as 'bad' or 'off-limits'. Neither starves themselves all day, then binges — the thing that horrifies dieticians more than anything (even more than asking for a second burger, it seems). They eat simply when they are hungry.

'I do feel that I have a very pragmatic approach to food,' says Gaby. 'I eat when I'm hungry. I've never eaten for comfort, to cheer myself up. When I eat I'm not filling a void in some way.'

And while she can appear to eat her own weight in burgers, all washed down with loads of vinegar, she can turn down a biscuit.

'I don't go for sweet things. We can have a packet of biscuits in the house for months and I really won't be tempted. We still have chocolate left over from Christmas. It might sit there for a year. I honestly won't be bothered.'

Is this the true answer to why some people are sickeningly slim, though? Perhaps it is.

* Secret Lives Of Slim People is on Channel 4 on Monday at 8.30pm.

© Daily Mail


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glife : Living/Lifestyle | gfod : Food/Drink | gnutr : Nutrition | gcat : Political/General News | ghea : Health

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Associated Newspapers Limited

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Document DAIM000020190214ef2f0000o


SE Health
HD Struggling to lose weight? The hunter-gatherer diet could hold the answer
BY Tim Spector, Jeff Leach
WC 1056 words
PD 14 February 2019
ET 10:43 AM
SN Independent Online
SC INDOP
LA English
CY © 2019. Independent Digital News and Media Ltd. All Rights Reserved

LP 

Research into the eating habits of our hunter-gatherer ancestors suggests the key to weight loss could lie in skipping earlymorning meals, sayTim Spector and Jeff Leach

Breakfast, we are told, is the most important meal of the day. Over the last 50 years, we have been bombarded with messages extolling the health benefits of processed cereals and porridge oats. We are told breakfast helps us reduce weight by speeding up our metabolism – this helps us avoid hunger pangs and overeating later in the day.

TD 

These are not just marketing messages, they are core to nutritional guidelines in developed countries, such as in the US, UK and Australia, prepared by expert scientific panels. These messages are mirrored in the media and websites worldwide. But what if the benefits of breakfast are just another diet myth?

No word for breakfast

It’s popular these days to follow the nutritional regimes of our ancient ancestors, but no one seems to be studying whether or not they ate breakfast. The Hadza people in Tanzania are the last true hunter-gatherers in east Africa who we believe live much like our ancestors. Living with them, we noticed a definite lack of a breakfast routine. They also have no regular word to describe “breakfast”.

After waking up, the men usually leave on a hunting or honey-gathering trip without eating, maybe grabbing some berries a few hours later, en route. If they stay in camp in the morning or even all day, a handful of honey late morning – or even consumed as late as early afternoon – may be all they eat until a larger, evening meal. That said, there is no routine and eating patterns are highly variable, depending on the camp size and season.

The women stay close to the camp and on some days make simple food, like baobab porridge, or they eat some stored honey, but rarely before 9-10am, giving them a fasting time since their evening meal of over 15 hours. Lacking a regular breakfast routine has not made them fat or unhealthy and they lack most western diseases. Perhaps we should take a leaf from their book. At least, that’s what the latest scientific evidence suggests.

An honest mistake

The health benefit of breakfast has now been completely debunked by a new systematic review and meta-analysis[http://www.bmj.com/content/364/bmj.l42] of 11 randomised trials that investigated the impact of skipping breakfast on weight and metabolic rate.

The studies vary widely in duration and quality, and seven looked at changes in weight as well as changes in energy usage. Their conclusion is the same as in recent reviews[https://www.ncbi.nlm.nih.gov/pubmed/27292940] that have been largely ignored, namely, there is no evidence to support the claim that skipping meals makes you put on weight or adversely reduces your resting metabolic rate.

There is now considerable evidence from these studies that skipping breakfast can be an effective way to reduce weight for some people. So why has the field got it so wrong in the past?

One reason is the belief in “grazing” rather than “gorging” to avoid “stress” on the body from having to digest large meals, especially later in the day when glucose and insulin peaks are higher and metabolic rate lower. The flawed rationale was based on lab rodents and a few short-term human studies[https://www.ncbi.nlm.nih.gov/pubmed/?term=Jenkins+DJ+NEJM+1989]. While the concept of over-compensation later in the day was correct – breakfast skippers do eat more lunch and slightly reduce their activity – it is not nearly enough to make up the energy deficit in a real-world setting outside a lab.

Scientists were honestly misled in the past by many observational studies showing that obese people skipped meals more often than thin people. This mindset became ingrained in nutritional dogma. But these observational studies were seriously biased. Breakfast skippers were more likely, on average, to be poorer, less educated, less healthy and have a poorer diet. Overweight people were more likely to diet and, after a binge, more likely to feel guilty and skip a meal.

Read more

Planetary health diet requires switch from red meat to preserve Earth

GPs to prescribe 800 calorie ‘liquid diet’ to beat diabetes, NHS says

High carbohydrate, low protein diets ‘may help ward off dementia’

Despite these flaws in the science and the steady increase in opposing evidence from randomised controlled trials, the idea that skipping meals is unhealthy has prevailed for decades. It’s still part of current NHS recommendations by Public Health England and one of its eight key healthy diet messages[https://www.nhs.uk/live-well/eat-well/eight-tips-for-healthy-eating/], part of USDA Dietary Guidelines for Americans[https://www.cnpp.usda.gov/2015-2020-dietary-guidelines-americans], as well as the Australian Guidelines for Nutrition[https://nhmrc.gov.au/about-us/publications/australian-dietary-guidelines].

Another common pro-breakfast argument is that, as well as reducing obesity, it is essential for the mental wellbeing and attention span of children, even if well nourished. Again the evidence of over 20 trials, again, when reviewed independently[https://www.ncbi.nlm.nih.gov/pubmed/27184287], is at best weak and inconsistent, and probably biased in the same way as for adults.

Evidence is also accumulating that restricted eating times and increasing fasting intervals can help some people lose weight[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6004924/]. Some of these recent developments that seem counterintuitive to traditional thinkingmake sense when we consider the importance of the gut microbiome on our health and metabolism. The community of 100 trillion gut microbes have a circadian rhythm and vary in composition and function in fasting and fed states. Data suggests microbial communities could benefit from short periods of fasting[https://www.sciencedirect.com/science/article/pii/S1550413114005051]. They, like us, may need to rest and recuperate.

Some of us are programmed to prefer eating food earlier in the day and others later, which may suit our unique personal metabolism. Around a third of people in developed countries regularly skip breakfast while many others enjoy it. This does not mean that everyone overweight would benefit from skipping breakfast. There is no one size fits all, and prescriptive diet guidelines filled with erroneous information look increasingly counterproductive and detract from important health messages.

Different populations have their own varied breakfast habits, but before you next go hunting, why not try your own personal breakfast skipping experiments – it may suit you.

Tim Spector[https://theconversation.com/profiles/tim-spector-105795]is professor of genetic epidemiology at King’s College London[http://theconversation.com/institutions/kings-college-london-1196]; Jeff Leach[https://theconversation.com/profiles/jeff-leach-341775]is avisiting research fellow at King’s College London[http://theconversation.com/institutions/kings-college-london-1196]. This article first appeared in

The Conversation[http://theconversation.com]


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glife : Living/Lifestyle | gfod : Food/Drink | ghea : Health | gnutr : Nutrition | gwelss : Weight Management | gcat : Political/General News | gfitn : Physical Fitness

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Independent Digital News and Media Ltd.

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Document INDOP00020190214ef2e004jx


HD BRIEF-Phylagen Secures $14 Mln In Series A Financing
WC 50 words
PD 14 February 2019
ET 06:25 AM
SN Reuters News
SC LBA
LA English
CY Copyright 2019 Thomson Reuters. All Rights Reserved.

LP 

Feb 14 (Reuters) - Phylagen:

* PHYLAGEN SECURES $14M TO BRING TRANSPARENCY TO GLOBAL SUPPLY CHAINS THROUGH MICROBIOME ANALYTICS

TD 

* PHYLAGEN - SERIES A FINANCING LED BY CULTIVIAN SANDBOX, BREAKOUT VENTURES AND WORKING CAPITAL Source text for Eikon:


RF 

Released: 2019-2-14T14:25:53.000Z

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SERVICE:E | SERVICE:ABN | SERVICE:PSC | SERVICE:U | SERVICE:UCDPTEST | SERVICE:RBN | LANG:en | OEC | BISV | BISV08 | BLR | CMPNY | FIN | FINS | FINS08 | FUND | INVBIS | INVM | INVS08 | PVE | PVE08 | RCH

IPD 

Business | Economy | US | Americas | United States | North America | BRIEF-Phylagen Secures $14 Mln In Series A Financing | BRIEF | Phylagen Secures $14 Mln In Series A Financing

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Document LBA0000020190214ef2e02o7y


SE Local / News
HD France and Hamilton team up to study depression; Local researchers will dig deeply into post-traumatic stress in emergency services
BY Joanna Frketich The Hamilton Spectator jfrketich@thespec.com 905-526-3349 | @Jfrketich
WC 671 words
PD 14 February 2019
SN The Hamilton Spectator
SC HMSP
ED Second
PG A6
LA English
CY Copyright (c) 2019 The Hamilton Spectator.

LP 

Hamilton researchers are teaming up with scientists in France to determine the links between mind and body that could one day bring about more personalized mental health treatments.

"The hope for the patients one day is that when they come with depression, we don't give them only an anti-depressant," said Dr. Flávio Kapczinski, professor of psychiatry at McMaster University and St. Joseph's Healthcare.

TD 

"We give them a whole strategy on how they would get outside the risk zone for depression.

"We could give them exercise, correct their metabolism with some sort of diet and give them anti-inflammatories."

The partnership with the Pasteur Institute was one of three new Hamilton mental health projects launched in February.

The other two will investigate post-traumatic stress injuries (PTSI) in public safety personal such as firefighters, paramedics, police officers and correctional workers.

Both received grants of up to $150,000 from the Canadian Institutes of Health Research as part of $2.95 million in federal funding announced Feb. 8 to studies that increase understanding of how to identify, treat and prevent PTSI.

Margaret McKinnon, chair in mental health and trauma at McMaster, will do a randomized control trial to test a new way to treat PTSI in public safety personal with other health conditions.

Occupational therapist Sandra Moll plans to design a mobile health approach to prevention and peer support.

"Public safety personnel put themselves in harm's way to protect Canadians, putting them disproportionately at risk of post-traumatic stress injuries," federal Minister of Public Safety and Emergency Preparedness Ralph Goodale said in a statement.

"Our country must do more to protect the mental well-being of public safety officers on-the-job. The initiatives will help address gaps in PTSI research and inform long-term plans to support the mental health and well-being of our public safety personnel."

Meanwhile, the new partnership with the French researchers is significant because it gives St. Joseph's Healthcare and McMaster access to basic science research that they don't have now.

In turn, they offer Pasteur large cohorts of patients from West 5th hospital that the French are currently missing.

"We are accumulating a lot of data in this field now and thanks to this collaboration we're going to have access to large cohorts," head of Pasteur's perception and memory unit Dr. Pierre-Marie Lledo said during a trip to Hamilton on Feb 7.

It's also unique because French researchers generally team up with Quebec investigators.

"When France would partner with Canada they never crossed the Gatineau River," said Kapczinski.

"Now the commitment of the French Embassy is to bring to the attention of French scientists this whole perspective of dealing with many other centres like McMaster. We are looking to the idea of strengthening the scientific links between Canada and France."

So far, funding is primarily from their own institutions and the French Embassy, but they are working on applying for grants to study many different potential mind and body links.

"We were finding our patients when they have depression, they have a lot of inflammation in their blood," said Kapczinski.

"We didn't know the cause of that. Pasteur is famous because it's where immunology and inflammation started to be understood ... so we reached out to the director and he was very excited."

Other questions vary from gut bacteria to exercise to metabolism to electric signalling between fatty tissues of the brain.

"People who suffer from depression they suffer a lot of brain changes like accelerated aging," said Kapczinski.

"The brain and the body as a whole starts to age faster and we want to understand the mechanisms associated with that."

jfrketich@thespec.com

905-526-3349 | @Jfrketich

jfrketich@thespec.com

905-526-3349 | @Jfrketich


CO 

cnihr : Canadian Institutes of Health Research | instpt : Institut Pasteur

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gcat : Political/General News | gdepr : Mood Disorders | ghea : Health | gmed : Medical Conditions | gment : Mental Disorders

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fra : France | caon : Ontario | cana : Canada | eecz : European Union Countries | eurz : Europe | medz : Mediterranean | namz : North America | weurz : Western Europe

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Toronto Star Newspapers Limited

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Document HMSP000020190214ef2e000fh


SE News
HD Breast-pump milk may be a health risk
WC 92 words
PD 14 February 2019
SN The Daily Telegraph
SC DT
ED 1; Scotland
PG 10
LA English
CY The Daily Telegraph © 2019. Telegraph Media Group Ltd.

LP 

Mothers who use breast pumps may be putting their children at risk of asthma, a study suggests.

Researchers from the University of Manitoba, in Canada, found that milk administered from breast pumps contained higher levels of potentially harmful "opportunistic pathogens", whereas breastfeeding without a pump was found to provide a greater bacterial richness and diversity.

TD 

Disruption to the infant microbiome could leave a child vulnerable to allergies, asthma and even cancer, some studies have said. The research is published in Cell Host & Microbe.


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uomt : University of Manitoba

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gastma : Asthma | gcat : Political/General News | gcold : Respiratory Tract Diseases | ghea : Health | gmed : Medical Conditions

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

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Document DT00000020190214ef2e00083


SE Money
HD Vegan burgers can contain more saturated fat than TWO McDonald's Big Macs
BY By Nada Farhoud
WC 397 words
PD 13 February 2019
ET 03:39 PM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

LP 

EXCLUSIVE: The news could come as a shock to the one-in-three of the UK’s 500,000 vegans who say they follow the diet for health reasons

Vegan burgers can contain more saturated fat than two Big Macs, a Daily Mirror probe has found.

TD 

More shops and high-street chains are offering 100% plant burgers to cater to the growing numbers going meat-free.

But many vegan patties are laden with coconut oil rich in saturated fat.

And some contain more than a teaspoon of sugar, which could come as a shock to the one-in-three of the UK’s 500,000 vegans who told a recent YouGov survey they follow the diet for health reasons.

The 10 simple simple ways you can boost gut health[https://www.mirror.co.uk/lifestyle/health/how-boost-your-gut-health-13984554]

Dietician Helen Bond said: “Well-planned plant-based diets can be nutritious and healthy. However, don’t think all plant-based foods are healthy – or that all meat burgers are higher in fat and ­saturated fat than vegan ones.

“Ingredients such as trendy coconut oil, which is 87% saturated fat, are used to glue the burger mixture together.”

The Moving Mountains B12 burger, sold at Marston’s pubs and other outlets, has 20g saturated fat in a standard raw patty.

That is the entire recommended daily limit of saturated fat for women, and two-thirds of the 30g for men. There is 9.5g in a whole Big Mac, including the bun.

Vegan McDonald's customer who complained about veggie wrap 'told to kill herself' by trolls[https://www.mirror.co.uk/news/uk-news/mcdonalds-customer-who-complained-veggie-13948587]

Aldi’s vegan burger from The Meat Free Butcher has 15g saturated fat in a patty.

Beyond Burger, sold at Tesco and chains including All Bar One, has 5g saturated fat.

Iceland’s No Bull vegan burger contains just 1.6g saturated fat but 5.8g of sugar.

The vegan burgers’ fat content is for the raw patties. Some will be lost in cooking.

Simeon Van der Molen, of Moving Mountains, said: “The saturated fat in our burger is from natural coconut oil, which contains zero trans-fat, zero cholesterol and is rich in antioxidants unlike the saturated fat in beef burgers.”

Aldi said: “Nutritional info is displayed on the packaging to enable customers to make informed choices.”

Top news stories from Mirror Online


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glife : Living/Lifestyle | gfod : Food/Drink | gnutr : Nutrition | gpersf : Personal Finance | gcat : Political/General News | ghea : Health

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Trinity Mirror Group PLC

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Document MIRUK00020190213ef2d005vc


HD Why you never really die: A microbiologist explains all the ways the body lives on, and why we don't decay until we're dead
BY feedback@businessinsider.com (Hilary Brueck)
WC 1079 words
PD 13 February 2019
ET 06:47 AM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2019. Insider Inc

LP 

* "To Dust," a new film starring Géza Röhrig and Matthew Broderick, follows a grieving Orthodox Jewish husband as he tries to determine how long it takes a corpse to decay.

* The answer to that question depends on many variables, including how deeply a body is buried, the temperature of the earth, the soil makeup, and the insects present.

TD 

* According to microbiologist[https://www.businessinsider.com/category/microbiome?utm_source=dowjones&utm_medium=ingest] Maria Dominguez-Bello, life doesn't completely end when we die: Much of our matter becomes part of the environment, whether we're buried or cremated.

From Silicon Valley biohackers[https://www.businessinsider.com/silicon-valley-biohacking-wefast-2016-8?utm_source=dowjones&utm_medium=ingest] to those seeking transfusions of young blood[https://www.businessinsider.com/young-blood-transfusions-open-accepting-paypal-payments-cities-ambrosia-2019-1?utm_source=dowjones&utm_medium=ingest], there are a lot of people out there who want to live forever.

But microbiologist Maria Dominguez-Bello says that in many ways, we already do.

Dominguez-Bello recently spoke at a screening of the new film "To Dust," which was released in theaters on Friday.

The film won the prize for best new narrative director at the 2018 Tribeca film festival,[https://www.tribecafilm.com/stories/here-are-the-winners-of-the-2018-tribeca-film-festival-awards] and it's a surprisingly hilarious journey through spousal grief.

Hungarian actor Géza Röhrig stars as Shmuel, a grieving widower whose wife has died of cancer, leaving him and two young sons behind. Matthew Broderick plays a community college science professor who Shmuel recruits to help him figure out how long it takes a human body to decompose.

Specifically, the pair is concerned with Shmuel's wife's body, which was buried in white shrouds and placed in a wooden coffin, according to Orthodox Jewish practices. Shmuel desperately wants to know how long it will take her to return "to dust," as is mentioned in Jewish scripture:

And the dust returns to the earth as it was, and the spirit returns to God, Who gave it.

Wanting his beloved wife to rest in peace with God as soon as possible, Shmuel won't rest well until she can fully decompose.

In their attempts to figure out how long that will take, the pair buries numerous pigs, visits a restricted body farm, and performs bubbling, oozing lab experiments. The movie is a touching reminder that grief looks different for everyone.

How long does it take a human body to decay? It depends.

Dominguez-Bello, who studies the human microbiome, said that when we die, we return to nature. But how long that process takes is a complicated question.

The amount of time it takes a single body to decompose depends on a whole range of variables,[https://www.ncbi.nlm.nih.gov/pubmed/4031811] as Matthew Broderick's character points out in the film. That makes it near possible to determine how long a body will remain intact in the ground.

The factors at play include how deeply a body is buried, the temperature of the earth in that area, the soil makeup, and the insects present. In the arid Arizona desert, for example, scientists have found that it can take about nine months[https://www.ncbi.nlm.nih.gov/pubmed/2738563] for a person's skeleton to start to crumble.

Furthermore, because human decay is a process that starts from the inside out, decomposition looks different for different people and will be influenced by the state of their microbiome at death[https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0077733#pone.0077733-Dickson1]. Researchers have observed[https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0077733#pone.0077733-Dickson1] that certain parts of a person's body may decay slower or faster than other sections, making it impossible to draw firm conclusions about when a corpse is done.

Read More: From birth to old age, here's what Americans are most likely to die from at every age[https://www.businessinsider.com/how-youre-most-likely-to-die-at-every-age-2018-6?utm_source=dowjones&utm_medium=ingest]

How humans live on after we're dead

Once a human dies, a chain reaction kicks off a feeding frenzy that reverberates through the environment. A person may be dead, but there is still a lot going on.

The microbial process of decomposition begins not in the environment surrounding a corpse, Dominguez-Bello said, but inside the body itself.

"When you die, there are no constraints anymore, there is no immune system," she said. "You become food for your own bacteria first, and then also bacteria from the soil."

Our immune system is a web of connecting tissues, organs, and cells that helps us fight off invading viruses and bacteria. While we're alive and healthy, invaders are up against tough odds. But that changes after our last breath, since the immune system shuts down.

That's why dead bodies decompose, but in a sense, it's also a way that our bodies live on after we die.

"Think of places where people are buried as places where the molecules of those people still are breathing," Dominguez-Bello said. "You know, the trees are growing thanks to their bodies. And there is some kind of poetry there."

A similar story is true of cremated bodies.

"All the organic matter, carbon, hydrogen and oxygen and nitrogen will go to the air," Dominguez-Bello said. "So people breathe it. The animals breathe it, and the inorganic matter goes back to the soil."

There's another way that our microbes live on after we die: If a woman has children, her microbiome gets passed on to future generations. That's because microbes "live in the females and will colonize the vaginal canal," Dominguez-Bello said, which is how mothers pass on their unique microbial flora[https://nyulangone.org/news/can-bacteria-birth-canal-boost-health-babies-born-cesarean] to their babies.

"Humans are seeded with microbes by the mothers," Dominguez-Bello said. "The process starts at labor and birth."

In the movie, although Shmuel's wife is gone, this is another way that part of her may live on — not only through the DNA she passed on to their sons — but also more viscerally in the microbes she gave their tiny bodies at birth. Those microbes serve as some of the first critical pieces of the immune systems that keep her offspring alive.

NOW WATCH: Here's why I'm donating my body to science[https://www.businessinsider.com/donating-my-body-science-when-i-die-2018-3?utm_source=dowjones&utm_medium=ingest]

See Also:

* Alexandria Ocasio-Cortez calls the Green New Deal the 'moonshot' of our generation, and she just released the basics of her ambitious plan[https://www.businessinsider.com/alexandria-ocasio-cortez-green-new-deal-2019-1?utm_source=dowjones&utm_medium=ingest]

* In a hidden lake far below the Antarctic ice, scientists found the bodies of tiny creatures. Photos reveal how they accomplished the deep dive.[https://www.businessinsider.com/how-scientists-drilled-hole-to-lost-lake-below-antarctica-2019-1?utm_source=dowjones&utm_medium=ingest]

* Earth's north magnetic pole has moved — here's what that means for our navigation systems[https://www.businessinsider.com/earths-magnetic-north-pole-moved-navigation-2019-2?utm_source=dowjones&utm_medium=ingest]

SEE ALSO: The world's oldest Nobel Prize winner, a 96-year-old physicist, says his new invention will give everyone in the world clean, cheap energy[https://www.businessinsider.com/oldest-nobel-prize-winner-arthur-ashkin-optical-tweezers-levitation-2019-1?utm_source=dowjones&utm_medium=ingest]


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gmovie : Movies | gcat : Political/General News | gent : Arts/Entertainment

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usa : United States | namz : North America

IPD 

Environment | Microbiome | Death | Matthew Broderick

PUB 

Insider Inc.

AN 

Document BIZINS0020190213ef2d000rv


SE Food and drink
HD The best kefir cultured milks and smoothies, put to the taste test
BY By Madeleine Howell
WC 322 words
PD 13 February 2019
ET 04:25 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

This month, Marks & Spencer launched a range of bottled kefir drinks (in collaboration with the Bio-tiful Dairy[http://biotifuldairy.com/] ), joining a growing market.

The fermented milk drink (made with kefir grains – small gelatinous beads – and hailed for good gut health) is sold ready-made in an increasing variety of flavours, with vegan options also available.

TD 

While you may prefer to ferment your own way into the culture club (see Xanthe Clay's guide to making your own here[https://www.telegraph.co.uk/food-and-drink/recipes/kombucha-kefir-kimchi-kraut-ferment-way-cultured-2019/] ), here’s our pick of the best tasting from the shelf...

Daylesford Organic cultured milk kefir

£4.99 for 500ml, daylesford.com[https://www.daylesford.com/shop/our-cheese-2/daylesford-organic-milk-kefir-500ml/]

One for kefir purists: simple, smooth and tangy with a fizzing ferment. Delicious on its own but also good for smoothies and baking. 10/10

Biotiful Dairy cultured kefir cacao smoothie

£2.25 for 500ml, Asda[https://groceries.asda.com/product/milk-drinks/biotiful-dairy-cacao-kefir-smoothie/1000110960434]

A nutritious afternoon indulgence, with the addition of a hint of Peruvian cacao beans and carob added to an easy-drinking kefir milk drink.

8/10

Purearth Sparkling coconut & lime kefir

£3.50 for 330ml, Ocado[https://www.ocado.com/webshop/product/Purearth-Sparkling-Coconut--Lime-Kefir/398830011]

A vegan option, this “water kefir” is low-sugar, lightly carbonated and delicate. An ideal non-alcho drink. 10/10

The Collective Berries ’n’ hibiscus cultured drink

£1.50 for 220ml, Sainsbury’s[https://www.sainsburys.co.uk/webapp/wcs/stores/servlet/ProductDisplay?langId=44productId=1230302storeId=10151krypto=VQP2dj4LysfvpmQoJzCbAaW6SUSjJdIptrhnfB4%2Fuk%2BEe8yBp2j6A5Sx1bXXUs0cTDN%2BNIbsPR00xHzvtK4uXgbaTRXhqJrtBucBaeRIorVVQxPhlGZncqfjufVidA%2FynDdLzo2vrZbfTC%2BBsiO7Xcp70LyyjXlamXLglTLsAprogeTtlBs9YKCY7eVLnHZXQEDZU8NaOzR7Mnp5ikqAYQ%3D%3D]

Nice and fruity, and ever-so-slightly effervescent. Not hugely dissimilar in taste and flavour to yogurt drinks. 8/10

M&S cherry kefir milk drink

£2.50 for 500ml, M&S[https://www.marksandspencer.com/]

A sour finish from the ferment, balanced with sweet, fresh-tasting cherry purée, as well as apple and grape extract. This is smooth and really addictive. 9/10

Arla organic, free-range kefir cultured milk drink

£2.50 for 1l, Waitrose

Thick and yogurt-like, gently bubbling, with a sour tang. Nothing’s been added to the milk and kefir culture. 8/10

Read more | Telegraph taste tests[https://cf-particle-html.eip.telegraph.co.uk/6532ab6f-d350-4e53-afc7-80eaa3bdbd1e.html]


CO 

dylsol : Daylesford Organic Ltd

IN 

i41 : Food/Beverages | icnp : Consumer Goods | ifood : Food Products | iorgf : Organic Food

NS 

glife : Living/Lifestyle | gfod : Food/Drink | gcat : Political/General News

RE 

uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Telegraph Media Group Ltd.

AN 

Document TELUK00020190213ef2d001pc


SE Features
HD You can be too clean for your own good
BY Maria Lally
WC 768 words
PD 13 February 2019
SN The Daily Telegraph
SC DT
ED 1; National
PG 24
LA English
CY The Daily Telegraph © 2019. Telegraph Media Group Ltd.

LP 

As a TV host admits that he never washes his hands, Maria Lally asks: where's the harm?

It's no secret that Donald Trump is a fan of Fox News, the American news channel. However, one of its hosts, Pete Hegseth, probably won't be getting a handshake from the president any time soon.

TD 

"I don't really wash my hands, ever," Hegseth announced on air this week. "Germs are not a real thing. I can't see them, therefore they're not real."

A self-confessed "germaphobe", Trump has already admitted avoiding handshakes and is regularly caught on camera being handed small bottles of hand sanitiser by White House staff.

Robbie Williams was caught on camera doing the same after performing Auld Lang Syne with audience members during a New Year's Eve gig at Westminster's Central Hall.

But Trump and Williams are far from alone. Sales of hand sanitisers have rocketed in the last 10 years, along with antibacterial hand soaps and wipes, and recent data from Mintel found a third of us buy a bottle of hand sanitiser every month. No longer the preserve of hospitals (the first hand sanitiser was invented by an American nurse in 1966 after discovering alcohol, when delivered through a gel, removed germs without soap and water), they're now found in handbags, homes and on desks across the UK. So, when did we become a nation of germ-fighters? And is it doing us any good? "Of course you should wash your hands regularly," says Tim Spector, a professor of genetic epidemiology at King's College London and author of The Diet Myth. "However, we seem to have developed an obsession with hygiene that, along with antibiotics, is decreasing our gut diversity and having an impact on our gut health.

"Children who grow up on farms have about a third less allergy risk. People who have pets, and those who come from large, poor families also have fewer allergies. The theory goes, if you're exposed to microbes from an early age, and have a healthy exposure to them in general, your immune system is exercised and trained to deal with harmful germs." Prof Spector says headlines about Sars, swine flu and Ebola have driven fears that we're under siege from infection, when we should be more worried about the connection between overzealous cleaning and poor gut health, which is linked to obesity and allergies.

"Of course, there's a middle ground. If you're a chef, or work in a hospital, or you're on a cruise where there's an outbreak of vomiting and diarrhoea, then it pays to be cautious. But the average person just needs to wash their hands with soap and hot water when required."

"I find it scarcely believable that Pete Hegseth doesn't wash his hands," says Prof John Oxford, a virologist at the Queen Mary School of Medicine. "I've spent my life looking down microscopes and I can assure you that germs are very real.

"The first doctor who championed hand washing was a Hungarian called Ignaz Semmelweis, who, in 1846, questioned why so many mothers on the maternity ward were dying. He realised doctors were performing autopsies and then delivering babies straight after. He ordered staff to wash their hands and death rates dropped."

Though soap and hot water will do, there's now a commercial edge to cleanliness: "One hundred years ago, there weren't hundreds of cleaning products," says Prof Spector. "Our natural, friendly, healthy microbes are being washed, scrubbed and sanitised away so our immune systems have nothing to fight."

Indeed, so-called "clean-fluencers" such as Mrs Hinch (1.8m followers) are all over Instagram telling us how to keep our homes spotlessly clean, which, combined with the Marie Kondo effect, means we're vulnerable to the idea we need to be as clean as possible - and never more so than when it comes to protecting our children's health. The child hand sanitiser market (unheard of 20 years ago) is rising.

"There's been a huge rise in all types of allergies among children in the last 40 years," says Prof Spector. "Something's going on. So while hand washing after nappy changing and going to the toilet should be encouraged, children should be allowed to play in the dirt, stroke pets and climb trees without worrying too much."

Otherwise, the danger is that we're just "replacing one problem - the risk of infection - for an altogether different one".


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usa : United States | namz : North America

PUB 

Telegraph Media Group Ltd.

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Document DT00000020190213ef2d0002k


SE Opinion
HD Physically alive but spiritually broken: why I had to resign as a junior doctor
BY Yumiko Kadota
WC 1039 words
PD 12 February 2019
ET 04:52 PM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

I was hoping to become a reconstructive surgeon, but stress and constant sleep deprivation made me sick

I had always wanted to be a plastic and reconstructive surgeon and I was awaiting selection onto the accredited training program. I was working as an unaccredited registrar at Bankstown Hospital in Sydney at the start of 2018 with high hopes of getting accepted into this program. There is a tremendous amount of pressure on unaccredited registrars, which makes them the most vulnerable and voiceless doctors in the hospital system.

TD 

At the end of my first month at Bankstown, I had done more than 100 hours of overtime work. I handed my time sheet to medical administration and raised my concerns about how much I was working. The response was: “I have nothing to do with the roster – talk to your own department”. I was worried about how tired my brain was. … I didn’t want to make any mistakes.

By April I began to feel physically unwell. The combination of stress, dehydration, poor nutrition, and sleep deprivation affected my gut health. The head of department became concerned and called one weekend: “We need to look after you. You’re damn good,” the HoD said with so much conviction that I believed it. “I don’t want you to burnout,” the HoD added. But I already was. For a moment I thought that maybe the roster might change.

Then, I experienced the worst week to date. It started with a 12-hour day on Monday, and Tuesday was 20 hours long. It was 10:30pm when I was called about a man who had cut three of his fingers. One of his fingers looked pale so I was concerned about the blood supply to it. I knew I had to take him to the operating theatre urgently. I called my boss for help, but he didn’t come. “You’re good at micro, you’ll be fine, see you in the morning,” he said. The patient was a manual labourer and that was his dominant hand – no pressure.

I was made to feel as though I needed more mental tenacity

“Was I dreaming, or did you call me last night about a case?” asked the surgeon the next morning. “I did ring. I finished operating at 3am,” I told him. “You’re a legend,” he said, patting me on the back. I half-smiled. The HoD was also there that day and I asked for permission to take a quick break. The answer was no. “I remember doing those sort of hours when I was at your stage. It’s good for you”.

Was this supposed to mean that this experience would toughen me up? As a marathon runner, I think I might know a thing or two about pushing my physical and mental limits. I was made to feel as though I needed more mental tenacity. My tiredness had nothing to do with the illegal and untenable hours I was working. Of course not. The next day I worked 16 hours without a break.

The days were made unpleasant by all sorts of factors. One night, an emergency doctor rang me at 3am about an appointment. I expressed that it was inappropriate to wake me up at 3am about non-urgent matters. This was hardly an emergency. “Stop being an emotional female,” he said. Would he have called my male counterpart “emotional”?

I also had to cope with a high level of aggression at Bankstown. The operating theatres were inefficient, and I would spend almost every day apologising to patients that their surgery was cancelled for the next day and that they would have to come back. I was on the receiving end of a lot of abuse from family members who were angry that their loved one had been fasting all day only to have the surgery cancelled at 10pm. It felt so demoralising to apologise for something that was out of my control.

In mid-April, I went to see my family GP about my gut problems. She weighed me, and for the first time in my life my BMI was in the overweight range. I’ve been a runner all my life. How could I be overweight? She’d known me for several years now and was concerned by how physically and mentally exhausted I appeared. She wrote a letter to the hospital, which I gave to my HoD and medical administration.

The letter from my GP made no impact, but I knew I needed a break. I took some annual leave to spend time with family, and came back hoping that my working conditions might improve. There were no such improvements; only an extra load imposed on me for taking time off – I didn’t realise that taking annual leave was a punishable offence. I was given an extra weekend to “make up” for it.

I resigned last June. It wasn’t OK any more. I was physically alive but spiritually broken. At lunch time, I begged the HoD if I could go home. The answer, as always, was no. “Just hang in there”. I felt like I had already “hung in there” for three months. That day was my 24th consecutive day of work, 19 of which were 24-hour on call days. I knew what it would mean to resign – I would be black-listed and I would never get a job in plastic surgery again in Sydney. But I couldn’t keep going.

At the news of my resignation, the HoD rang me. “Can’t you just finish your term? It’s only a few more months”.

“I don’t think I can,” I said.

“It’s a shame. You have good hands. You’re good at what you do … but if you can’t handle the hours, maybe this isn’t for you.”

And that was that. I guess I didn’t make the cut.

• Dr Yumiko Kadota graduated from the University of New South Wales Medical School with MB BS (Hons) BSc (Med) Hons 1. She is also a marathoner, triathlete and certified yoga instructor


NS 

nedc : Commentaries/Opinions | ncat : Content Types | nfact : Factiva Filters | nfcpex : C&E Executive News Filter

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Guardian Newspapers Limited

AN 

Document GRDN000020190213ef2c0030j


SE Lifestyle,Health
HD The 10 simple simple ways you can boost gut health
BY By mirror
WC 1361 words
PD 12 February 2019
ET 02:44 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

LP 

Gut bacteria has been linked to the health of your vital organs and immune system – so here's how you can help it thrive

Anyone with stomach problems, such as bloating and IBS-type symptoms, is likely to be aware of the importance of gut bacteria.

TD 

And improving the diversity of the ­trillions of bacteria that live in our gut (38 trillion is a commonly quoted figure) is increasingly being seen as a way to achieve good health in general.

Around 1,000 to 1,500 species of bacteria have been identified in the gut microbiota (the mixture of bacteria, yeasts and fungi found in the digestive tract), and study after study is showing the potential importance that diversity has for maintaining good health.

This is more helpful than talking about good and bad bacteria, which gives the impression that taking a ­probiotic can cancel out eating a bad diet, when the truth is it can’t.

Teacher who faked cancer pocketed £19k but is ordered to pay back just half[https://www.mirror.co.uk/news/uk-news/teacher-who-faked-cancer-pocketed-13972916]

Research suggests the state of our microbiota may affect a multitude of health issues, from general immunity, IBS[https://www.mirror.co.uk/lifestyle/health/how-banish-misery-irritable-bowel-7689088], bloating, Crohn’s disease and ­ulcerative colitis, to the stiffness of the arteries present in heart disease, kidney disease, skin conditions and even mental health problems.

“We now believe the gut microbiota can affect just about every organ in the body and is very important in the body’s immune system,” says dietitian Dr Megan Rossi, research fellow at King’s College London, who also runs The Gut Health Clinic in London’s Harley Street.

“It’s early days, in that we’ve yet to determine whether intervening on the gut microbes can improve the health of our other organs, with diets targeting gut microbes, but that’s where science is heading. It’s looking promising in many areas, including mental health,” she says.

Here, Megan explains how to achieve a healthy gut based on the latest science and research...

Matthew Perry's poignant update after he got kicked out of therapy[https://www.mirror.co.uk/3am/celebrity-news/matthew-perrys-poignant-update-after-13969530]

“You need to eat as wide a range of plant-based foods as possible,” advises Megan.

“I tell people to aim for 30 different plant-based foods a week – that’s nuts, seeds, wholegrains, legumes and fruit and vegetables.

“Research has suggested that if you’re having fewer than 10 of these plant-based foods a week, your microbial diversity isn’t very strong.

“Vary the foods you eat from week to week and always be open to trying new things.”

The fibre found in foods such as beans, pulses, artichokes, legumes and brussels sprouts contains prebiotics that ‘feed’ the beneficial bacteria that live in your gut.

If you can increase the amount of fibre you eat, it will benefit pretty much every organ in your body, including your heart.

“Current Department of Health ­guidelines recommend we should be eating 30g of fibre a day, but most of us are only eating 19g,” says Megan.

“I believe we should be aiming even higher.

“Increase the amount you eat gradually to give your body time to adjust to it.”

Mum told Greggs vegan sausage roll is 'too posh' to sell in her her local branch[https://www.mirror.co.uk/news/uk-news/mum-told-greggs-vegan-sausage-13910446]

Include healthy fermented foods in your diet every day.

Fermentation involves bacteria or yeast to make foods such as yogurt, kefir (a traditional ­homemade fermented drink made from milk that contains live bacteria) and kombucha (made from fermented tea, sugar, bacteria and yeast).

They generally contain a wide range of different types of bacteria so are believed to be beneficial for the gut microbiome.

“Kefir is the one with the most scientific evidence behind it,” says Megan.

“It has around 20 different types of bacteria and yeast in it, and the diversity is much greater than in yogurt. I drink 100ml kefir a day.

“You can now buy kits to make kefir – you add milk and leave it on your worktop to ferment for a few hours, then it’s ready to drink.”

Other popular healthy fermented foods include kimchi, a type of spicy Korean pickled cabbage, and sauerkraut, a fermented cabbage.

Time to ditch the KFC? Eating fried chicken 'increases your risk of DEATH'[https://www.mirror.co.uk/science/time-ditch-kfc-eating-fried-13905302]

Although artificial sweeteners can reduce your calorie intake, they may also destroy the diversity of your gut ­microbiome.

Clearly, this needs to be weighed up against the need to cut down on sugar.

“Evidence coming from animal studies suggests artificial sweeteners are probably not a great thing to include in your diet in large amounts,” says Megan.

“Whether it’s better to have sugar instead of sweeteners depends on a number of things, including your weight and medical history.”

Although there are lots of different types of yogurt on the market, not all of them contain beneficial gut bacteria.

“Look out for cartons with labels that say they contain live cultures,” says Megan.

“It doesn’t really matter if they’re full fat or made from skimmed milk.

“Although full-fat yogurts are shown to protect the bacteria from stomach acid and may have the edge in that way, that’s a ­mechanistic benefit rather than any superiority of the bacteria in the yogurt.”

Half of these meals have hundreds fewer calories - but they look just the same[https://www.mirror.co.uk/lifestyle/dieting/half-meals-hundreds-fewer-calories-13861571]

Take a probiotic only if you’re on antibiotics or have IBS.

There isn’t any evidence that taking a probiotic ­supplement offers health benefits to healthy people, but there are studies that show specific strains of bacteria can help treat certain conditions.

“If you’re taking antibiotics, one strain of yeast, called saccharomyces boulardii, taken at a dose of 10 billion colony-forming-units (CFUs) twice daily, can reduce by 50% the incidence of ­diarrhoea, which affects around 30% of people taking antibiotics,” says Megan.

“When it comes to IBS, there are four probiotic supplement products on the market that have been shown in a study to be effective in treating symptoms: Symprove, Alflorex, Bio-Kult and VSL#3.

“I wouldn’t go as far as to say that these would work for everybody, but the pooled results of all studies found that probiotics reduce IBS symptoms by 20%.”

Dr Miriam

When it comes to a good gut diet, variety is key.

“If you eat rice a lot, try wild rice, quinoa or buckwheat,” says Megan.

“Even eating yellow and green peppers as well as red will help. If you’re buying ­chickpeas, why not try butter beans, red kidney beans and black beans, too?”

Eat like people from the Mediterranean to boost your mood.

“This is an emerging area,” says Megan, “but we’ve seen in some studies that eating a high-fibre Mediterranean-style diet of fruit, vegetables, legumes, extra-virgin olive oil and wholegrains can improve depression scores in some people.”

Weight loss: Personal trainer Leo Savage provides three simple tips to follow[https://www.mirror.co.uk/sport/other-sports/weight-loss-personal-trainer-leo-13983788]

If you suffer from IBS symptoms such as bloating, wind and diarrhoea, you may be tempted to try the low-FODMAP diet.

It involves avoiding a type of poorly absorbed carbohydrate found in foods such as onions, garlic, lentils, brassicas such as cabbage, cauliflower and ­broccoli, and wheat.

However, it shouldn’t be undertaken without the supervision of a registered dietitian, warns Megan.

“Many FODMAPs are essentially prebiotics, so by cutting them out you could be starving your gut bacteria of food.

“Also, the diet is very complex and should only be followed for four to six weeks. After that, FODMAPs should be systematically reintroduced with the help of a dietitian so you can identify what your tolerance is.”

“The ramifications of the trend for eating a low-carb diet without a medical recommendation are worrying because fibre is a type of carbohydrate,” says Megan.

“In the short term you can lose weight. However, you can also damage your gut bacteria, which may in the long run have consequences such as an increased risk of colon cancer.”

theguthealthdoctor.com

This feature is taken from February’s issue of Healthy Food Guide (stocked in supermarkets and WHSmith). Go to healthyfood.co.uk[http://www.healthyfood.co.uk]for subscriptions


NS 

ghea : Health | glife : Living/Lifestyle | gcat : Political/General News

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Trinity Mirror Group PLC

AN 

Document MIRUK00020190211ef2b004bq


SE News
HD Give ready meals the chop for a longer life
BY Laura Donnelly
WC 500 words
PD 12 February 2019
SN The Daily Telegraph
SC DT
ED 1; National
PG 10
LA English
CY The Daily Telegraph © 2019. Telegraph Media Group Ltd.

LP 

'Ultra-processed' foods such as white bread and packaged snacks found to increase risk of early death

EATING white bread and ready meals could be killing us, according to the first major study linking "ultra-processed" food with early death.

TD 

The study, led by Paris-Sorbonne University, tracked the diets and subsequent mortality of 44,451 French men and women, with an average age of 57, and found that every 10 per cent increase in intake of "ultra-processed food" was linked to a 14 per cent increased risk of death within the next eight years.

Participants were asked to keep 24-hour dietary records, enabling researchers to measure their intake of more than 3,000 different food items, which were classified into four groups depending on their level of processing.

Overall, "ultra-processed" foods were found to account for 29 per cent of their diet, the study, published in JAMA Internal Medicine, found. Separate estimates suggest the British diet is far more reliant on highly processed fare, making up around half of foods consumed. Such meals often have a higher content of total fat, saturated fat and added sugar and salt along with a lower fibre and vitamin density.

Dr Laure Schnabel, a nutritional epidemiologist at Paris-Sorbonne University, said: "Ultra-processed foods contain multiple ingredients. They are usually ready to heat and eat, affordable, and hyper-palatable. Examples include mass-produced and packaged snacks, sugary drinks, breads, confectioneries, ready-made meals and processed meats." Such foods can also contain additives such as sodium nitrite and titanium oxide, linked to high blood pressure and cancer.

Research has also suggested that artificial sweeteners may alter gut bacteria - increasing the risk of type 2 diabetes and other metabolic diseases that are major causes of premature mortality.

Dr Schnabel said: "Nutritional characteristics of ultra-processed foods could partly explain the development of non-communicable chronic diseases among those who consume them.

"Ultra-processed foods are generally energy dense, rich in refined carbohydrates, saturated fats and salt, and contain low dietary fibre. These features have been associated with several noncommunicable diseases that are the leading causes of mortality.

"Beyond their nutritional aspects, ultra-processed foods have specific characteristics, owing to the industrial processes they undergo. Thus, concern is rising about the potential harmful health consequences of newly formed contaminants or food additives."

Prof Nita Forouhi, from the Medical Research Council Epidemiology Unit, University of Cambridge, said: "The case against highly processed foods is mounting ." She said more evidence was needed to confirm the findings, but stressed "we would ignore these findings at public health's peril".

Dr Ian Johnson, nutrition researcher and emeritus fellow at the Quadram Institute Bioscience, said the findings were statistically significant.

But he said the observational study could not prove that the increased mortality rates were caused by the intake of processed foods, and other lifestyle factors like exercise or smoking had to be fully separated out.


CO 

unsorb : Sorbonne University

IN 

iffood : Ready Made Meals | i41 : Food/Beverages | icnp : Consumer Goods | ifood : Food Products

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Telegraph Media Group Ltd.

AN 

Document DT00000020190212ef2c0002f


SE Good Healthealth
HD DO TRENDY HEALTH SHOTS SIMPLY BLOW A HOLE IN YOUR; WALLET?
WC 1339 words
PD 12 February 2019
SN Daily Mail
SC DAIM
PG 49
LA English
CY © 2019 Solo Syndication. All rights reserved.

LP 

The tiny bottles can cost more than champagne. So . . .

BY MANDY FRANCIS

TD 

Wellness shots — those tiny bottles of concentrated fruit,vegetable, herb and spice extracts you slug back as ahealth pick-me-up — are everywhere, from supermarkets to coffee shops.Millilitre per millilitre, some cost more than champagne,but are any worth the money?Buckinghamshire-based NHS dietitian Noor Al Refae lookedat some popular products, and we then rated them for theirhealth benefits. 

 

ENERGISER

James White Beet-it Organic Stamina Shot, £1.45/70ml tesco.com

Made with 98 per cent concentrated organic beetroot juice and 2 per cent concentrated lemon juice. 'Beetroot is particularly high in dietary nitrate,' says its maker.

Expert opinion: There is credible scientific evidence to show beetroot juice taken a couple of hours before exercise can help improve muscle efficiency and stamina. A daily dose has also been shown to help lower high blood pressure. Both effects are possibly due to the nitrates in beetroot being converted by the body into nitric oxide, which helps dilate blood vessels and improve blood flow. One shot will count as one of your five a day.

Taste: Earthy, sweet flavour. 9/10

WEIGHT-LOSS AID

Slendershot, £19.99/14-day pack, slendershots.com

'Weight-loss and detox supplement full of amino acids and antioxidants. Natural ingredients include acai berry, ginseng, prickly pear and green tea. Designed to suppress your appetite and speed up metabolism.'

Expert opinion: The manufacturer suggests you'll start to see a change after two weeks, but frankly this is more likely to be the result of the lifestyle changes you'll inevitably be making to lose weight rather than the product itself. If you're dieting, you could be low on some of the vitamins and minerals offered here and the amino acids in this play a proven role in mood and energy levels. However, the claims that they can suppress appetite and speed up metabolism aren't yet supported by research.

Taste: Pleasant, sweet summer fruits.

2/10

Erbology Organic Aronia Skin shot, £2.99/40ml, Ocado.com

'Made with 100 per cent Aronia berries' — this shot is 'chock full of anthocyanins (powerful antioxidants) that have been studied for their support of cognitive and heart functions, metabolism and healthy skin. Take one a day for beautiful skin.'

Expert opinion: Aronia, sour berries native to North America, are indeed a good source of anthocyanins, but so are most other brightly coloured berries. Aronia are also a good source of vitamin C, important for healthy skin. Although they are healthy, they won't work any miracles — and they're expensive; ml per ml, this shot costs more than Moet & Chandon champagne.

Taste: Mouth-puckeringly sharp.

4/10

VITAMIN C HIT

Moju Acerola Booster Shot, £1.50/60ml Waitrose

The maker says 'late nights and long days' call for this reviving blend of apple, pomegranate, blackberry, cherry and lemon juices with 20 per cent acerola puree. 'A heavy-duty version of a glass of orange juice, acerola (aka the Barbados cherry) is one of the richest, natural forms of vitamin C' — and taking it in shot form makes it more 'bioavailable' (better absorbed by the body).

Expert opinion: Acerola is widely regarded as the best natural source of vitamin C, but it's not clear exactly how much vitamin C is in this shot. I can't find research that proves a shot is more effective than a supplement.

TASTE: Slightly sour, but pleasant.

4/10

 

ANTI-INFLAMMATORY

The Turmeric Co Nature's Remedy Turmeric, £3.50/60ml from Wholefoods, theturmeric.co

This contains 5g of cold- pressed turmeric root mixed with watermelon, pineapple, lemon and piperine (black pepper) extract. 'Turmeric contains a powerful anti-inflammatory and antioxidant compound called curcumin. Regular consumption of curcumin can boost your immune system, and reduce inflammation,' says the manufacturer.

Expert opinion: There is some research to show regular consumption of curcumin has anti-inflammatory and pain-relieving properties, but more studies are needed. Turmeric supplements of any kind should always be taken with care as they can interact with medication such as painkillers, statins and blood pressure medication.

Taste: Sweet and spicy. 6/10

THE DETOXER

BumbleZest Detox and Defend ACV, Milk Thistle and Charcoal, £2.40/60ml from healthfood stores

'A warming cleanser and detoxer containing apple cider vinegar, activated charcoal and milk thistle powder to aid digestion and stimulate metabolism.'

Expert opinion: 'Used for treating drug overdoses, activated charcoal binds to poisons and carries them out of the body. This combination of charcoal and milk thistle will not "cleanse" you — that's the role of your liver and kidneys.

'Milk thistle is a natural treatment for liver problems, but along with claims for helping digestion, lacks scientific evidence. The charcoal could bind with some prescription drugs, affecting absorption.

Taste: Sweet, spicy, lemony. 2/10

CONCENTRATION AID

Actimel Mind with Guarana, £1/100g Waitrose

This contains guarana, an Amazonian fruit with caffeinated seeds, probiotic yoghurt, with 'billions of Lcasei cultures', and vitamins B6 and D and B5 'to support normal mental performance'.

Expert opinion: 'The guarana provides 50mg caffeine — around the same as a cup of instant coffee, and caffeine is known to boost mental alertness. This bottle will also provide around 15 per cent of your daily vitamin B6, 5 per cent of vitamin B5 and 7.5 per cent of vitamin D — all important for energy and concentration. L'casei cultures can help foster healthy gut microflora, but some will be destroyed by the digestive process.

Taste: Slightly smoky, unsweetened yoghurt flavour.

6/10

 GUT BOOSTER

Biomel Dark Chocolate Dairy-Free Probiotic Shot, £1.20/125ml from Sainsbury's

'A coconut-milk-based probiotic shot made with live cultures and vitamins B6 and D and calcium to support the normal function of digestive enzymes.'

Biomel claims that its 'L+ lactic acid cultures . . . quickly help the good bacteria in your gut to thrive, strengthening your immune and digestive systems'.

Expert opinion: New research shows just how much our gut health can impact on weight and disease, so taking a regular probiotic product makes nutritional sense, although changing our diet can also have a significant impact.

This shot contains useful levels — almost 19 per cent — of your daily recommended intake of calcium and vitamin D, and vitamin B6, which is important for energy production, but it also has nearly 1½ teaspoons of added sugar.

Taste: Nice, sweet flavour, similar to a chocolate milkshake.

5/10

THE PICK-ME-UP

James White Xtra Ginger Zinger, £1.35/70ml, ocado.com

'Organic apple and ginger shot with chilli. This will give you back your zing!'

Expert opinion: Ginger has become a very popular shot ingredient. The powerful flavour and warming sensation it gives as it's swallowed makes it feel as if it's clearing congestion, blasting away sluggishness and doing you good, but scientific evidence for this is scant. Apple juice is a good source of vitamin C, but it's only present here in a relatively small amount. For energy, you need a well-balanced diet which includes B vitamins (found in eggs, vegetables, nuts, seeds, wholegrains and meat) and to keep hydrated.

Taste: Fiery! Blows the cobwebs away.

3/10

Cherry Active Shot, £1.79/30ml, active-edge.co.uk

JET LAG REMEDY

'A Montmorency cherry concentrate, ideal for air travel and post-sports recovery. Contains the antioxidant equivalent of 23 fruit and vegetables.'

Expert opinion: Montmorency cherries have been shown to have anti-inflammatory properties which can help reduce aches and pains after exercise. High in melatonin — a hormone that influences our natural sleep/wake cycle — Montmorency cherry juice is sometimes recommended to help minimise jet lag. The effects are not instant, however — it's probably best taken for several days before and after a sporting event — and first thing in the morning and an hour before bed to help with sleep.

Taste: Tart and slightly medicinal. 8/10

© Daily Mail


NS 

glife : Living/Lifestyle | gfod : Food/Drink | ghea : Health | gcat : Political/General News

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

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Associated Newspapers Limited

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Document DAIM000020190211ef2c0000v


SE News,UK News
HD Couple marry in Pizza Express after deciding to get married that day
BY By mirror
WC 777 words
PD 11 February 2019
ET 04:22 PM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

LP 

Maddie and Alex knew pizza to be the food of love — so they became husband and wife in their local Italian chain restaurant

A loved-up young couple who said: ''I dough!'' enjoyed a full-scale wedding celebration minutes later - in a pizza restaurant.

TD 

Maddie Jones, 29 and Alex Sung, 30, were nominated for the ultimate shotgun wedding by a friend who spotted the pizzeria’s Facebook[https://www.mirror.co.uk/all-about/facebook]offer to create a spontaneous marital ceremony.

The quick-fire nuptials began when Maddie and Alex, who had been engaged for a year, arrived for dinner at PizzaExpress in London.

After revealing a friend of theirs had tipped off staff about their 12-month engagement, waitress Milly Threw declared: ''I have had a crazy idea, why don't you get married today?''

Pizza takeaway customer attacked by three women in chaotic brawl[https://www.mirror.co.uk/news/uk-news/pizza-takeaway-customer-attacked-three-13984282]

When Milly explained the couple's friends and family were already on their way to the restaurant on Russia Way in London, primary school teacher Maddie and electrician Alex agreed to instantly tie the knot.

Within hours the restaurant was completely converted into a room with 30 seats for guests from Cumbria and Durham where the couple are from.

Maddie chose one of 16 dress options and she was then whisked off to have her hair and make-up done while Alex underwent a quick shave and trim.

At 6pm wedding celebrant Sheron Burt presided as the couple pledged their futures to each other and exchanged rings.

Healthy Eating: Our favourite recipes to get your kids living on the veg[https://www.mirror.co.uk/lifestyle/health/healthy-eating-favourite-recipes-your-13975506]

Bride Maddie Jones said: “It was an amazing day, of course a bit of a shock initially but the whole thing was lovely.

"We love pizza, so the wedding food was perfect, and the giant Dough Ball Heart shaped wedding cake was an absolute showstopper.

"I can’t say a big enough thank you to Natasha for her secret planning and of course to PizzaExpress for bringing everyone together to make this happen.”

Natasha Killip, best friend of the bride for over fourteen years, who answered the initial Facebook ad, added: “I put them forward and didn’t think any more of it, so when the confirmation came through.

"I was a little panicked.

"Planning the whole wedding and keeping it all a surprise was somewhat daunting, but the whole day was so unique and magical.

"It was fantastic to be able to bring all Maddie and Alex’s loved ones together for such a special celebration”.

Natasha, 29, put forward the unsuspecting loved-up pair for the ceremony, by responding to a Facebook challenge from the pizza brand, back on 10 January.

KFC and Pizza Hut team up to create Popcorn Chicken Pizza - with a gravy base[https://www.mirror.co.uk/news/uk-news/kfc-pizza-hut-team-up-13974783]

The post asked for nominations for the UK’s biggest pizza lovers who would then go on to win an exclusive all-expenses-paid wedding experience and honeymoon to Italy.

Maddie and Alex met on Tinder in 2016, which led to a romantic proposal from Alex at the top of the Rockefeller Centre in New York in 2017.

After selecting the couple, organisers quickly got in touch with Natasha to set the wedding plans in motion.

Natasha worked closely with a surprise wedding production team, led by expert wedding planner, Ann Nicholas, to tailor every aspect of the day, including inviting all the couple’s friends and family, who were also in on the secret.

Natasha told the couple they had won a complimentary meal at PizzaExpress in the heart of London.

The pair were then invited down to the pizzeria, where 19 secret cameras were hidden, to capture every step of the surprise moment. PizzaExpress also installed 20 hidden mics.

With 30 of the couple’s closest friends waiting in the wings, an intimate wedding ceremony was held, before the venue came alive with an evening of celebrations that same day.

Eating 'ultra-processed' foods like pizza and cake knocks DECADES off your life[https://www.mirror.co.uk/science/eating-ultra-processed-foods-like-13984436]

The special occasion was complete with confetti cannons, sparklers, a live jazz band and even a giant Dough Ball Heart shaped wedding cake, created especially by renowned baker, Juliet Sears.

The activity was set up in celebration of the fact the brand has been bringing people together to celebrate good times for over 50 years.

PizzaExpress is now considering licensing a number of its pizzerias to become wedding venues, to allow more of its superfans to say “I Dough” over a slice of their favourite pizza.

How to boost your gut health - from ditching sweeteners to fermenting your food[https://www.mirror.co.uk/lifestyle/health/how-boost-your-gut-health-13984554]


CO 

pizexp : Pizza Express Ltd | hnycp : Hony Capital (Beijing) Co., Ltd. | legndh : Legend Holdings Ltd

IN 

i661 : Restaurants/Cafes/Fast Food Places | i66 : Hotels/Restaurants | ilea : Leisure/Arts/Hospitality | i6611 : Full-service Restaurants

NS 

glife : Living/Lifestyle | gfod : Food/Drink | gcat : Political/General News

RE 

uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

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Trinity Mirror Group PLC

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Document MIRUK00020190211ef2b004mr


SE News
HD Modern diets could be killing us, suggests major study on ultra-processed foods
BY By Laura Donnelly, Health Editor
WC 810 words
PD 11 February 2019
ET 10:28 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

Eating white bread and ready meals could be killing us, according to the first major study linking “ultra-processed” food with early death.

The study of 45,000 middle-aged people found that every 10 per cent increase in intake of “ultra-processed food” was linked to a 14 per cent increased risk of death within the next eight years.

TD 

Previous research has linked consumption of foods like white bread, ready meals, sausages, sugary cereals, fizzy drinks to a higher risk of high blood pressure and cancer.

But the new study is the first major investigation linking high consumption of processed foods to higher overall mortality rates.

The study, led by Paris-Sorbonne University, tracked the diets and subsequent mortality of 44,451 French men and women, with an average age of 57.

Participants were asked to keep 24-hour dietary records, enabling researchers to measure their intake of more than 3,000 different food items, which were classified into four groups depending on their level of processing.

Overall, “ultra-processed” foods were found to account for 29 per cent of their diet, the study, published in JAMA Internal Medicine, found.

Cutting cancer risks | 10 recommendations[https://cf-particle-html.eip.telegraph.co.uk/146a49b3-6c61-494a-a775-a90298237ea0.html] Separate estimates suggest the British diet is far more reliant on highly processed fare, making up around half of foods consumed.

Such meals often have a higher content of total fat, saturated fat and added sugar and salt along with a lower fibre and vitamin density.

Author Dr Laure Schnabel, a nutritional epidemiologist at Paris-Sorbonne University, said: "Ultra-processed foods contain multiple ingredients. They are usually ready to heat and eat, affordable, and hyper-palatable.

"Examples include mass-produced and packaged snacks, sugary drinks, breads, confectioneries, ready-made meals and processed meats."

Such foods can also contain additives such as sodium nitrite and titanium oxide, which have been linked to high blood pressure and cancer.

Research has also suggested that artificial sweeteners present in such foods may alter gut bacteria - increasing the risk of type 2 diabetes and other metabolic diseases which are major causes of premature mortality.

Dr Schnabel said: "Nutritional characteristics of ultra processed foods could partly explain the development of non-communicable chronic diseases among those who consume them.

"Ultra-processed foods are generally energy dense, rich in refined carbohydrates, saturated fats and salt, and contain low dietary fibre.

"These features have been associated with several non-communicable diseases that are the leading causes of mortality.

"Beyond their nutritional aspects, ultra-processed foods have specific characteristics, owing to the industrial processes they undergo.

"Thus, concern is rising about the potential harmful health consequences of newly-formed contaminants or food additives."

Dr Schnabel said: "A 10 per cent increase in the proportion of ultra-processed food consumption was statistically significantly associated with a 14 per cent higher risk of all-cause mortality."

Last year a study of 19 European countries found 50 per cent of food sold in the UK is ultra-processed compared with 46 per cent in Germany, 45 per cent in Ireland - and 14 per cent in France.

Dr Schnabel and colleagues also took into consideration other risk factors such as age, gender, lifestyle, physical activity and BMI (body mass index).

She said: "Ultra-processed foods are mostly consumed in the form of snacks, desserts or ready-to-eat-or-heat meals."

Meat eating guidance[https://cf-particle-html.eip.telegraph.co.uk/2d0c7b4c-9fdb-4886-8b2b-edf7bbe45acd.html] During seven years of follow-up 602 (1.4 per cent) of the participants died - with 219 caused by cancer and 34 by cardiovascular disease.

Prof Nita Forouhi, from the Medical Research Council Epidemiology Unit, University of Cambridge, said: “The case against highly processed foods is mounting up, with this study adding importantly to a growing body of evidence on the health harms of ultra-processed foods.”

She said more evidence was needed to confirm the findings, which came from an observational study, but stressed “we would ignore these findings at public health’s peril.”

Dr Ian Johnson, Nutrition researcher and Emeritus Fellow, Quadram Institute Bioscience, said the findings were statistically significant. But he said the observational study could not prove that the increased mortality rates were caused by the intake of processed foods, and to fully separate out other lifestyle factors like exercise or smoking.

Prof Kevin McConway, Emeritus Professor of Applied Statistics at The Open University, said:

“It's important to understand that the differences in death rates in this study were not very large. On average, participants were followed up for an average of about seven years, which isn’t very long in terms of picking up deaths from the sort of chronic diseases most likely to be affected by diet. Out of every 1000 participants (all aged at least 45), about 14 died during the follow-up period,” he said.


CO 

unsorb : Sorbonne University

IN 

iffood : Ready Made Meals | i41 : Food/Beverages | icnp : Consumer Goods | ifood : Food Products

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gnutr : Nutrition | gcat : Political/General News | gfod : Food/Drink | ghea : Health | glife : Living/Lifestyle

RE 

uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Telegraph Media Group Ltd.

AN 

Document TELUK00020190211ef2b00337


SE News
HD Food made for cattle could ease symptoms of Parkinson's
BY Laura Donnelly andRosie Taylor
WC 626 words
PD 10 February 2019
SN The Sunday Telegraph
SC STEL
ED 2; National
PG 9
LA English
CY The Sunday Telegraph © 2019. Telegraph Media Group Ltd.

LP 

Clinical trial begins on human version of farmer's animal feed mix that led to healthier livestock

WHEN he started creating a healthy feed for his cattle, Barry Smith had no idea his invention might lead to a lifechanging Parkinson's treatment. The cattle farmer was worried about the impact of antibiotics in his herd's food, so he created his own feed from grain mixed with "good bacteria" which promote digestion. But he soon noticed his animals were healthier, less prone to infection and living longer than before - and realised the mixture might have a greater potential.

TD 

He left farming and developed the product into a probiotic drink suitable for humans, called Symprove.

Now, more than 30 years after his cattle first tested the idea, the product is the focus of the world's first trial into whether probiotics can minimise the symptoms of Parkinson's disease.

Doctors have just launched the randomised controlled clinical trial, which is part-funded by the charity Parkinson's UK, at King's College Hospital, London. If successful, it could lead to improved quality of life for the 145,000 people with Parkinson's in the UK.

Recent studies have shown the mix of bacteria in the gut is different in people with Parkinson's. Scientists are not yet sure how the gut affects the brain, but they believe rebalancing bacteria levels could be key to preventing progression of the disease.

The new trial on 60 patients follows earlier studies which suggested improving levels of healthy bacteria could reduce Parkinson's symptoms, such as tremors, joint stiffness and anxiety.

Professor David Dexter, of Parkinson's UK, said: "Mounting evidence suggests that, despite being a brain condition, for some people with Parkinson's the condition might actually have started in the gut. Researchers believe supporting beneficial bacteria with probiotics may reduce the risk of Parkinson's, slow its progression or help manage symptoms for those who have already developed it."

Bacteria in many probiotic products are killed by the harsh acidic conditions of the stomach but the waterbased Symprove mixture keeps bacteria alive right through to the lower digestive system.

Mr Smith, 69, from Farnham, Surrey, discovered the unique mechanism when he was developing feed for his animals. A former military nurse, he started farming when he left the Army in 1976 and took on a herd of 100 beef cattle in the mid-Eighties.

He said: "At the time there were very poor-quality feeds available, which were laced with antibiotics. We started germinating different grains to make a high-quality feed but found it went off within about 10 days.

"I asked a friend who was a marine biologist to help and together we came up with a cocktail of four bacteria which worked together to essentially pickle the grain so it didn't go off.

"We started off just trying to make a better-quality feed with a decent shelf life but I soon noticed the improvements we were seeing in the livestock, without using any drugs."

Within a decade, Mr Smith had refined the product for human consumption and from the mid-2000s it began to be studied in medical trials. Studies showed it could benefit patients with IBS and diverticular disease, a condition which causes abdominal pain. Current Parkinson's treatments involve drugs which mask problems caused by a lack of the chemical dopamine in the brain, but these only work for a limited period and can have side effects.

Prof K Ray Chaudhuri, who is leading the study, said: "Some people have shown a considerable improvement. This simple strategy may have a major impact for people with Parkinson's."


CO 

pakouk : Parkinson's UK

IN 

i010010501 : Beef Cattle Farming | i0 : Agriculture | i01001 : Farming | i0100105 : Cattle Farming | ilsfarm : Livestock Farming

NS 

gpark : Movement Disorders | ctrial : New Product/Service Testing | c23 : Research/Development | ccat : Corporate/Industrial News | gcat : Political/General News | ghea : Health | gmed : Medical Conditions

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Telegraph Media Group Ltd.

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SE Life and style
HD Is kombucha good for you?
BY David Cox
WC 1765 words
PD 9 February 2019
ET 09:00 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

Consumption of fermented food and drink has soared recently, but are probiotic products really that beneficial?

When David Begg first approached pubs around the UK about the possibility of stocking non-alcoholic kombucha[https://www.bbcgoodfood.com/howto/guide/health-benefits-kombucha] drinks, he was greeted with a mixture of bewilderment and defiance.

TD 

“Back then, there were still a lot of pub owners saying, ‘My pub is for people who want to drink alcohol. I want to sell beer and wine,’” says Begg, an entrepreneur who founded Real Kombucha[https://realkombucha.co.uk] towards the end of 2017.

Fast forward 18 months and the naturally fizzy drink, made from fermented tea, has rapidly moved from its hipster beginnings to the mainstream. After initial rejections, Begg’s kombucha range will soon be stocked in more than 1,000 pubs across the country. This change of tack is evident across the pub and bar industry[https://www.theguardian.com/food/2018/oct/11/kombucha-can-the-fermented-drink-compete-with-beer-at-the-bar], driven by a growing demand for a wider choice of non-alcoholic drinks, especially among the health-conscious millennial generation.

“There are stats showing that nearly 30% of young adults[https://www.nhs.uk/news/lifestyle-and-exercise/young-people-turning-their-backs-alcohol/] aren’t drinking alcohol,” says Neil Hinchley, director of the Crate Brewery, based in Hackney, east London, which is currently installing three new taps of home-brewed kombucha. “We certainly see that at the bar. We have people coming in and asking for the non-alcoholic drinks menu and they expect more than just orange juice, lemonade and J2O. You hear about more people wanting to go out, have a good time, but without alcohol. They want something to fill that space and kombucha ticks a lot of boxes because it has that healthy reputation. It’s had a gradual rise, but it’s now hit its tipping point.”

This tipping point has coincided with the rapid rise of fermented foods in general, a market that is expected to top £30[https://www.prnewswire.com/news-releases/global-fermented-ingredients-market-worth-us-40-billion-by-2022---persistence-market-research-643700373.html] bn by 2022[https://www.prnewswire.com/news-releases/global-fermented-ingredients-market-worth-us-40-billion-by-2022---persistence-market-research-643700373.html], thanks to the booming wellness industry. British supermarkets now regularly stock ranges of sauerkraut and the Korean vegetable side dish kimchi, while fermented milk drinks such as kefir can be found everywhere from Tesco to fast food chain Leon. With tennis players and even Premier League footballers now swigging pickle juice mid-match to ward off muscle cramps, fermented foods have gained a foothold in the nation’s larders.

But as Hinchley points out, it isn’t just the distinctive taste that lies behind their popularity. Much of the interest has been fuelled by the explosion of media attention around the health benefits of consuming live bacteria and the array of microbes present in kimchi, kombucha and the rest has seen them branded “superfoods”.

What many consumers don’t realise is that it isn’t quite so straightforward. For while fermented foods have some proved benefits, even the most optimistic scientists admit that many of the claims being bandied around are based on somewhat flimsy science.

What do we know?

After a quick Google search, you could be forgiven for thinking that fermented foods are a cure-all. The health benefits ascribed to them include boosting the immune system, improving gut health and reducing your odds of diabetes, as well as tackling cancer, arthritis and even depression.

“There’s a lot of hype,” cautions Maria Marco, professor of food science and technology at the University of California, Davis. “There are some general properties of these foods that could conceivably have an impact on our body, and perhaps help the immune system, but they’re not drugs. It’s ridiculous to think that they could treat diseases like cancer.”

Right now, the only clinical benefit accepted by the European Food Safety Authority[https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2010.1763] is that fermented dairy products are suitable for people with lactose intolerance, because the bacteria within them break down the lactose in milk as part of the fermentation process. As fermentation is a form of predigestion, these foods are also thought to be more easily processed by people with irritable bowel syndrome or digestive issues.

But digestion aside, scientists have so far struggled to demonstrate a clear cause and effect between consuming fermented food and improved health. Much of the media excitement has revolved around the supposed ability of these foods to improve the balance of healthy bacteria in the gut, but in reality microbiologists say that a few spoonfuls of yoghurt or kimchi will make little or no difference to this vast colony of microbes.

“Inside our gut, each of us has at least 100tn microbes,” says Prof Zhaoping Li, head of clinical nutrition at the University of California, Los Angeles. “Even if one of these foods contains 100m microbes, it’s very trivial in comparison. Many of them will be killed when passing through our stomach and if they make it to the gut, it’s not touching anything.”

Limited evidence

Despite the “superfood” tagline, many fermented food manufacturers focus on the sensory and sophistication angles when promoting their products, rather than the health side of things. This is largely because of a sparsity of human evidence. The studies that claim different fermented products have anticancer properties, or the ability to control cholesterol[https://www.ncbi.nlm.nih.gov/pubmed/22591682] and hypertension[https://aem.asm.org/content/68/7/3566.short], have mostly been carried out on laboratory animals or individual cell lines.

Only a few clinical trials have investigated whether consuming fermented products can have a beneficial effect on health metrics such as blood pressure or insulin resistance. These have so far returned mixed results, with the studies often containing severe flaws in their design.

“They’re typically looking at something like blood pressure over 21 or 28 days,” says Robert Hutkins, a professor at the University of Nebraska-Lincoln who researches the link between fermented foods and human health. “But blood pressure varies ordinarily, so you really need to study it over 90 or 120 days to have any idea if there’s a significant change.”

Most of the other claims have come from population studies that compare parts of the world where people eat a high proportion of fermented foods with places where they don’t and analyse the relative prevalence of different diseases. But these types of studies are vague and notoriously difficult to interpret.

“Koreans have a lower risk factor for bowel disease than Americans,” Li says, “but that isn’t necessarily because they eat more fermented foods. It could be genetics or because they eat more fish or the fact that overeating is less common. There are so many potential confounding factors at play.”

Lack of regulation

Because the rise in popularity in fermented foods in the UK is a relatively recent phenomenon, the industry is in many ways, a bit of a wild west. Hutkins admits that most of the clinical trials conducted on these foods have been funded directly by the companies trying to sell them, such as Danone or Nestlé, while there’s currently little or no regulation covering the labelling or manufacturing process of fermented products.

As a result, scientists say that fermented foods found on supermarket shelves can have high sugar or sodium contents. Many also contain large amounts of preservatives, meaning that customers are sometimes buying expensive milk or cabbage that doesn’t contain any live microbes.

Anybody can stick ‘probiotic’ on their label without identifying which bacteria are in the food

“It’s not always clear from the packaging but in general, the more processing that’s been done, the worse the product is,” says Dr Paul Cotter, head of food biosciences at the Irish Agricultural and Food Development Authority Teagasc[https://www.teagasc.ie] ’s food research centre in County Cork. “Steps need to be introduced so that if a product claims to be kefir or kombucha, it must have the associated living microbes in there and be made in a certain way.”

One common claim on fermented food labels is that they contain probiotic organisms, specific microbial strains that have a proved health benefit. But in reality, relatively few products are tested to find out the precise types of bacteria that are present.

“It’s a little bit problematic that anybody can stick ‘probiotic’ on their label without having to identify what species of bacteria are in the food,” Marco says. “It signals that it’s healthy, but we don’t necessarily know that those particular microbes are ones we would define as probiotic.”

Change may be on the cards, however. Such is the interest in fermented foods that governing bodies have been forced to get involved, particularly in the US, where sales of kombucha are growing at a faster rate than any other soft drink. The National Institute of Health is currently funding clinical trials into various fermented products and there are high hopes that this will yield more concrete information on their health benefits in the next five to 10 years. “This will be very interesting,” Hutkins says. “If it’s funded by the government, then the results are publishable, no matter what they find.”

And while much has been written about the potential of fermented foods to have an impact on what bacteria live in our guts, Marco believes any notable benefit may instead come from their interactions with the small intestine, possibly by stimulating the immune system and preventing toxins from getting into the bloodstream. “There’s a possibility that the microbes in these foods could directly impact the intestinal cells,” she says. “There’s far fewer microbes there compared to the gut and also a lot more exposure to our food. It also happens to be the place where most of our immune cells are.”

If there do turn out to be any clear benefits, scientists say we should still expect them to be relatively small. Eating a balanced diet, minimising stress levels and getting good quality sleep all have a far greater effect on our body as a whole than any single food. “Consuming fermented foods instead of highly processed foods or drinking something like Coca-Cola is probably better for you, but that alone is not going to make a huge change to your health,” Li says. “It’s all relative. No food is going to have a dramatic, wide-ranging effect on the body, like a drug, unless you make wholesale changes to your diet.”

Not that kombucha makers are concerned. With a variety of brands and flavour profiles pouring into the market, they believe that the only trajectory is up. “I think it will become an expected part of people’s night out,” Hinchley says. “People now expect the same offering and range they have in coffee and beer, in soft drinks. And kombucha, I think, is going to continue to lead the way.”


NS 

glife : Living/Lifestyle | gcat : Political/General News

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Guardian Newspapers Limited

AN 

Document GRDN000020190212ef29002n8


SE Features
HD THE 40 MOST MARVELOUS SPAS IN THE WORLD
WC 2566 words
PD 9 February 2019
SN Telegraph Magazine
SC TELEM
ED 1; National
PG 19,20,21,22,23,24,25,27,29
LA English
CY Telegraph Magazine © 2019. Telegraph Media Group Ltd.

LP 

From plankton safaris to Sleeping Beauty milk baths plus cocktails and babysitting built in

2

TD 

LUX* Belle Mare, Mauritius

Right on the east coast's best beach and recently reimagined by Kelly Hoppen, this hotel is light, breezy an stylishly contemporary. It also cater brilliantly for families. While the ma spa is adults only, there's a kids' treatment room in the kids' club for mini massages, yummy facials and funky scrubs. Doubles from £209; luxresorts.com

3 Grand Resort Bad Ragaz, Switzerland

This renowned resort has seriously upped its family-friendly credential opening a new family spa and addin family suites last April. Expect thermal pools, one a recreation of the local Tamina Gorge, and treatments like Happy Feet for little ones a relaxing foot bath and massage finished off with a pedicure Doubles from £454; resortragaz.ch

1 Naturhotel Forsthofgut, Austria

Austria's newest ski-in, ski-out fivestar hotel, at the foot of the Leogang Mountains, combines year-round outdoor activity it's glorious in summer too with natureinfluenced wellness. Its vast, adultonly waldSPA is complemented by the waldWIRBEL for families, where children can frolic in the indoor and outdoor pools and enjoy a cooler sauna. Doubles from £161; forsthofgut.at/en

5 Four Seasons Resort The Nam Hai, Hoi An, Vietnam

With its roomy family villas, this sleek resort is a great half-term option. Its Heart of the Earth Spa has a dedicated children's menu. Together, you can try the Heart of the Earth Family Ritual a massage and bathing ritual accompanied by crystal sound immersion. One-bedroom villas from £590; fourseasons.com

4

Sani Resort, Halkidiki, Greece

Famously family-friendly but still fun for grown-ups, the resort has five different hotels, each with its own spa. Two of them Club Spa at Sani Club and D Spa at Sani Dunes have spa menus for youngsters, offering manicures, pedicures, facials and back and neck massages. Doubles at Sani Club from £130; sani-resort.com

6

Bagni di Pisa, Tuscany, Italy

Once the summer residence of an 18th-century Duke of Tuscany, this historic spa resort in the hills above Pisa is home to an impressive spread of indoor and outdoor hot thermal pools. A new three-night family package includes full spa access for all, private cookery lessons, chocolate-based family spa massages and a couple's massage for stressed-out parents plus two hours of babysitting. Doubles from £263; bagnidipisa.com

7

Sonnweis, Dolomites, Italy

This hotel has its own ski slope, toboggan run and organic farm and is completely dedicated to families, with year-round offerings from wine tastings to pony trekking to keep everyone happy. Each family gets 70, yes 70, hours of free childcare per week. There's an adults-only Wellness Centre for Tyrolean-themed treatments and the Salientes Runcada family spa, for Sleeping Beauty milk baths and more. Rooms from £332;

9

The Datai Langkawi, Malaysia

Recently reopened after a complete revamp, The Datai truly embraces its gorgeous rainforest setting. While you enjoy holistic traditional Ramuan massages at its spa using medicinal ingredients found in the forest, your brood can head out on nature walks, plankton safaris and habitat studies. Doubles from £525; thedatai.com

8

Marbella Club, Spain

Marbella Club is a rarity: a serious destination spa in a beach-hotel setting. While you head to the sea-facing thalassotherapy spa or newly added Holistic Studio (offering programmes tackling issues such as insomnia and weight loss), children can enjoy the most amazing Kids' Club offering flamenco dancing, cookery classes and tending the hotel's vegetable garden. Doubles from £365; marbellaclub.com

10

Chewton Glen, Hampshire

This quintessentially English country house hotel and spa on the fringes of the New Forest has always served families well. Expect Treehouse Loft Suites, junior manicures, pedicures and facials and full use of the heated outdoor pool. There's a Children's Club in school holidays and a beach within walking distance. Doubles from £325; chewtonglen.com

HE BEST FORordic walking, blood analysis, spiritual cleansing or a ummelling massage... it's all about self-improvement

ardcore ealth

2 Adler Spa Resort Thermae, Tuscany, Italy

As a dedicated wellness centre, this spa's entire focus is on improving your health under the supervision of an in-house team of doctors. There's a wide range of programmes new for 2019 is the Fasting Mimicking Diet plus guided hikes, yoga and downtime in the thermal pools and steam rooms. Doubles from £464; adler-resorts.com

3 Waldhotel, Lake Lucerne, Switzerland

Part of the gloriously revamped Bürgenstock Resort, this revolutionary medical wellness centre and spa uses an elite team of multidisciplinary physicians and offers tailored packages with themes like healthy ageing and weight loss, and treatments including the Permanent Body Contour Massage. Doubles from £395; burgenstock.ch/en

1

SHA Wellness, Alicante, Spain

Founder Alfredo Bataller cured his own chronic illness through diet and naturopathy, which spurred him on to set up SHA Wellness Clinic a decade ago. All about combining natural therapies with nutrition and the latest Western medicine to tackle issues ranging from weight loss to chronic fatigue, it has just introduced live blood analysis, an early detection tool for health problems. Doubles from £280; shawellnessclinic.com

4 Palace Merano, Espace Henri Chenot, Italy

Famous for its results-driven Chenot Method for healthy living, the treatments at Espace Henri Chenot combine the principles of traditional Chinese medicine with the latest scientific advances. New for this year is a Detox Revital & Sport Programme offering rigorous exercise, Nordic walking tours and a vitamin infusion course. Doubles from £350; palace.it

5 Lefay Resort & Spa, Dolomiti, Italy

Award-winning Lefay will open its second sustainable spa resort this summer in the ski area of Madonna di Campiglio. This vast wellness centre will champion Lefay's combination of classical Chinese medicine and modern Western techniques, and offer interesting twists on pre-and-post skiing and hiking massages. Rates not yet

6 Villa Stéphanie, Baden-Baden, Germany

Both elegant and enchanting, this medical spa in a converted royal residence on the edge of the Black Forest is one of the most serious in Europe. On arrival you get a full-body analysis from which a bespoke programme is created. It's a great place to detox and focus on weight loss. Doubles from £440; oetkercollection.com

8

Euphoria, Mystras, Greece

This serious wellness retreat specialise in tackling personal issues and restoring balance in your life through ancient Greek philosophies blended with Chinese medicine. You can book individual treatments, more focused three-day retreats on, say, improving body image or creating meaningful relationships, or go for the week-long Emotional & Physical Transformation retreat. Seven-night programmes start a £2,600; euphoriaretreat.com

10 Longevity Health and Wellness Hotel, Alvor, Portugal

Another award-winning wellness group that will open its second spa this summer. On a hill overlooking the bay of Alvor in the Algarve, this new venue will combine cutting-edge preventative and regenerative medicine with more conventional wellness therapies such as advanced detoxes and sleep optimisation. Doubles from £191; longevitywellnessworldwide.com

9

Vana, Uttarakhand, India

This hilltop wellness retreat in northern India helps guests achieve their best physical, emotional, spiritual and intellectual selves, with treatments prescribed according to personal objectives, medical conditions and dosha (Ayurveda body type). Three retreat types are now offered: Vana Ashram, Vana Wellness and Vana Lifestyle, focusing on stillness, physical wellness and spirituality. From £260 per person; vana.co.in

7

Six Senses Kaplankaya, Turkey

On a glorious stretch of the Aegean coast just north of Bodrum, Six Senses' first Anti-Ageing Centre is run by a neuroscientist, has a Watsu pool and focuses on lifestyle habits. Spa programmes include anything from massages and facials to meditation walks. Doubles from £350; sixsenses.com

Sheer indulgence

From champagne retreats to English country gardens and Balinese deep breathing, where to spoil yourself

THE BEST FOR1

Thyme, Cotswolds

This elegantly rustic country house hotel launched its Meadow Spa in its own landscaped garden last autumn, with massages and facials using natural British brand Aurelia Probiotic Skincare. There's also a black-tiled, spring-water-fed swimming pool and later this month, a hot spring-water tub and a yoga and Pilates studio. Doubles from £285; thyme.co.uk

2 Mandarin Oriental Hyde Park, London

The Spa at Mandarin Oriental London reopened in December after last summer's fire, looking better than ever. It now has 14 treatment rooms, including the new Oriental Suite with two massage beds, a newly designed Pilates studio for Hollie Grant's Model Method Pilates workouts, a Chinese medicine room and a Bastien Gonzalez mani-pedi studio. Doubles from £670; mandarinoriental.com

3

Beaverbrook, Surrey

The newly opened Coach House Health Club & Spa is the final piece in the Beaverbrook puzzle, which also includes a hotel, restaurants, golf club and a cookery school. Here, the hotel's head gardener has worked on the treatment menu with local artisan companies like Pai Skincare to introduce medicinal plants, while treatment rooms overlook their own private gardens. Doubles from £195 in the Garden House; beaverbrook.co.uk

4 Finca Cortesin, Andalucia, Spain

This glamorous hideaway set in vast parkland in the Andalucian hills offers has a Michelin-starred Japanese restaurant and an outstanding spa. There's a saltwater indoor pool, thermal areas and Spain's first Snow Cave. Doubles from £510; fincacortesin.com

5 Royal Champagne Resort & Spa, France

Few other hotels can claim to overlook Moët & Chandon vineyards. Reopened last spring after a four-year closure, the region's first destination spa offers personalised treatments by Biologique Recherche plus invigorating juice blends on tap, and is so decadently loungy that even the swimming pools and terraces are lined with chaise longues. Doubles from £445; royalchampagne.com

6

GoldenEye, Jamaica

The FieldSpa at Jamaica's iconic GoldenEye resort has always been a little gem, and you can swim or paddleboard right to it from your room. A revamp this summer will add two new treatment huts, a new hammam, lagoon-facing yoga deck and new sunbathing terraces at the spa cove. One-bedroom beach huts from £410; goldeneye.com

7 Pikaia Lodge, Galápagos Islands, Ecuador

A magical base from which to explore one of earth's last unspoilt paradises in a sustainable, land-based way, Pikaia Lodge combines ecoadventure with luxury treatments at the crater-facing Sumaq Spa using shamanic rituals and ingredients from the Amazon. £3,350 for a three-night exploration package; pikaialodge.com

10

Lon Retreat, Australia

This chic seven-suite hotel and spa, on a hill above the sea an hour and a half from Melbourne, opened in October and is the sort of place you can genuinely unwind. The spa features water-based treatments, skincare by Subtle Energies and a glorious heated pool fed from local springs. Doubles from £199; lonretreat.com.au

8

REVIVO Wellness Resort, Bali

Staying in a Balinese-style suite or villa in a lush teak forest in the hills of Nusa Dua, it's hard not to feel spoilt at this beautiful wellness resort, which opened last April. Feast on nutritious gourmet food while practising yoga, trying pranayama breathing sessions or joining retreats with themes like `emotional balance and mind training'. Doubles from £386; revivoresorts.com

9

Phum Baitang, Cambodia

A 15-minute tuk-tuk ride from the ruins of Angkor Wat, rustically luxurious all-villa Phum Baitang, once taken in its entirety by Angelina Jolie, is modelled on a rural village. Its Spa Temple offers long, lavish treatments (one lasts 170 minutes) using ancient Cambodian healing techniques. Open until 10pm, book a late one and then roll straight into bed. Villas from £330; zannierhotels.com

Adventure seekers

THE BEST FORThat'll be mindfulness with monks, naked Tyrolean romps and an amethyst steam grotto

2

Six Senses, Bhutan

Six Senses will take the concept of a Spa Journey to a whole new level in May, with the opening of five intimate lodges in Bhutan in Paro, Thimphu, Punakha, Gangtey and Bumthang. Each will offer experiences unique to its location, from soaking in a traditional bath heated by fire-roasted, mineralreleasing river stones to mindfulness lessons with monks. Rooms from £1,400 per night; sixsenses.com

3

Gainsborough Bath Spa, Bath

The only hotel in the UK to have direct access to natural thermal waters, life here is centred around the Spa Village and its baths. Its newest offering is a Crystal Sound Bath inside a meditation cave, pure quartz crystal bowls are bonged at different vibrational frequencies for 45 minutes to bring about a state of total relaxation. Doubles from £285; thegainsboroughbathspa.co.uk

1

Chablé Resort & Spa, Yucatán eninsula, Mexico

he first spa to be built around a enote a pool in a natural cave acred to the Mayans Chablé ombines shamanism and other ncient healing techniques with odern science. Think flotation herapy and lymphatic drainage assages. Doubles from £750 per

4

Arctic Bath, Sweden

t's been proven that hot and cold lunging reduces stress, and this pikily futuristic floating `bird's nest' pa retreat encourages you to do just hat. Opening 30 miles south of the rctic Circle on Lake Luleå next onth, its six cabins are arranged round a circular open-air plunge ool. From £500; arcticbath.se

5 Inkaterra Hacienda Urubamba, Peru

In the Sacred Valley of the Incas, Inkaterra Hacienda Urubamba launched its first purpose-built spa last October, the Mayu Spa. You'll learn about the medicinal and holistic benefits of rare herbs and then clip your own to infuse oil for your massage. Doubles from

6 Grotta Giusti Spa, Tuscany, Italy

Once home to the 19th-century poet Giuseppe Giusti, this Tuscan spa hotel has a thermal cave and an underground hot-spring lake. Try floating therapy and thermal yoga, which when practised in this naturally warm setting intensifies the therapeutic benefits. Two-night thermal spa packages from £580; grottagiustispa.com

8

Monkey Island, Surrey

This new hotel opens any day now on a private island in the Thames at Bray and a jewel in its crown is the threetreatment-room Floating Spa on a barge, with water-influenced treatments, products by ISUN Alive & Ageless Skincare and a bar serving botanical, house-cured elixirs. Doubles from £275; monkeyislandestate.co.uk

7 Healing House at Londolozi, South Africa

Long the trailblazer in African conservation tourism, Londolozi is still leading the charge with its progressive new spa, The Healing House. Try yoga on a platform in an ebony tree or join a five-day retreat for silent game drives and tracking animals on foot. Chalets from £800 per person; londolozi.com

9

Jagdhof Spa-Hotel, Austria

There is quite a lot of padding around naked at this Tyrolean spa hotel at the foot of a glacier near Innsbruck. But get over that and it's great. It's got multiple saunas and baths, an amethyst steam grotto, an ice-crystal shower, a Kneipp circuit and an aqua meditation room. Doubles from £380; jagdhof.com

10

Hotel Post Bezau, Austria

This hotel was first opened by the great-great-grandparents of Susanne Kaufmann, founder of the eponymous beauty brand. Products used in her gorgeous spa are made locally using strict ecological principles. Expect traditional yoga retreats, Chinese medicine detoxes and `face yoga'. Doubles from £300; hotelpostbezau.com


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Telegraph Media Group Ltd.

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Document TELEM00020190209ef290000o


SE Travel
HD The most indulgent spa destinations for 2019
BY By Francesca Syz
WC 677 words
PD 8 February 2019
ET 04:41 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

From champagne retreats to English country gardens and Balinese deep breathing, we round up the best places around the world to spoil yourself.

1. Thyme, Cotswolds

TD 

This elegantly rustic country house hotel[https://www.telegraph.co.uk/travel/destinations/europe/united-kingdom/england/gloucestershire/hotels/cotswolds-thyme-hotel/] launched its Meadow Spa in its own landscaped garden last autumn, with massages and facials using natural British brand Aurelia Probiotic Skincare. There’s also a black-tiled, spring-water-fed swimming pool and later this month, a hot spring-water tub and a yoga and Pilates studio. Doubles from £285; thyme.co.uk[https://www.thyme.co.uk/]

2. Mandarin Oriental Hyde Park, London

The Spa at Mandarin Oriental London[https://www.telegraph.co.uk/travel/destinations/europe/united-kingdom/england/london/central/hyde-park/hotels/mandarin-oriental-hyde-park/] reopened in December after last summer’s fire, looking better than ever. It now has 14 treatment rooms, including the new Oriental Suite with two massage beds, a newly designed Pilates studio for Hollie Grant’s Model Method Pilates workouts, a Chinese medicine room and a Bastien Gonzalez mani-pedi studio. Doubles from £670; mandarinoriental.com[https://www.mandarinoriental.com/]

3. Beaverbrook, Surrey

The newly opened Coach House Health Club & Spa is the final piece in the Beaverbrook[https://www.telegraph.co.uk/travel/destinations/europe/united-kingdom/england/surrey/hotels/the-house-at-beaverbrook-hotel/] puzzle, which also includes a hotel, restaurants, golf club and a cookery school. Here, the hotel’s head gardener has worked on the treatment menu with local artisan companies like Pai Skincare to introduce medicinal plants, while treatment rooms overlook their own private gardens. Doubles from £195 in the Garden House; beaverbrook.co.uk[https://beaverbrook.co.uk/]

4. Finca Cortesin, Andalucia, Spain

This glamorous hideaway[https://www.telegraph.co.uk/travel/destinations/europe/spain/andalusia/malaga/hotels/finca-cortesin-hotel/] set in vast parkland in the Andalucian hills offers has a Michelin- starred Japanese restaurant and an outstanding spa. There’s a saltwater indoor pool, thermal areas and Spain’s first Snow Cave. Doubles from £510; fincacortesin.com[http://www.fincacortesin.com/]

5. Royal Champagne Resort & Spa, France

Few other hotels[https://www.telegraph.co.uk/travel/destinations/europe/france/champagne-ardenne/champagne/hotels/royal-champagne-hotel-and-spa/] can claim to overlook Moët & Chandon vineyards. Reopened last spring after a four-year closure, the region’s first destination spa offers personalised treatments by Biologique Recherche plus invigorating juice blends on tap, and is so decadently loungy that even the swimming pools and terraces are lined with chaise longues. Doubles from £445; royalchampagne.com[https://www.royalchampagne.com/]

6. GoldenEye, Jamaica

The FieldSpa at Jamaica’s iconic GoldenEye resort[https://www.telegraph.co.uk/travel/destinations/caribbean/jamaica/ocho-rios/hotels/goldeneye-hotel/] has always been a little gem, and you can swim or paddleboard right to it from your room. A revamp this summer will add two new treatment huts, a new hammam, lagoon-facing yoga deck and new sunbathing terraces at the spa cove. One-bedroom beach huts from £410; goldeneye.com[https://www.goldeneye.com/]

7. Pikaia Lodge, Galápagos Islands, Ecuador

A magical base from which to explore one of earth’s last unspoilt paradises in a sustainable, land-based way, Pikaia Lodge[https://www.telegraph.co.uk/travel/destinations/south-america/ecuador/galapagos-islands/hotels/Pikaia-Lodge-galapagos-hotel/] combines ecoadventure with luxury treatments at the crater-facing Sumaq Spa using shamanic rituals and ingredients from the Amazon. £3,350 for a three-night exploration package; pikaialodge.com[http://pikaialodge.com/]

8. REVIVO Wellness Resort, Bali

Staying in a Balinese-style suite or villa in a lush teak forest in the hills of Nusa Dua, it’s hard not to feel spoilt at this beautiful wellness resort, which opened last April. Feast on nutritious gourmet food while practising yoga, trying pranayama breathing sessions or joining retreats with themes like ‘emotional balance and mind training’. Doubles from £386; revivoresorts.com[https://www.revivoresorts.com/]

9. Phum Baitang, Cambodia

A 15-minute tuk-tuk ride from the ruins of Angkor Wat, rustically luxurious all-villa Phum Baitang[https://www.telegraph.co.uk/travel/destinations/asia/cambodia/siem-reap/hotels/phum-baitang-hotel/], once taken in its entirety by Angelina Jolie, is modelled on a rural village. Its Spa Temple offers long, lavish treatments (one lasts 170 minutes) using ancient Cambodian healing techniques. Open until 10pm, book a late one and then roll straight into bed. Villas from £330; zannierhotels.com[http://www.zannierhotels.com/en/]

50 of the world's most incredible spa breaks for 2019[https://cf-particle-html.eip.telegraph.co.uk/a02eec88-d2fb-4f06-9add-90a884935f1e.html] 10. Lon Retreat, Australia

This chic seven-suite hotel and spa, on a hill above the sea an hour and a half from Melbourne, opened in October and is the sort of place you can genuinely unwind. The spa features water-based treatments, skincare by Subtle Energies and a glorious heated pool fed from local springs. Doubles from £199; lonretreat.com.au[http://lonretreat.com.au/]


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SE News
HD Nasal mucus transplants target inflamed sinuses
BY Pamela Fayerman
CR Vancouver Sun
WC 924 words
PD 7 February 2019
SN Vancouver Sun
SC VNCS
ED Final
PG A1 / Front
LA English
CY Copyright © 2019 Vancouver Sun

LP 

There's healthy snot, then there's the other kind. And now those with good nasal mucus will be donating their slimy stuff to relatives suffering from chronically inflamed sinuses in a novel transplantation study at St. Paul's Hospital.

Study leader Dr. Amin Javer said in an interview the inspiration for the chronic rhinosinusitis (CRS) study is the success of fecal transplants for inflammatory bowel diseases and colitis caused by Clostridium difficile (C-diff ).

TD 

A member of his research team - epidemiologist Amee Manges - has been involved in several human microbiome studies related to the higher risk of hospitalized patients getting potentially deadly C-diff. infections.

Just like what happens in bowel disorders, good microorganisms in the sinus (microbiome) are disrupted and outnumbered by slimy groups of damaging bacterial and/or viral micro-organisms.

Antibiotic therapy is not only often useless but often more damaging since antibiotics cut a wide swath, taking down good bacteria along with the bad.

The chronic sinus condition is common; it is said to affect up to 12 per cent of the North American population.

Indeed, the hospital clinic gets 6,000 outpatient visits a year, many of whom are patients with the chronic sinus condition.

Ethics approval for the St. Paul's Hospital Sino Nasal Microbiota Transplant (SNMT) study, as it is called, has been granted by the hospital and the University of B.C. But Javer is waiting for final approval from Health Canada, which he expects to get next month.

The study aims to answer whether transplants are both beneficial and safe in patients with the chronic condition. The working hypothesis is that inflammation, mucus discharge and recurring infections will indeed be improved by renewing and replenishing the sinus microbiome with healthy snot from donors. What would recovery look like? No more constant coughing, no more blocked nasal passages, no more dripping from their noses, no more headaches, sinus infections, fatigue and poor sleep, among many other symptoms.

Potential donors are now being screened and patients enrolled in the non-transplant arm of the study. Those patients will receive only photodynamic therapy - a blue-light treatment that sterilizes the nasal cavity as it kills all bacteria and viruses.

While two-thirds of patients who get such treatment reportedly improve, the effect is short term. Just like antibiotics, it doesn't distinguish between beneficial germs and bad ones, so a small number of patients actually get worse. A second group in the study will be randomized to phototherapy plus the transplant while a third will get only the transplant. About 200 participants will be enrolled in the study.

Former nurse Pat Taylor is one of the participants in the trial. She's been randomized to the branch of patients receiving only blue-light therapy. The Victoria resident said most people have no idea how life-altering and disabling chronic sinusitis is.

"It is financially, physically and emotionally debilitating with a poor quality of life. Many health professionals know little or nothing about CRS, so many people go undiagnosed," she said, adding patients often bounce around between specialists like respirologists and allergists, often to no avail.

EMOTIONAL DISTRESS

Javer echoes her sentiments. "Chronic sinusitis has been shown by research to totally ruin the quality of life of patients. It's a disease that creates so much emotional distress for people. I've got patients who tell me they'd rather be dead than endure all these symptoms. One patient from Prince George recently said to me that if I couldn't fix him, he'd rather I killed him."

Javer said he's convinced a "sinus probiotic" is needed to repopulate unhealthy sinus cavities with healthy microbes. Without a beneficial probiotic, harmful pathogens find a way to return and multiply in the nasal cavity, ensuring the recurrence of the sinus disorder. "We think the transplants using healthy donor microbiome could drastically improve the long-term health of those with diseased sinuses," he said, adding a recently started study in Sweden is also exploring the use of sinus microbiome transplants.

In that study, phototherapy is not being used and no data have yet been reported. Javer said research has not yet pointed to the cause of the sinus disorder but it starts when something alters the environment in the nasal/sinus cavity.

"It can be a virus or a cold that starts this cascade of symptoms, and what's worse is patients get antibiotics from their family doctors and the vast majority of them don't need them," said Javer. "Prescribing oral antibiotics when you aren't sure they are needed can be the worst thing you can do because they can alter the microbiome." The $300,000 study is funded through private donations to a charitable foundation Javer established at St. Paul's Hospital.

The funds are earmarked for sinus disorders.

pfayerman@postmedia.com

twitter.com/MedicineMatters


ART 

Nick Procaylo / Dr. Amin Javer treats Maggie Bernet on Wednesday as part of a study at St. Paul's Hospital that will transfer mucus from healthy patients'noses to folks who get repeated sinus infections to see if creating a new microbiome environment will reduce infections.; Nick Procaylo / Dr. Amin Javer treats Maggie Bernet on Wednesday as part of a study at St. Paul's Hospital that will transfer mucus from healthy patients'noses to folks who get repeated sinus infections to see if creating a new microbiome environment will reduce infections. [VASN_20190207_Final_A1_02_I001.jpg];

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News | healthy,those,nasal,mucus,donating,slimy

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Vancouver Sun

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Document VNCS000020190207ef270000e


HD The Baskin-Robbins founder's grandson never eats ice cream. He’s a vegetable-obsessed diet guru who has kale for breakfast.
BY feedback@businessinsider.com (Hilary Brueck)
WC 1362 words
PD 7 February 2019
ET 09:07 AM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2019. Insider Inc

LP 

* Baskin-Robbins co-founder Irvine Robbins built a juggernaut brand because he loved ice cream.

* That same sweet tooth later contributed to his diabetes, heart disease, and weight problems.

TD 

* Both Robbins' son and grandson decided to promote healthy foods[https://www.businessinsider.com/category/healthy-eating?utm_source=dowjones&utm_medium=ingest].

* Grandson Ocean Robbins never eats ice cream, but he makes a "banana cream" treat, and eats beans and quinoa for breakfast. He thinks more fresh vegetables should be subsidized, so everyone can afford to eat them in abundance.

Irvine Robbins was a guy who really loved ice cream. He worked in his dad's ice cream store when he was a teenager, made ice cream for his fellow troops during WWII, and went on to found the Baskin-Robbins ice cream juggernaut with his brother-in-law in the mid-1940s.

But the Robbins family's ice cream love isn't eternal. Irvine Robbins' grandson Ocean Robbins doesn't eat ice cream at all.

This is partly because he's got a dairy allergy. But it's also because his father, John Robbins, decided that he didn't want to take on the family ice cream business, in spite of Irv's wishes.

Instead of heading up Baskin-Robbins, both John and Ocean have dedicated their lives[https://foodrevolution.org/about-us/] to promoting healthy eating. Ocean prefers the stuff he makes at home to ice cream, anyway.

"We call it 'banana cream'," he told Business Insider. "Frozen bananas, nutmeg, vanilla, and sometimes we add some strawberries and cashews. It's amazing, and healthy, and full of wonderful phytonutrients."

Ocean Robbins, whose new book "31-Day Food Revolution" debuted Tuesday[https://www.goodreads.com/book/show/40537406-31-day-food-revolution], says that after years of poring over scientific studies, growing his own garden, and traveling the world, he's convinced there is a certain group of foods that are the best for our health. He tries to eat as many of them as he possibly can.

Ocean Robbins is obsessed with vegetables

Just like your mother might've once told you, Robbins wants you to eat your vegetables. And your nuts. And your beans.

The new book is both a tale of Robbins' personal journey with food and a roadmap for healthier eating. It features recipes, snack ideas, and suggestions he hopes will help readers "build healthy eating habits," including strategies for how to enjoy eating vegetables.

"The same foods that help to fight cancer also help to fight heart disease, type-2 diabetes, Alzheimer's and are linked not only to longer life, but also to higher quality of life," Robbins said. "It's just extraordinary how many nutrients we can derive from wonderful vegetables and how good they are for our bodies."

Some of his favorite cancer-fighters include mushrooms and veggies like broccoli, Brussels sprouts, and kale, which all have lots of fiber on board.

Fiber not only makes us full[https://www.businessinsider.com/why-fiber-whole-grains-vegetables-healthy-2018-1?utm_source=dowjones&utm_medium=ingest], scientists now think it helps maintain a healthy gut[https://www.nytimes.com/2018/01/01/science/food-fiber-microbiome-inflammation.html], keeping intestines and microbes in the digestive system happy.

"The most exciting frontier of nutritional science right now is understanding what's going on with the little critters in our guts," he said. "The shortest, simplest, sweetest way to handle it is to eat more fiber."

Fiber may be a staple, but it's not present in all foods. There is no fiber in meat, oil, or sugar. A 2.5 oz. scoop of Baskin-Robbins Rocky Road ice cream[https://www.baskinrobbins.com/content/baskinrobbins/en/nutritioncatalog.html?scrollto=ICE-032], with just 1 gram of fiber constituting 4% of the recommended daily value, is not going to do the trick. But there is a lot of fiber in vegetables, beans, and whole grains.

Read More: Low-carb diets are a popular resolution in 2019, but we're learning more about which carbs you should never cut out[https://www.businessinsider.com/healthy-carbs-you-should-never-cut-from-your-diet-2018-9?utm_source=dowjones&utm_medium=ingest]

Robbins also loves celery. Studies have shown apigenin, a pigment chemical found in celery (as well as parsley and chamomile), can help prevent some cancers[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5207605/], including lung cancer.

In addition to reducing inflammation and helping with constipation, eating celery can even help the body kill cancer[https://www.ncbi.nlm.nih.gov/pubmed/27959417] cells.

"Apigenin is effective at causing apoptosis (cell suicide) in many types of cancer cells," Robbins writes in his book. He endorses everything from celery in salads to the peanut butter combo of "ants on a log."

Making healthy food a priority isn't always easy, but Robbins has a few hacks

Robbins says he wrote the new book because he wants to make healthy eating choices easier for busy people through simple hacks. He also touts a few supplements, though the scientific evidence on their benefits[https://www.businessinsider.com/what-vitamins-should-i-take-2015-10?utm_source=dowjones&utm_medium=ingest] is still largely lacking (with the notable exception of Vitamin D, which Robbins endorses).

As far as Robbins' food suggestions, scientific evidence says that his basic strategy is right on. The same plant-heavy diet he follows is similar to a classic healthy eating approach that many dietitians and nutrition experts endorse: the Mediterranean diet.

Mediterranean diets,[https://www.businessinsider.com/mediterranean-diet-healthiest-for-body-brain-2018-5?utm_source=dowjones&utm_medium=ingest] which are built on a base of whole grains and vegetables as well as healthy fats,[https://www.businessinsider.com/what-is-good-fat-vs-bad-fat-fat-in-meat-fish-nuts-2018-4?utm_source=dowjones&utm_medium=ingest] are time and again found by scientists to be the best[https://www.businessinsider.com/best-diet-body-brain-healthiest-mediterranean-review-beginners-2018-5?utm_source=dowjones&utm_medium=ingest] for a long, healthy life. They can also be hard to adhere to[https://www.businessinsider.com/weight-loss-harder-than-ever-tips-2018-8?utm_source=dowjones&utm_medium=ingest] in a world that feels at times as if it's overflowing with processed foods.

"The reality is that we live in a food environment where junk food is all around us, and it's really easy to slip," Robbins said.

Robbins is a big proponent of leftovers. Even eating savory remains from last night's dinner for breakfast the next morning is not off-limits to him.

"Sometimes dinner was really good," he said, chuckling. "I don't know about you, but I don't like to spend all morning in the kitchen. When I get up, I've got things to do."

The morning I spoke with Robbins, he broke his nighttime fast with some leftover quinoa, beans, and steamed kale with curry sauce on top.

"When you eat real, wholesome, healthy foods, you feel full sooner," he said. "Your body feels nourished. You actually have the nutrients you need, and in time, you can have less cravings."

Bad diets can be a recipe for illness and disease

Robbins saw the difference that good nutrition can make when his grandfather, Baskin-Robbins co-founder Irv — who once had an ice cream cone-shaped swimming pool in his backyard — finally gave up sugar in his old age, swapping scoops of rich ice cream for more vegetables.

In the 1970s, Irv’s doctor handed him a copy of "Diet for a New America," the best-selling book written by his son John Robbins. The vegetarian manifesto arguably saved Irv’s life.

Grappling with heart and weight conditions, Irvine read his son's book and ended up losing 30 pounds, tossing aside his blood pressure and diabetes medications too. He went on to live until age 90.

Ocean Robbins recognizes that just like his grandfather — and like little kids in an ice cream store — all of us are up against big nutritional odds, especially from farm subsidies that make it cheap to produce unhealthy food.

"This is bringing down the price of factory-farmed animal products, Wonder Bread and high-fructose corn syrup," Robbins said.

He considers it one of the biggest social justice issues of our time.

"Twinkies have 14 subsidized ingredients," he said. "We are creating an un-level playing field and it makes it harder for the poor to afford healthy food because the junk food is cheaper."

He's hoping his new book can help fight that uphill battle.

"My goal is to help everyone love the foods that love us back," he said.

NOW WATCH: Here's what losing weight does to your body and brain[https://www.businessinsider.com/how-to-lose-weight-brain-body-effects-2017-10?utm_source=dowjones&utm_medium=ingest]

See Also:

* Theresa May's demands to renegotiate Brexit deal rejected by EU[https://www.businessinsider.com/theresa-may-demands-to-renegotiate-brexit-deal-rejected-by-eu-2019-2?utm_source=dowjones&utm_medium=ingest]

* Share your opinion — become a BI Insider![https://www.businessinsider.com/bi-insider-panel-2016-9?utm_source=dowjones&utm_medium=ingest]

* The popular keto diet can help you shed weight, but it comes with some serious side effects[https://www.businessinsider.com/keto-diet-ketogenic-what-happens-to-your-body-2019-2?utm_source=dowjones&utm_medium=ingest]

SEE ALSO: A Harvard doctor says it's harder than ever to lose weight right now, but there are 5 ways to do it well[https://www.businessinsider.com/weight-loss-harder-than-ever-tips-2018-8?utm_source=dowjones&utm_medium=ingest]


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SE Simple secrets of living well
HD Don’t use moisturiser and stop over-exfoliating: 10 beauty rules for your best ever skin
BY Amy Lawrenson
WC 992 words
PD 7 February 2019
ET 08:19 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

Want to take your complexion to the next level? Three skin experts share their dos and don’ts for clear, glowing skin

Achieving the sort of fresh-faced, effortless complexion worthy of a celebrity comes down to one key thing: your skincare routine. Sure, diet and makeup can help, but nailing the skincare products and techniques that work for you will set you on the path to a smoother, clearer and brighter complexion. Here, three skin experts: Marie Reynolds, wellness and skin health expert; Kate Kerr, clinical facialist, and Andrea Pfeffer, founder of London skin clinic PfefferSal reveal the things we should all start doing for our skin and the things we should stop. Behold the 10 skin commandments:

TD 

Five things to start doing

Feed your skin

Did you know we all have our own skin flora? “Bacteria, yeast and viruses make up our skin microbiome,” says Pfeffer. “You want to foster and encourage your healthy microbiome to flourish and be at its most diverse. By doing this, those microorganisms will protect your skin from infection, pollutants and pathogens which contribute to ageing, acne and eczema.”

Pfeffer recommends using pH-balanced skincare, as anything too harsh, such as alcohol or soap, can destroy the bacteria. “Incorporate probiotics into your routine inside and out!” she adds.

Ramp up your hydration

It’s old news that drinking water is good for us, but did you know you can supercharge the hydration benefits of your H2O? “Drinking water is important, however, you may find you still feel dehydrated externally,” says Reynolds. Sound familiar? “Add ionic mineral drops to your water, as this will hydrate you at the cellular level. It is important for cell turnover and communication; sometimes drinking water alone doesn’t cut it.”

Take care of your products

Don’t just focus on looking after your complexion – your products need care too. “Active ingredients can be unstable and have an expiration date for a reason; out-of-date products aren’t going to perform at their optimum and could even cause skin irritation,” says Pfeffer. “Check how the product should be stored, too – lots of ingredients can be denatured by sunlight so it’s best to keep them in a cool, dark cabinet. What if there’s a textural change or a funny smell? Play it safe and don’t apply.”

Use retinol at night

“Retinol is an anti-ageing superstar,” says Kerr. “It is a cell communicator that can attach to most skin cells, telling them to behave like younger, healthier versions of themselves.”

Retinol is best used at night when the skin is “more active and in repair mode”, adds Kerr. Because retinol is a seriously active ingredient, start slow with a low percentage a few nights a week and work your way up in strength and frequency.

Incorporate PHA into your routine

Polyhydroxy acids (PHAs) are the new “it” exfoliating acid on the beauty block and because they are gentle, everyone can benefit from them (even if you have sensitive, dry or rosacea-prone skin). “PHAs are humectants, which means they have the ability to attract moisture which hydrates the skin. They also have anti-inflammatory and antioxidant benefits,” says Kerr. “Plus, if used regularly they can strengthen barrier function, making the skin stronger and more resilient, giving you more of that sought-after glow.”

Five things to stop doing

Stop applying products in the wrong order

You need to think about product penetration when applying your skincare. “The biggest mistake I see people make is using a balm or oil cleanser, then applying a water-based serum. Water floats on top of oil – that serum isn’t going anywhere near your skin,” says Kerr. Apply your products from thinnest in consistency to thickest and “always apply sunscreen last”, adds Kerr.

Stop over-exfoliating

Skin experts have differing views on this one, but Reynolds doesn’t believe we should be excessively exfoliating. “The skin’s microbiome and lipid barrier can be disrupted by aggressive exfoliating, leading to inflammation,” she says. Aim to exfoliate twice a week. If you feel your skin can handle more, that’s OK, but proceed with some caution.

Stop using moisturiser

Curveball! “It has been ingrained in us from a young age to cleanse, tone and moisturise. But our skin is capable of maintaining its own hydration levels – only a true dry skin type needs moisturiser,” says Kerr. “When we use moisturiser, our skin’s surface sends a signal down to its water reservoirs that there is plenty of moisture and to halt production. This makes the skin sluggish and lacking in moisture, so we reach for more moisturiser.

“Breaking the cycle wakes up the skin’s natural moisturising processes, not only hydrating the skin but helping to balance oil production, preventing congestion. You’ll notice a brightening of the complexion and slower rate of skin ageing.” Give it a go and you should start to see a difference in two to three weeks.

Stop ignoring instructions

“The biggest mistake is overusing something if it works,” says Reynolds. If that retinol is making your skin glow, then the temptation is to go to town. “Remember, the ingredients in products that give the wow factor can also create an imbalance if over used. Stick to the instructions.”

Stop cleansing with oils

Balm and oil cleansers may feel luxurious, but Kerr says “oils congest the skin, upset our own moisturising processes and prevent product penetration”. Not ready to give up your balm or oil cleanser? Be sure to double cleanse to remove any oil residue that could prevent your pricey serums from penetrating.

Be your healthy best with Nature’s Bounty

Beauty starts from within. Try Nature’s Bounty Hair, Skin & Nails Gummies – helping you reach your healthy best, every day. Find out more here[https://www.naturesbounty.co.uk/our-products/multivitamins/hair-skin-and-nails-60-gummies/?utm_source=guardianutm_medium=articleutm_campaign=energy_coq10utm_content=best_skin]


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SE Go
HD Morning or night? With food or without? Answers to your questions about taking supplements
BY Christy Brissette The Washington Post
WC 1114 words
PD 7 February 2019
SN The Hamilton Spectator
SC HMSP
ED First
PG G7
LA English
CY Copyright (c) 2019 The Hamilton Spectator.

LP 

Whether multivitamins and other dietary supplements are necessary for the general population is a source of debate. Supplements remain recommended for certain populations with specific conditions - such as pregnant women who should take folic acid to reduce the risk of neural tube defects, or children in developing countries whose diets do not provide enough vitamin A and iron. But recent studies have found there is insufficient evidence to recommend multivitamin supplements to the average healthy person, and that in fact, taking too much of certain vitamins can cause harm.

These studies seem to have little effect on the global supplement industry, which is worth an estimated $128 billion, according to 2017 data from the Nutrition Business Journal, or on the general public. Fifty-two per cent of respondents to the 2011-2012 U.S. National Health and Nutrition Examination Survey reported using dietary supplements - unchanged from the 1999-2000 survey.

TD 

As a registered dietitian, I believe a nutritious diet is the best way to achieve a healthy foundation. Supplements (as the name suggests) can be used as a complement to help a person with certain deficiencies meet their nutrient needs. If you're taking a supplement because of such a deficiency, you should try to take it in a way that could promote optimal absorption. Supplement timing can seem complicated, so let's simplify when to take some of the most common dietary supplements and why.

When to take supplements

There is debate about whether taking your vitamins in the morning or at night is best. The theory goes that because you're getting nutrients throughout the day from food, having your nutrition supplements at night helps your body get some nutrition as you sleep. But Jeffrey Blumberg, a professor of nutrition science and policy at Tufts University in Boston, says, "Digestion slows down during sleep, so taking your nutrient supplement late at night would not be associated with an efficient absorption."

Neil Levin, a clinical nutritionist at NOW Foods, agrees that morning is best for multivitamins and any B vitamins. "Multivitamins tend to do best when taken earlier in the day, as the B vitamins in them might stimulate metabolism and brain function too much for a relaxing evening or before bed," Levin says.

Although morning is probably ideal, the best time of day is the time you'll remember. Put the supplement bottles on your kitchen counter next to your coffee maker, so they jog your memory when you reach for your morning cup. Or keep them in your lunch bag or briefcase so you'll remember them.

With food or without?

Most supplements should be taken with food to reduce the chances they'll upset your stomach and to stimulate digestion and improve absorption. For a select few, it really doesn't matter if you take them on an empty stomach. So which ones should you pay attention to?

Iron, magnesium and fish oil supplements are the most common culprits for digestive upset when taken on an empty stomach, so have these with a meal or snack.

Fat-soluble vitamins A, D, E and K are better absorbed when you have them with a meal or snack that contains at least a teaspoon of fat, about 5 grams. The same goes for your multivitamin, which contains these vitamins. If you're taking your multivitamin with breakfast, make sure you're having some almond butter with your oatmeal or avocado with your eggs and toast.

For probiotics, preliminary research suggests taking them with a meal or 30 minutes before a meal rather than taking them after eating.

Hydration is also important, Blumberg says. "Fluid intake is especially important for the disintegration of the supplement tablet or capsule and for dissolution of water-soluble nutrients such as vitamin C and B vitamins," he says. So be sure to wash down all supplements with a tall glass of water.

The main exception to the "take with food" rule for dietary supplements is with certain types of minerals. Only chelated mineral supplements can be taken without food, Levin says. Chelation occurs when a mineral has been bound to an acid, so it doesn't rely on your stomach acid to break it down. Calcium citrate and magnesium glycinate are the main examples. (If this level of detail is overwhelming, take your supplements with food to cover your bases.)

Better together

Some nutrient dynamic duos include vitamin D to boost calcium absorption and vitamin C to boost iron absorption. That's why taking in these nutrients simultaneously via supplements or boosting with food sources is ideal. A classic example is having your iron supplements with a glass of orange juice to get the absorption-boosting effects of the vitamin C.

Better apart

Calcium can affect your body's absorption of iron, zinc and magnesium. I recommend taking any calcium supplements at a different meal than iron supplements or your multivitamin. Also, your body absorbs calcium more effectively when you take 600 milligrams or less at a time. If you're taking more than that per day, you'll want to split up the dosage into morning and evening doses.

Fibre is another nutrient you'll want to take apart from other supplements and medications because it interferes with absorption. I recommend doing so before bed if you aren't taking anything else then.

If it isn't practical for you to remember to take supplements at lunch or other times of the day, don't worry. Have your multivitamin and any fat-soluble vitamins (A, D, E and K) with food that contains some fat, keep your calcium and iron separate, and you'll be fine. You'll be even better off if you focus on eating nutritious whole foods, because science suggests that this, rather than supplements, is the optimal way to get your nutrients.

What to take

and when

Here's a sample schedule for optimal absorption of the supplements named.

WITH BREAKFAST

Multivitamin or prenatal multivitamin/folic acid

B vitamins

Omega-3s

Probiotics

WITH LUNCH

Calcium

Vitamin D

WITH DINNER

Iron

Vitamin C

BEFORE BED

Fibre supplement (with a large glass of water)

Christy Brissette is a registered dietitian, nutrition writer, TV contributor and president of 80TwentyNutrition.com.


ART 

Fat-soluble vitamins A, D, E and K are better absorbed when you have them with a meal or snack that contains at least a teaspoon of fat, about 5 grams. So, if you're taking your multivitamin with your breakfast, have some almond butter with your oatmeal or avocado with your toast. Getty Images 


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CLM Journal Reports: Health Care
SE Life
HD Bacteria May Offer New Hope for Treating Skin Disorders; A new study of eczema is the latest to focus on the skin microbiome as a source of relief
BY By Susan Kitchens
WC 538 words
PD 5 February 2019
ET 12:28 PM
SN The Wall Street Journal Online
SC WSJO
LA English
CY Copyright 2019 Dow Jones & Company, Inc. All Rights Reserved.

LP 

People have long sought relief from eczema—the itchy, scaly, rash-causing skin disorder that affects one in 10 Americans—in lotions, cleansing creams and special soaps. Now research from a preliminary study shows promise in treating eczema with bacteria that occur naturally on healthy skin.

The eczema study is the latest in a flood of research in the past several years on the skin microbiome—the microscopic ecosystem containing trillions of bacteria, fungi, viruses and other microorganisms that live on our skin—showing how naturally occurring bacteria may affect common skin disorders. It is likely to pave the way for larger studies of similar microbiome-based skin therapies.

TD 

Journal Report

* Insights from The Experts[http://blogs.wsj.com/experts/category/health/?mod=experts_health]

* Read more at WSJ.com/HealthReport[http://www.wsj.com/news/types/journal-reports-health-care]

More in Health-Care Technology

* A New Prognosis for Pain Care[https://www.wsj.com/articles/a-new-prognosis-for-pain-care-11549508700]

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Science hasn't quite pinpointed what causes eczema. But microbiome research has changed the view of how skin works to protect and maintain itself. Once believed to be simply a static barrier, keeping pathogens and diseases out, the skin of healthy individuals is now known to maintain a balance of microbes. It's when this delicate balance on the skin's surface is disrupted that complications can occur, scientists say.

"Generally speaking, we've known forever that there are potentially bad bacteria on the skin," says Ian A. Myles, head of the Epithelial Therapeutics Unit at the National Institute of Allergy and Infectious Diseases, who led the eczema study. "What we were presuming was, if there were bad bacteria on the skin, could there also be good bacteria? Something that would protect you from harm?"

In the study, published[https://insight.jci.org/articles/view/120608] in the Journal of Clinical Investigation in May, 15 patients, including five children, sprayed their rashes with bacteria that researchers suspected could improve eczema. Two-thirds reported less itching, less need for topical steroids and better sleep after using the spray twice a week for four months. On average, these measures improved by 84% in adults and 78% in children.

Latanya Benjamin, a dermatologist practicing in Miami and a board member of the Society for Pediatric Dermatology, says she is excited about microbiome research in general and hopeful and optimistic about the study led by Dr. Myles. "It's cautious optimism, of course, because it's preliminary evidence. But it's a start," says Dr. Benjamin, who wasn't involved with the study.

These results come on the heels of 2017 research[http://stm.sciencemag.org/content/9/378/eaah4680.abstract?ijkey=2oNfouQmSl/jk&keytype=ref&siteid=scitransmed] from dermatology labs at the University of California, San Diego, medical school, in which it was shown that eczema symptoms vastly improved after a cream containing another strain of live human bacteria was applied to affected areas.

While the recent studies are promising, the research remains in the early stages. It will likely be years before such therapies are available for widespread use.

Ms. Kitchens is a writer based in Connecticut. She can be reached at reports@wsj.com[mailto:reports@wsj.com].


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HD Life & Arts -- Your Health: Doctors Surprised by Scope Of Adult-Onset Food Allergies --- The most common adult-onset allergy is shellfish, followed by milk, wheat and nuts
BY By Sumathi Reddy
WC 1069 words
PD 5 February 2019
SN The Wall Street Journal
SC J
PG A15
LA English
CY Copyright 2019 Dow Jones & Company, Inc. All Rights Reserved.

LP 

Alecia Domer has had seasonal pollen allergies since she was a child. But she's never had to carefully watch what she eats.

That is, until the age of 42, when she had lunch one day and shortly afterward, her throat and stomach felt like they were on fire and her face turned beet red.

TD 

"I didn't know what I had eaten, it was so insane," says Ms. Domer, 51 years old, a resident of Needham, Mass.

She went to an allergist and got tested, and learned that she was allergic to peanuts, tree nuts and soybeans.

Ms. Domer is among a little-researched group of people who develop food allergies as adults.

A study published in January in JAMA Network Open found that 10.8% of U.S. adults -- more than 26 million -- have a food allergy, and about half developed a new food allergy as an adult.

"It was definitely more than I expected," says Ruchi Gupta, a professor of pediatrics at Northwestern University and Lurie Children's Hospital and first author of the study.

The researchers say they can't determine definitively if the number of adults with food allergies is increasing because it is the first comprehensive study on the topic and it is difficult to compare studies that use different methodologies. But anecdotally, doctors say they are seeing more adult patients with food allergies and it is important to know the scope of the problem to better understand and manage it.

A true food allergy is when the body's immune system mistakes a food as harmful, triggering the immune system to release an antibody called immunoglobulin E, or IgE. When someone with an allergy eats that food, the IgE antibodies tell the immune system to release histamine, a chemical that causes symptoms such as hives, itching and, in extreme cases, anaphylaxis -- in which the immune system affects multiple parts of the body at the same time, often leading to trouble breathing.

Increasing food-allergy rates in the Western world are a vexing problem for experts who theorize that they could be related to the increasing use of antibiotics, rising rates of C-sections which affect the microbiome of babies and increasingly sterile environments. All change the good bacteria in the intestinal tract, which alters the immune system.

The JAMA study follows a similar one done in children published in December in the journal Pediatrics, which found that about 8% of children have a food allergy. Food-allergy research typically focuses on children, but many children outgrow food allergies. One 2013 study found a quarter of children outgrow them by age 5.4, particularly those allergic to milk, eggs and soy. There is no research on whether adults outgrow the allergies later in life.

"Our study suggests that some particular allergies are more commonly developed during adulthood, while others are more likely to occur during childhood and then persist," says Christopher Warren, co-author of the JAMA study.

For example, about half of adult shellfish and wheat allergies developed after age 17, while fewer than one in five peanut allergies first appeared during adulthood, he says.

The most common adult-onset allergy is shellfish, affecting about 3.5 million U.S. adults, followed by milk, wheat and tree nuts, each of which affects about a million adults.

Amanda Settos used to love shrimp and ate it all the time. After one meal of jumbo shrimp about 10 years ago, she broke out in hives across her face. Now, she can't kiss her husband after he has eaten shrimp without having an allergic reaction.

"I love [shrimp] and sometimes I'm still tempted to try it, but it's not worth it," says Ms. Settos, 31, of Naples, Fla.

In the JAMA study, women were more likely to have developed a food allergy as adults, with 7.2% reporting an adult-onset food allergy compared with 3% of men. Researchers found adult-onset allergies affected every age group, race and geographical area.

Researchers asked respondents if they were aware of any triggers, asking about times of hormonal changes, such as pregnancy, puberty and menopause.

They also asked about geographical moves and viral infections or illnesses that could affect the immune system and contribute to the development of food allergies. They intend to analyze and publish the results of studying triggers.

The study found that while one in 10 adults has a food allergy, about twice as many -- 19% of adults -- think they have a food allergy but didn't report symptoms consistent with a diagnosable IgE-mediated allergy.

Doctors say adults who think they have a food allergy often suffer from other food-related conditions, such as lactose intolerance; oral allergy syndrome, or OAS; eosinophilic esophagitis, or EoE; or food protein induced enterocolitis syndrome, or FPIES.

"When you have a food-related reaction, it could be one of many things," Dr. Gupta says. "The symptoms can easily be mislabeled. It is important to get diagnosed so you can best manage it."

For example, EoE is an inflammation of the esophagus primarily triggered by food, says Emily McGowan, an assistant professor of allergy and immunology at the University of Virginia. The condition affects about 1 in 2,000 individuals, or .05% of the population, but appears to be more prevalent. The most common foods associated with it are milk, wheat, egg and soy. A reaction can occur up to a week after ingesting the food.

Meanwhile, FPIES is an immune reaction in the lining of the gut to specific food proteins, which causes severe stomach pain and vomiting, says John Costa, the allergy medical director at Brigham and Women's Hospital. Symptoms usually occur two to four hours after a meal and can last up to eight hours. Seafood is the most common cause, though dairy and wheat can also trigger it.

For Ms. Domer, developing a food allergy later in life was life-changing. She now carries two EpiPens, which are emergency epinephrine treatments for allergic reactions. In the beginning, she had a few lapses in terms of reading labels and avoiding certain foods. "It took me a little while to become vigilant," she says.

License this article from Dow Jones Reprint Service[http://www.djreprints.com/link/DJRFactiva.html?FACTIVA=WJCO20190205000007]


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SE You
HD Gut Instinct; Nurturing children's healthy digestive systems can help prevent asthma and allergies later in life
BY CHLOE LAMBERT
CR The Gazette
WC 1304 words
PD 4 February 2019
SN Montreal Gazette
SC MTLG
ED Early
PG A7
LA English
CY Copyright © 2019 Montreal Gazette

LP 

Ask most parents about their child's digestive habits, and they'll probably say they already know quite enough. But it's starting to look like nurturing a healthy gut is the single best thing you can do for your offspring's future health.

Over the last decade, the gut - or rather the 100 trillion microbes living inside it, known as the microbiome - has been unearthed as a vital organ, controlling not only our digestion, but also our immune system and even mood.

TD 

From depression to diabetes, asthma to cancer, obesity to anorexia, so influential is the microbiome that some researchers are calling it "the second brain."

Supermarket shelves are already heaving with probiotic smoothies and snacks, such as kombucha and kefir; expect to soon see the arrival of gut-friendly ice cream and probiotic cleaning products.

The quest for a perfect balance of intestinal bugs seems set to be the next parental obsession.

Scientists are learning that children's microbiomes are particularly sensitive to external influences and crucial to their long-term risk of disease.

Many believe that aspects of modern lifestyle - including the rise in caesarean sections, reliance on antibiotics, over-cleanliness and processed foods - distort the microbes in children's guts, thus driving health problems.

"A lot of experts believe the epidemic of allergies we're having is related to the gut microbiome being in a much worse state than it was 30 years ago for the average child," says Tim Spector, professor of genetic epidemiology at King's College London and author of The Diet Myth. "Every parent really ought to know about this stuff."

Before the age of four or five, the microbiome is flexible, he explains. After this, it starts to resemble an adult's and becomes harder to tinker with.

"So there is this window where you can really mess it up with things like antibiotics, but also when it will really benefit from good foods and probiotics," Spector says.

The moment a child is born - and their system exposed to bacteria for the first time - is particularly important. Studies have shown that those born by caesarean, for example, have different microbiomes that may raise their risk of health problems.

Last year, scientists reported that children born by C-section were more likely to be obese by the age of five and have asthma by 12.

Experts think this could be because the first bacteria these babies are exposed to come from the mother's skin and the external environment rather than those in the vagina - meaning their immune system doesn't get the same kickstart.

Then, there are antibiotics.

While they are often necessary, there are fears that the drugs may have a profound impact on a child's microbiome, including raising the risk of resistance.

Dr. Nigel Field, a University College London researcher whose Baby Biome Study is following 3,500 mothers and babies in Britain to map the links between children's gut bacteria and health outcomes, believes parents should be given more information about the potential pros and cons of antibiotic use.

"All babies born by caesarean, particularly elective, will effectively receive a slug of antibiotics because the advice is to give them to the mother prophylactically to reduce the risk of wound infection, and they cross the placenta," he says.

"A mother may not always know or recall whether she was given them. I don't think there is a clear enough discussion with mothers about whether they want to prioritize the certain risk of an infection that could be treated later, or the uncertain long-term risk their baby might be more prone to asthma or other allergic conditions."

But whatever start a child has had, there are things parents can do to improve their microbiome.

There is growing interest in the idea of giving probiotics to babies to replace missing beneficial bugs, though the evidence is not yet clear. The practice of seeding - where microbes from a mother's vagina are swabbed and transferred to her newborn soon after a caesarean - is also gaining attention, but experts currently warn against it because of the unknown risks.

Unsurprisingly, breastfeeding is an excellent and safe way to get "good" bacteria flourishing.

An American study published last year found babies who were exclusively or mainly breastfed had microbiota most like their mothers.

"Along with the beneficial chemicals in breast milk, babies also pick up microbes from the mother's skin that they won't get from a sterilized bottle," says Spector.

Hannah Doyle, the author of The G Plan Diet and mother of twin eight-year-old sons, says parents should focus on positive steps.

"You can't change what's happened in the past," she says. "My boys were born by caesarean and had more antibiotics than I would have wanted thanks to various infections. Breastfeeding is undeniably better for their microbiome, but it's hard. You have to be realistic and not beat yourself up. Remember, stress is also bad for the gut."

Doyle got interested in gut health four years ago and has made a conscious effort to widen her sons' diets. "We know that for a healthy microbiome, the key thing is a diverse diet with lots of plantbased foods," she says.

Rather than it be a chore, Doyle stresses that nourishing your child's gut should be a fun way to try new foods.

"Parents tend to be busy, on a budget, with fussy eaters," she says. "So rather than restricting anything, I think, 'What can I add that's easy and tasty?'" London Daily Telegraph

FIVE WAYS TO BOOST YOUR CHILD'S GUT HEALTH

1. Fibre, fruit and vegetables are best for a healthy gut. Naturally probiotic foods, which encourage the growth of good bacteria, include onions, garlic, asparagus, artichokes, lettuce, green bananas, tarragon and chives. The additives in junk food can kill good bacteria.

2. Fermented foods and drinks increase the diversity of microbes. If your children squirm at sauerkraut and kimchee, try cheese and yogurt. Kefir and kombucha drinks are spreading from health food stores into supermarkets.

3. Don't sterilize everything a baby touches. Exposure to dirt helps develop a strong immune system. A recent study found mothers who suck their child's pacifier are helping protect them against allergies. Let your kids pick things up off the floor and play with animals. "You could be doing them more harm by always washing their hands," says Tim Spector, a professor of genetic epidemiology and author of The Diet Myth.

4. As many as one in 10 family doctor prescriptions for antibiotics are given to patients who don't need them. "We need to move away from the idea of antibiotics having no down side," Spector says. "There's definitely evidence you're increasing the risk of them having more allergies and getting fatter."

5. If your child does require antibiotics, a probiotic supplement can help recover good gut bacteria. This may also be helpful after diarrhea, though there's not enough evidence to recommend taking them when in good health. "If you can get your children used to the tastes of yogurt and kefir that's very useful," Spector says. "It's a natural probiotic ... and is probably safer and better."


ART 

GETTY IMAGES, ISTOCKPHOTO / "We know that for a healthy microbiome, the key thing is a diverse diet with lots of plant-based foods," says Hannah Doyle, author of The G Plan Diet.; GETTY IMAGES, ISTOCKPHOTO / "We know that for a healthy microbiome, the key thing is a diverse diet with lots of plant-based foods," says Hannah Doyle, author of The G Plan Diet. [MTGZ_20190204_Early_A7_02_I001.jpg];

NS 

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RE 

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Montreal Gazette

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Document MTLG000020190204ef240000s


SE You
HD Gut Instinct; Nurturing children's healthy digestive systems can help prevent asthma and allergies later in life
BY Chloe Lambert
CR Calgary Herald
WC 1025 words
PD 4 February 2019
SN Calgary Herald
SC CALH
ED Early
PG C1 / Front
LA English
CY Copyright © 2019 Calgary Herald

LP 

Ask most parents about their child's digestive habits, and they'll probably say they already know quite enough. But it's starting to look like nurturing a healthy gut is the single best thing you can do for your offspring's future health.

Over the last decade, the gut - or rather the 100 trillion microbes living inside it, known as the microbiome - has been unearthed as a vital organ, controlling not only our digestion, but also our immune system and even mood.

TD 

From depression to diabetes, asthma to cancer, obesity to anorexia, so influential is the microbiome that some researchers are calling it "the second brain."

Supermarket shelves are already heaving with probiotic smoothies and snacks, such as kombucha and kefir; expect to soon see the arrival of gut-friendly ice cream and probiotic cleaning products.

The quest for a perfect balance of intestinal bugs seems set to be the next parental obsession.

Scientists are learning that children's microbiomes are particularly sensitive to external influences and crucial to their long-term risk of disease.

Many believe that aspects of modern lifestyle - including the rise in caesarean sections, reliance on antibiotics, over-cleanliness and processed foods - distort the microbes in children's guts, thus driving health problems.

"A lot of experts believe the epidemic of allergies we're having is related to the gut microbiome being in a much worse state than it was 30 years ago for the average child," says Tim Spector, professor of genetic epidemiology at King's College London and author of The Diet Myth. "Every parent really ought to know about this stuff."

Before the age of four or five, the microbiome is flexible, he explains. After this, it starts to resemble an adult's and becomes harder to tinker with.

"So there is this window where you can really mess it up with things like antibiotics, but also when it will really benefit from good foods and probiotics," Spector says.

The moment a child is born - and their system exposed to bacteria for the first time - is particularly important.

Studies have shown that those born by caesarean, for example, have different microbiomes that may raise their risk of health problems.

Last year, scientists reported that children born by C-section were more likely to be obese by the age of five and have asthma by 12.

Experts think this could be because the first bacteria these babies are exposed to come from the mother's skin and the external environment rather than those in the vagina - meaning their immune system doesn't get the same kickstart.

Then, there are antibiotics.

While they are often necessary, there are fears that the drugs may have a profound impact on a child's microbiome, including raising the risk of resistance. Dr. Nigel Field, a University College London researcher whose Baby Biome Study is following 3,500 mothers and babies in Britain to map the links between children's gut bacteria and health outcomes, believes parents should be given more information about the potential pros and cons of antibiotic use.

"All babies born by caesarean, particularly elective, will effectively receive a slug of antibiotics because the advice is to give them to the mother prophylactically to reduce the risk of wound infection, and they cross the placenta," he says.

"A mother may not always know or recall whether she was given them. I don't think there is a clear enough discussion with mothers about whether they want to prioritize the certain risk of an infection that could be treated later, or the uncertain long-term risk their baby might be more prone to asthma or other allergic conditions."

But whatever start a child has had, there are things parents can do to improve their microbiome.

There is growing interest in the idea of giving probiotics to babies to replace missing beneficial bugs, though the evidence is not yet clear. The practice of seeding - where microbes from a mother's vagina are swabbed and transferred to her newborn soon after a caesarean - is also gaining attention, but experts currently warn against it because of the unknown risks.

Unsurprisingly, breastfeeding is an excellent and safe way to get "good" bacteria flourishing.

An American study published last year found babies who were exclusively or mainly breastfed had microbiota most like their mothers.

"Along with the beneficial chemicals in breast milk, babies also pick up microbes from the mother's skin that they won't get from a sterilized bottle," says Spector.

Hannah Doyle, the author of The G Plan Diet and mother of twin eight-year-old sons, says parents should focus on positive steps.

"You can't change what's happened in the past," she says. "My boys were born by caesarean and had more antibiotics than I would have wanted thanks to various infections. Breastfeeding is undeniably better for their microbiome, but it's hard. You have to be realistic and not beat yourself up. Remember, stress is also bad for the gut."

Doyle got interested in gut health four years ago and has made a conscious effort to widen her sons' diets. "We know that for a healthy microbiome, the key thing is a diverse diet with lots of plantbased foods," she says.

Rather than it be a chore, Doyle stresses that nourishing your child's gut should be a fun way to try new foods.

"Parents tend to be busy, on a budget, with fussy eaters," she says. "So rather than restricting anything, I think, 'What can I add that's easy and tasty?'" London Daily Telegraph


ART 

Getty Images, Istockphoto / "We know that for a healthy microbiome, the key thing is a diverse diet with lots of plant-based foods," says Hannah Doyle, author of The G Plan Diet.; Getty Images, Istockphoto / "We know that for a healthy microbiome, the key thing is a diverse diet with lots of plant-based foods," says Hannah Doyle, author of The G Plan Diet. [CAHR_20190204_Early_C1_02_I001.jpg];

NS 

gihea : Infant/Child/Teenage Health | gastma : Asthma | glife : Living/Lifestyle | gall : Allergies | gcat : Political/General News | gcold : Respiratory Tract Diseases | ggroup : Demographic Health | ghea : Health | gmed : Medical Conditions

RE 

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Calgary Herald

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SE Science
HD Gut bacteria may have impact on mental health, study says
BY Ian Sample Science editor
WC 530 words
PD 4 February 2019
ET 10:15 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

Research opens door to possible treatments for depression based on probiotics

Microbes that set up home in the gut may have an impact on mental health, according to a major study into wellbeing and the bacteria that live inside us.

TD 

Researchers in Belgium found that people with depression had consistently low levels of bacteria known as Coprococcus and Dialister whether they took antidepressants or not.

If the preliminary finding stands up to further scrutiny, it could pave the way for new treatments for mental health disorders based on probiotics that boost levels of “good” bacteria in the intestines.

Jeroen Raes of the Flanders Institute for Biotechnology and the Catholic University of Leuven drew on medical tests and GP records to look for links between depression, quality of life and microbes lurking in the faeces of more than 1,000 people enrolled in the Flemish Gut Flora Project.

He found that two kinds of bugs, namely Faecalibacterium and Coprococcus, were both more common in people who claimed to enjoy a high mental quality of life. Meanwhile, those with depression had lower than average levels of Coprococcus and Dialister.

The study reported in Nature Microbiology[https://www.nature.com/articles/s41564-018-0337-x] does not prove that gut microbes affect mental health. It is possible that the effect works the other way around, with a person’s mental health having an impact on the bugs that thrive inside them. But in follow-up experiments, Raes and his team found evidence that gut microbes can at least talk to the human nervous system by producing neurotransmitters that are crucial for good mental health.

“We studied whether gut bacteria in general would have a means to talk to the nervous system, by analysing their DNA,” he said. “We found that many can produce neurotransmitters or precursors for substances like dopamine and serotonin.” Both dopamine and serotonin have complex roles in the brain and imbalances have long been linked to depression.

Microbes that live outside the body, for example those found in soils, are not able to make the same kinds of neurotransmitters, Raes said, perhaps because they did not co-evolve with humans and learned to benefit from tapping into their host’s nervous system.

If low levels of the bacteria are to blame for at least some depression, it opens the door to probiotic treatments that boost their populations in the gut. But Raes said the connection has to be proved first. That will involve growing the bugs in the lab to see what substances they make, testing their effects in animals, and treating them with tailored probiotics. Only then could scientists consider human trials.

In two separate reports, both published in Nature Biotechnology, scientists in China[https://www.nature.com/articles/s41587-018-0008-8] and a UK-Australian collaboration[https://www.nature.com/articles/s41587-018-0009-7] describe how they sequenced the DNA of more than 100 new species of gut microbes. The work amounts to the most comprehensive list of human gut bacteria to date.

The vast catalogue of human gut bugs will help scientists to identify which bacteria are in patients’ bodies and drive research into new treatments for conditions as broad as irritable bowel syndrome, allergies and obesity.


NS 

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SE Life & Arts
HD Increasing your fibre intake may add years to your life
BY By LESLIE BECK
WC 816 words
PD 4 February 2019
SN The Globe and Mail
SC GLOB
ED Ontario
PG A14
LA English
CY ©2019 The Globe and Mail Inc. All Rights Reserved.

LP 

If you don't make a point of eating lots of fibre, it's time to start. According to a recent analysis of studies conducted over the past 40 years, doing so can add years to your life.

And the sweet spot, it seems, is about 30 grams of fibre each day.

TD 

The fact that fibre is good for you isn't news. Previous studies have linked a higher fibre diet to protection from heart disease, type 2 diabetes, obesity and certain cancers.

The new research, commissioned by the World Health Organization, combined 243 studies to analyze the impact of fibre intake on premature death and the risk of a diet-related diseases.

It included 185 observational studies and 58 randomized controlled trials, the gold standard of scientific evidence. All in, 4,635 adults were enrolled in the studies.

The findings were published last month in the journal The Lancet and suggest high-fibre eaters have a 15-per-cent to 30per-cent lower risk of heart attack, stroke, type 2 diabetes, colorectal cancer and cardiovascular-related death compared with people who eat much less fibre.

Study participants whose diets contained the most fibre also had significantly lower body weights, blood pressure and blood cholesterol levels.

The researchers found similar results for higher intakes of whole grains, an important source of dietary fibre.

HOW MUCH FIBRE?

The Lancet analysis revealed that consuming 25 to 29 grams of fibre a day was protective, but the data suggested pushing past 30 grams could be even more beneficial.

Canadians consume, on average, a meagre 14 grams each day, half the amount needed to guard against chronic disease.

The research investigated naturally occurring fibre in whole foods, not isolated fibre added to foods or supplements.

Fibre-rich whole foods retain much of their structure in the gut, which helps promote satiety and weight control.

Fibre in the gut also reduces the absorption of cholesterol into the bloodstream and slows the rise in blood sugar after eating.

Once in the colon, fibre is digested by gut bacteria. By keeping your gut microbes in a healthy balance, fibre is thought to have wide-ranging beneficial effects, including protection from colorectal cancer.

HOW TO GET IT To consume 30 grams of fibre a day, you need to eat whole grains, vegetables and fruits every day.

Replace refined (white) grains with whole-grain versions.

Choose 100-per-cent whole-grain bread with 2 to 3 grams of fibre a slice.

Look for breakfast cereal with at least 5 grams of fibre for every serving.

Serve whole grains at meals as a side dish, or toss them into salads and stir-fries.

Try freekeh (14 grams of fibre a cup), farro (10 grams a cup), bulgur (8 grams a cup), quinoa (5 grams a cup) or brown rice (3.5 grams a cup).

Bulk up your meals with vegetables. High-fibre choices include broccoli, Brussels sprouts, snow peas, green peas, Swiss chard, carrots, eggplant and sweet potato.

Enjoy fruit at breakfast, for dessert and as a snack. Blackberries, raspberries, kiwi, prunes, figs, pears, apples, apricots, mango and avocado are fibre-rich.

Eat more plant-based meals with beans and lentils (12 to 16 grams a cup) or edamame (8 grams a cup).

Try the following ideas for fibrepacked meals and snacks.

Aim for 10 grams of fibre at every meal.

BREAKFAST One cup oatmeal (4 grams) + 3 /4 cup raspberries (6 grams) + 1 tbsp. ground flax (2 grams) Two slices of 100-per-cent whole-grain toast (6 grams) + 1/4 cup mashed avocado (4 grams) Omelet with 1/2 cup lentils (8 grams) + 1/4 cup chopped red pepper (1 gram) + 1/4 cup cooked spinach (1 gram) Smoothie with 1 medium banana (3 grams) + 1/3 cup raw oats (3 grams) + 1 tbsp. cocoa (2 grams) + 1 tbsp. chia seeds (4 grams) LUNCH, DINNER Salad with 3 cups spinach (2 grams) + 3/4 cup chickpeas (9 grams) + 1/2 cup sliced strawberries (3 grams) Whole-wheat pasta (6 grams for every 1 cup cooked) + 1/2 cup lentils in tomato sauce (5 grams) Tacos with 2 whole-wheat tortillas (2 grams) + 1/2 cup black beans (6.5 grams) + 1/2 cup corn (2 grams) Salmon + large baked sweet potato with skin (6 grams) + 1 cup sautéed Swiss chard (4 grams) SNACKS One medium pear (5.5 grams) + 15 almonds (2.2 grams) One cup carrot slices (3 grams) + 1/4 cup hummus (3 grams) Four cups air-popped popcorn (5 grams) Four dried apricots (3 grams) + 1/4 cup pumpkin seeds (2 grams) Leslie Beck, a Toronto-based private practice dietitian, is director of food and nutrition at Medcan.


NS 

glife : Living/Lifestyle | grcps : Recipes | gfod : Food/Drink | gcat : Political/General News | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | nrgn : Routine General News

RE 

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PUB 

The Globe and Mail Inc.

AN 

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SE lifeMain
HD Why increasing your fibre intake can add years to your life; The fact that fibre is good for you isn’t news. Previous studies have linked a higher fibre diet to protection from heart disease, type 2 diabetes, obesity and certain cancers
BY Leslie Beck
WC 873 words
PD 4 February 2019
SN The Globe and Mail (Breaking News)
SC GMBN
LA English
CY ©2019 The Globe and Mail Inc. All Rights Reserved.

LP 

If you don’t make a point of eating lots of fibre, it’s time to start. According to a recent analysis of studies conducted over the past 40 years, doing so can add years to your life.

And the sweet spot, it seems, is about 30 grams of fibre each day.

TD 

The fact that fibre is good for you isn’t news. Previous studies have linked a higher fibre diet to protection from heart disease, type 2 diabetes, obesity and certain cancers.

The new research, commissioned by the World Health Organization, combined 243 studies to analyze the impact of fibre intake on premature death and the risk of a diet-related diseases. It included 185 observational studies and 58 randomized controlled trials, the gold standard of scientific evidence. All in, 4,635 adults were enrolled in the studies.

The findings were published last month in the journal The Lancet and suggest high-fibre eaters have a 15- to 30-per-cent lower risk of heart attack, stroke, type 2 diabetes, colorectal cancer and cardiovascular-related death compared to people who eat much less fibre.

Study participants whose diets contained the most fibre also had significantly lower body weights, blood pressure and blood cholesterol levels.

The researchers found similar results for higher intakes of whole grains, an important source of dietary fibre.

How much fibre?

The Lancet analysis revealed that consuming 25 to 29 grams of fibre a day was protective, but the data suggested pushing past 30 grams could be even more beneficial. Canadians consume, on average, a meagre 14 grams of fibre each day, one-half of the amount needed to guard against chronic disease.

The research investigated naturally occurring fibre in whole foods, not isolated fibre added to foods or supplements.

Fibre-rich whole foods retain much of their structure in the gut, which helps promote satiety and weight control. Fibre in the gut also reduces the absorption of cholesterol into the bloodstream and slows the rise in blood sugar after eating.

Once in the colon, fibre is digested by gut bacteria. By keeping your gut microbes in a healthy balance, fibre is thought to have wideranging beneficial effects including protection from colorectal cancer.

How to get it

To consume 30 g of fibre a day, you need to eat whole grains, vegetables and fruits every day.

Replace refined (white) grains with whole grain versions. Choose 100 per cent whole grain bread with 2 to 3 grams of fibre a slice. Look for breakfast cereal with at least 5 grams of fibre for every serving.

Serve whole grains at meals as a side dish or toss them into salads and stir-fries. Try freekeh (14 grams fibre a cup), farro (10 grams a cup), bulgur (8 grams a cup), quinoa (5 grams a cup) or brown rice (3.5 grams a cup).

Bulk up your meals with vegetables. High fibre choices include broccoli, Brussels sprouts, snow peas, green peas, Swiss chard, carrots, eggplant and sweet potato.

Enjoy fruit at breakfast, for dessert and as a snack. Blackberries, raspberries, kiwi, prunes, figs, pears, apples, apricots, mango and avocado are fibre-rich.

Eat more plant-based meals with beans and lentils (12 to 16 grams a cup) or edamame (8 grams a cup).

Try the following ideas for fibre-packed meals and snacks. Aim for 10 grams of fibre every meal.

Breakfast

* One cup oatmeal (4 grams) + ¾ cup raspberries (6 grams) + 1 tbsp. ground flax (2 grams)

* Two slices of 100 per cent whole grain toast (6 grams) + ¼ cup mashed avocado (4 grams)

* Omelet w/ ½ cup lentils (8 g) + ¼ cup chopped red pepper (1 gram) + ¼ cup cooked spinach (1 gram)

* Smoothie w/ 1 medium banana (3 grams) + 1/3 cup raw oats (3 grams) + 1 tbsp. cocoa (2 grams) + 1 tbsp. chia seeds (4 grams)

Lunch, Dinner

* Salad with 3 cups spinach (2 grams) + ¾ cup chickpeas (9 grams) + ½ cup sliced strawberries (3 grams)

* Whole wheat pasta (6 grams for every 1 cup cooked) + ½ cup lentils in tomato sauce (5 grams)

* Tacos with 2 whole wheat tortillas (2 grams) + ½ cup black beans (6.5 grams) + ½ cup corn (2 grams)

* Salmon + large baked sweet potato with skin (6 grams) + 1 cup sautéed Swiss chard (4 grams)

Snacks

* One medium pear (5.5 grams) + 15 almonds (2.2 grams)

* One cup carrot slices (3 grams) + ¼ cup hummus (3 grams)

* Four cups air-popped popcorn (5 grams)

* Four dried apricots (3 grams) + ¼ cup pumpkin seeds (2 grams)

Leslie Beck, a Toronto-based private practice dietitian, is director of food and nutrition at Medcan.

Live your best. We have a daily Life & Arts newsletter, providing you with our latest stories on health, travel, food and culture. Sign up today [https://www.theglobeandmail.com/newsletters/?utm_source=Arcnewsletter&utm_medium=onsite&utm_campaign=fixed_positions&utm_term=signuppage&utm_content=life_arts__promo#newsletter-group-5] .

Follow this link to view this story on globeandmail.com: Why increasing your fibre intake can add years to your life[https://www.theglobeandmail.com/life/health-and-fitness/article-why-increasing-your-fibre-intake-can-add-years-to-your-life/]

The Globe and Mail


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RE 

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SE Beauty
HD Is celery juice the new health miracle?
BY By Maria Lally
WC 430 words
PD 4 February 2019
ET 12:00 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

The green stuff is having a moment in the spotlight, but is it all it’s cracked up to be? Model Miranda Kerr [https://www.telegraph.co.uk/news/2017/09/08/miranda-kerr-make-little-effort-ladies-empower-husbands-masculine/] drinks it every morning, the well-being website Goop calls it a ‘miracle potion’ and ‘one of greatest healing tonics of all time’, and there are currently more than 67,000 #celeryjuice posts on Instagram.

Depending on who you listen to, celery juice either ticks all the health boxes, from reducing inflammation and improving gut health, to reducing toxins and bloating and healing eczema[https://www.telegraph.co.uk/science/2017/05/04/cure-eczema-horizon-scientist-find-trigger-skin-condition/] . Or it’s simply another so- called superfood sprinkled in marketing fairy dust, like goji berries and chia seeds before it.

TD 

‘There are currently no scientific studies or authorised health claims to back up a lot of what is being said,’ says registered dietitian Helen Bond. ‘Also, it’s a juice, so in terms of getting your five-a-day, a 150ml glass will only count as one of your portions. As well as removing a lot of the fibre, juicing also frees the sugar from its cells, so you end up with more naturally occuring sugars.’

Nutritionist Gabriela Peacock, who worked with the Duke of Sussex[https://www.telegraph.co.uk/duke-of-sussex/] in the lead-up to his wedding, tells me: ‘Celery juice has been known to have anti-inflammatory properties due to phytosterols [plant chemicals]. So this may help those with digestive issues such as IBS. It also contains vitamin K, which is needed for good bone and heart health, and vitamin C for immunity and skin health. Lastly, its diuretic properties may help with water retention and high blood pressure.

‘My view? It’s good, but all greens are good. I’d advise eating a variety of veg, such as celery, kale, broccoli and spinach, to get the full benefit of plant chemicals and antioxidants. The power is in the mix.’ ‘ Celery juice[https://www.telegraph.co.uk/beauty/body/expert-juice-recipes/] isn’t a bad thing,’ adds Bond, ‘but will it cure all ills? No. And at £2 or £3 a bottle, you’d be better off snacking on a couple of celery sticks.’

Join the green party

Spiro Spiralizer, £18, Joseph Joseph [http://www.awin1.com/cread.php?awinmid=1203awinaffid=73846clickref=customidp=https%3A%2F%2Fwww.johnlewis.com%2Fjoseph-joseph-spiro-spiralizer%2Fp3078026%3Fsku%3D236642812%26s_kwcid%3D2dx92700028205588466%26tmad%3Dc%26tmcampid%3D2%26gclid%3DEAIaIQobChMI1oj_6PWV4AIVbr7tCh0xDw2HEAQYAiABEgKUk_D_BwE%26gclsrc%3Daw.ds]

Spiralised greens are perfect for salads or stir-fries.

Three Mint Tea, £2.50, Pukka[http://www.awin1.com/cread.php?awinmid=3691awinaffid=73846clickref=customidp=https%3A%2F%2Fwww.waitrose.com%2Fecom%2Fproducts%2Fpukka-three-mint-20s%2F704121-99960-99961%3Fgclid%3DEAIaIQobChMIsoiS2_WV4AIVTLTtCh2pLgpVEAQYASABEgJGp_D_BwE%26gclsrc%3Daw.ds]

Get your greens while reducing your caffeine intake.

The Green Kitchen by David Frenkiel and Luise Vindahl, £14[https://www.amazon.co.uk/Green-Kitchen-Delicious-Healthy-Vegetarian/dp/1742705588?tag=telegraphaffiliate-21ascsubtag=customid-21]

Inspiring ideas for cooking greens.

Infuser bottle, £5.99, Lakeland[http://www.awin1.com/cread.php?awinmid=1751awinaffid=73846clickref=customidp=https%3A%2F%2Fwww.lakeland.co.uk%2F72232%2FLakeland-500ml-Infuser-Bottle%3Fgclid%3DEAIaIQobChMIn7zHgPWV4AIVCLXtCh145At5EAYYASABEgKxVfD_BwE%26src%3Dgfeed%26s_kwcid%3DAL%2149%213%21251304407753%21%21%21g%2144002120928%21%26ef_id%3DXFF_FwAADudn1RKk%3A20190130162215%3As]

Fill with cucumber slices or wedges of lime.

The Super Elixir Greens, £26, WelleCo[https://www.welleco.co.uk/products/welleco-super-elixir-greens?variant=3431812038680gclid=EAIaIQobChMI25Cu4vSV4AIVzZztCh0msQFJEAYYASABEgKAVfD_BwE]

Take two heaped teaspoons daily for a boost.

Newsletter - Beauty - end of article[https://cf-particle-html.eip.telegraph.co.uk/021a45ce-df84-4a22-9801-b89fbd6e5e3a.html]


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SE Insight
HD Germs in your gut are talking to your brain. So, what are they saying? Dementia
BY Carl Zimmer The New York Times
WC 1756 words
PD 3 February 2019
SN The Toronto Star
SC TOR
ED ONT
PG A15
LA English
CY Copyright (c) 2019 The Toronto Star

LP 

In 2014, John Cryan, a professor at University College Cork in Ireland, attended a meeting in California about Alzheimer's. He was not an expert on dementia. Instead, he studied the microbiome, the trillions of microbes inside the healthy human body.

Cryan and other scientists were beginning to find hints that these microbes could influence the brain and behaviour. Perhaps, he told the scientific gathering, the microbiome has a role in the development of Alzheimer's.

TD 

The idea was not well received. "I've never given a talk to so many people who didn't believe what I was saying," Cryan recalled.

A lot has changed since then: Research continues to turn up remarkable links between the microbiome and the brain. Scientists are finding evidence that microbiome may play a role not just in Alzheimer's, but Parkinson's, depression, schizophrenia, autism and other conditions.

For some neuroscientists, new studies have changed the way they think about the brain.

One of the skeptics at that Alzheimer's meeting was Sangram Sisodia, a neurobiologist at the University of Chicago. He was not swayed by Cryan's talk, but later he decided to put the idea to a simple test.

"It was just on a lark," Sisodia said. "We had no idea how it would turn out."

He and his colleagues gave antibiotics to mice prone to develop a version of Alzheimer's, to kill off much of the gut bacteria in the mice. Later, when the scientists inspected the animals' brains, they found far fewer of the protein clumps linked to dementia.

Just a little disruption of the microbiome was enough to produce this effect. Young mice given antibiotics for a week had fewer clumps in their brains when they grew old, too.

"I never imagined it would be such a striking result," Sisodia said. "For someone with a background in molecular biology and neuroscience, this is like going into outer space."

After a string of similar experiments, he now suspects that just a few species in the gut - perhaps even one - influence the course of Alzheimer's, perhaps by releasing a chemical that alters how immune cells work in the brain.

He hasn't found those microbes, let alone that chemical. But "there's something's in there," he said. "And we have to figure out what it is."

Surprising patterns

Scientists have long known that microbes live inside us. In 1683, Dutch scientist Antonie van Leeuwenhoek put plaque from his teeth under a microscope and discovered tiny creatures swimming about.

But the microbiome has stubbornly resisted scientific discovery. For generations, microbiologists only studied the species that they could grow in the lab. Most of our interior occupants cannot survive in petri dishes.

In the early 2000s, however, the science of the microbiome took a leap forward when researchers figured out how to sequence DNA from these microbes. Researchers initially used this new technology to examine how the microbiome influences parts of our bodies rife with bacteria, such as the gut and the skin.

Few of them gave much thought to the brain - there did not seem to be much point. The brain is shielded from microbial invasion by the so-called blood-brain barrier. Normally, only small molecules pass through.

"As recently as 2011, it was considered crazy to look for associations between the microbiome and behaviour," said Rob Knight, a microbiologist at the University of California, San Diego.

He and his colleagues discovered some of the earliest hints of these links. Investigators took stool from mice with a genetic mutation that caused them to eat a lot and put on weight. They transferred the stool to mice that had been raised germ-free - that is, entirely without gut microbiomes - since birth.

After receiving this so-called fecal transplant, the germ-free mice got hungry, too, and put on weight.

Altering appetite is not the only thing that the microbiome can do to the brain, it turns out. Cryan and his colleagues, for example, have found that mice without microbiomes become loners, preferring to stay away from fellow rodents.

The scientists discovered changes in the brains of these anti-social mice. One region, called the amygdala, is important for processing social emotions. In germ-free mice, the neurons in the amygdala make unusual sets of proteins, changing the connections they make with other cells.

Studies of humans revealed some surprising patterns, too. Children with autism have unusual patterns of microbial species in their stool. Differences in the gut bacteria of people with a host of other brain-based conditions also have been reported.

But none of these associations prove cause and effect. Finding an unusual microbiome in people with Alzheimer's does not mean that the bacteria drive the disease. It could be the reverse: People with Alzheimer's often change their eating habits, for example, and that switch might favour different species of gut microbes.

Fecal transplants can help pin down these links. In his research on Alzheimer's, Sisodia and his colleagues transferred stool from ordinary mice into the mice they had treated with antibiotics. Once their microbiomes were restored, the antibiotic-treated mice started developing protein clumps again.

"We're extremely confident that it's the bacteria that's driving this," he said. Other researchers have taken these experiments a step further by using human fecal transplants.

If you hold a mouse by its tail, it normally wriggles in an effort to escape. If you give it a fecal transplant from humans with major depression, you get a completely different result: The mice give up sooner, simply hanging motionless.

As intriguing as this sort of research can be, it has a major limitation. Because researchers are transferring hundreds of bacterial species at once, the experiments cannot reveal which in particular are responsible for changing the brain.

Now researchers are pinpointing individual strains that seem to have an effect.

To study autism, Dr. Mauro Costa-Mattioli and his colleagues at the Baylor College of Medicine in Houston investigated different kinds of mice, each of which display some symptoms of autism. A mutation in a gene called SHANK3 can cause mice to groom themselves repetitively and avoid contact with other mice, for example.

In another mouse strain, Costa-Mattioli found that feeding mothers a high-fat diet makes it more likely their pups will behave this way.

When the researchers investigated the microbiomes of these mice, they found the animals lacked a common species called Lactobacillus reuteri. When they added a strain of that bacteria to the diet, the animals became social again.

Costa-Mattioli found evidence that L. reuteri releases compounds that send a signal to nerve endings in the intestines. The vagus nerve sends these signals from the gut to the brain, where they alter production of a hormone called oxytocin that promotes social bonds.

Other microbial species also send signals along the vagus nerve, it turns out. Still others communicate with the brain via the bloodstream.

It's likely that this influence begins before birth, as a pregnant mother's microbiome releases molecules that make their way into the fetal brain. Mothers seed their babies with microbes during childbirth and breast feeding. During the first few years of life, both the brain and the microbiome rapidly mature.

Protection against seizures

As researchers better understand how the microbiome influences the brain, they hope doctors will be able to use it to treat psychiatric and neurological conditions.

It's possible they've been doing it for a long time - without knowing.

In the early 1900s, neurologists found that putting people with epilepsy on a diet low in carbohydrates and high in protein and fat sometimes reduced their seizures.

Epileptic mice experience the same protection on a so-called ketogenic diet. But no one could say why. Elaine Hsiao, a microbiologist at the University of California, Los Angeles, suspected that the microbiome was the reason.

To test the microbiome's importance, Hsiao and her colleagues raised mice free of microbes. When they put the germ-free epileptic mice on a ketogenic diet, they found that the animals got no protection from seizures.

But if they gave the germ-free animals stool from mice on a ketogenic diet, seizures were reduced.

Hsiao found that two types of gut bacteria in particular thrive in mice on a ketogenic diet. They may provide their hosts with building blocks for neurotransmitters that put a brake on electrical activity in the brain.

It's conceivable that people with epilepsy wouldn't need to go on a ketogenic diet to get its benefits - one day, they may just take a pill containing the bacteria that do well on the diet.

Sarkis Mazmanian, a microbiologist at Caltech, and his colleagues have identified a single strain of bacteria that sets off symptoms of Parkinson's in mice. He has started a company that is testing a compound that may block signals that the microbe sends to the vagus nerve.

Mazmanian and other researchers now must manage a tricky balancing act. On one hand, their experiments have proved remarkably encouraging; on the other, scientists do not want to encourage the notion that microbiome-based cures are just around the corner.

That is not easy when people can buy probiotics without a prescription, and when some companies are willing to use preliminary research to peddle microbes to treat conditions like depression.

"The science can get mixed up with what the pseudoscientists are doing," Hsiao said.

Costa-Mattioli hopes that L. reuteri some day will help some people with autism, but he warns parents against treating their children with store-bought probiotics. Some strains of L. reuteri alter the behaviour of mice, he has found, and others do not.

Katarzyna B. Hooks, a computational biologist at the University of Bordeaux in France, warned that studies like Costa-Mattioli's are still unusual. Most of these findings come from research with fecal transplants or germ-free mice - experiments in which it is especially hard to pinpoint the causes of changes in behaviour.

"We have the edges of the puzzle, and we're now trying to figure out what's in the picture itself," she said.


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The body's microbial community may play a role in dementia, autism and other disorders. Many researchers believe the beta-amyloid clumps play a key role in Alzheimer's disease. SEAN MCSORLEYthe new york times Evan VucciThe Associated Press

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SE Features
HD A vegan burger that's as juicy as junk food
BY XANTHE CLAY
WC 1096 words
PD 3 February 2019
SN The Sunday Telegraph
SC STEL
ED 1; National
PG 8
LA English
CY The Sunday Telegraph © 2019. Telegraph Media Group Ltd.

LP 

A plant-based pop-up is proving that 'filthy' fast food can be healthy - and taste fabulous XANTHE CLAY

Eating vegan sounds so healthy. There's a whole army of lean, clean Instagrammers promoting a flesh-free lifestyle as the secret to well-being and glowing skin. But more importantly, some pretty shocking evidence, including a recent study led by Oxford University scientists, strongly implicates meat production as a major cause of global warming.

TD 

A recent report in the medical journal The Lancet recommended cutting red meat consumption to a maximum of 14g a day, which works out about 100g a week, or a total of 200g including white meat - the equivalent of a small burger and half a chicken breast every seven days.

But, of course, vegan food isn't necessarily healthy. After all, both Oreos and Skittles, not known for their positive nutritional value, tick the v-box. And now there is a rash of vegan restaurants - the likes of Temple of Seitan in London, Bristol's Oowee Vegan, and Manchester's V-Rev - that are unapologetically devoted to junk food in all its deep-fried, sugar-laden glory.

According to food writer and chef Gizzi Erskine and her friend and collaborator, model-turned-nutritionist Rosemary Ferguson, you can have your cake and eat it. Except rather than cake, it's a burger and chips. The two have cooked up a project, jokingly called Filth, to make meals that taste like fabulous junk food but actually pack a decent nutritional punch and, being vegan, won't trash the planet either.

After a successful six-week pop-up at Tate Modern last year, the pair have opened for a three-month stint in London's Shoreditch, which runs until the end of March. The menu includes a burger (£7.50), with a quinoa and soy-based patty, beetroot and sesame bun, fried onions, beetroot ketchup, roasted garlic aioli, romaine lettuce, cucumber pickles and American beer "cheese", which in total packs three portions of vegetables.

The Korean-inspired Seoul burger (£8), which is topped with kimchi, or spicy fermented cabbage, is closer to four portions, says Erskine. The fries are made with sweet potato, high in beta carotene, the thick shake is made with Booja-Booja vegan ice cream and the side salad is a moreish mix of kale, almonds and cashew.

It's going down a storm in the tiny burger bar, little more than a few stools and utilitarian high tables (they do takeaway and Deliveroo, too). Social media went into a frenzy when David and Victoria Beckham called in for burgers and posted a rave review on Instagram, but even before that, there were queues, and the kitchen regularly sold out and closed early.

Neither Erskine nor Ferguson is vegan, although both say they eat less and less meat these days. "I love meat, the taste, the flavour," says Erskine, "but the more we find out about it, the more I am challenged." Her solution is to eat it only occasionally, and from a trusted source. "I'll have a Sunday roast or meat if I am developing new recipes but, on the whole, at home I am vegetarian and vegan."

"We looked at the impact that beef and dairy had on the environment and found that the biggest culprit was the fast food industry," continues Erskine, speaking on the phone from Thailand. When you consider that McDonald's alone is said to sell 41 Big Macs every second, simply switching our fast food habit from meat-based to meatless would reduce consumption hugely.

Key to the success of the burger, says Erskine, is the cheesy topping, a secret formula that includes rapeseed oil, gluten-free flour, beer, nutritional yeast, mustard and miso, as well as "a sneaky trick I'm not going to give away - but it tastes just like processed burger cheese".

As for the burger patty itself, there's no aim to mimic meat, unlike brands such as Impossible Burger, a beetrootbased burger that "bleeds". The idea of people who've given up meat chomping on a burger dripping bloodcoloured juices does seem odd, and as Erskine points out, "the majority of people I know love vegetables." Instead, the Filth burger is richly savoury, and not heavily processed but, as with the cheesy topping, there are "a couple of clever tricks" that give it a satisfying texture and flavour.

So much for the taste and environmental ticks, but nutritionwise, is it a good meal? Ferguson explains, "It's fast food, it's not like a home-cooked lentil stew with broccoli on the side, but I would be very happy… to say it's a meal, if you have the salad. It's a very well-balanced burger with lots of fibre, lots of grains, lots of protein and lots of slow-burning carbs and lots of probiotics from the garlic and the umami that goes into it."

Yes, probiotics - not a word we associate with a fast-food fix. But the Filth menu is peppered with coloured dots indicating which of the items are good for skin, energy, gut, repair - and detox. Aren't they on dangerous ground, I ask Ferguson, as scientists are quick to revile claims that food or supplements can be detoxifying? "People get very cross because they say you can't detox your body - and no, you can't," agrees Ferguson, "but you can support the systems in your body and give it a bit of help."

Dr Frankie Phillips, from the British Dietetic Association, agrees that foods or supplements cannot detoxify the body: "Our bodies have their own fully adapted detoxification system, called the liver, the kidneys and skin." How about the idea that we can support the detoxification process? "It's nonsense that it is necessary."

As for the other claims, Dr Phillips is more moderate. "There are some foods that can have some influence on your body's ability to repair itself, like making sure that you have enough protein, and vitamin A and vitamin C," but, she emphasises, a proper nutritional analysis would be needed "to know if there is enough to make a difference."

They both agree there is a need for balance. As Ferguson says: "There's so much stress around eating the right thing, doing the right thing. The body can cope with a lot. Having a bag of crisps every now and then won't hurt."

Filth, 13 Bethnal Green Rd, London E1 6LA


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SE Health and Fitness
HD New February, new you? Forget about your January goals – now is the time to get in shape
BY By Jessica Salter
WC 1260 words
PD 31 January 2019
ET 04:44 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

Banner: New Year, New You[https://cf-particle-html.eip.telegraph.co.uk/52e71ea0-86c1-4cfc-a1fc-932f215e3ff2.html] January is a month littered with resolution failure. And no wonder: we are still craving carbs and booze and our sluggish bodies want to stay in bed instead of hitting the gym.

But I am smug in the fact that I haven’t yet abandoned by get fit resolutions. Why? Because I haven’t even started. I’ve long believed that January is the worst time to start any new year intentions and in fact February is the time to do it.

TD 

And elite personal trainer Harry Jameson[https://www.harryjameson.co.uk/harry] agrees with me: “February is a great time to restart your wellness regime," he says. "But your wellness is more than just fitness. It’s also sleep, food, energy levels and your relationship with the people around you. You want to look at strategies that boost all of those things so you feel better about yourself.”

He says that after the festive period our bodies are out of their normal routines, we’re feeling unmotivated and our fitness levels are usually at rock bottom. “I use January as the month to ease back in before making specific goals in February.”

365 EOA[https://cf-particle-html.eip.telegraph.co.uk/729ee614-a326-4b21-a6a8-06d75a692ed2.html] He advises against anything that feels punishing or depriving. “You should be including positive things in your life. Think about how exercise – and that’s a gym session or a walk in the park – makes you feel happier afterwards. In the same way eating healthily makes us feel great, but restricting our diets makes us miserable.”

Jameson says he’s only just set his wellness goals – starting in February he’s working on improving his gut health, by drinking kombucha and kefir; try Real Kombucha[https://realkombucha.co.uk/] (£11.69 for six bottles) and Eaten Alive[https://www.eatenalive.co.uk/] (£30 for four jars). He’s also going to get back into the gym, now the new-year-fitness rush has passed: “I hate going to the gym in January; it’s packed with people, many who don’t know what they’re doing. So, I’ve been togging up and going outside for runs. It’s so good getting outdoors - you’re burning calories while spending time in nature.” Wrap up warm with weather-proof kit, such as the selection from Under Armour’s new range[https://www.underarmour.co.uk/en-gb/] .

Movement

Now that the mornings and evenings are gradually getting lighter, make like Jameson and get out for a run. If you need extra motivation, then try a running club. “There is a huge psychological win to be had by joining a running club,” says Rory Knight, Track Life LDN Co-Founder who is leading free sessions at the Pullman hotel in London. “The sense of community will hold you accountable and keep you motivated. Every runner, whether they are beginner or advanced, is given the opportunity to train like an athlete in a non-judgmental environment with elite trainers on tap to help you improve your training technique.”

I’ve found setting goals is key to getting me out for my runs. I’ve signed up to the Hackney half marathon[https://uk.virginsport.com/event/hackney-2019/hackney-half] in May and the Royal Parks half[https://royalparkshalf.com/] in October to keep my year on track. “It’s a really good motivating tool,” Jameson agrees. “If you’ve never run before, sign up for a 5k Race for Life[https://raceforlife.cancerresearchuk.org/] . If you’re regularly running for 20 minutes, then sign up for a 10k.”

Prefer to exercise inside? February is the best time to join a gym, now that they have emptied out after the January rush, when gyms receive double the number of signups than any other month. If you prefer exercising alone, try an app like Traniac ( trainiacfit.com[https://www.trainiacfit.com] ) which delivers personal training via your phone, to Living Retreats’ new 12-week online plan ( livingeightytwenty.com[http://www.livingeightytwenty.com] ). Luke Gray, the PT and Living Retreats co-founder, says you only need to commit to 20 minutes a day to see results. “Time is a valuable commodity, so fitting in just 20 minutes of relevant exercise per day is far more achievable and sustainable than two hours at the gym. I believe that training smartly and regularly for less time achieves quicker results that are sustainable.”

10 of the best fitness apps to get you in shape[https://cf-particle-html.eip.telegraph.co.uk/37b3812a-f604-4444-94ad-da239199dbd6.html] Nutrition

If you are inspired by a recent report published in The Lancet that recommended we cut down our meat consumption, it’s a great time to eat more plants. While you might have missed (or ignored) Veganuary, the popularity of the campaign means more high street eateries are offering plant-based options. "Eating more vegetables, fruit, nuts, grains and legumes and less of everything else is proven to have a hugely positive impact on your health and the health of our planet, and with only a quarter of Brits getting their 5-a-day, there's a long way to go,” Alex Petrides[https://www.instagram.com/alexpetrides/], founder of allplants[https://allplants.com/], a frozen, plant-based ready meal company that delivers to your home on subscription (from £4.99 per serving).

Preparation is key to healthy eating. “Get organised - when you cook a meal, make more than you need so you can either freeze it or have it for lunch,” says nutritional therapist Jo Gray. And the same goes for snacks. “Make sure you don’t get over hungry as that could be the difference between a healthy snack or an impulsive unhealthy one,” she adds. “Make healthy handbag/manbag/desk drawer snacks like pumpkin seeds in Tamari or raw almonds for when your get hungry.”

Recovery and sleep

The NHS deals with more workout related injuries in January than any other time of year, often caused by over-training, so it’s a good time to think about recovery between sessions. Recovery is now being taken seriously in the elite athlete world. “Recovery for me is not only the physical recovery between gym sessions where you might stretch or have a massage," says Jameson, "but also the mental recovery where you manage your stress levels, emotional recovery where you take time to connect with the people you love and the spiritual recovery, which could be religious, or could be giving yourself time outdoors in nature.”

Fitbit Subs RHS[https://cf-particle-html.eip.telegraph.co.uk/63961c2e-3187-4969-b7ec-1d2857f879c5.html] It’s a good time of year to think about our sleep, too, now our partying has died down. As the father of a four-month-old, Jameson admits he’s not getting much sleep at the moment. “But the little I do get, I make sure it’s good quality,” he says. “I make sure that the environment is right for sleeping by tidying up before bed and making the room as dark and quiet as I can. I don’t look at my phone before bed – or for half an hour when I get up. Getting good sleep is about incorporating little rituals.”

He says his new resolution on waking is to place both feet on the floor and say out loud three things he’s grateful for. “It feels silly at first, but it’s a small thing that becomes routine and helps you focus on what’s important, rather than the micro stresses that we’re all guilty of dwelling on.” It’s a resolution that we all can adopt, no matter our fitness levels.

Are you getting fit in February? We want to hear from you in the comments section below.

To join the conversation simply log in[https://secure.telegraph.co.uk/secure/login/?redirectTo=https%3A%2F%2Fwww.telegraph.co.uk%2Fhealth-fitness%2Fbody%2Fnew-february-new-forget-january-goals-now-time-get-shape%2F] to your Telegraph account or register for free here[https://secure.telegraph.co.uk/secure/register?redirectTo=https%3A%2F%2Fwww.telegraph.co.uk%2Fhealth-fitness%2Fbody%2Fnew-february-new-forget-january-goals-now-time-get-shape%2FICID=health-fitness_commenting_generic_story_banner] .


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SE Food and Drink
HD I went vegan for 10 weeks and this is what happened to my body and mindset
BY Olivia Petter
WC 1170 words
PD 31 January 2019
ET 04:54 AM
SN Independent Online
SC INDOP
LA English
CY © 2019. Independent Digital News and Media Ltd. All Rights Reserved

LP 

How do you know someone is a vegan? Don’t worry, they’ll tell you

Not long ago, telling people you were vegan would’ve elicited a unilaterally hostile response.

TD 

There would’ve been gasps andsighs andmaybe even condolences offered, as you mourned the death of your bordering-on-obsessive halloumi habit.

Now, whenplant-based diets are more popular[https://www.independent.co.uk/life-style/veganism-grows-by-360-per-cent-in-britain-david-haye-novak-djokovic-and-venus-williams-among-a7034031.html] than ever before, vegans are far more likely to be met with congratulations than commiserations – probably from fellow vegans – and after having been vegan for10 weeks myself, I can alreadysee why.

I’ll admit, I was sceptical at first. For me, Veganuary[https://www.independent.co.uk/topic/veganuary] – where non-vegans commit to trying veganism for the entire month of January – was predicated by parmesan cravings and actual dreams about pizza (in case you hadn’t guessed, cheese and I had a special relationship).

However, when I once didn’t think I’d make it past a full day (day one of Veganuary was obviously New Year’s Day and my hungover self was desperately seeking doughnuts), I’ve now been completely plant-based for 10 weeks and I don’t see myself giving it up anytime soon.

Monday bowls... roasted tender-stem broccoli, garlicky black beans, roasted sweet potatoes, brown rice and a tahini dressing 珞珞珞 Simple but so good!! The dressing is olive oil, tahini, sesame oil, a drop of maple and salt. I use it on everything, it gives so much flavour [https://www.instagram.com/p/BgOULOWHRd1/]

A post shared by Deliciously Ella[https://www.instagram.com/deliciouslyella/] (@deliciouslyella) on

Mar 12, 2018 at 5:46am PDT

Let me explain.

Read more

Beyoncé announces vegan diet in preparation for Coachella

While I don’t quite identify as an evangelical vegan – I don’t take pictures of my meals and ‘I <3 vegetables’ is not listed on my dating app bio – the positive changes I’ve noticed in such a short period of time have been enough tokeep me going.

Sure, there are a few non-vegan foods I find myself yearning for (no points for guessing what),but on the whole, the mental and physical benefits I’ve noticed far outweigh the few niggling cravings.

Ethical[https://www.independent.co.uk/life-style/health-and-families/features/national-vegetarian-week-5-ethical-reasons-to-stop-eating-meat-10260780.html] and environmental[http://www.independent.co.uk/voices/vegan-january-veganuary-animal-rights-environment-diet-food-health-a8181951.html] benefits aside, there are endless studies that document the myriad health benefits[https://www.independent.co.uk/life-style/food-and-drink/vegan-body-changes-what-happens-no-meat-dairy-physiology-a8027991.html] reaped by vegans, including lowering your risk of cardiovascular disease andprotecting you against diabetes.

So,here are just a few of thethings I’ve noticed since I went cold (and meatless) turkey.

I’ve become a yoga-obsessed radioactive unicorn

Okay not quite, but this is probably one of the sarcastic jabs I would’ve made last year when vegan friends raved rabid about the benefits of chickpea pasta while I happily scoffed down a cheeseburger.

I have however, discovered a newfound love of yoga. Again, I’m not quite at the enlightened “spiritual” level that the vegan yogi stereotypeperpetuates – whereby I hiccup in “oms”, end sentences with “namaste” and sweat coconut water – but I relish in this slower and more mindful way of exercising, which just so happens to neatly align with my more mindful way of eating.

In fact, restraint is one of the key components in the classical definition of yoga, known as “ahimsa”, which in Hindu andBuddhist traditions also translates to “compassion”.

My digestion is tickety boo

Studies[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4245565/] show that vegans benefit from good gut health thanks to an increase in fibre intake. This can subsequently lead to lower levels of inflammation and elevated digestive health. This is definitely something I’ve noticed.

Despite eating no more or less than I was before in terms of calories, I find that I digest almost every meal I’ve consumed within the hour – regardless of how quickly or greedily I might’ve eaten it. Plus, on the odd occasion when I do eat a little more than I probably should (because vegans are only human too), I feelback to normal in no time.

Read more

Vegan yoghurt recalled for containing traces of dairy

Whereas a heavy meal the night before would’ve once left me rising the next daywith a heavy stomachplagued bypangs of self-loathing, now, it’s like it never happened.

Also, I’m hardly ever bloated:a godsend for my high-waisted jeans, which can now make it through eventhe most gluttonous of days fully zipped and buttoned.

I have more energy

“But, aren’t you tired all the time?” said every non-vegan to every vegan ever.

Actually, no. Obviously if I’ve had a night out on the tiles till 4am like the wayward 23-year-old I am, then yes, it’s likely that I will feel a bit sleepy the next day, regardless of my diet.

But for the most part, I feel more energised than I ever did in my meat and cheese-feasting days.

Spicy raw Mexican wrap from @namafoods in Notting Hill  Where’s your go-to place for healthy plantbased food in London?  Cheaper spots? Fine dining? We love Nama’s cheesecakes too  #vegansofldn[https://www.instagram.com/p/Bf1Y0JQhApZ/]

A post shared by VEGAN FOOD & LIFESTYLE: LONDON[https://www.instagram.com/vegansofldn/] (@vegansofldn) on

Mar 2, 2018 at 12:26pm PST

For example, I no longer get that 4pm slump after one too many cappuccinos and most mornings I wake up before my alarm – I know, I am virtuous vegan, hear me roar.

My skin is clearer

This was something I read[https://www.independent.co.uk/life-style/health-and-families/beauty-queen-rachel-crawley-miss-preston-acne-cure-diet-trick-vegan-no-sugar-carbs-a7652006.html] might happen – and to be honest, I wasn’t convinced until I returned to work after a holiday in the US – at which point I was a six-week-old vegan – and three colleagues complimented me on my “glowing” skin.

Naturally, I proceeded to walk around the office for an entire week like the smug, spotless vixen that I now am.

I have learned to indulge ‘the vegan way’

Ah hummus, pitta bread and peanut butter, how do I love thee? Let me count the ways.

Ah raw vegan chocolate... I do love thee too, but your £8.99 price tag bears the black mark of retailers capitalising on “vulnerable” and “hungry” vegans who ought to know better.

READ MORE

Blogger under fire for feeding pet fox a vegan diet

After just a few weeks of being vegan, I quickly learned that there are ways to indulge in plant-based treats without succumbing to the inflated price tags and readily-available junk food staples that just to happen to be vegan (think Oreos and French fries).

In fact, there are a number of indulgent vegan foods on offer that are both pocket and waistline-friendly, when consumed in moderation.

So, if you have recently gone veganand you find yourself slowly sinking into social Siberia, where people judge, scorn and impose their preconceived notions onto you of what veganism should or shouldn’t be (this happens quite a lot to me), remember that your identity is not dictated by your diet – and thank goodness for that.

This article was originally published in March 2018


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Document INDOP00020190131ef1v002mm


SE EVENING EDGE
HD Success story: Steve Herlihy, 54. Weight lost: 48 pounds
CR Staff
WC 514 words
PD 31 January 2019
SN The Atlanta Journal - Constitution
SC ATJC
ED Main
PG E3
LA English
CY Copyright (c) 2019 The Atlanta Journal-Constitution, All Rights Reserved

LP 

Formerweight:237pounds

Current weight: 189 pounds

TD 

Pounds lost: 48 pounds Height: 5 feet 11 inches Age: 54 years

How long he's kept it off: "I started with Lock It In in February 2018. I had lost 48 pounds by November 2018," Herlihy said. "I am now on my maintenance journey to keep it off for 2019."

Personal life: "My wife, Ella, and I have five children ages 11 to 19," Herlihy said. "I have been in the life insurance business for 25 years. I do high-level estate planning and life insurance consulting as a partner with the Wellspring Planning Group." He lives with his family in Atlanta.

Turning point: "Ihavetried everything: exercising every day, the Atkins Diet, fasting for dinner for 40 days. Nothing worked," Herlihy said. "Finally, I went to Real Health Medical and met metabolic specialist Nancy Masoud, who explained to me that correct diet and exercise without fixing your body chemistry is not enoughformostpeopletohave significant, long-lasting weight reduction. I cut out sugar, grains and starches. I took a prescription for my thyroid, vitamin supplements for gut health, energy and to reduce cravings.Three years ago, John Hancock introduced a new type of life insurance, John Hancock's Vitality Program, that offers two main benefits for those who engage in their behavioral change program. My turning point was fueled by two things: using this program from John Hancock to save significant money and to engage in a proven behavioral change program, and deciding to find a proven weight-loss specialist who understood that losing weight was more than diet and exercise--it included getting my internal chemistry back in whack."

Diet plan: Breakfast is scrambled eggs. Lunch is leftovers, and dinner is lean meat and veggies.

Exercise routine: "I started the year with three to four days a week of weight and cardio training at Scott King Circuit Fitness and then added daily walks of 10,000 steps, or about five miles," he said.

Biggest challenge: "I had tried so many other things," Herlihysaid.

"Mybiggestobstacle was believing this would

work. Getting my internal chemistry right was the key to my success."

How life has changed: "I still love sweets and a good glass of wine, but now I understand that if I want to indulge, I havetoexercisemoreandhave a plan for healthy eating to offset the extra calories,"Herlihy said. " I now believe that there are three components to healthy weight loss: exercise, diet and internal chemistry. When all three were finallyinsync, theweightcame off. I am so happy to have my energy back so I can enjoy my life and my family."

ShareYourSuccess: Each week, SuccessStoriesfocuses onanindividual's uniqueweight lossjourney.TheAtlantaJournal-Constitutiondoes not endorse anyspecificweightloss program butincludesnames and links forthe benefit ofreaderswho wantfurtherinformation.Have youlostweight successfully withahealthylifestyle change? Ifyouwould liketoshareyour storywithourreaders, please includeyouremail address, phone number, andbeforeand afterphotos(bymail orJPEG), and contact us at:Success Stories, TheAtlantaJournal-Constitution, 223Perimeter CenterParkway, Atlanta, GA, 30346-1301;oremail Michelle C.Brooks, ajcsuccessstories@gmail.com.


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HD This clever new line of solid skin care is meant for people who spend a lot of time outdoors
BY feedback@businessinsider.com (Connie Chen)
WC 972 words
PD 30 January 2019
ET 03:12 PM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2019. Insider Inc

LP 

The Insider Picks[http://www.businessinsider.com/insiderpicks?utm_source=dowjones&utm_medium=ingest] team writes about stuff we think you'll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase.

* Portland-based skin-care brand We Are Wild[https://amzn.to/2GearN0] treats skin with probiotics, fermented antioxidants, and clean, natural ingredients.

TD 

* Its products, which include a cleanser[https://amzn.to/2GearN0] ($24), toner[https://amzn.to/2GaI8iw] ($24), and moisturizer[https://amzn.to/2FT9R88] ($26), soothe and restore the dry, irritated, and burnt skin that often results from too much time spent in the sun and wind.

* They come in convenient, TSA-friendly solid sticks that you simply rub over your skin, making them more portable and less wasteful than traditional skin-care products.

Growing up in a beautiful, nature-oriented city like Portland, Oregon, Sally Kim spent more than her fair share of time outdoors.

Fresh air in your lungs, the sun glowing warmly on your face, and skies that stretch on for miles uninterrupted — it seems like there could be no drawbacks to an active, outdoor lifestyle. Spend enough time out in the sun and wind, however, and you will notice one consequence: dry, irritated, or burnt skin.

Kim is the founder of We Are Wild[https://amzn.to/2GearN0], a new K-beauty-inspired "recreation skin care" brand that makes products optimized in both form and formulation for anyone who spends a lot of time outdoors.

Here's what that means:

In form — Its cleanser, toner, and moisturizer aren't available as traditional liquids and creams. Instead, We Are Wild only makes solid stick products, similar to stick deodorant, that you rub directly on your face. The cleanser is called Solid Clean[https://amzn.to/2GearN0], the toner Solid Water[https://amzn.to/2GaI8iw], and the moisturizer Solid Oil[https://amzn.to/2FT9R88].

The TSA-friendly sticks are more convenient to carry and will never make a mess in your gym bag or backpack. In this respect, you don't have to be an "outdoors-person" in order to enjoy the benefits of We Are Wild. If you're tired of transferring skin-care products to travel-sized bottles or spilling and wasting product during bumpy travels, you'll appreciate the brand's portable, mess-free design.

In formulation — Even more innovative than its solid stick form is its use of probiotics and fermentation to protect, restore, and revive outdoor-exposed skin efficiently and safely.

Imagine a layer floating on your skin, locking in moisture to keep your face hydrated and fighting bacteria and free radicals to reduce inflammation and redness. That's what the probiotics in We Are Wild[https://amzn.to/2GearN0]'s products do with each use.

Meanwhile, antioxidant-rich ingredients are fermented to make them more concentrated and easily absorbed into the skin. Just as vegetables are fermented to bring out additional flavor and nutrients, these ingredients become more potent and effective in fermented form.

Additionally, all of the skin-care products are as natural as the outdoors they empower you to embrace. They're free of harmful ingredients like sulfates, silicones, parabens, phthlates, mineral oils, and artificial dyes, and they're cruelty-free. Kim says the process of refining and clinically testing all the formulations took about two years.

While the ingredients are meant to fight the effects of outdoor exposure, the products don't contain SPF, so it's important to remember to put on an additional layer of sunscreen[https://www.businessinsider.com/best-face-sunscreen?utm_source=dowjones&utm_medium=ingest]. Using them in conjunction with SPF products will yield the most protective and restorative measures for your skin.

I switched out my routine of various liquids, gels, and creams to We Are Wild's simple Essentials stick set: the Solid Clean cleanser[https://amzn.to/2GearN0], Solid Water toner[https://amzn.to/2GaI8iw], and Solid Oil moisturizer[https://amzn.to/2FT9R88].

Once applied to the face, the solid cleanser turns into a cleansing oil. Rub your face with water and it turns into a light and balanced micro-foam that strips away dirt and other impurities without stripping your skin dry. The toner, which contains pure water, has a cool sensation that's especially welcomed when your face has been under the glaring sun all day. It kept my skin dewy and hydrated without leaving any residue. The moisturizer is packed with 12 natural oils, including jojoba, safflower, olive, mango, and shea butter, to nourish dry skin.

I'm not accustomed to using stick products other than deodorant, but I quickly came to embrace this convenient and less wasteful method of transferring skin-care product to my skin. A few quick swipes of each product across my face at the beginning of the day prepared it for hours spent outdoors, and touch-ups in the middle of the day revived and refreshed it.

While I'm not sure I would completely replace my current traditional products with We Are Wild[https://amzn.to/2GearN0]'s, I thought they were gentle yet effective alternatives to bring along on your travels and all-day outdoor adventures. By incorporating innovative skin-care technology and natural ingredients into solid stick products made for outdoor recreation, the company has carved out a hyper-specific perspective on skin care — one that I hadn't considered before but now seems all too needed and obvious.

Shop the We Are Wild Solid Clean Probiotic Cleanser, $24 (+$4.49 shipping), at Amazon here[https://amzn.to/2GearN0]

Shop the We Are Wild Solid Water Probiotic Toner, $24 (+$4.49 shipping), at Amazon here[https://amzn.to/2GaI8iw]

Shop the We Are Wild Solid Oil Nourishing Balm, $26 (+$4.49 shipping), at Amazon here[https://amzn.to/2FT9R88]

See Also:

* This ultra-lightweight wireless keyboard is perfect for business travelers — and its keys are quiet for typing on planes[https://www.businessinsider.com/logitech-keys-to-go-wireless-keyboard-review-2019-1?utm_source=dowjones&utm_medium=ingest]

* Apple's $160 AirPods might be all the rage, but after trying Anker's alternative for half the price, I decided I don't need them[https://www.businessinsider.com/anker-soundcore-liberty-air-wireless-earbuds-review-2019-1?utm_source=dowjones&utm_medium=ingest]

* Your insurance might cover this healthy meal plan service — here's how PlateJoy Health works[https://www.businessinsider.com/platejoy-health-overview-2019-1?utm_source=dowjones&utm_medium=ingest]


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i2583 : Skin Care Products | i258 : Cosmetics/Toiletries | icnp : Consumer Goods | ipcare : Personal Care Products/Appliances

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usa : United States | namz : North America

IPD 

Insider Picks 2019 | Skincare | K-Beauty | Beauty | outdoor

PUB 

Insider Inc.

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Document BIZINS0020190130ef1u001ea


SE Health
HD Germs talk to the brain and contribute to Alzheimer's, find scientists
BY Carl Zimmer
WC 1987 words
PD 29 January 2019
ET 11:30 AM
SN Independent Online
SC INDOP
LA English
CY © 2019. Independent Digital News and Media Ltd. All Rights Reserved

LP 

Microbiologists also identified bacterial strain triggering symptoms ofParkinson's in mice

In 2014, John Cryan, a professor at University College Cork in Ireland, attended a meeting in California about Alzheimer’s. He was not an expert on dementia. Instead, he studied the microbiome, the trillions of microbes inside the healthy human body.

TD 

Prof Cryan and other scientists were beginning to find hints that these microbes could influence the brain and behaviour. Perhaps, he told the scientific gathering, the microbiome has a role in the development of Alzheimer’s.

The idea was not well received. “I’ve never given a talk to so many people who didn’t believe what I was saying,” herecalled.

A lot has changed since then: Research continues to turn up remarkable links between the microbiome and the brain. Scientists are finding evidence that microbiome may play a role not just in Alzheimer’s, but Parkinson’s, depression, schizophrenia, autism and other conditions.

For some neuroscientists, new studies have changed the way they think about the brain.

Read more

Dame Barbara Windsor needs '24-hour care' as Alzheimer's worsens

Sleep deprivation speeds up Alzheimer’s brain damage, study says

Blood test ‘could detect Alzheimer's 10 years before symptoms show’

One of the skeptics at that Alzheimer’s meeting was Sangram Sisodia, a neurobiologist at the University of Chicago. He was not swayed by Prof Cryan’s talk, but later he decided to put the idea to a simple test.

“It was just on a lark,” Dr Sisodia said. “We had no idea how it would turn out.”

He and his colleagues gave antibiotics to mice prone to develop a version of Alzheimer’s, to kill off much of the gut bacteria in the mice. Later, when the scientists inspected the animals’ brains, they found far fewer of the protein clumps linked to dementia.

Just a little disruption of the microbiome was enough to produce this effect. Young mice given antibiotics for a week had fewer clumps in their brains when they grew old, too.

“I never imagined it would be such a striking result,” Dr Sisodia said. “For someone with a background in molecular biology and neuroscience, this is like going into outer space.”

After a string of similar experiments, he now suspects that just a few species in the gut — perhaps even one — influence the course of Alzheimer’s, perhaps by releasing a chemical that alters how immune cells work in the brain.

He hasn’t found those microbes, let alone that chemical. But “there’s something’s in there,” he said. “And we have to figure out what it is.”

Amazing moment 85-year-old Alzheimer's suffering Liverpool fan reacts to You'll Never Walk Alone

Surprising Patterns Revealed

Scientists have long known that microbes live inside us. In 1683, Dutch scientist Antonie van Leeuwenhoek put plaque from his teeth under a microscope and discovered tiny creatures swimming about.

But the microbiome has stubbornly resisted scientific discovery. For generations, microbiologists only studied the species that they could grow in the lab. Most of our interior occupants cannot survive in petri dishes.

In the early 2000s, however, the science of the microbiome took a leap forward when researchers figured out how to sequence DNA from these microbes. Researchers initially used this new technology to examine how the microbiome influences parts of our bodies rife with bacteria, such as the gut and the skin.

Few of them gave much thought to the brain — there did not seem to be much point. The brain is shielded from microbial invasion by the so-called blood-brain barrier. Normally, only small molecules pass through.

“As recently as 2011, it was considered crazy to look for associations between the microbiome and behavior,” said Rob Knight, a microbiologist at the University of California, San Diego.

He and his colleagues discovered some of the earliest hints of these links. Investigators took stool from mice with a genetic mutation that caused them to eat a lot and put on weight. They transferred the stool to mice that had been raised germ-free — that is, entirely without gut microbiomes — since birth.

After receiving this so-called fecal transplant, the germ-free mice got hungry, too, and put on weight.

Read more

The evidence is mounting – herpes could be a cause of Alzheimer's

Altering appetite is not the only thing that the microbiome can do to the brain, it turns out. ProfCryan and his colleagues, for example, have found that mice without microbiomes become loners, preferring to stay away from fellow rodents.

The scientists discovered changes in the brains of these anti-social mice. One region, called the amygdala, is important for processing social emotions. In germ-free mice, the neurons in the amygdala make unusual sets of proteins, changing the connections they make with other cells.

Studies of humans revealed some surprising patterns, too. Children with autism have unusual patterns of microbial species in their stool. Differences in the gut bacteria of people with a host of other brain-based conditions also have been reported.

But none of these associations prove cause and effect. Finding an unusual microbiome in people with Alzheimer’s does not mean that the bacteria drive the disease. It could be the reverse: People with Alzheimer’s often change their eating habits, for example, and that switch might favor different species of gut microbes.

Fecal transplants can help pin down these links. In his research on Alzheimer’s, Dr Sisodia and his colleagues transferred stool from ordinary mice into the mice they had treated with antibiotics.

Once their microbiomes were restored, the antibiotic-treated mice started developing protein clumps again.

“We’re extremely confident that it’s the bacteria that’s driving this,” he said. Other researchers have taken these experiments a step further by using human fecal transplants.

If you hold a mouse by its tail, it normally wriggles in an effort to escape. If you give it a fecal transplant from humans with major depression, you get a completely different result: The mice give up sooner, simply hanging motionless.

Read more

The three challenges we must overcome to find a cure for Alzheimer's

As intriguing as this sort of research can be, it has a major limitation. Because researchers are transferring hundreds of bacterial species at once, the experiments cannot reveal which in particular are responsible for changing the brain.

Now researchers are pinpointing individual strains that seem to have an effect.

To study autism, DrMauro Costa-Mattioli and his colleagues at the Baylor College of Medicine in Houston investigated different kinds of mice, each of which display some symptoms of autism. A mutation in a gene called SHANK3 can cause mice to groom themselves repetitively and avoid contact with other mice, for example.

In another mouse strain, DrCosta-Mattioli found that feeding mothers a high-fat diet makes it more likely their pups will behave this way.

When the researchers investigated the microbiomes of these mice, they found the animals lacked a common species called Lactobacillus reuteri. When they added a strain of that bacteria to the diet, the animals became social again.

Dr Costa-Mattioli found evidence that Lreuteri releases compounds that send a signal to nerve endings in the intestines. The vagus nerve sends these signals from the gut to the brain, where they alter production of a hormone called oxytocin that promotes social bonds.

Other microbial species also send signals along the vagus nerve, it turns out. Still others communicate with the brain via the bloodstream.

It is likely that this influence begins before birth, as a pregnant mother’s microbiome releases molecules that make their way into the fetal brain. Mothers seed their babies with microbes during childbirth and breast feeding. During the first few years of life, both the brain and the microbiome rapidly mature.

To understand the microbiome’s influence on the developing brain, Rebecca Knickmeyer, a neuroscientist at Michigan State University, is studying functional MRI scans of infants. In her first study, published in January, she focused on the amygdala, the emotion-processing region of the brain that ProfCryan and others have found to be altered in germ-free mice.

Dr Knickmeyer and her colleagues measured the strength of the connections between the amygdala and other regions of the brain. Babies with a lower diversity of species in their guts have stronger connections, the researchers found.

Does that mean a low-diversity microbiome makes babies more fearful of others? It’s not possible to say yet — but Dr Knickmeyer hopes to run more studies.

Read more

Scientists discover why many Alzheimer’s drugs fail

Protection Against Seizures

As researchers better understand how the microbiome influences the brain, they hope doctors will be able to use it to treat psychiatric and neurological conditions.

It’s possible they’ve been doing it for a long time — without knowing.

In the early 1900s, neurologists found that putting people with epilepsy on a diet low in carbohydrates and high in protein and fat sometimes reduced their seizures.

Epileptic mice experience the same protection on a so-called ketogenic diet. But no one could say why. Elaine Hsiao, a microbiologist at the University of California, Los Angeles, suspected that the microbiome was the reason.

To test the microbiome’s importance, Hsiao and her colleagues raised mice free of microbes. When they put the germ-free epileptic mice on a ketogenic diet, they found that the animals got no protection from seizures.

But if they gave the germ-free animals stool from mice on a ketogenic diet, seizures were reduced.

ProfessorHsiao found that two types of gut bacteria in particular thrive in mice on a ketogenic diet. They may provide their hosts with building blocks for neurotransmitters that put a brake on electrical activity in the brain.

It’s conceivable that people with epilepsy wouldn’t need to go on a ketogenic diet to get its benefits — one day, they may just take a pill containing the bacteria that do well on the diet.

Sarkis Mazmanian, a microbiologist at Caltech, and his colleagues have identified a single strain of bacteria that sets off symptoms of Parkinson’s in mice. He has started a company that is testing a compound that may block signals that the microbe sends to the vagus nerve.

Dr Mazmanian and other researchers now must manage a tricky balancing act. On one hand, their experiments have proved remarkably encouraging; on the other, scientists do not want to encourage the notion that microbiome-based cures are just around the corner.

That is not easy when people can buy probiotics without a prescription, and when some companies are willing to use preliminary research to peddle microbes to treat conditions like depression. “The science can get mixed up with what the pseudoscientists are doing,” hesaid.

Dr Costa-Mattioli hopes that L reuteri some day will help some people with autism, but he warns parents against treating their children with store-bought probiotics. Some strains of L. reuteri alter the behavior of mice, he has found, and others do not.

Dr Costa-Mattioli and his colleagues are still searching for the most effective strain and figuring out the right dose to try on people. “You want to go into a clinical trial with the best weapon, and I’m not sure we have it,” he said.

Katarzyna BHooks, a computational biologist at the University of Bordeaux in France, warned that studies like Dr Costa-Mattioli’s are still unusual. Most of these findings come from research with fecal transplants or germ-free mice — experiments in which it is especially hard to pinpoint the causes of changes in behavior.

“We have the edges of the puzzle, and we’re now trying to figure out what’s in the picture itself,” she said.

The New York Times


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gdeme : Dementia | galz : Alzheimer's Disease | gepil : Episodic/Paroxysmal Disorders | ghea : Health | gcat : Political/General News | gmed : Medical Conditions | gment : Mental Disorders

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SE Go
HD 5 nutrition trends for 2019; Keep things simple in the kitchen, eat a largely plant-based diet and be kind to your gut
BY Nicole Pin Special to The Hamilton Spectator
WC 777 words
PD 29 January 2019
SN The Hamilton Spectator
SC HMSP
ED First
PG G4
LA English
CY Copyright (c) 2019 The Hamilton Spectator.

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The start of a new year inevitably comes with speculation from avid food bloggers and industry experts on the latest innovations in nutrition and food. Every year, I review the January predictions and typically find myself lost in a sea of new fad diets, superfoods and must-have products. This year, I decided to reflect on the trends I've observed in the last several months and come up with my own list.

You won't find any gimmicks, health products or fad diets in my list. These are some of the trends I've seen and, more importantly, trends I believe have some merit and importance for our health and food industry.

TD 

1. Plant-based: The traditional North American meal starts with an animal-based protein, with vegetable and starch sides. Plant-based diets focus on making vegetables and legumes the focus of meals rather than meat. As a dietitian, I like the flexibility of a plant-based approach. A plant-based diet can include some meat in smaller quantities, but it can also fit a strict vegan diet, making it appropriate for almost any dietary preference or culture. Plant-based diets also put portion control into perspective, which supports overall health and reduces rick of chronic disease. Above and beyond our own personal health, choosing plant-based foods is more environmentally sustainable.

2. Basic cooking: Between the indulgent food trucks and sea of green matcha infused foods is a growing community taking things back to simple foods and traditional eating patterns. While over-the-top food television shows and elaborate food media are not going anywhere any time soon, the return to basics is certainly encouraging in a society where many people rarely cook at home. What I like about this approach is the emphasis on whole, minimally processed foods made using cooking techniques most people are familiar with. For myself, a dietitian most often cooking for one, keeping things simple is certainly one of my tips for success.

3. Gut health: It seems the more we learn about out gut microbiome, the more fascinated we become with it. While the emerging connections to our mental health and physical well being are interesting, they seem to spark more questions than answers among the scientific community. Everyone has a unique gut microbiome, influenced by our environment, genetics and, of course, the foods we eat. The biggest emphasis lately has been on probiotic foods, in particular fermented foods like kombucha (fermented tea) or kefir (a fermented dairy product). Gut health and gut-related products will certainly continue to be a focus throughout 2019.

4. Local/small batch : I think that for anyone with a strong interest in food, there's a feeling of exclusivity that comes with opening a jar of something made in a very small batch. Buying local and small batch items, whether it's meat from a local farmer, Ontario cheese from an independent store or a craft beer, simply feels good. Maybe it's knowing it was made with care rather than in a big box factory or knowing we are supporting our local community and economy and a more sustainable food industry. While it isn't necessarily feasible to purchase everything locally, I am excited to see how the Ontario food market changes with the growing demand for local food producers.

5. Reducing food waste: If you've ever worked in the restaurant, you know first hand just how much food gets thrown away. There are certainly lots of challenges from an industry perspective when it comes to trying to re-direct or minimize food waste. But with the increasing social consciousness to be more sustainable, people are becoming more vigilant when it comes to food waste at home. One of the biggest trends is meal planning, which makes every purchase purposeful and reduces excess food preparation.

Another trend I've seen, is buying groceries for 2 to 3 days at a time. This tends to work well for people who like to cook fresh daily, and don't mind making a few extra trips to the grocery store.

Nicole Pin is a registered dietitian whose practice embraces the principles of mindful and intuitive eating to achieve sustainable lifestyle change with clients.

Have questions? Nicole has answers! Submit your questions about food, nutrition or cooking to Nicole at enjoyyourfood.rd@gmail.com.


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Probiotic foods, in particular fermented foods like kombucha (fermented tea), are a healthy food trend. Getty Images/iStockphoto 


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Document HMSP000020190129ef1t000eg


SE Health and Fitness
HD Should you trust a DIY health test?
BY By Radhika Sanghani
WC 1059 words
PD 29 January 2019
ET 03:35 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

Banner: New Year, New You[https://cf-particle-html.eip.telegraph.co.uk/52e71ea0-86c1-4cfc-a1fc-932f215e3ff2.html] A brown package lands on my door. Inside, I find a plastic vial, a cotton swab and a pointed needle. This is an NHS at-home kit designed to test for sexually transmitted infections. The idea behind the DIY test is to cut down on queues and costs at local centres, and I’m all for it. Until I read the instructions and realise I have to prick my finger with one of three needles, and fill up a small plastic vial with my blood. “Squeeze your finger and milk it,” read the instructions.

TD 

I bravely pierce my finger, and a few drops of blood come out. I tip my finger upside down and squeeze for more drops to fill up the plastic tube. Two tiny drops emerge. I try again two more times with my other fingers. But even though my hands – and now most of my kitchen – are covered in blood, I have barely filled up a tenth of the amount required. There are no more needles, and I have sorely failed to meet the requirements for my STI test. I can’t send it off for my results; I have to chuck it in the bin and call up a clinic for a face-to-face test.

My attempt at DIY medical testing was not successful, but the same cannot be said of the market as a whole. The business is growing rapidly and will reach a worth of $340 million by 2022 – and the options for at-home testing are endless. You can test for diabetes, UTI (urinary tract infections), fertility count, strep, genetic illnesses, gut health and so much more. The NHS provides certain at-home tests, like the STI one I failed so miserably at, and could soon be introducing free HPV home tests to try and solve the 21-year low in uptake[https://www.telegraph.co.uk/health-fitness/body/smear-tests-jade-goody-effect-waning-can-expect-procedure/] for cervical cancer screenings across the country.

But majority of the available tests come from private companies, like LetsGetChecked, [https://www.letsgetchecked.com/] which aims to give an indication of fertility by measuring how many eggs you have left; 23andme, which claims to show how your DNA can influence your risk for certain diseases; and the SELFCheck menopause test, which detects the levels of follicle-stimulating hormone (FSH) in your body.

The latter is something Cat did when she was 38 and her GP told her that she would have to wait a year before having an FSH test on the NHS. She had a family history of early menopause so decided to pay £50 for an online at-home test which showed that she did have high levels of the hormones. “I literally just showed my GP the new results on my phone and he immediately wrote up my script for HRT,” she says.

“I’m an NHS manager by background and know these home tests aren’t without problems but as GPs (and hospital medics too) are forced to rationalise what tests they authorise, there is an increasing risk of missed or delayed diagnosis.”

Not everyone has such positive experiences as Cat. While some people may end up wasting money (or NHS resources) by not being able to complete a blood test like myself, others can find they are given the wrong diagnosis. In 2017, a study came out[https://www.nhs.uk/news/pregnancy-and-child/hormonal-fertility-tests-waste-time-and-money/] that suggested at-home fertility tests – which test the anti-Müllerian hormone (AMH) – don’t actually give an accurate idea of fertility as many other factors play a huge role, such as egg quality.

365 EOA[https://cf-particle-html.eip.telegraph.co.uk/729ee614-a326-4b21-a6a8-06d75a692ed2.html] Professor Helen Stokes-Lampard, Chair of the Royal College of GPs, stresses that while it is positive to see patients taking a keen interest in their health, home tests can “do more harm than good.”

“Home tests can seem convenient but they can never be a substitute for seeing a doctor or other trained healthcare professional who will know how to administer the test and interpret the results properly, in conjunction with your own circumstances and symptoms,” she explains. “A lot of things that will be picked up by genetic tests, for example, will be unimportant or of dubious value and could leave people unnecessarily confused and distressed.

"There are after-care implications too. If someone is testing themselves for a serious illness, such as cancer or HIV, it is important that appropriate support is available to them if the test is positive."

Vikas Shah, CEO of Swiscot Group, recently did a genetic test with 23andme to find out if he had any health concerns he should plan ahead for. After spitting into a tube and sending the kit back, he was given the all clear for any serious genetic issues, but told he has a “slightly increased rise of age-related macular degeneration” – and to his surprise, that he was likely lactose tolerant. He went to see his GP and was told there was nothing he needed to do to improve his health at this time.

15 questions to test your mind and body: Can you pass our DIY health MOT?[https://cf-particle-html.eip.telegraph.co.uk/8b85da7f-542d-48b4-b4be-af45509fb988.html] To Shah, it was “important” to discuss his results, but Professor Stokes-Lampard says this isn’t always the case, and home testing can “lead to an increased number of worried people wanting to visit their GP to discuss their borderline results, at a time when general practice is already struggling to cope with intense demand from genuinely sick people – and millions of poorly people are already waiting more than a week for a GP appointment.”

The benefits of DIY testing can be immense – especially if it means someone has a test they are not comfortable undergoing with their doctor, such as something sensitive like an HIV or HPV test but the results can’t always be as trusted as an old-fashioned test in a GP’s surgery. Plus, as Professor Stokes-Lampard points out, it doesn’t always make sense to “pay out significant amounts of money for tests that, if appropriate, are available free of charge on the NHS.”

Fitbit Subs RHS[https://cf-particle-html.eip.telegraph.co.uk/63961c2e-3187-4969-b7ec-1d2857f879c5.html] What are your experiences using DIY health kits, if at all? Do you think it is a good idea? Tell us in the comment section below.

To join the conversation log in[https://secure.telegraph.co.uk/secure/login/?ICID=generic_premiumlogin_generic_generic_topnavredirectTo=https%253A%252F%252Fwww.telegraph.co.uk%252Fbusiness%252F2019%252F01%252F07%252Faldi-claims-busiest-ever-week-ahead-christmas%252F] to your Telegraph account or register for free, here[https://secure.telegraph.co.uk/secure/register/?icid=generic_genericreg_generic_generic_topnavredirectTo=] .


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SE Life
HD Stress too normal; One doctor reveals a simple four-step plan for a less intense life
BY Maria Lally
CR London Free Press
WC 960 words
PD 29 January 2019
SN The London Free Press
SC LNDNFP
ED Final
PG C4
LA English
CY Copyright © 2019 The London Free Press

LP 

Arriving At Dr. Rangan Chatterjee's home, I walk into his kitchen to find him strumming the guitar. "I love playing," he explains, "and it's great for de-stressing." Chatterjee, who has been a family physician for more than 17 years, has just written his second book, The Stress Solution - the followup to last year's Amazon No. 1 bestseller, The 4 Pillar Plan: How to Relax, Eat, Move and Sleep Your Way to a Longer, Healthier Life.

"When I wrote the first book, the pillar nearly everybody spoke to me about was the stress and relaxation one," Chatterjee says. "Around the same time, I was noticing that nearly all the problems I was seeing in my surgery were related to stress. Whether it was a low libido, insomnia, inability to concentrate, not enjoying their job, depression or anxiety, it was clear that stress was often the root cause." Yet he believes we've become so used to feeling stressed, that we've normalized it.

TD 

So this is his prescription.

The Stress Solution: The 4 Steps to Reset Your Body, Mind, Relationships and Purpose follows the same winning formula as his first book - that is, it takes you through revolutionarily simple steps to de-stress all four corners of your life.

As well as his medical background, Chatterjee, 41, draws on his own experiences as a busy, working father of two, juggling his patients with hosting the iTunes podcast Feel Better, Live More, which has had more than one million downloads and featured guests from gut health "guru" Dr. Megan Rossi to sleep expert Prof. Matthew Walker.

Chatterjee's wife, Vidh, is a former criminal lawyer who left her job to raise the couple's eight-year-old son and five-year-old daughter, and now helps with her husband's business behind the scenes. "I get that we're all stressed, because I live that life to a certain extent, too," Chatterjee says. " My wife and I juggle a lot. We're not perfect.

We don't always get it right." To demonstrate, he leaps off his kitchen stool to show me what he calls the "Cupboard of No Return" - aptly enough, as he opens the door, a golf ball falls out.

"I talk about this cupboard in the book," he says. "Most of us have them and they're crammed with the shrapnel of everyday family life, like broken screwdrivers, receipts, one child's glove and light bulbs that may or may not work. These cupboards aren't just the result of a stressful life, but they generate stress, too, by overwhelming and frustrating us." So why are we all overwhelmed? "Our lives are supposed to be more convenient because of technology, but in reality it's suffocating us," Chatterjee says. "We're bombarded with emails, (smartphone) messages, texts and social media alerts showing us what a great time everybody else is having.

We're all trying to have these amazing lives with a constant need to do more and have more.

"Stress seeps into our health in other ways. If you're overwhelmed, you won't find time to nourish yourself through good food choices or exercise. Instead, you'll try to soothe your stress with sugar, wine-o'clock or bingewatching Netflix until midnight." As a result, many actions we take tend to focus on the symptoms, rather than the root cause of our problems.

"You may summon up the willpower to stop eating sugar, but if you're not addressing your stress you'll always crave sugar and then feel stressed about it," Chatterjee says. "It's the same with sleep: you can try early nights and lavender pillow spray, but the key is reducing stress." To understand stress, he says, we have to go back to evolution: "The stress response evolved to keep us safe. If a lion was chasing us, a series of biological changes happened in the body to help get us away from danger. But when people have those responses day to day - sugar pouring into their bloodstream, their blood pressure soaring, cortisol and adrenalin pumping around - they begin to feel tired, sluggish and anxious.

They put on weight, they can't sleep, their blood pressure becomes high and the sugar in their bloodstream raises their risk of Type 2 diabetes." Besides contributing to the development of Type 2 diabetes, obesity, high blood pressure, cardiovascular disease and strokes, stress is also a key player in insomnia, burnout and auto-immune diseases, as well as many mental health disorders, such as anxiety and depression.

And of course, as stress mounts, "you see problems where no problems exist," he says. "Your brain is on high alert to danger." This new book, then, prescribes a mixture of tips he follows himself and things his patients have tried and reported to him as having worked.

For the high-powered but timepressed, carving out space for hobbies - such as guitar playing - or simply getting off screens and outside, is even more essential: "I now have an old-fashioned record player and I listen to an entire album, in the order the songs should be listened to," Chatterjee says.

"Lastly, it sounds simple, but do what you love. I had a patient who was a stressed CEO, beginning to dislike his job. I asked him what he loved doing and he said collecting trains. I prescribed him to collect them again and three months later he was a different person." London Daily Telegraph


ART 

/ Dr. Rangan Chatterjee believes we're so used to being stressed, we've normalized the unhealthy feelings that come with it.;

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SE Good Healthealth
HD HOW HEALTHY IS THAT TRENDY VEGAN BREAKFAST?
BY BY ANGELA DOWDEN
WC 448 words
PD 29 January 2019
SN Daily Mail
SC DAIM
PG 38
LA English
CY © 2019 Solo Syndication. All rights reserved.

LP 

Registered dietitian Helen Bond assessed five High Street coffee chain vegan breakfast offerings. We then rated them.

Pret acai and almond butter bowl

TD 

192g, £2.99. Calories, 371; saturated fat, 1.4g; sugar, 24g; fibre, 7.1g; protein, 9.8g; salt, 0.1g

CHOPPED banana, gluten-free granola and acai berry puree topped with shredded apple, pomegranate seeds and almond butter.

VERDICT: This provides heart-friendly unsaturated fats, plus almost a third of your daily intake of gut-friendly fibre. The downside is the five teaspoons of sugar. Some is naturally in the fruit, but some is the added or 'free' sugar we should cut down on.

TASTE: Fresh, tangy and filling. 7/10

Starbucks five grain oatmeal

300g, £2.45. Calories, 300; saturated fat, 6.1g; sugar, 3.3g; fibre, 4.5g; protein, 8.4g; salt, 0.12g

Cinnamon-laced porridge with soya, coconut cream, quinoa, red and wild rice, oats and flax seed.

VERDICT: As much protein as a boiled egg, and a sixth of your daily fibre. Coconut bumps up the saturated fat — this has a third of your daily limit.

TASTE: Cinnamon-y but bland. 5/10

Leon toast of the town

115g, £1.50. Calories, 280; saturated fat, 0g; sugar, 17g; fibre, 8g; protein, 10g; salt, 0.8g

Wholemeal toast topped with date puree and cinnamon.

VERDICT: The wholemeal bread is high in fibre and protein. It has 4 teaspoons of sugar but from the dates so doesn't count towards your 30g a day 'free' sugar limit. Dates supply potassium for healthy blood pressure.

TASTE: Delicious, not too sweet. 10/10

Eat mango and coconut chia pot

88g, £1.99. Calories, 309; saturated fat, 11g; sugar, 4g; fibre, 4.6g; protein, 3g; salt, 0g

Mango puree and coconut milk with chia seeds and toasted coconut.

VERDICT: Contains over half your daily limit of saturated fat — twice as much as a bacon roll; and the jury is still out on the health claims for coconut. Chia seeds provide magnesium and iron (important for energy) and omega 3 (good for controlling cholesterol).

TASTE: Creamy and refreshing. 2/10

Leon ruby red porridge

302g, £2.95. Calories, 286; saturated fat, 2g; sugar, 4.7g; fibre, 7.8g; protein, 8g; salt, 0.6g

Oat porridge with cashew milk, berry compote and almond butter.

VERDICT: Provides a third of your daily cholesterol-lowering beta-glucan. Inulin, a sweet fibre from chicory root, lowers the added sugar content, though you'll still get more than a teaspoon. Inulin is also a 'prebiotic' which feeds friendly gut bacteria.

TASTE: Very sweet and claggy. 9/10

 

© Daily Mail


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glife : Living/Lifestyle | gfod : Food/Drink | ghea : Health | gnutr : Nutrition | gcat : Political/General News

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CLM Science
SE Life
HD Superbug From India Spread Far and Fast, Study Finds; Researchers find a gene first discovered in bacteria from India 8,000 miles away in the Arctic, raising fears about the global reach of antibiotic-resistant bugs
BY By Brianna Abbott
WC 625 words
PD 27 January 2019
ET 05:00 PM
SN The Wall Street Journal Online
SC WSJO
LA English
CY Copyright 2019 Dow Jones & Company, Inc. All Rights Reserved.

LP 

An antibiotic-resistant gene originally discovered in bacteria from India was found 8,000 miles away in a remote Arctic environment, according to a new study. Researchers believe the gene, found in bacteria in the soil of a Norwegian archipelago, made the trek in less than three years, highlighting the speed with which antibiotic resistance can spread on a global scale.

Antibiotic resistance is a persistent and growing global health concern. At least 700,000 people die globally each year from antibiotic-resistant infections, according to a 2014 report from the British government. As some bacteria have evolved to fight off even last-resort treatments, that number is on track to increase as much as 10-fold in the coming decades, according to the report.

TD 

These so-called superbugs[https://www.wsj.com/articles/rare-superbugs-more-widespread-than-thought-says-cdc-1522783961]have spread through hospitals and health-care facilities due to overuse of antibiotics in medicine and in farming. But they also crop up throughout the environment via water and food, carried in the guts of animals or humans, researchers say. Resistance without human intervention continuously occurs as bacteria evolve genes to compete with each other—a process millions of years older than humans. All of these factors make it difficult for scientists to track exactly how some antibiotic-resistant genes emerge and proliferate.

"We're trying to understand these other factors that come into play," said David Graham, an ecosystems engineer at Newcastle University in the U.K. and lead researcher on the study. "If we don't know the pathways, we can't come up with the right solutions."

Dr. Graham and his team collected soil samples from eight locations in Svalbard, a Norwegian island chain in the Arctic Ocean. The team chose an isolated area with minimal human impact to discount human antibiotic use. The team then analyzed the DNA from the bacteria and other organisms in the dirt.

"The arctic is a perfect microcosm for studying pathways," said Clare McCann, an environmental engineer at Newcastle University in the U.K. and first author on the study. "You can very quickly and easily discount any human use there."

Researchers found 131 genes linked to antibiotic resistance. That level of genetic diversity isn't unusual, says Dr. Graham, though two genes and their high abundance caught the team's attention. The gene called pncA creates resistance to the tuberculosis drug pyrazinamide[https://www.wsj.com/articles/SB952905409779801526]. The other gene produces the notorious "superbug" protein NDM-1.

The findings were published Sunday in the journal Environment International.

New Delhi metallo-beta-lactamase-1, or NDM-1, makes some certain gut bacteria resistant to the last-resort group of antibiotics[https://www.wsj.com/articles/SB10001424052748704013604576248182661678522] known as carbapenems. Since its discovery in 2008, NDM-1 has spread to over more than 100 countries, including the U.S. "This is a gene that's causing havoc in hospitals," said Gerry Wright, the director of the Institute for Infectious Disease Research at McMaster University in Canada, who wasn't involved with the study.

Researchers were analyzing samples that had been collected in 2013. NDM-1 emerged in Indian groundwater in 2010, so researchers believe that the gene made the 8,000-mile journey to the Arctic in just three years. "This gene has spread around the world so incredibly fast," said Dr. Wright. "It's something that's not surprising to me, but it should be frightening to everybody."

Related

* Scientists Unearth Hope for New Antibiotics[https://www.wsj.com/articles/genetic-sequencing-unearths-hope-for-new-antibiotics-1518451201]

* Common 'Superbug' Found to Disguise Resistance to Potent Antibiotic[https://www.wsj.com/articles/common-superbug-found-to-disguise-resistance-to-potent-antibiotic-1520334001]

* Rare Superbugs More Widespread Than Thought, Says CDC[https://www.wsj.com/articles/rare-superbugs-more-widespread-than-thought-says-cdc-1522783961]

* Could Crispr Help to Knock Out Superbugs?[https://www.wsj.com/articles/could-crispr-help-to-knock-out-superbugs-1512469800?mod=article_inline]


NS 

gsuper : Superbugs | gcell : Gene/Cell Therapy | ghea : Health | gsci : Sciences/Humanities | ncolu : Columns | nimage : Images | gcat : Political/General News | gmed : Medical Conditions | gtrea : Medical Treatments/Procedures | ncat : Content Types

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N/EEC | N/GEN | N/HLT | R/ASI | R/EC | R/EU | R/II | R/NME | R/UK | R/US | R/WEU

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SE Food and drink
HD The chef, the model-turned-nutritionist and their hit vegan burger (that's as moreish as junk food)
BY By Xanthe Clay
WC 1520 words
PD 28 January 2019
ET 09:58 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

Eating vegan sounds so healthy. There’s a whole army of lean, clean Instagrammers promoting a flesh-free lifestyle as the secret to wellbeing and glowing skin. But more importantly, some pretty shocking evidence, including a recent study led by Oxford University scientists, strongly implicates meat production as a major cause of global warming.

A recent report published in the medical journal The Lancet[https://www.telegraph.co.uk/news/0/feed-world-experts-call-vegetable-rich-diet-boost-health-end/] recommends cutting red meat consumption to a maximum of 14g a day, which works out about 100g a week, or a total of 200g including white meat – limiting those of us who do still eat meat to the equivalent of a small burger and half a chicken breast every seven days.

TD 

But, of course, vegan food isn’t necessarily healthy. After all, both Oreos and Skittles, not known for their positive nutritional value, both tick the v-box. And now there are a rash of vegan restaurants, the likes of Temple of Seitan[http://templeofseitan.co.uk/] in London, Bristol’s Oowee Vegan[https://ooweevegan.com/], and Manchester’s V-Rev[https://vrevmcr.co.uk/], which are unapologetically devoted to junk food in its deep fried, sugar laden glory.

According to food writer and chef Gizzi Erskine[https://www.telegraph.co.uk/authors/gizzi-erskine/] and her friend and collaborator, model-turned-nutritionist Rosemary Ferguson, you can have your cake and eat it. Except rather than cake, it’s a burger and chips. The two have cooked up a project, jokingly called Filth Food, to make meals that taste like fabulous junk food but actually pack a decent nutritional punch and, being vegan, won’t trash the planet either.

After a successful six-week pop up at The Tate last year, the pair have opened for a three-month stint in London’s Shoreditch, which runs until the end of March. The menu includes a burger (£7.50), with a quinoa and soy-based patty, beetroot and sesame bun, fried onions, beetroot ketchup, roasted garlic aioli, romaine lettuce, cucumber pickles and American beer “cheese”, which in total packs three portions of vegetables.

The Korean-inspired Seoul burger (£8), which is topped with kimchi, or spicy fermented cabbage, is closer to four portions, according to Gizzi. The fries are made with sweet potato, high in beta carotene, the thick shake is made with Booja Booja vegan ice cream and the side salad isn’t the usual burger bar limp iceberg and underripe tomato, but a more-ish mix of kale, almonds and cashew.

It’s going down a storm in the tiny burger bar, little more than a few stools and utilitarian high tables (they do take away and Deliveroo too). Social media went into a frenzy when David and Victoria Beckham called in to buy burgers and posted a rave review on Instagram, but even before that there were queues, and the kitchen regularly sold out and closed early.

View this post on Instagram NBD . My phones been buzzing like mad. Literally everyone I’ve ever met texting me to tell me this. There was one sleepy second I panicked and was convinced it was a tsunami warning. . Thank you for coming and your really such kind and frankly 勞 posts @victoriabeckham @davidbeckham my little heart is beside it’s self right now and now I can say David Beckham are my burger. @filthfoods (and my girl @rosemaryferguson_ ). We have SOLD OUT early so shutting the doors a few hours early. Sorry for any inconvenience. Thanks chaps. ❤️[https://www.instagram.com/p/BsjQrczBHa0/?utm_source=ig_embedutm_medium=loading]

A post shared by Gizzi Erskine[https://www.instagram.com/gizzierskine/?utm_source=ig_embedutm_medium=loading] (@gizzierskine) on Jan 12, 2019 at 2:16pm PST

Neither Gizzi nor Rosemary is vegan, although both say they eat less and less meat these days. “I love meat, the taste, the flavour,’ says Gizzi, “but the more we find out about it the more I am challenged.” Her solution is to eat it only occasionally, and then from a trusted source. “I’ll have a Sunday roast or meat if I am developing new recipes, but on the whole at home I am vegetarian and vegan.”

“We looked at the impact that beef and dairy had on the environment and found that the biggest culprit was the fast food industry,” continued Gizzi, speaking on the phone from Thailand where she is on holiday with her mother. When you consider that McDonalds alone is said to sell 28 Big Macs every second (never mind the other meaty items on the menu), simply switching our fast food habit from meat-based to meatless would reduce consumption hugely.

Key to the success of the burger, says Gizzi, is the cheesy topping, a secret formula that includes rapeseed oil, gluten-free flour, beer, nutritional yeast, mustard and miso, as well as “a sneaky trick I’m not going to give away – but it tastes just like processed burger cheese.”

As for the burger patty itself, there’s no aim to mimic meat, unlike brands such as Impossible Burger[https://impossiblefoods.com/food/], a beetroot based burger that “bleeds”. The idea of people who’ve given up meat chomping on a burger dripping blood-coloured juices does seem odd, and as Gizzi points out. “The majority of people I know love vegetables.” Instead the Filth burger is richly savoury, and not heavily processed but, as with the cheesy topping, there are “a couple of clever tricks” which give it a satisfying texture and flavour.

So much for the flavour and environmental ticks, but nutrition-wise, is it a good meal? , Rosemary Ferguson explains, “It’s fast food, it’s not like a home-cooked lentil stew with broccoli on the side, but I would be very happy… to say it’s a meal, if you have the salad. It’s a very well-balanced burger with lots of fibre, lots of grains, lots of protein and lots of slow burning carbs and lots of probiotics from the garlic and the umami that goes into it.”

Yes, probiotics – not a word we associate with a late night fast-food fix. But the Filth menu is peppered with coloured dots indicating which of the items is good for skin, energy, gut, repair – and detox. Aren’t they on dangerous ground, I asked Rosemary, as scientists are quick to revile claims that food or supplements can be detoxifying? “People get very cross because they say you can’t detox your body and no you can’t,” agreed Rosemary, “but you can absolutely support the systems in your body and give it a bit of help.”

Dr Frankie Phillips Dietician from the British Dietetic Association disagrees. "It’s irresponsible to claim that foods are going to detoxify you because our bodies have their own fully adapted detoxification system called the liver, and the kidneys and skin.” How about the idea that we can support the detoxification process? “It’s nonsense that it is necessary.”

As for the other claims, Dr Phillips is more moderate. “There are some foods that can have some influence on your body’s ability to repair itself, like making sure that you have enough protein, and vitamin A and vitamin C”, but she emphasises, a proper nutritional analysis would be needed “to know if there is enough to make a difference.”

Where they both agree, though is in the need for balance. As Fergusson says, “There’s so much stress around eating the right thing, doing the right thing… The body can cope with a lot. Having a bag of crisps every now and then won’t hurt.”

View this post on Instagram 1 burger 1 chips 1 milkshake 1 salad 7 of your 10 a day. @filthfoods[https://www.instagram.com/p/BsfzdtkBexa/?utm_source=ig_embedutm_medium=loading]

A post shared by Gizzi Erskine[https://www.instagram.com/gizzierskine/?utm_source=ig_embedutm_medium=loading] (@gizzierskine) on Jan 11, 2019 at 6:03am PST

Kale, broccoli, lemon, almond, cashew and umami salad

This is my version the salad at Filth (pictured in the Instagram image, far left). The umami is provided by nutritional yeast flakes – they look like fish food but are the vegan’s secret weapon. You can buy them in health food shops and at hollandandbarratt.com[http://hollandandbarratt.com]

SERVES

2-4

INGREDIENTS

* 50g cashews, soaked in water overnight

* 2tbsp light olive oil or rapeseed oil

* Zest and juice of half a lemon

* 200g kale leaves, tough stems removed

* 100g tenderstem broccoli or broccolini cut into 3cm lengths

* 50g toasted almonds

* 1tsp nutritional yeast flakes

METHOD

* Drain the cashew nuts and put them in a mini processor or the beaker of a stick blender. blend with the oil, a fat pinch of salt and 2 tablespoons of water. Taste and squeeze in lemon juice to taste, then blend again until smooth and creamy.

* Bring a large pan of salted water to the boil and plunge in the broccoli. Cook for 30 seconds then add the kale and cook for another 30 seconds. Drain and cool completely under the tap. Drain and spin dry in a salad spinner or leave to dry spread on a tea towel.

* Mix the broccoli, kale, almonds, the grated zest of the half lemon, nutritional yeast and enough of the dressing to coat the salad generously.


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glife : Living/Lifestyle | gfod : Food/Drink | grcps : Recipes | gcat : Political/General News | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | nrgn : Routine General News

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

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Telegraph Media Group Ltd.

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Document TELUK00020190128ef1s003ml


SE Health and Fitness
HD Deepak Chopra: ‘I'm 70 – but have the fitness of a 35-year-old’
BY By Charmian Evans
WC 1480 words
PD 28 January 2019
ET 01:00 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

Deepak Chopra arrives at the hotel, diamond-studded glasses twinkling in the sun. He’s just finished his daily two-hour meditation session[https://www.telegraph.co.uk/meditation/], followed by an hour of yoga. He has the prospect of a 10-mile walk ahead of him, followed by his one (vegetarian) meal a day, so it’s no surprise that he’s glowing. Either that, or he’s exhausted.

The best-selling American author – who, in the 30 years since he rose to public attention as a pioneer of “mind-body medicine”, has been variously dismissed as a self-help guru, a “spiritualist to the stars” (he counts Oprah Winfrey [https://www.telegraph.co.uk/oprah-winfrey/] among his best A-lister friends) and a “personal transformation icon”– is in the UK to talk about his latest book, The Healing Self.

TD 

Written in collaboration with Dr Rudolph E Tanzi, a Harvard neurology professor, it is a meaty tome about supercharging your immune system and staying well for life. It is also, he says, about the importance of taking responsibility for your own health[https://www.telegraph.co.uk/politics/2018/11/05/cut-food-alcohol-take-responsibility-health-matt-hancock-tells/] .

“Many people aren’t aware of the possibility of self-healing,” says Chopra. “We’re not talking about anything outside proven medical practice, like placebos or faith healing. We don’t promise cures for cancer or incurable diseases, and once you have developed a full-blown disorder, you must seek qualified medical care.

“But staying healthy is often seen as something of a gamble,” he says. “People lose control of their situation. It doesn’t have to be this way – self-healing is invisible, not mystical.”

At a glance | What is inflammation?[https://cf-particle-html.eip.telegraph.co.uk/87058bad-8018-434d-8777-77f0dc2830c8.html] Take diet, for example, one of the many aspects of self-healing covered in the book. “It’s now recognised by doctors that low-grade chronic inflammation, a condition with almost no overt signs that you would generally be able to detect, is linked to more and more disorders, including heart disease and cancer. Chronic inflammation is the precursor to all chronic illnesses. Fighting that inflammation is absolutely critical to total immunity, and that involves controlling stress and diet. This,” says Chopra, “is something we can all do.”

It’s hardly earth-shattering that eating well is good for you, but Chopra’s wider point is that not being in full control of your health – “thinking that known risk factors, such as eating high fat[https://www.telegraph.co.uk/science/2018/08/17/low-carb-high-fat-diets-could-knock-years-lifespan-25-year-study/], sugar and salt, or not bothering with exercise, don’t apply to you” – is slowly killing us.

It’s not just fast-food addicts who Chopra has in his sights; he also blames the current medical system for many of our ills. “Forty per cent of all diseases are iatrogenic,” he says, “which means they result from medical treatment. I think doctors and hospitals are dangerous, unless it’s for acute intervention.

In the States at least, physicians are the number one cause of addiction; opiate addiction is going to destroy the country and more people are dying of it in the US than the rest of the world combined. More people have died through this than a combination of all the wars America have been involved with.

“We have no health system, we have a disease system – and it’s mainly focussed on providing care too late. Bureaucratic, inefficient, inept, it’s governed by people who know nothing about health, including some physicians.”

And Chopra, 70, should know. Born in India, where he trained as a doctor, he moved to New Jersey in the 1970s with a wife and two young children. As a lowly consultant neuro-endocrinologist in Boston, he found himself working flat-out in “a job that brought me no joy. I smoked and drank and felt life was meaningless.” It was a formative experience that informs much of the thinking in The Healing Self.

Combining his medical knowledge with transcendental meditation and Ayurvedic philosophy [https://www.telegraph.co.uk/travel/spas/best-spas-ayurveda-treatment/] to encourage a more holistic approach to medical care helped Chopra to turn his life around. Yet ever since his 1989 book, Quantum Healing, became a global bestseller, the medical establishment has vilified his singular approach to what he calls integrative medicine. “People always attack what they can’t understand,” he says.

Which is why at the heart of The Healing Self is a simple proposition to appeal directly to the reader’s self-interest in being healthy.

So how, then, should we boost and protect our immune system? A better diet is a given, says Chopra, and as good as any place to start is avoiding a few “old enemies”: sugar, alcohol, too much meat, sweeteners.

“These can seriously damag e the gut microbiome[https://www.telegraph.co.uk/health-fitness/body/gut-feeling-home-microbiome-test-offers-glimpse-healthier/],” says Chopra. “They cause essential bacteria to release so-called endotoxins, and if these leak through the intestinal wall into the bloodstream, markers for inflammation are triggered. A healthy diet helps keep your gut microbiome in order.”

But it’s not as simple as cutting down on booze and burgers and eating more broccoli. There are other contributory factors as to why some people get sick and not others, says Chopra. He points to research that has shown that some people have “emotional immunity”, which can protect against infection.

How to keep your gut happy[https://cf-particle-html.eip.telegraph.co.uk/830cced9-42e5-4d36-85dc-a0328abceaf1.html] In one study, participants were given a pure dose of rhinovirus in their nose; some got colds, others didn’t. They were marked on a list of 12 relationships – friends, family, clubs, church etc. Those with few relationships were much more likely to exhibit cold symptoms than those who had more.

Similar results were found by the University of Texas medical school when they examined mortality rates of open heart surgery patients. People were asked if they regularly participated in social groups, and whether they draw strength and comfort from a spiritual faith? Those that said “yes” had a less than 5 per cent chance of mortality six months after surgery. For those who answered “no” to both questions, it was 25 per cent.

After 88 books, Chopra is still at it, throwing curveballs to make readers rethink their health and lifestyle. “I am writing my next book, probably the last one I will write. It will be called ‘Metahuman: Waking Up to Fundamental Reality’. I want to spend the rest of my life exploring the nature of fundamental reality – what the universe is made of, the nature of our consciousness.”

Like or loathe his approach, Chopra is a shrewd businessman. He has earned enough money to put in him in the top two per cent of earners in the United States, which has helped him make enemies who accuse him of “selling out” to his beliefs. “People don’t question when conventional doctors earn annual salaries in the millions of dollars, but if you do it through alternative sources, you’re immediately suspect,” he says.

“I make money from my books, but that’s hit and miss,” he says. “Books aren’t read as much these days. My income now comes from my lectures.”

So what does Chopra do with his millions? “I keep $30,000 in the bank. I give my wife money to spend on our three grandchildren. Otherwise, I don’t need money. I prefer to get some cash from the bank and give it to people who need it on the street. I don’t want a car, and live in New York as it’s easy to walk everywhere. Holidays? I take a week maybe twice a year. But fancy restaurants? No, I don’t need that. I don’t drink, and we entertain very little – we have a few friends who might come round to talk about my latest research.”

Chopra also started the Chopra Foundation, which involves his son Gotham, a film producer and director, and his daughter Mallika, a published author and entrepreneur. The Foundation helps send two and a half million children to school in India and it also supports an orphanage.

What about life’s little luxuries? He admits a fondness for “a decent hotel and business or first-class flights, both usually paid for by my sponsors. Oh, and a good cup of coffee occasionally.” But that’s as far as extravagance goes.

When it comes to his own health, Chopra also walks his talk. “I take no tablets, and am very healthy. I have the physical fitness of a 35-year-old,” he says. And I believe him. He looks terrific.

And finally, what about those diamond glasses? He smiles. “They’re a present from my grandchildren. The stones are fake. What would I do with real ones?”

• The Healing Self : Supercharge your immune system and stay well for life by Deepak, M.D. Chopra, & Rudolph E. Tanzi published by Ebury Publishing RRP £12.99. Buy now for £10.99 at books.telegraph.co.uk[https://books.telegraph.co.uk/ Product/Deepak-MD-Chopra/The- Healing-Self--Supercharge- your-immune-system-and-stay- well-for-life/21319873] or call 0844 871 1514


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gbook : Books | gcele : Celebrities | gfitn : Physical Fitness | ghea : Health | gcat : Political/General News | gent : Arts/Entertainment | glife : Living/Lifestyle

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

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Telegraph Media Group Ltd.

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Document TELUK00020190128ef1s0015r


HD World News: India Superbug Spread Far, Fast, Researchers Find
BY By Brianna Abbott
WC 572 words
PD 28 January 2019
SN The Wall Street Journal
SC J
PG A6
LA English
CY Copyright 2019 Dow Jones & Company, Inc. All Rights Reserved.

LP 

An antibiotic-resistant gene originally discovered in bacteria from India was found 8,000 miles away in a remote Arctic environment, according to a new study. Researchers believe the gene, found in bacteria in the soil of a Norwegian archipelago, made the trek in less than three years, highlighting the speed with which antibiotic resistance can spread on a global scale.

Antibiotic resistance is a persistent and growing global health concern. At least 700,000 people die globally each year from antibiotic-resistant infections, according to a 2014 report from the British government. As some bacteria have evolved to fight off even last-resort treatments, that number is on track to increase as much as 10-fold in the coming decades, according to the report.

TD 

These so-called superbugs have spread through hospitals and health-care facilities due to overuse of antibiotics in medicine and in farming. But they also crop up throughout the environment via water and food, carried in the guts of animals or humans, researchers say. Resistance without human intervention continuously occurs as bacteria evolve genes to compete with each other -- a process millions of years older than humans. All of these factors make it difficult for scientist to track exactly how some antibiotic-resistant genes emerge and proliferate.

"We're trying to understand these other factors that come into play," said David Graham, an ecosystems engineer at Newcastle University in the U.K. and lead researcher on the study. "If we don't know the pathways, we can't come up with the right solutions."

Dr. Graham and his team collected soil samples from eight locations in Svalbard, a Norwegian island chain in the Arctic Ocean. The team chose an isolated area with minimal human impact to discount human antibiotic use. The team then analyzed the DNA from the bacteria and other organisms in the dirt.

"The arctic is a perfect microcosm for studying pathways," said Clare McCann, an environmental engineer at Newcastle University in the U.K. and first author on the study. "You can very quickly and easily discount any human use there."

Researchers found 131 genes linked to antibiotic resistance. That level of genetic diversity isn't unusual, says Dr. Graham, though two genes and their high abundance caught the team's attention. The gene called pncA creates resistance to the tuberculosis drug pyrazinamide. The other gene produces the notorious "superbug" protein NDM-1.

The findings were published Sunday in the journal Environment International.

New Delhi metallo-beta-lactamase-1, or NDM-1, makes some gut bacteria resistant to the last-resort group of antibiotics known as carbapenems. Since its discovery in 2008, NDM-1 has spread to more than 100 countries, including the U.S. "This is a gene that's causing havoc in hospitals," said Gerry Wright, the director of the Institute for Infectious Disease Research at McMaster University in Canada, who wasn't involved with the study.

Researchers were analyzing samples that had been collected in 2013. NDM-1 emerged in Indian groundwater in 2010, so researchers believe that the gene made the 8,000-mile journey to the Arctic in three years. "This gene has spread around the world so incredibly fast," said Dr. Wright. "It's something that's not surprising to me, but it should be frightening to everybody."

License this article from Dow Jones Reprint Service[http://www.djreprints.com/link/DJRFactiva.html?FACTIVA=WJCO20190128000041]


NS 

gsuper : Superbugs | ghea : Health | gcat : Political/General News | gmed : Medical Conditions

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india : India | uk : United Kingdom | asiaz : Asia | bric : BRICS Countries | devgcoz : Emerging Market Countries | dvpcoz : Developing Economies | eecz : European Union Countries | eurz : Europe | indsubz : Indian Subcontinent | sasiaz : Southern Asia | weurz : Western Europe

IPC 

NND | WNE

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Dow Jones & Company, Inc.

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Document J000000020190128ef1s0000p


SE News
HD 'Super-Pooper'; Fecal donors and other offbeat offerings
CR Ottawa Sun
WC 252 words
PD 28 January 2019
SN The Ottawa Sun
SC OTTSUN
ED Final
PG A2
LA English
CY Copyright © 2019 The Ottawa Sun

LP 

Apparently fecal transplants are a thing ... and they are successful.

Researchers from the University of Auckland looking into the success of fecal transplants think they've discovered why the fecal matter of some donors yields better results than others. And they're calling them super donors.

TD 

According to the U.K. Guardian, the transfer of feces from one person into another is useful for the treatment of reoccurring C. difficile infections - a bacterial infection that can cause symptoms such as diarrhea and even fatal colon inflammation. The poopy transfer may also help battle a slew of other conditions such as ulcerative colitis, an inflammatory bowel disease.

The researchers examined results from previous poop transplants - where feces is extracted from a healthy gut to be used to reset the digestive system of a recipient - to understand why the waste matter from certain donors produced better success rates in treating some conditions.

The Guardian noted studies have shown while treating C. difficile with stool donors yielded high success rates, certain conditions such as ulcerative colitis improved depending on the donor.

Researchers concluded the improvement has been fueled by the so-called super-donor.

In a report published in Frontiers in Cellular and Infection Microbiology, Dr. Justin O'Sullivan said poop from a super-donor often contained a greater diversity of microbes. O'Sullivan also suggests that certain viruses present in the stool may also aid in alleviating certain conditions.


ART 

/ (See hardcopy for photo);

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cana : Canada | namz : North America

IPD 

News | apparently,fecal,transplants,thing,successful,researchers

PUB 

Postmedia Network Inc.

AN 

Document OTTSUN0020190128ef1s0000x


SE Health and Fitness
HD The superbugs that could be 'bigger than cancer' by 2050
BY By Victoria Lambert
WC 963 words
PD 26 January 2019
ET 02:00 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

Imagine a world where every day operations, like caesareans or hip replacements, were considered too risky to perform. Or where, as the Secretary of State for Health Matt Hancock said at the World Economic Forum at Davos this week, “a simple graze could be deadly”.

Yet experts believe such a vision could be reality as soon as 2050, with more than 10 million people dying each year due to antimicrobial resistance (AMR). To put that into context, that's more than the amount of people who are estimated to die from cancer annually[https://ourworldindata.org/how-many-people-in-the-world-die-from-cancer] .

TD 

AMR is the result of antibiotics being overused on common bacteria, which are mutating to withstand the drugs. The situation is especially acute in hospitals, where superbugs such as MRSA (methicillin resistant Staphylococcus aureus) spread easily among patients whose immune systems are already compromised and where shortages of beds make hygiene imperfect.

The Government’s response to this growing crisis was published this week: a 20-year vision and five-year national action plan[https://www.gov.uk/government/collections/antimicrobial-resistance-amr-information-and-resources] for how the UK will contribute to containing and controlling AMR by 2040.

Plans include cutting the number of drug-resistant infections by 10 percent (5,000 infections) by 2025, reducing the use of antibiotics in humans by 15 percent and preventing at least 15,000 patients from contracting infections as a result of their healthcare each year by 2024.

365 EOA[https://cf-particle-html.eip.telegraph.co.uk/729ee614-a326-4b21-a6a8-06d75a692ed2.html] But the challenge is enormous. Dr Nicola Ooi, senior scientist at the AMR Centre in Cheshire, explains: “There are already organisms which are resistant to all classes of antibiotics, making them incredibly difficult to treat. Plus the number of antibiotic resistant pathogens in hospitals causing infection is increasing.”

She adds: “Moreover, there is very little investment in developing new antibiotics as they are expensive and time-consuming to produce, and the commercial returns are unattractive. So Big Pharma has been withdrawing from research and development in this area.

Dr Ooi says there are only about 500 scientists in industry working on AMR around the world. "Compare that to the number of scientists working on cancer; there are 3,500 working in oncology for Cancer Research UK alone.”

The most recent developments have been in treatments for MRSA – a response, says Dr Ooi, to the sudden rise in the number of cases of that superbug about 12 years ago. “That’s how long it takes for research to come to fruition at the bedside,” she explains.

So, what bugs are scientists most concerned about now?

“Tuberculosis (TB) is the number one infectious disease global killer,” says Dr Ooi. “It’s been an issue for decades and affects a third of the world, mostly developing countries. There are many strains which are drug resistant too, so it’s a huge problem and a critical priority for the World Health Organisation (WHO).”

Alongside TB, the other critical priority superbugs are the ESKAPE pathogens (Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa and Enterobacter species), comprising highly drug resistant bacteria.

Of these, the KAPE pathogens – A. baumannii, P. aeruginosa and Enterobacteriac eae (which includes E. Coli and Salmonella) – are particularly challenging as they harbour resistance to the antibiotic class called carbapenems.

This is significant, says Dr Ooi, as carbapenems are “last line” antibiotics which had been relied on to destroy pathogens that no other drug could deal with.

These bacteria are quite common in the UK and can create severe infections such as pneumonia and meningitis. Some Enterobacteriaceae can cause a sudden inflammatory response in the body that can lead to septic syndrome, which may be fatal.

Says Dr Ooi, “We don’t have much else to treat these infections with and there is little in the drugs pipeline which would be suitable either. Research and development in this area, such as that at the AMR centre, is critical.”

The sexually transmitted disease gonorrhoea is also caused by a superbug and some emerging strains are highly resistant to known antibiotics.

Clostridium difficile (C. diff) is not a high priority globally but can be a serious issue for patients with already compromised immune systems.

So what can we do to battle the superbugs?

“It is essential that we work on improving diagnostics,” Dr Ooi says. “We need to get better at finding out not just what is causing an infection but what that bacteria might be resistant to. Traditionally, we’ve used broad spectrum antibiotics on everything but that’s what has led us to where we are. Targeted therapy in future will mean less resistance.”

For the individual patient, it matters too. “If you give them an antibiotic which the organism causing their infection is already resistant to, you won’t be treating them. Instead, you’re wasting time before giving the right therapy; losing 24 hours can have a huge impact on successful outcomes in diseases such as sepsis.”

Other scientists are looking at developing vaccines (like those which exists for TB and tetanus) and antibody therapies where antibodies are administered to the body and target pathogens for destruction by the immune system.

Dr Ooi adds, “There is research into probiotics, especially for C. diff.”

She is also positive about work into antimicrobial peptides which kill bacteria rather than just inhibiting growth, as some traditional antibiotics do. “These don’t tend to get resistance to them as they affect the outer membrane of the bacteria,” she says, “so the mutations that can cause AMR don’t arise readily.”

Traditional antibiotics will never be phased out altogether but any of the above therapies could be useful to target the most resistant bacteria, says Dr Ooi, and help us to make the global progress we need to prevent that 2050 crisis.


IN 

i2571 : Antibiotics | i257 : Pharmaceuticals | i951 : Health Care/Life Sciences | idrugty : Specialized Drugs/Medications

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PUB 

Telegraph Media Group Ltd.

AN 

Document TELUK00020190126ef1q0018i


HD Meet StockX, the sneaker resale startup making sure you never get scammed when buying collectible shoes online
BY aismael@businessinsider.com (Amir Ismael)
WC 1607 words
PD 24 January 2019
ET 12:00 PM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2019. Insider Inc

LP 

The Insider Picks[http://www.businessinsider.com/insiderpicks?utm_source=dowjones&utm_medium=ingest] team writes about stuff we think you'll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase.

* Founded in 2015, StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] is an online marketplace for buying and selling sneakers, streetwear, watches, and designer handbags.

TD 

* The website acts as a middleman between buyers and sellers, making otherwise potentially shady resale market transactions safe and secure. StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] authenticates all products before they're sent to you, so you never have to worry about scammers and fake items.

* StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] also provides both buyers and sellers with usable data like current market value, number of items sold, and loss or gain on items. The information can be used to ensure you never overpay or undersell.

* As a shoe collector, I've been using StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] for a few years now, and it's the most convenient and fail-safe way to buy and sell sneakers and more.

As a sneaker collector, I've been buying and selling sneakers online for a little over 10 years. Things have come a long way from sending postal money orders to people you met on forums with the hope they'll actually send you the shoes in return, or meeting up with strangers to do in-person transactions. But there are still many shady sellers, and fakes are getting even harder to point out.

Although I've never gotten the short end of the stick while navigating the murky waters of the online resale market, not everyone is so lucky. Now, with the help of a new startup called StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F], resale transactions are a lot safer — and in some instances, more affordable.

Found in 2015 by Josh Luber, StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] is a self-proclaimed "stock market of things." The website makes buying things like sneakers, streetwear, watches, and designer handbags safe and secure by acting as a middleman between you and the seller. I've been using StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] for a few years now and, in my opinion, it's the most seamless way to buy or sell sneakers in the online resale market.

Here's how it works as a buyer:

There are literally thousands of items to choose from on StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F]. Once you find an item you're interested in, you can either buy it immediately for the current lowest asking price or submit a bid and wait for one of the many sellers with the same item to accept the offer. It's worth noting that StockX requires you to link to a payment method (PayPal or a credit/debit card) when placing bids. You'll only be charged if and when your bid is accepted. This is put in place to rid the marketplace of meaningless offers from flakers.

After your purchase is confirmed, the seller has two business days to ship your item out for professional authentication at StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F]. I personally love that sellers are held accountable for timely shipping because nobody likes to wait a long time for items to arrive. Once your item arrives at StockX, it's marked with a green "verified authentic" tag and it's shipped out to you. You can track the status of your order (shipped by seller, authentication in progress, shipped to you, etc.) online.

As a buyer, you'll be able to keep track of current offers placed, pending purchases, and past purchases. Since it shows a collective amount of how much you've spent, you'll be less likely to spend your life savings on sneakers and streetwear.

Take a look at my history to see the breakdown of past purchases:

Here's how it works as a seller:

You have an item — let's say a luxury bag or a pair of sneakers — that you want to sell. Search the item on StockX and select the size you have. From there you, can sell it immediately for the highest current bid or submit an asking price and wait for someone to pay it. This feature is especially good if you have an item that you don't need to sell right away and believe it will appreciate in value over time.

Once someone purchases your item, StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] will email you a pre-paid shipping label and packing slip to include in the box. You'll have two business days to get the package sent out or StockX will charge you a small fee. Once StockX confirms that your item is authentic and in brand new condition for sneakers and streetwear or excellent pre-owned condition for watches and handbags, your funds will be released to you. StockX does take out a transaction fee starting at about 10%, but as your seller level increases, the percentage decreases. After that, StockX is responsible for delivering the package to the buyer.

In my opinion, the small transaction fee isn't a deal breaker. Realistically, StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] has to get paid, and it's still a smaller amount than what eBay or a sneaker consignment shop would take.

The same way you can keep track your purchases, you can also keep track of current, pending, and past sales. StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] provides you with details on your number of sales, how much revenue you've generated, and your authentication percentage.

Take a look as my seller history:

The middleman feature is great for security, but what makes the website like a stock market?

For every item listed, StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] has tons of usable information like release date, retail price, how many units have sold, previous sale prices, and more. The data can help you as a buyer to better assess the market so you'll never overpay. And if you're savvy, you'll learn to use data on previous releases to predict the value on future releases.

I personally have never paid more than retail for sneakers, so I like to use StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] to get certain shoes for below retail. If there's a shoe that I want to buy and it's been sitting on shelves at retailers but is still full price, StockX usually has a lower price. While retailers tend to wait a long time in order to mark down inventory by the bunch, StockX will have a price listed that's closer to real-time market value.

Alternatively, the data works great as a seller. Let's use the last pair of sneakers I sold, the Union Los Angeles x Air Jordan 1[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2Fair-jordan-1-retro-high-union-los-angeles-black-toe], as an example. I sold my pair for $803 12 days after the release, but the market value peaked at $1,520 five days before the shoe released to the public. Today, more than two months after the release, the lowest asking price is currently $609. You can use data trends like this to determine when is the best time to sell your item to maximize profit.

For consumers who are willing to pay resale prices, the data helps them get the best prices. At $609, that's still a lot more than the $190 retail price, but it beats eBay[https://rover.ebay.com/rover/1/711-53200-19255-0/1?icep_id=114&ipn=icep&toolid=20004&campid=5338009993&mpre=https%3A%2F%2Fwww.ebay.com%2Fsch%2Fi.html%3F_from%3DR40%26_trksid%3Dm570.l1313%26_nkw%3Dunion%2Bla%2Bair%2Bjordan%2B1%2Bblack%2Btoe%26_sacat%3D0%26LH_TitleDesc%3D0%26_osacat%3D0%26_odkw%3Dunion%2Bla%2Bair%2Bforce%2B1%2Bblack%2Btoe] where there are pairs currently listed for up to $1,900.

Don't get me wrong, eBay is a treasure trove for sneakers and fashion (and really anything else you can think of), but it sometimes takes a lot more skill and patience to use. As a buyer, you have to weed out fakes, enter auctions, message sellers with questions, and much more. As a seller, you also have to spend time taking pictures, writing a description, and formatting listings, compared to making a sale with just a few clicks on StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F].

What I like best about StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] is its convenience and ability to remove human error from the buying and selling process. Since StockX holds sellers accountable for what's being sent to them and items are double checked before being sent to you, you'll never receive the wrong item, the wrong size, or a poorly packed product.

I also really appreciate how personal StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] is for users. In addition to the surface-level data on the buying and selling tabs, you can take a more granular look at all of your purchases in your portfolio and manually add other shoes you have in your collection, even if you didn't purchase them all on StockX. This makes it easy to manage the inventory of your collection, its current market value, and whether you've lost or gained money on it.

While I've only used StockX for sneakers, the brand's decision to expand to streetwear, watches, and handbags was a step in the right direction as these categories also have huge resale markets.

You'll find apparel from brands like Supreme, Ba pe, and KITH, watches ranging from G-Shocks and Apple Watches to Rolexes and Omegas, and designer bags from Louis Vuitton, Gucci, Chanel, and more.

No matter what level of knowledge and enthusiasm you have for fashion, StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] is a fool-proof way to buy authentic styles in the resale market. Whether you're a seasoned sneakerhead, fashion expert, or a newcomer in need of direction, you can rest assured knowing that all transactions on StockX[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F] will be smooth.

Start buying and selling on StockX here[https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&mid=43272&murl=https%3A%2F%2Fstockx.com%2F]

See Also:

* This natural supplement stops my bloating in its tracks and promotes gut health — it's pretty tasty too[https://www.businessinsider.com/nue-co-debloat-food-prebiotic-review-2019-1?utm_source=dowjones&utm_medium=ingest]

* Putting your comforter into a duvet cover is simple with our foolproof method — here's how to do it[https://www.businessinsider.com/how-to-put-on-a-duvet-cover?utm_source=dowjones&utm_medium=ingest]

* 14 of the most anticipated skin-care product launches of 2019 you can buy now[https://www.businessinsider.com/best-new-skin-care-products-january-2019-1?utm_source=dowjones&utm_medium=ingest]


NS 

centrp : Entrepreneurs/Startups | ccat : Corporate/Industrial News

RE 

usa : United States | namz : North America

IPD 

Insider Picks 2019 | Sneakers | Men's Clothing | Women's Clothing | Streetwear | Fashion | Handbags | Watches

PUB 

Insider Inc.

AN 

Document BIZINS0020190124ef1o0012y


HD Bedding startup Boll & Branch now makes a $2,500 eco-friendly mattress — if it's in your budget, we can't recommend it enough
BY feedback@businessinsider.com (Kylie Joyner)
WC 931 words
PD 24 January 2019
ET 08:30 AM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2019. Insider Inc

LP 

The Insider Picks[http://www.businessinsider.com/insiderpicks?utm_source=dowjones&utm_medium=ingest] team writes about stuff we think you'll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase.

* The Boll & Branch mattress[http://www.pntrs.com/t/TUJGRkxHRkJGSEhLR01CRktHSUdI?url=https%3A%2F%2Fwww.bollandbranch.com%2Fproducts%2Fmattress&sid=biip_012219_boll-and-branch-mattress-review] creates a perfect balance between firmness and comfort, featuring eco-friendly materials you can feel good about sleeping on.

TD 

* It's expensive at $2,500 for a queen, but its quality and attention to detail makes it worthy of the cost if you have the budget.

Getting its start as a bedding company, Boll & Branch is predominantly known for its luxurious Fair Trade Certified Organic Cotton Sheets. However, the company recently introduced its own hand-crafted mattress to its product line-up. The Boll & Branch mattress[http://www.pntrs.com/t/TUJGRkxHRkJGSEhLR01CRktHSUdI?url=https%3A%2F%2Fwww.bollandbranch.com%2Fproducts%2Fmattress&sid=biip_012219_boll-and-branch-mattress-review] keeps all the important qualities that have made the sheets so popular. It's crafted from fair-trade materials that are ethically sourced and naturally derived, and it provides the same level of balanced comfort needed for quality sleep.

First impressions

After testing the Boll & Branch for myself, I can confidently say that this is a mattress even Goldilocks would have approved of. It feels just right in terms of firmness, comfort, and support. This is not a bed-in-a-box situation either — so there's no unrolling or off-gassing involved here. Boll & Branch provides white glove delivery service, complete with the offer to take your old mattress off your hands.

Our mattress took several weeks to arrive because each mattress is made to order and hand-crafted in the United Sates. While the time it takes isn't necessarily convenient, especially if you're in a hurry to replace an old mattress, I can say first-hand that it is worth the wait. The quality of this mattress shows both in its construction and its level of comfort.

Construction

The Boll & Branch[http://www.pntrs.com/t/TUJGRkxHRkJGSEhLR01CRktHSUdI?url=https%3A%2F%2Fwww.bollandbranch.com%2Fproducts%2Fmattress&sid=biip_012219_boll-and-branch-mattress-review] is comprised of five layers. The soft wool and poly blend topper is surrounded by a layer of breathable, organic cotton. Just beneath the topper is a layer of graphite-infused latex which creates a natural cooling effect, and a layer of latex for stability. Below these layers is where the micro-coils sit to prevent motion transfer and provide greater air flow, and just beneath the micro-coil layer are the foundational coils, which provide even support throughout the mattress. Obviously if you have a latex allergy, this isn't but mattress for you, but if eco-friendly products are important to you, you'll appreciate that the materials are naturally derived and ethically sourced.

Hand-sewn tufts allow the top layer of the mattress to be held together without any glue, but I found that they did create hard spots on the surface of the mattress. These could be an annoyance if you were leaning on your elbows while reading in bed and accidentally leaned on one. However, I didn't experience any issues while sleeping on my stomach or side, and my partner, who sleeps on his back, also slept comfortably through the night.

Comfort

If you're looking for a medium firm mattress, I would highly recommend the Boll & Branch[http://www.pntrs.com/t/TUJGRkxHRkJGSEhLR01CRktHSUdI?url=https%3A%2F%2Fwww.bollandbranch.com%2Fproducts%2Fmattress&sid=biip_012219_boll-and-branch-mattress-review]. It provides support without feeling too hard, and I could sleep comfortably through the night without any aches or pains in the morning. In my opinion, its level of firmness makes it suitable for all sleeping positions.

I'm a light sleeper who frequently wakes up multiple times during the night, but while sleeping on this mattress, I woke up far less often than usual — even with our new kitten bouncing around on the bed and my partner rolling over in the night. I definitely attribute to this to the combination of micro coils and latex that help minimize motion transfer. The graphite-infused layer of latex also seemed to do its job — neither my partner nor I felt like we were overheating during the night. This mattress won't absorb heat, which makes it great for those who tend to sleep hot.

Final thoughts

With the Queen sized mattress coming in at $2,500, the Boll & Branch mattress[http://www.pntrs.com/t/TUJGRkxHRkJGSEhLR01CRktHSUdI?url=https%3A%2F%2Fwww.bollandbranch.com%2Fproducts%2Fmattress&sid=biip_012219_boll-and-branch-mattress-review] is definitely an investment. However, it's a worthwhile one considering your mattress has a huge impact on how you sleep at night, and thus, your quality of life during the day. This mattress doesn't skimp on its attention to detail, with natural materials you can feel good about sleeping on, and handcrafted construction that ensures durability. Additional features like the white-glove delivery service also make the Boll & Branch mattress[http://www.pntrs.com/t/TUJGRkxHRkJGSEhLR01CRktHSUdI?url=https%3A%2F%2Fwww.bollandbranch.com%2Fproducts%2Fmattress&sid=biip_012219_boll-and-branch-mattress-review] worth the price.

If you're still unsure whether you'll like this mattress, it comes with a 100-night trial so you can make sure it will meet your needs. According to Gear Patrol[https://gearpatrol.com/2019/01/04/boll-and-branch-mattress-review/], it's a perfect fit for those who "value ethical business practices working to make high-quality products" and it's deemed as "exceptionally comfortable" — a description I heartily agree with.

The Boll & Branch is available in Queen, King, and California King sizes, and comes with a 10-year limited warranty.

Buy the Boll & Branch Mattress for $2,500-$2,900[http://www.pntrs.com/t/TUJGRkxHRkJGSEhLR01CRktHSUdI?url=https%3A%2F%2Fwww.bollandbranch.com%2Fproducts%2Fmattress&sid=biip_012219_boll-and-branch-mattress-review]

See Also:

* This natural supplement stops my bloating in its tracks and promotes gut health — it's pretty tasty too[https://www.businessinsider.com/nue-co-debloat-food-prebiotic-review-2019-1?utm_source=dowjones&utm_medium=ingest]

* Prose vs. Function of Beauty — how the two most popular personalized hair-care companies stack up[https://www.businessinsider.com/which-is-better-prose-vs-function-of-beauty-haircare-2019-1?utm_source=dowjones&utm_medium=ingest]

* REI has its own line of hybrid bikes — after riding 500 miles on one, I'd highly recommend them to commuters[https://www.businessinsider.com/rei-co-op-cycles-hybrid-bike-review-2018-10?utm_source=dowjones&utm_medium=ingest]


NS 

centrp : Entrepreneurs/Startups | ccat : Corporate/Industrial News

RE 

usa : United States | namz : North America

IPD 

Insider Picks 2019 | Mattress | Reviews | Sleep

PUB 

Insider Inc.

AN 

Document BIZINS0020190124ef1o000xt


SE Go
HD Got milk? New food guide raises concerns about de-emphasis on dairy; Local experts say recommendations could limit food choices
BY Emma Reilly The Hamilton Spectator
WC 627 words
PD 24 January 2019
SN The Hamilton Spectator
SC HMSP
ED First
PG G7
LA English
CY Copyright (c) 2019 The Hamilton Spectator.

LP 

If you take a look at the illustration of Canada's new food guide, there's one glaring omission: milk.

The image of the colourful plate of healthy, fresh-looking foods contains all of the ingredients Health Canada is encouraging us to eat: whole grains, plenty of fruits and veggies, meat, and pulses.

TD 

Aside from a small pot of yogurt, there's nary a dairy product to be found. Cheese has been banished. And, instead of displaying a tall glass of milk alongside the meal, the new food guide states that Canadians should make water their drink of choice.

Dairy - which, under the previous food guide, made up its own food group - is now lumped in with "protein foods," which includes meats and plant-based proteins (such as chickpeas, beans, nuts, lentils and tofu).

Some experts have applauded the reduction of both meat and dairy as both better for the planet and better for our health. Others see it as evidence that the powerful meat and dairy lobby industries were not able to influence the final food guide. (Canadian dairy farmers even created a petition in the months leading up to the release of the new guide encouraging the government to include milk products.)

The omission of independent categories for dairy and meat has some local experts concerned that the guide is limiting Canadians' choices, not expanding them.

"There's no one diet that suits everyone. It only makes sense to provide more choices to people so people can put together their own healthy diet. Limiting that to a few healthy foods is not the way to do that," said Epidemiologist Andrew Mente of the McMaster-based Population Health Research Institute. "It's not an evidence-based food guide. Meat and dairy can be part of an overall healthy diet."

Mente also cautions that the focus on a plant-based diet may have unintended consequences.

"An approach that emphasizes plant-based eating may in fact lead to increased consumption of ultra-processed foods considered to be plant-based, while intake of nutrient-rich natural foods like meat, dairy and eggs may decrease," he said. "Policy can be very beneficial when it's right, but it can also be damaging when it's incorrect. Look at low-fat diets - that coincided with doubling obesity rates and tripling diabetes rates."

Global health investigator Mahshid Dehghan, also from the Population Health Research Institute, agrees. She says a primarily plant-based diet is ideal, but has concerns that the new guide may encourage Canadians to go too far in reducing their dairy consumption.

"My position on diet is very clear: I agree with plant-based diet, but encouraging people to lower their daily intake of dairy may be harmful," she said. "Dairy has many, many benefits."

Dehghan points out that dairy products contain a range of potentially beneficial compounds, including specific amino acids, medium-chain and odd-chain saturated fats, natural trans fats, vitamin K1/K2, and calcium. They can also be fermented or contain probiotics, many of which may also affect health outcomes.

"This goes back to the focus on low-fat food, based on presumed harm of a single nutrient - saturated fat - and on a single risk marker - cholesterol," she said. "I think the concern is there. But if people consume it in moderation. I don't see any harm."

To learn more about Canada's new food guide, visit food-guide.canada.ca.

ereilly@thespec.com

905-526-2452 | @EmmaatTheSpec


ART 

Canada's new food guide places a bigger emphasis on plants. Canada's old food guide. Health Canada Health Canada 


CO 

cndhea : Health Canada

IN 

i413 : Dairy Products | i41 : Food/Beverages | icnp : Consumer Goods | ifood : Food Products

NS 

gfod : Food/Drink | gcat : Political/General News | glife : Living/Lifestyle

RE 

cana : Canada | namz : North America

PUB 

Toronto Star Newspapers Limited

AN 

Document HMSP000020190124ef1o000gw


SE Go
HD Everything you need for a cosy weekend in; Here's to staying home and doing nothing
BY Katherine Lalancette The Kit
WC 432 words
PD 24 January 2019
SN The Hamilton Spectator
SC HMSP
ED First
PG G2
LA English
CY Copyright (c) 2019 The Hamilton Spectator.

LP 

Wrap up

Swap your old housecoat for this chic belted cardigan. It's made of wool-free yarn to suit even the most sensitive skin.

TD 

The Group by Babaton Ty Cardigan, $138, aritzia.com

Set the mood

With enveloping notes of peach and violet, Byredo's iconic Bibliothèque scent will transport you into the pages of your favourite book.

Byredo Bibliothèque Candle, $120, holtrenfrew.com

Slip in

Soak in this sea of stars and let its relaxing lavender oil shoo away any sign of stress.

Lush Twilight Bath Bomb, $7, lush.ca

Snuggle under

Curl up with this dreamy throw (it's "can't stop touching it" level soft) and let the Netflix marathon begin.

Giraffe at Home Throw in Silver, $287, nordstrom.com

Lose yourself

Prepare to be hooked! If you couldn't put down "Gone Girl" or "Girl on the Train," you'll go mad for this psychological thriller.

"Then She Was Gone" by Lisa Jewell, $25, chapters.indigo.ca

Treat your feet

No night in is complete without a plush pair of reading socks. These chenille ones will keep your feet extra toasty.

Simons Socks in Mauve, $12, simons.ca

Pamper your skin

Chock full of pre- and probiotics, this microfibre mask will leave your skin feeling like a cloud: soft and pillowy.

Saturday Skin Cotton Cloud Probiotic Powder Mask, $8, sephora.ca

Breathe it in

Ultrasonic waves allow this diffuser to seamlessly move aromas through your space. Just sit back and inhale.

Muji Ultrasonic Aroma Diffuser, $94, muji.us

Get comfy

A comfy cotton blend meets a

borrowed-from-the-boys fit to bring you the ultimate lounging ensemble. And did we mention it's millennial pink?

Victoria's Secret Pyjamas in Millennial Pink, $55, victoriasecret.ca

Warm up

Care for some cocoa? Sprinkled with a cool hint of peppermint, this European-style hot chocolate mix serves up the perfect movie treat.

Williams Sonoma Peppermint Hot Chocolate, $29, williams-sonoma.ca


ART 

"Then She Was Gone" by Lisa Jewell, $25, chapters.indigo.ca Muji Ultrasonic Aroma Diffuser, $94, muji.us Simons Socks in Mauve, $12, simons.ca Giraffe at Home Luxe Throw in Silver, $287, nordstrom.com Williams Sonoma Peppermint Hot Chocolate, $29, williams-sonoma.ca Saturday Skin Cotton Cloud Probiotic Powder Mask, $8, sephora.ca Lush Twilight Bath Bomb, $7, lush.ca The Group by Babaton Ty Cardigan, $138, aritzia.com Victoria's Secret Pyjamas in Millennial Pink, $55, victoriasecret.ca Byredo Bibliothèque Candle, $120, holtrenfrew.com 


NS 

gcat : Political/General News

RE 

cana : Canada | namz : North America

PUB 

Toronto Star Newspapers Limited

AN 

Document HMSP000020190124ef1o000gu


SE Skincare
HD 7 best fermented skincare products
BY Christopher Cunniff
WC 1459 words
PD 24 January 2019
ET 03:18 AM
SN Independent Online
SC INDOP
LA English
CY © 2019. Independent Digital News and Media Ltd. All Rights Reserved

LP 

Good bacteria isn’t just for the gut, it’s a topical treat too. We found out why Korean's are so obsessed with this skincare trend

Continuing to sweep the faces of the Western world is the Korean innovation of fermented skin produce. It’s of course much more sophisticated than walloping a load of yogurt under your eyes; there’s a plethora of probiotic goodies that can help improve the functioning of your skin.

TD 

The process, in basic terms, is micro-organisms such as bacteria are added to natural ingredients. Not only to break down the size of the molecules so your skin can drink up the goodness, but the fermentation process can also give way for an influx of new elements like organic acids and other antioxidants that were not previously in the mix.

So without further adieu, below are the best picks to cover each step of your routine if you fancy giving your face the fermented treatment.

Read more

8 best acid and chemical exfoliants for all skin types

8 best sheet masks

10 best skincare products under £10

Benton fermentation eye cream:£29, beautyandseoul.co.uk

First things first, this comes in a very generous 30g tube, unlike the usual 15ml for eye products, so we’re already off to a good start. Even better is that it’s stuffed with a stack of ingredients that have been selected carefully to work in synergy with one another for your peepers. The texture is also quite interesting. We were surprised at the firmness of it at first, however, upon application this smoothed out very nicely and absorbed quickly. Use any excess on your elevenses to keep your frown lines as friendly as possible.

The trick here is fermented yeast which has a multitude of benefits. It also has a hat trick of humectants which attract moisture to the skin throughout the day like a magnet. This is a terrific buy if you’re after an effective eye cream that’s not going to be too heavy. We definitely felt the difference if we went without it for a day.

Buy now

Fresh black tea kombucha facial treatment essence:£59, John Lewis & Partners

Fresh’s humble beginnings over 25 years ago with a single product, now houses one of our fave essences. Essentially thispreps your skin for deeper penetration and absorption of your products post cleanse. This kombucha based gambit is a multitasker, with anti-pollution as its core defence mechanism and hyaluronic acid for a hydration boost. It’s a watery liquid with a pleasant scent that you pat gently onto the face.

Think of it as a pumped up primer –to give your serums to follow a little bit more sparkle. We found it to be a cracking accompaniment in the morning as an extra perk up. Luckily, you don’t need to encounter the debatably acquired taste of kombucha to reap the benefits.

Buy now

Aurelia miracle cleanser:£42, Aurelia Skincare

Claire Vero’s empire has only been around since 2013 and has since carved itself a niche, British based brand on a probiotic mission. Aurelia focuses on getting into the nitty gritty underneath the skin’s surface, giving it some well deserved TLC.

Firstly, this smells gorgeous. Always a nice plus, especially when it’s not synthetic or added for no reason. It’s a deliciously aromatic, cream cleanser; which feels more like a moisturiser upon application. Inside you’ll also find a cloth to dampen and remove the cleanser after applying to skin. The cloth is less rough in texture than your usual muslin, adding a gentle exfoliation along with the primary removal.

Chamomile and bergamot are the main sells in the de-stress department balanced with rosemary which has antiseptic properties. The ritual itself is enough to give you a moment of calm but also leaves skin surprisingly soft. Particularly great for drier skin and equally for sensitive skin as the brand prides itself on being free from nasties. Give this a go if your after a non-stripping cleanser with a bunch of effective ingredients for a serene start or end to your day.

Buy now

Whamisa organic flowers toner deep rich:£33.90, whamisa.co.uk

This toner is indeed a Beast from the East. Whamisa pride their products on diligent research and development. With more than ten years in the biz, this toner has become a cult favouritefrom the brand. With no water in their products either; it's all killer, no filler.

Now, if you haven’t heard of the Korean "7Skin Method", this is the product to get and try it out with. Basically in this case, it’s layering the toner seven times in succession leaving a couple of minutes in-between each. We of course tried it out and it’s a super treat. Mega moisture with a dewy finish.

This toner has an incredibly unique texture; it’s thicker than a serum and thinner than an oil. It’s wonderfully bouncy and smoothing with a naturally floral fragrance.

With aloe vera extract and oat kernel, it’s a mega moisturising prep before a cream or oil. If you’re after an uber glow or simply to replenish some of that moisture, this is your new go to.

Buy now

BLITHE velvet yam pressed serum:£43, Selfridges

Another joy from Korea is the pressed serum from Blithe; which markets itself as a two in one. It's a whipped gel consistency that claims to be in-between a moisturiser and serum. It has a rather hefty 68.5 per centwild yam root extract, which is renowned for attacking dry skin and keeping it supple. The gel transforms into a super glossy serum upon contact with the skin.

A terrific accoutrement for winter, especially for those who are time poor. If you’re a gal or guy on the go, this is greatif you can’t be bothered to layer your products but want maximum impact. Housed in the box is also a small spatula so you don’t overuse or taint the product with your mucky mitts. This also works well as a nighttime treatment mask. Beauty sleep pun intended. A great multitasker that fits snugly into anyone’s regime.

Buy now

Allies of Skin molecular multi-nutrient day cream:£79, Cult Beauty

New kid off the Singaporean block is Allies of Skin. This is another for urbanites with a cocktail of ingredients to keep the stress of the outside world at bay. The active ingredients list on this is long and robust with the fermented part in particular aiding towards a happy skin flora. In layman’s terms, this is sending happy bacteria in to start a peace war with whatever naughty bacteria might be present and causing a ruckus.

Moringa extract is present to stop pollution particles sticking to your skin, manuka honey for a natural antibacterial touch and two types of hyaluronic acid for moisture. It’s a light texture with a faint scent; not unpleasant but noticeable nonetheless. Airtight packaging is always a plus to keep it fresh and frisky.

Definitely go for this if your skin is on the normal to oily side, as it will adress texture and redness. Add an essence prior to complete the ritual if you feel like you need an extra moisturising boost.

Buy now

Algenist prebiotic balancing mask:£38, SpaceNK

San Franciscan brand Algenist have excited us with their products in the past,and this is a great addition to the line. It’s a probiotic algae party for your face. What’s particularly nice about this mask is it’s not a jack of all trades. It doesn’t claim to brighten along with magically making you look like Sharon Stone at the same time. It’s a clearly sign posted, effective mask.

This targets surface skin bacteria and aids towards a more even complexion. The prebiotics detoxify with patented alguronic acid hydrating in five minutes. It’s also falls nicely into the skintertainment category, transforming from mint green to a pale pink while doing its business. Use once or twice a week consistently to see a more clarified canvas. Great if you’ve got excess oil or want to stamp out any uneven patches that are getting on your nerves.

Buy now

The verdict: Fermented skincare

While each of these are great in their own right, Benton’s Eye Cream[http://beautyandseoul.co.uk/products/benton-fermentation-eye-cream] is not only great value but packed with a multitude of ingredients that is a great addition to anyone’s kit. Whamisa[http://www.whamisa.co.uk/products/whamisa-organic-flowers-toner-deep-rich] and Aurelia[http://www.aureliaskincare.com/products/aurelia-miracle-cleanser] are also top of the list if you’re after a treat to shake up your routine.


IN 

i2583 : Skin Care Products | i258 : Cosmetics/Toiletries | icnp : Consumer Goods | ipcare : Personal Care Products/Appliances

RE 

uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Independent Digital News and Media Ltd.

AN 

Document INDOP00020190124ef1o00231


CLM Flat Out Food
SE You
HD Gravelbourg woman is a believer in fermented food benefits
BY Jenn Sharp
CR The Starphoenix
WC 485 words
PD 24 January 2019
SN Saskatoon Star Phoenix
SC SSP
ED Early
PG C2
LA English
CY Copyright © 2019 Saskatoon Star Phoenix

LP 

Keirsten Eva knew she had to share her knowledge after fermented foods helped reverse her poor health.

In 2011, she was in dire straits.

TD 

The new mom had asthma, allergies, fibromyalgia, irritable bowel syndrome and depression. A friend gave her a kombucha scoby (symbiotic culture of bacteria and yeast) and taught her about fermentation.

Eva said her symptoms disappeared within three months of daily sips of the fizzy probiotic drink. She, her partner and their three children now eat a variety of cultured foods.

"Fermented foods helped heal my gut and helped heal my entire body," she says.

Fuelled by a desire to learn and help others heal, Eva studied fermentation - the oldest form of preservation. She began teaching workshops around the province and launched Culture Mother, a website where she sells live cultures (for kombucha, jun, sourdough, yogurt and more) to help people make fermented foods at home.

"Everybody needs to know how to make these foods. This is what speaks to our DNA ... these life-giving foods."

If you're of the gluten-free persuasion, don't knock sourdough bread until you've tried it. The bacterial culture helps consume and break down the naturally occurring sugars in bread. That makes it easier to digest those nutrients.

Plus, sourdough has a taste depth unlike grocery store bread - allow it a long rise (overnight or longer) for the best flavour.

Jun is similar to kombucha but feeds off honey instead of sugar. Jun has evolved to survive the antimicrobial and antibacterial properties in honey.

"You also get the benefits of honey in your brew and it ferments a little bit faster," Eva says.

Before refrigeration, canning or vinegar, people used fermentation to keep foods fresh and edible during the winter.

"We would use salt or sugar to preserve foods and we would team up with the beneficial bacteria in foods to keep them in an edible form," Eva says.

Salt both preserves food and ensures pathogens cannot grow.

Fermented foods are missing from many modern diets, but returning to an ancient way of eating can offer great rewards.

"You get the benefits of all the beneficial bacteria that are also helping wage that war inside of you to keep any pathogens or viruses in check and keep our immune system healthy," she says.

Eva sells her homemade sourdough at the seasonal farmers'market in Gravelbourg, where she lives. Her kimchee and sauerkraut are also available at the Wandering Market in Moose Jaw. Jenn Sharp is a freelance writer based in Saskatoon. Follow her on Twitter and Instagram @flatoutfoodsk.


ART 

/ Keirsten Eva sells starters for sourdough, kombucha, mesophilic yogurt and jun tea via her Culture Mother website.; / Keirsten Eva sells starters for sourdough, kombucha, mesophilic yogurt and jun tea via her Culture Mother website. [SASP_20190124_Early_C2_01_I001.jpg];

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HD This natural supplement stops my bloating in its tracks and promotes gut health — it's pretty tasty too
BY ehoffman@businessinsider.com (Jessica DeFino)
WC 1211 words
PD 23 January 2019
ET 02:20 PM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2019. Insider Inc

LP 

The Insider Picks[http://www.businessinsider.com/insiderpicks?utm_source=dowjones&utm_medium=ingest] team writes about stuff we think you'll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase.

* Digestive issues including chronic bloating and IBS are on the rise, both of which can be triggered by high stress levels.

TD 

* The Nue Co.'s Debloat Food + Prebiotic[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22] powder was designed specifically to ease digestive issues, soothe bloating in the moment, and promote long-term gut health.

* For me personally, this supplement works better than any other bloating remedy on the market because the my body recognizes and easily digests its five natural, food-based ingredients: maqui fruit, turmeric, ginger, cinnamon, and prebiotic inulin.

Health crises, and their accompanying wellness trends, tend to come in waves. In 2017, our collectively anxious minds were soothed with meditation apps. 2018 saw a spike in celiac disease diagnoses and, in response, gluten-free options in grocery stores across the country. 2019 is shaping up to be the year of digestive health: Chronic bloating is on the rise, as are a slew of vitamins, supplements, and foods that promise to stop it in its tracks.

"More people than ever are suffering from bloating, IBS, and digestive issues," Jules Miller, the founder of supplement brand The Nue Co.[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22], tells Business Insider. "I wouldn't want to attribute the rise to one single cause, but I do think that stress has a big part to play." Even gut issues that go beyond stress can be triggered by a high-anxiety lifestyle — at least, that's what happened to me.

Last year, in the midst of quitting my nine-to-five job and planning my wedding, I started experiencing excruciating gut pain after every meal, accompanied by a level of bloating that made me look perma-pregnant. I tried everything to get my body back on track, from antibiotics to a juice cleanse — but my health steadily got worse.

According to Miller, this domino effect is almost to be expected. "Our gut is the epicenter of our bodies, the health of which impacts everything from your sleep and weight, to digestion and mental health," she says. On top of this, the gut is home to about 80% of the body's immune system. "It stands to reason that when something is unbalanced in your gut you will feel the impact throughout your body," Miller explains.

Digestive issues can manifest in a number of ways, but by far the most common iteration is bloat (over 16 million Google search results for "how to stop bloating" can attest to that). Bloating, characterized by gas and a distended stomach, "can be caused by a number of factors," Kristy Katzmann, a holistic health expert[https://www.naturallyselectiveblog.com/] and founder of Naturally Selective, tells us. "These include improperly digested food, toxic overload, and diminished good and excess bad bacteria in the gut."

The prevailing over-the-counter treatments for bloating are probiotic pills (filled with healthy bacteria to rebalance the gut microbiome and improve digestion) and digestive enzymes (to help the body break down food more efficiently). I took both probiotics and enzymes religiously to help soothe my bloated belly, and they kind-of-sort-of helped. But it wasn't until I incorporated The Nue Co.'s Debloat Food + Prebiotic powder[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22] into my routine that I saw a major improvement (i.e., I could fit into non-drawstring pants again).

"Taking probiotics and enzymes are helpful to address bloating, but it's also important to ensure adequate levels of hydrochloric acid, which is responsible for breaking down food in the stomach, as well as liver support," Katzmann says — which explains why Debloat Food + Prebiotic[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22] is so effective for me. With a potent blend of natural, food-based ingredients including prebiotics, turmeric, ginger, cinnamon, and maqui fruit, it addresses all of my above concerns and delivers immediate relief. It claims to promote long-term gut health in a single serving.

"I suffered really badly with IBS and spent so much time (and money) trying out different natural and non-natural products to help with my symptoms," Miller explains of formulating the often-sold-out powder. "It was really important to me that we developed a product that was environmentally sustainable, organic, and free from anything that could further irritate a delicate stomach; like fillers, sweeteners, or bulking agents." She notes that the body recognizes and can properly digest food — not chemical-filled vitamins and supplements — so that's what Debloat Food + Prebiotic[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22] contains. No fancy additives, no unnecessary fillers. Of course, what is inside matters just as much as what's not inside.

While you're probably familiar with the concept of probiotics by now, The Nue Co.'s formula[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22] relies on something a little different: prebiotics.

"The simplest way to think of prebiotics is as ‘fertilizer' for your gut," Miller tells me. "Prebiotics feed the good bacteria that lives in our gut, encouraging it to thrive." Prebiotics like inulin, the one found in this particular supplement, set the stage for a healthy gut microbiome in the future, and lead to "a reduction in gas retention to support decreasing bloating long-term," Miller says.

In addition to prebiotics, "this supplement utilizes anti-inflammatory, immune-boosting, and enzyme rich herbals to address bloating," Katzmann says, like maqui fruit (heavy in antioxidants that help repair the gut), cinnamon (to help regulate blood sugar), ginger (to increase hydrochloric acid production), and turmeric (to support the liver). "All are crucial components of healthy digestion and the elimination of bloating and other digestive complaints," according to Katzmann.

One unexpected bonus: It's actually pretty tasty.

Debloat Food + Prebiotic[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22] is meant to be mixed with water, a latte, or a smoothie in the morning and taken on an empty stomach (this ensures that the ingredients reach the small and large intestines without being blocked by your breakfast), and its warm, spicy flavor has made it my favorite part of my morning routine — or at least, more welcome than the shot of apple cider vinegar I take afterwards.

If you take daily medication prescribed by your doctor, you may want to check in with them before adding The Nue Co.'s powder to your diet[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22].

"Turmeric, while certainly a wonder herb with many benefits, can thin the blood and is therefore not advised if you take certain medications," Katzmann warns. Other than that, go forth and debloat.

Buy The Nue Co. Debloat Food + Prebiotic Powder for $75 from Amazon[https://www.amazon.com/gp/product/B071GRXFM5/ref=as_li_tl?ie=UTF8&tag=biip_011619_nue-co-natural-debloat-product-review-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B071GRXFM5&linkId=5f79a2be3a8d59b7b67cb3ef9b310a22]

See Also:

* LittleBits makes toys that teach kids STEM skills — my sons and I enjoyed this $150 'Avengers' kit, but most only cost around $60[https://www.businessinsider.com/littlebits-avengers-kit-review-2019-1?utm_source=dowjones&utm_medium=ingest]

* Southwest Airlines is running an unprecedented deal on its Companion Pass — here's how to earn and use it[https://www.businessinsider.com/how-to-use-southwest-companion-pass?utm_source=dowjones&utm_medium=ingest]

* I'll never use plastic straws again after finding these metal ones that don't change the taste of my drinks at all[https://www.businessinsider.com/greens-steel-reusable-straws-review?utm_source=dowjones&utm_medium=ingest]

SEE ALSO: 14 of the most anticipated skin-care product launches of 2019 you can buy now[https://www.businessinsider.com/best-new-skin-care-products-january-2019-1?utm_source=dowjones&utm_medium=ingest]

DON'T MISS: This 'herbal coffee' tastes just like the real thing — it helped me quit for good and clear my skin[https://www.businessinsider.com/dandy-blend-herbal-coffee-substitute-review-2018-12?utm_source=dowjones&utm_medium=ingest]


IN 

i25784 : Diet/Nutritional Drugs | i257 : Pharmaceuticals | i951 : Health Care/Life Sciences | idrugty : Specialized Drugs/Medications

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usa : United States | namz : North America

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Insider Picks 2019 | Gut | Gut Health | Supplements | Reviews | Health

PUB 

Insider Inc.

AN 

Document BIZINS0020190123ef1n0012z


SE Science
HD Bowel cancer trial aims to reset gut bacteria
BY Hannah Devlin Science correspondent
WC 705 words
PD 22 January 2019
ET 11:01 PM
SN The Guardian
SC GRDN
PG 18
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

It is thought some strains of bacteria may cause cancer or allow it to develop unchecked

Bowel cancer patients will be given a groundbreaking form of treatment aimed at altering the makeup of their gut bacteria, in a trial due to launch this year.

TD 

The phase one trial, backed by a £20m grant from Cancer Research UK, is led by an international team who are investigating whether gut bacteria play a role in triggering cancer and making the disease more resistant to treatment in some patients.

Prof Wendy Garrett, of the Harvard TH Chan School of Public Health and a co-leader of the project, said that in future treatments to reset the microbiome or subtly alter it could be used alongside conventional cancer drugs.

“Everybody involved in this project wants to improve outcome for patients with bowel cancer and ultimately we want to prevent it,” she said.

The human gut contains trillions of bacteria, which play a crucial role in digesting food and strengthening the immune system. But there is emerging evidence that certain strains of bacteria may be involved in triggering cancer, in allowing it to develop unchecked, or in making cancers resistant to chemotherapy and other treatments.

The initial trial, which is expected to involve a dozen patients, will investigate the potential for using faecal transplants to reset the gut of patients by reducing the presence of cancer-associated microbes.

The procedure involves transplanting a stool sample, along with the microbes it contains, from a healthy donor. The trial will focus on safety and side-effects.

Previous work by Garrett and the project’s other co-leader, Prof Matthew Meyerson, also of Harvard, has revealed that gut bacteria look different in bowel cancer patients. One study found that a microbe called Fusobacterium nucleatum was more common in cancerous tissue and in cancer patients than in healthy people.

When mice that were predisposed to developing cancer were exposed to this bacteria, tumours occurred more quickly. “Maybe this bacterium has a role in enabling bowel cancer or taking the brakes off bowel cancer development,” Garrett said.

One theory under investigation is that the bacterium sticks to pre-cancerous cells and shields them from being spotted by the immune system. This could potentially leave them to spiral into a cancerous state and form a tumour.

Studies have also shown that certain so-called good bacteria are more common in patients who respond to both chemotherapy and new immunotherapy cancer treatments.

Bowel cancer is the fourth most common cancer in the UK, accounting for 12% of all new cancer cases in 2015. A range of lifestyle factors have been shown to influence people’s risk of developing the disease, including diet and obesity.

Meyerson said the project, which involves collaborators in Canada, the UK, Spain and the Netherlands, would look at whether changes in gut bacteria linked these lifestyle factors. The team will also try to answer whether the “bad” bacteria are causing bowel cancer or simply thrive in a cancerous environment.

“Maybe this is going to be incredibly important for the understanding and treatment and prevention of bowel cancer,” said Meyerson. “Maybe it’s just going to be a phenomenon that’s there. Until we answer a lot of questions, we won’t know.”

The project will look into other potential future treatments, including antibiotics and vaccines that would trigger an immune reaction against targeted microbial communities in the gut.

At present, Meyerson said, screening remained the best known way to improve outcomes for bowel cancer patients, because treatment is most effective during the early stages of disease. “If there’s a lesson the average person needs to know about bowel cancer, that’s probably it,” he said.

The project is being funded as part of Cancer Research UK’s Grand Challenge initiative, under which the charity will give major grants to US institutions for the first time.

Michelle Mitchell, the charity’s chief executive, said: “To reach our ambition of three in four people surviving their cancer by 2034, we need to collaborate not only with researchers from across the globe but with funders in other countries who share our goals.”


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HD Biologists Test Promising Treatments For Bats Threatened By Fungal Disease
BY Jacqueline Froelich
WC 635 words
PD 22 January 2019
SN NPR: All Things Considered
SC LTCN
LA English
CY Copyright 2019 NPR. All rights reserved. Visit our website terms of use and permissions page at www.npr.org[http://www.npr.org] for further information. NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio.

LP 

AUDIE CORNISH: Cave-dwelling bats have been dying by the millions across the U.S. and Canada. Experts blame white-nose syndrome. It's a fungal disease. Field biologists, though, are testing some promising treatments. Jacqueline Froelich of member station KUAF takes us now to a test site in the mountains of Arkansas.

JACQUELINE FROELICH: Wearing white hazmat suits, helmets and hip waders, Blake Sasse and Shawn Thomas cross a frigid rushing creek to the entrance of a manganese mine abandoned a century ago.

TD 

SHAWN THOMAS: And at some point after that, bats decided to move in and hibernate here.

FROELICH: Thomas works for Bat Conservation International, and Sasse is a wildlife biologist with the Arkansas Game and Fish Commission. They switch on their headlamps and slosh into the mine filled with knee-deep murky water. The ceiling and walls sparkle with condensation. Sasse counts what looks like tiny, furry brown bears clinging to the rock.

BLAKE SASSE: OK. We've got a couple of tri-colored bats on the wall right here, and they're both kind of covered with white frost.

FROELICH: The hibernating bats appear healthy, but in 2015, this colony was infested with a contagious white fungal pathogen.

SASSE: We had nearly 1,400 bats that particular winter, and then the following time we surveyed, it was down to six.

FROELICH: The irritating fungus, called Pd for short, spreads over bats' muzzles and wings, disrupting winter hibernation. With no insects to feed on, bats can starve. Deeper into the Ouachita Mountain mine, Thomas and Sasse unlatch a bat barrier to their treatment site.

THOMAS: And the idea is to clean the environment, and by environment, I mean the hibernaculum here where bats hibernate as a strategy to survive the winters.

FROELICH: Last fall, the team tried two treatments to combat Pd. They applied polyethylene glycol, a fungicide that doesn't harm the environment, and also used bursts of blue disinfecting ultraviolet light on uncertain marked places along the walls and ceiling.

THOMAS: And then we're going to be swabbing to test if Pd is still here and at what level.

FROELICH: The treatments are being replicated in two other remote, contaminated mines in Alabama and Ontario, Canada.

THOMAS: And that's really important because as we hopefully expand these treatments to other sites, we want to make sure it doesn't have other effects on the other critters on the cave walls like bacteria and invertebrates and especially bats and other mammals that use these places.

FROELICH: Jeremy Coleman is white-nose syndrome coordinator with the U.S. Fish and Wildlife Service. He says more than 6 million bats have died over the past decade, placing some species at risk.

JEREMY COLEMAN: Such as the little brown bat, the northern long-eared bat and the tri-colored bat. Those declines in many cases in excess of 90 percent for winter populations have continued to be observed through the Midwest and the southeastern U.S.

FROELICH: Coleman says scientists are also testing vaccines and probiotics to help bats build immunity to the fungus. That's important because bats consume insects that harm agricultural crops. The team will return here this spring and early summer to take more swabs. If successful, the entire mine will be treated. And if that works, Thomas says, the methods could be used on other hibernating bat ecosystems across North America.

THOMAS: It would be a one-time treatment in the late fall before hibernation starts.

FROELICH: Cleansing bad habitats of the fungus will work to reduce bat-to-bat transmission and re-establish declining bat populations. For NPR News, I'm Jacqueline Froelich in Fayetteville, Ark.

(SOUNDBITE OF TYPHOON'S "BELLY OF THE CAVERN")


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SE Report on Business
HD Too many cooks in the cannabis kitchen
BY By MARK RENDELL
CR Staff
WC 1156 words
PD 22 January 2019
SN The Globe and Mail
SC GLOB
ED Ontario
PG B1
LA English
CY ©2019 The Globe and Mail Inc. All Rights Reserved.

LP 

Food companies say Ottawa's proposed regulations for edibles are so complex and expensive that many businesses are rethinking entering the market at all

Food companies hoping to make cannabisinfused edibles are warning that the federal government's proposed regulations are overly restrictive and costly, perhaps prohibitively so for traditional manufacturers.

TD 

Edibles, such as cannabis-infused brownies, chocolates or teas, will become legal later this year, as part of the federal government's second phase of cannabis legalization. Until recently, the prospect of a new, high-margin legal product category had caught the imagination of Canadian food producers. Health Canada's draft regulations for edibles, concentrates and topicals, however, have dampened that excitement.

According to the proposed rules, published in December, traditional food products and cannabis edibles cannot be manufactured in the same building. Even food companies with experience keeping segregated kitchens within a single building for allergenic purposes will be required to build or lease separate facilities to make cannabis products.

“What that regulation effectively does, is double the capital cost and operating costs to traditional food operators who want to get into the space," said Shasha Shaun Navazesh, chief executive of Toronto organic bakery Shasha Bread Co.

Mr. Navazesh has been experimenting with cannabidiol-infused snacks for years. With a CBD prescription from his doctor, the 62-year-old baker makes infused goodies at home, which he says help with inflammation in his joints, particularly during the colder months. Overregulation, however, could prove challenging for experienced foodies such as himself, eager to enter the market. That would leave legal edibles to cannabis growers, many of whom have little experience with food safety and production, he said.

Having to lease a separate facility isn't a make-or-break factor for Mr.Navazesh, who has launched a cannabis-focused spinoff called Norleaf Foods Inc. and applied for a cannabis processing licence from Health Canada. But along with tight proposed rules for packaging and dosing – only 10 milligrams of tetrahydrocannabinol (THC) per edible package – and strict limits on advertising and health claims, the challenges are adding up, he said.

“As it looks today, it's not particularly appealing, and one has to really question the return on investment at the beginning," said Michael Graydon, CEO of Food & Consumer Products of Canada, an industry association that represents food manufacturers. FCPC is one of a number of organizations taking part in online consultations on the proposed regulations, which Health Canada is conducting until Feb. 20.

There's no shortage of interest in the product category, Mr. Graydon said.

Dozens of Canadian food makers, from mom-and-pop bakeries to multinational manufacturers, have spent the past year experimenting with recipes or watching the development of the edibles market in U.S. states that have legalized recreational marijuana use, he said. But the proposed regulations have given many companies pause.

Family-friendly firms were already having to assess the potential impact that selling cannabis products would have on their existing brands, he said.

“It's a real struggle for many organizations in regards to, do we want to be in this space or not? And what could the damage to our organization or the benefit to our organization be? So I think there's a lot of soul searching going on right now."

Julia Kirouac, CEO of Toronto-based snack company Nud Fud Inc., had anticipated selling CBD-infused products later this year as an extension of her superfood product line. The separatebuilding rule, however, is too much of a financial burden for her small company of seven employees, she said.

“It seems to me that food companies are only pursuing that if they already have the cannabis people behind them, to finance [their new facilities]. For small independents, absolutely it seems like it would be pretty much out of reach," Ms. Kirouac said.

Certainly, some food companies are teaming up with deep-pocketed licensed marijuana producers (LPs) to build kitchens on cultivation sites already licensed to process cannabis. Healthy snack maker Neal Brothers Brands Inc., for instance, has partnered with Newstrike Brands Ltd.; boutique company Hummingbird Chocolate is setting up shop inside Canopy Growth Corp.'s Smith Falls, Ont., facility, itself a former Hershey's factory.

Meanwhile, alcohol makers such as Molson Coors Brewing Co., Constellation Brands Inc. and Anheuser-Busch InBev SA/NV, are moving aggressively to develop cannabis beverages in partnership with large LPs.

“The beverage folks seem more confident and committed," said Brian Sterling, a food industry consultant with SCS Consulting. “That may be because alcoholic beverage makers are accustomed to highly regulated situations and supply chains, and they have the distribution connections that help them be more comfortable with running with cannabis-infused drinks."

Most food makers, however, are moving cautiously. And rather than joining up with cannabis firms, the majority are planning their own route to market, and applying for their own cannabis processing licences, Mr. Graydon said.

One of the biggest issues is uncertainty around CBD. The non-intoxicating drug is currently regulated under the Cannabis Act, meaning it can only be sold as a prescription medicine or through licensed online or bricks-andmortar recreational cannabis dispensaries. Companies such as Nud Fud and Norleaf are hoping that it will be reclassified as a Natural Health Product, similar to vitamins, minerals or probiotics, allowing CBD-only products to be sold in grocery stores and pharmacies.

“If and when [CBD reclassification] happens, then we'll pursue that route.

We play within the natural food space anyway, so that's already easy to kind of get into. But if that doesn't change, that's a problem," Ms. Kirouac said.

Health Canada has promised consultations on cannabinoid-based Natural Health Products. But this won't happen until after the current round of consultation on edibles is finished, according to Health Canada spokesperson Tammy Jarbeau, and both the timing and outcome of any future discussion is far from clear.

Mr. Graydon expects there to be considerable lobbying efforts from the food industry in the coming weeks, ahead of Health Canada's Feb. 20 consultation deadline. But pushing back against the proposed regulations will be a challenge for companies that don't want to appear overly eager to sell new products at the expense of consumer safety.

“There's opportunity for changes to a lot of this stuff, but I think they will hold the line on producing edibles in the same location as regular food," said Cameron Prince, vice-president of regulatory affairs with food safety consulting firm The Acheson Group.

“The food economy is super important to Canada, and now that Canada … is known around the world as producing cannabis and leading the way, they just don't want any risk of cannabinoids getting into regular food that's being exported, because it would really damage our reputation internationally," Mr.Prince said.


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SE Travel
HD Five affordable destinations for a do-it-yourself wellness vacation
BY By Amy Tara Koch
WC 1492 words
PD 22 January 2019
SN Washington Post.com
SC WPCOM
LA English
CY Copyright 2019, The Washington Post Co. All Rights Reserved.

LP 

 

Detox vacations, the fancy kind with greens-infused menus, structured fitness programming and extravagant spa treatments, can set you back thousands of dollars. Happily, you don't need to visit a luxury resort to purify the body and recharge the spirit. You can arrange a DIY wellness getaway by booking a reasonably priced hotel in a mild-weather location with outdoor recreation, healthy eateries and quality day spas for a similar feel-good outcome. Here is a set of destinations that can have you feeling Canyon-Ranch-style refreshed at a fraction of the cost. 

TD 

Los Angeles

It may not be tropical, but "winter" in L.A. still delivers a sun-dappled backdrop for a get-fit holiday.  The Kimpton Everly Hotel  (starting rate, $299) is tucked into the Hollywood Hills with easy access to two popular areas for hikes — Runyon Canyon and Griffith Park (where a couple of treks take you close to the Hollywood Sign). Also challenging are the Santa Monica Steps, a beachfront hot spot where hard-bodied locals sprint up and down two sets of stairs, one wooden, one concrete. For hot yoga, join chiseled Angelenos at sleek, cedar paneled Sweatheory in Hollywood, where, after class, guests imbibe CBD-infused tea (there are also probiotic shots and IV drips) and then hop into the space's infrared sauna. L.A.'s results-driven spa services are renown. Two to try: the Moroccan Earth Body Cocktail, a lemony sugar scrub and rose clay wrap, at Ole Henricksen in West Hollywood; and the Green Coffee Body Sculpting treatment, a circulation-boosting skin brushing with chili and coffee-laced oil, followed by massage, at the Organic Pharmacy in Beverly Hills. 

Plant-based, locavore-leaning eating is SoCal's lifeblood. Urth Caffe (multiple locations) is the go-to salad spot, while Cafe Gratitude (multiple locations), with its amusing menu of cliched Cali jargon (an "evolved" bibimbap bowl, the "vivid" acai superfood bowl), hits all of clean eating's high notes. If ever a restaurant could be categorized as sexy vegan, it's Crossroads Kitchen, the hipster-filled West Hollywood spot by Chef Tal Ronnen (who famously prepared meals for Oprah's 21-Day Cleanse), where small plates such as "crab cakes" of hearts of palm and horseradish aioli underscore how innovative meatless meals can be.

 

Honolulu 

 Balmy Hono­lulu is a detox paradise. Stay at Surfjack (rates start at $187), a vintage-feeling boutique hotel (perk: complimentary bikes). It's just a 10-minute walk from Waikiki Beach, where you can rent SUPs and sign up for surf classes.

Scenic hiking abounds. Diamond Head Crater is biking distance from the hotel and offers a steep trek of just under a mile from the inside of the crater to the rim. A bit farther away is the Koko Crater Railway Trail, which requires climbing more than 1,000 steps made of timeworn wooden railway ties. The reward in both cases: panoramic views. Avoid the crowds and the heat and go early. Less strenuous is the Makiki Valley Loop Trail under a canopy of trees with exotic birds and lush foliage. For a traditional Hawaiian healing treatment, skip the strip mall spas and head to Kailua, a pristine oceanfront stretch in eastern Oahu, where lomi lomi massage is expertly administered (owner Eri Virden has been massaging the Obamas for over a decade) from Lomi Lomi Hana Lima, a tiny wooden bungalow oozing with local charm. 

 For vegan fare with flair, head to the Mccully–Moiliili neighborhood of Honolulu for Peace Cafe's global take on roots and grains, which is ideal for lunch. Vegan Hills in Kaimuki serves up sophisticated plant-based pates, "sushi" with carrot-like salmon and tempura "cauli-wings" in an all-white room. Straight-from-the Pacific poke is omnipresent. Try Fresh Catch in Kaimuki or Maguro Brothers in Chinatown for budget friendly bowls.

 

 Napa Valley, Calif.

 Sure, Napa is a mecca for wine aficionados. But, its rolling hills and farm-to-table bounty make it a prime setting to recharge, even in offseason, when the weather is cooler but the winery tasting lines are shorter. The grand five-star hotels get the buzz, but more affordable lodging can be found downtown within walking distance from top tasting rooms. Consider the Archer Hotel Napa (starting rate $259), a boutique hotel with a stylish rooftop lounge and spa.

 The Mayacamas and Vaca Mountain ranges are ringed with hiking trails, such as those in Bothe-Napa Valley State Park, where you walk beneath towering redwood and firs; in Robert Louis Stevenson State Park, where you can hike five miles to the summit of 4,343-foot Mount Saint Helena; and in Skyline Wilderness Park, with 25 miles of trails through mossy oak forests. For biking as well as walking, there is a 47-mile, car-free system called the Napa Valley Vine Trail. Mud baths and hot springs are another draw. Thanks to prehistoric volcanic activity, geothermally heated water percolates throughout the lost-in-time town of Calistoga. Sign on for "The Works" at old-school Dr. Wilkinson's Hot Springs Resort and enjoy a mud bath, facial and massage. With the purchase of a mud bath at Calistoga Spa Hot Springs, guests can relax all day at the property's outdoor geothermal pools.

 Napa's celebration of local growers and seasonality is on display at Oxbow Public Market, a 22-vendor downtown marketplace with full-service restaurants and casual dining options (artisan pizza, sushi, gluten-free enchiladas) for picnics or eating on site. For a splurge, have lunch at one of Napa's most elegant properties, Meadowood in St. Helena, where views of the grounds are as delightful as the housemade tonics and farm-to -table dishes.

Charleston, S.C.

With its ubiquitous shrimp and grits, Charleston is probably not top of mind when considering a wellness-focused getaway. But this coastal city has an alter ego that's both sporty and health conscious. The pedestrian-friendly, palm-tree-fringed historic district is the place to stay, specifically in one of the restored 19th-century residences turned hotels. The 16-room Zero George (starting rate, $269) is close to all the downtown highlights. Its three revamped Federal style buildings — boasting verandas and a shared lush interior courtyard — delivers a modern iteration of Lowcountry charm. From here, you can visit shops and cafes while admiring the antebellum homes.

 There may not be mountains, but biking to and from beaches, over bridges and through Spanish-moss-lacquered parks will get your blood pumping. Hampton Park is a 60-acre, gazebo-speckled oasis with a fitness trail popular with cyclists. To bike to the sea, cycle over the cable-stayed Arthur Ravenel Jr. Bridge to Sullivans Island, a windswept barrier island with an expansive beach. Other ways to experience South Carolina's charms while working out: kayaking through the salt marches with Charleston Outdoor Adventures and on-the-water SUP Yoga classes and eco paddleboard tours with Be Ocean Fit on the Isle of Palms. To decompress, sign on for a lymphatic massage at Earthling Day Spa downtown.

For food, minus the ham hocks, stop into Butcher & Bee in the stylish "NoMo" district of Charleston for Mediterranean style salads and toasts, Basic Kitchen downtown for veggie studded rice bowls and Beech, also downtown, for heaping acai and poke bowls.

 

 

Montego Bay, Jamaica

If floating in the Caribbean Sea is part of your detox dream, easy-to-get-to Jamaica fits the bill. The elegant 400-acre Half Moon Resort in Montego Bay is pricey (rates start at $459), but the convenience of having fitness classes (yoga, meditation, spin), extensive watersports and an equestrian center (a highlight is riding into the sea on horseback), plus an on-the-water spa at your disposal (tennis, nonmotorized watersports and breakfast are complimentary) might be a worthwhile splurge.

To hike, you'll have to drive 1.5 hours southeast to Cockpit Country, acres of other worldly wilderness replete with waterfalls, mossy hillock and limestone caves. A local guide is essential. A full-day excursion with Cockpit Country Adventure Tours involves outdoor hiking through the dense foliage and spelunking in stalagmite-filled Rock Spring Cave.

Healthy eating veers exotic — and affordable — in Montego Bay. Sit in a rustic, beachfront hut at Sky Beach Bar and Grill for just-caught seafood to accompany the water from your just-plucked coconut. Scotchies is an institution for classic, no-frills Jamaican jerk cooking. Eat its zestily prepared chicken, pork or fish with roasted breadfruit under a thatched umbrella alongside locals. What is lacks in charm (it's in a strip mall), Wright Life Live Eatery makes up for with a robust vegan menu.

 

travel@washpost.com

Koch is a writer based in Chicago. Her website is amytarakoch.com. Find her on Twitter and Instagram: @amytarakoch.


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i98201 : Beauty/Personal Care | ibcs : Business/Consumer Services | iscsv : Specialized Consumer Services

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Washington Post

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Document WPCOM00020190118ef1h002uu


CLM ASK WELL
SE Science Desk; SECTD
HD What Is a Fecal Transplant, and Why Would I Want One?
BY By RICHARD KLASCO, M.D.
WC 475 words
PD 22 January 2019
SN The New York Times
SC NYTF
ED Late Edition - Final
PG 4
LA English
CY Copyright 2019 The New York Times Company. All Rights Reserved.

LP 

Q. What is a fecal transplant, and why would I want one?

A. Fecal transplant is a medical procedure in which stool from a healthy donor is introduced into the intestine of a patient as a treatment for a disease. The idea is that the stool from the donor contains a healthful mix of gut bacteria that can seed the intestine of the patient, bringing healthful results.

TD 

While the procedure may sound highly unappealing, it is not unsanitary. Stool is obtained from a donor or from a stool bank, where it has been screened for pathogens and processed for medical use.

Donor stool may be administered via a plastic tube inserted through the nose into the stomach or small intestine. Alternatively, donor stool may be introduced into the colon via an enema or colonoscopy, or by swallowing a capsule of stool.

Fecal transplant is used as a treatment for a serious infection of the colon with Clostridium difficile, a harmful bacterium that can take hold if antibiotics kill off enough of a person's ''good'' gut bacteria. In 2011, C. diff caused some half a million infections, 29,000 deaths and $4.8 billion in health care costs in the United States alone.

A watershed moment in the use of fecal transplant, or what's known in the medical literature as fecal microbiota transplant, occurred in 1958, when doctors tried the procedure as a last-ditch, heroic measure in four patients with life-threatening C. diff. Remarkably, all four patients survived. The results were described as ''immediate and dramatic,'' but because of a general revulsion to the thought of ingesting stool, fecal transplant still failed to win mainstream acceptance.

The tipping point occurred in 2013, with the publication of a landmark study showing fecal transplant to be superior to vancomycin, the current gold standard treatment for C. diff. Larger studies soon confirmed and extended these results.

Fecal transplant is now being studied as a treatment for obesity, recurrent urinary tract infections, ulcerative colitis, irritable bowel syndrome and a host of other conditions.

The preliminary data are encouraging, but enthusiasm must be tempered. The Food and Drug Administration regards fecal transplant as an ''investigational new drug'' and has not approved it for general use. Medical insurers typically cover fecal transplant only as a treatment for recurrent, intractable C. diff.

Reported side effects have been mild and include diarrhea, cramps, nausea, constipation and flatulence, though the trials performed to date have not been large enough to detect potentially more serious problems.

Experts offer this final piece of sage advice: ''It is not recommended to perform stool transplantation at home without guidance from a physician.''

Do you have a health question? Ask Well


ART 

(PHOTOGRAPH BY STEVEN SENNE/ASSOCIATED PRESS)

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Science Desk

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The New York Times Company

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Document NYTF000020190122ef1m0003b


SE Science
HD Faecal transplant researchers identify 'super-pooper' donors
BY Nicola Davis
WC 637 words
PD 21 January 2019
ET 11:02 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

Study finds stool transplants from some donors are far more effective than others

Researchers looking into the success of faecal transplants believe they have identified why the poo of certain donors produces better results than others – so called “super-donors”.

TD 

A team at the University of Auckland examined results from previous studies on faecal transplants – when faeces, and the microbes it contains, are taken from a healthy gut and used to “re-set” the gut of the recipient – to understand why poo from certain donors resulted in a better success rate in treating certain conditions.

The transfer of faeces from one individual into another has become a useful treatment for recurrent Clostridium difficile[https://www.nhs.uk/conditions/c-difficile/] (C Diff) infections, a debilitating condition that causes diarrhoea and tummy pain. However, the procedure is also showing promise for a host of other conditions, including ulcerative colitis (an inflammatory bowel disease), that have been also been linked to the microbiome of the gut– the community of bacteria, viruses and fungi found there – being out of kilter.

Studies have shown that while success rates for procedures to treat C Diff are similar regardless of the stool donor, some conditions – including ulcerative colitis – were improved depending on the donor.

In one study the remission rate for ulcerative colitis was twice as high among recipients whose transplant included stool from one particular donor. Such results have fuelled the emergence of an unlikely sounding hero: the super-donor.

Writing in the journal Frontiers in Cellular and Infection Microbiology,[https://www.frontiersin.org/articles/10.3389/fcimb.2019.00002/full] Dr Justin O’Sullivan and colleagues say while recurrent C Diff infections are down to the overgrowth of a particular type of bacteria, a more complex shift in conditions seems to be present in ulcerative colitis where a “super-donor effect” is seen.

By looking closer at what makes someone a super-donor, O’Sullivan said, it is possible to delve deeper into what is behind the recipient’s recovery, and could eventually allow experts to administer only certain bacteria or chemicals to treat a condition.

Looking at previously published studies in the field, O’Sullivan and colleagues say a stool from a super-donor often has a greater diversity of microbes. However, they add for some conditions, including inflammatory bowel disease, specific components are important such as whether the stool is richer in particular bacteria – such as those which produce certain chemicals.In other studies, it has been suggested the presence of viruses in the stool might play a role in resolving certain conditions. “We think the super-donors differ depending on the condition you are trying to treat,” said O’Sullivan.

The team added that compatibility between the donor and recipient is another key factor, not least the immune reaction of the recipient to the donor stool, and which species and strains are present in the recipient’s gut before transplant.

What’s more, for the procedure to be a long-term success, O’Sullivan and colleagues say factors including the diet of the recipient is important – previous work has shown what we eat shapes the community of microbes in the gut[https://www.theguardian.com/lifeandstyle/2018/jan/29/magical-microbes-how-to-feed-your-gut].

The researchers conclude there is no “one stool fits all” approach, however, and that a more personalised approach, with better matching between donors and recipients,could improve the chances of a faecal transplant being a success – and widen the procedure’s use for other diseases, such as asthma.

Prof Rob Knight, an expert on the human microbiome at the University of California San Diego who was not involved in the study, said: “Strategies to find super-donors whose stool is especially effective as a curative are still in their infancy, although progress on this topic – or making synthetic super-donors from the stool of many people – could greatly improve application of [faecal transplants],” he said.


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gorga : Organ/Tissue Transplants | gsci : Sciences/Humanities | gcat : Political/General News | ghea : Health | gtrea : Medical Treatments/Procedures

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

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Document GRDN000020190121ef1l001gv


SE Features
HD EDITORS' PICKS
WC 304 words
PD 20 January 2019
SN Sunday Telegraph Magazine 'Stella'
SC STELLA
ED 1; National
PG 37
LA English
CY Sunday Telegraph Magazine 'Stella' © 2019. Telegraph Media Group Ltd.

LP 

EDITOR

Marianne Jones @mariannejonesuk

TD 

Good Genes, £85, Sunday Riley (cultbeauty.co.uk) 'A serious glycolic- and lactic-acid exfoliating treatment to smooth your skin into shape in just three minutes. Boy, does it work.'

Wonder Treatment Oil+, £25, Percy & Reed ( johnlewis.com) ' Some hair oils are a tad, well, oily. But this comb-through treatment just leaves shine, not residue.

It's a saviour for dull hair.'

Capture Youth Plump Filler, £75, Dior (dior.com) 'This serum works wonders on my combination skin, blotting out forehead shine but keeping my dry cheeks plumped.'

BEAUTY DIRECTOR

Sonia Haria @soniaharia

L'Eau, £70 for 50 ml e d t, Diptyque (spacenk.com) 'A perfume made up of cloves and cinnamon shouldn't work, but this does: it's rich and delicious.'

Powder Blush in Diva Don't Care, £19.50, Mac (maccosmetics.co.uk) 'I initially thought this deep burgundy would be clownish on me, but it actually imparts a fresh just-in-from-the-cold pinky flush.' stick Love ecca

Ultimate Lipst in Blush, £20, Bec (johnlewis.com)

'Becca's new lipstick range delivers on-trend, flattering hues with a radiant finish.'

BEAUTY EDITOR

Dominique Temple @ddtemple

Revive, £45, Dr Nima (drnimalondon.com) 'I've toyed with the idea of getting lip filler, but have always chickened out. This lip plumper does the job and saves me the pain!' Super Natural Brows by Anna Saccone, £49.50, Benefit (benefitcosmetics.com)

'I am obsessed with good brows and this kit - compl ete with powder, blender, gel, pencils and highlighter - is foolproof.'

Probiotic Drink, £79 for four bottles (one per week), Symprove (symprove.com)

'This year I pledged to look after my gut, so I've embarked on the Symprove programme. I feel better after just a couple of weeks.'


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Document STELLA0020190120ef1k0000c


SE News,UK News
HD Blue Monday: Foods to lift your mood on the 'most depressing' day of the year
BY By Geraldine McKelvie
WC 529 words
PD 19 January 2019
ET 12:54 PM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

LP 

Here's what to eat to shake off the January blues

Tomorrow is Blue Monday – dubbed the most ­depressing day of the year.

TD 

But if you are feeling low, get into the kitchen.

Dr Eva Selhub, who specialises in the relationship between mood and food, says diet is key to our happiness.

She said: “If your brain is ­deprived of good-quality ­nutrition, expect consequences.

“There are many links ­between what you eat, how you feel and how you behave and the kinds of bacteria that live in your gut.”

Here are some top foods to put a spring in your step.

Baby just three-weeks-old has 'days to live' unless he gets a new heart[https://www.mirror.co.uk/news/uk-news/baby-just-three-weeks-old-13878574]

Sweet potatoes

These are a great mood booster as they contain folate, which helps the brain produce serotonin, known as the happy chemical.

Spinach

Another folate source, spinach is also rich in iron.

Energy levels get a boost from iron as it curbs tiredness and boosts concentration.

Avocados

Packed with Vitamin B6, known to relieve stress, avocados also contain tryptophan – an amino acid that lifts moods.

Why you should NEVER put foods in your vagina, according to sexual health expert[https://www.mirror.co.uk/science/you-should-never-put-foods-13875806]

Brazil nuts

These nuts are a top source of selenium, which helps fight anxiety.

Oily fish

The likes of salmon, mackerel and fresh tuna are rich in omega 3 fatty acids, which help the brain interpret moods. Low levels are linked with depression.

Eggs

Eggs are a source of zinc, which regulates blood sugar levels, helping you feel more alert.

Yogurt

Yogurts are packed with calcium, found to ease mood swings, depression and anxiety.

Boo the Pomeranian dead: 'World's Cutest Dog' dies of 'broken heart'[https://www.mirror.co.uk/news/uk-news/boo-pomeranian-dead-worlds-cutest-13877935]

Bread

A daily slice of bread is another serotonin winner.

White produces more than brown but the energy produced by wholemeal lasts longer.

Tofu

Tofu is packed with protein so if you are doing Veganuary, it is a great alternative to meat.

Protein boosts energy levels, concentration and moods.

Broccoli

Antioxidants found in veg such as broccoli reduce inflammation, which helps fight depression.

A half cup of broccoli provides half the daily recommended intake of chromium – a chemical that helps produce serotonin as well as melatonin, which aids sleep.

Bananas

Fight off tiredness with a banana. They regulate blood levels, which balances hunger and mood.

They are another great source of tryptophan and vitamin B6.

Five ways to boost your gut health this winter and avoid bloating & cramps[https://www.mirror.co.uk/3am/style/3am-fashion-celebrity-beauty/five-ways-boost-your-gut-13874667]

Berries

Strawberries, raspberries, blueberries and blackberries are a top source of depression-fighting antioxidants. They can lower depression risk too.

Mushrooms

Mushrooms are a probiotic, which help gut health. Keeping your intestines happy is key to your mental health as the nerve cells in our gut make up to 90 per cent of our body’s serotonin.

Tomatoes

Tomatoes are rich in folic acid, which helps with the production of serotonin and dopamine – another feel-good hormone.

Chicken

Chicken is another great source of mood-boosting tryptophan. Turkey has similar benefits.

Top news stories from Mirror Online


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glife : Living/Lifestyle | gfod : Food/Drink | gdepr : Mood Disorders | gcat : Political/General News | ghea : Health | gmed : Medical Conditions | gment : Mental Disorders

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uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Trinity Mirror Group PLC

AN 

Document MIRUK00020190119ef1j00565


SE 3am,Style,Celebrity Beauty
HD Five ways to boost your gut health this winter and avoid bloating & cramps
BY By Zoe Cripps
WC 737 words
PD 18 January 2019
ET 06:34 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2019 Mirror Group Ltd

LP 

Easy ways you can take care of your digestive system as it recovers from the festive excesses

Have you been feeling the effects of Christmas over-indulgence? All the booze, fatty foods and sugary snacks can wreak havoc on your gut and leave you with bloating, cramps, gas and even diarrhoea or constipation.

TD 

Use January as an excuse to give your digestive system a healthy overhaul.

Here’s how...

If you’ve found your digestion has been playing up a bit, then it could be worth adding some supplements to your diet that will boost friendly bacteria. ‘When these get killed, or when bad bacteria outweigh them, you may experience bloating, gas, tiredness and mood swings,’ says Probio7[https://probio7.com/]nutritionist Claire Hargreaves[https://nutrikindnutrition.com/].

You could try...

*A probiotic

Like Probio7, £15.99.[https://go.redirectingat.com?id=76202X1526515xs=1url=https%3A%2F%2Fwww.boots.com%2Fprobio-7-advanced-formula-30-capsules-10093141sref=https%3A%2F%2Fwww.mirror.co.uk%2F3am%2Fstyle%2F3am-fashion-celebrity-beauty%2Ffive-ways-boost-your-gut-13874667]This daily tablet has seven strains of healthy bacteria that your gut needs to stay balanced.

*Chlorella

These green tablets boost the immune system, aid digestion and reduce bloating. Try Sun Chlorella, from £21.95[https://www.sunchlorella.co.uk/shop/].

*Slippery elm

This root cools inflammation in the body and has a soothing effect on the bowel. Buy it at Holland & Barrett for £10.49[https://go.redirectingat.com?id=76202X1526515xs=1url=https%3A%2F%2Fwww.hollandandbarrett.com%2Fshop%2Fproduct%2Fnatures-garden-slippery-elm-bark-capsules-370mg-60005125sref=https%3A%2F%2Fwww.mirror.co.uk%2F3am%2Fstyle%2F3am-fashion-celebrity-beauty%2Ffive-ways-boost-your-gut-13874667].

If your gut does suddenly start acting up and you’re feeling bloated or gassy, try drinking 1 tsp bicarbonate of soda mixed into a glass of water. It helps neutralise and calm the pH in the digestive system.

How to beat the bloat - top health tips to find relief for your stomach[https://www.mirror.co.uk/lifestyle/health/how-beat-bloat-top-health-12946222]

Take some of the strain off your stomach by swapping out foods that are tricky to digest for ones that reduce inflammation and aid digestion...

Swap: White flour for Buckwheat flour

Why? Since gluten causes gut problems for many people, try switching to buckwheat flour when homebaking. It’s high in fibre, protein, and is packed with essential minerals.

Swap: Rice for Quinoa

Why? While white rice is gluten-free, it’s high in carbohydrates and not much else. Quinoa has more protein and double the amount of fibre, which is great for digestion.

Swap: Sugar for Maple syrup or honey

Why? Sugar is a big cause of inflammation in the body, so opt for more natural sweeteners like these, which are less refined, so won’t lead to as many spikes in blood sugar levels.

Swap: Cow’s milk for Coconut, oat or almond milk

Why? Diets rich in dairy can affect the balance of bacteria in the gut, so cereal and drinks with dairy-free milk can keep things calm.

If you suffer from hayfever, you’ll be familiar with how histamine can make your body feel – itchy, sneezy, runny nose – but high levels of histamine can also lead to digestive issues.

Histamine is produced by the immune system in response to an allergen, stress or infection. ‘They help to control inflammation. But when there’s too much inflammation in the body (from infections or stress) it can produce too much, and that’s when foods that are high in histamine might be a problem,’ says Claire.

If you’re suffering from bloating or stomach pains, try cutting down on foods that contain a lot of histamine.

Some of the most common culprits are:

● Cured and processed meats.

● Cow’s milk and foods like yoghurt, cheese and cream that are made from it.

● Alcohol – especially fermented types, such as champagne, beer and wine.

● Vinegary foods like mayonnaise and pickles.

Biggest digestion and gut health myths busted - from drinking water to eating more fibre[https://www.mirror.co.uk/lifestyle/health/biggest-digestion-gut-health-myths-12611985]

…even if it’s just for a few weeks. Having a break from booze will be beneficial for your gut. Drinking alcohol in excess can damage the lining of your intestines and make them more prone to becoming leaky – when little holes appear and nutrients stop being absorbed properly,’ explains Claire. ‘It also causes inflammation, which can lead to chronic conditions like IBS[https://www.mirror.co.uk/lifestyle/health/how-banish-misery-irritable-bowel-7689088].’

If you’ve tried cutting out key food culprits and have already embarked on a healthy diet but you still find yourself suffering from dodgy digestion, then it may be worth testing to see if you have a food intolerance. This can be done from a simple blood test and your GP can refer you to get one if you need it. That way you’re not shooting in the dark on which foods to cut out.


NS 

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Document MIRUK00020190118ef1i00337


CLM Chris Nelson
SE Opinion
HD It's desperation time for Notley government
BY Chris Nelson
CR Calgary Herald
WC 699 words
PD 17 January 2019
SN Calgary Herald
SC CALH
ED Early
PG A11
LA English
CY Copyright © 2019 Calgary Herald

LP 

How desperate does a politician have to be to use the site of a future cancer hospital as background for a stump speech? Pretty darn desperate, I'd say. Which is why Premier Rachel Notley should be red-faced regurgitating this whole nonsense about the United Conservative Party planning to gut health care after delivering an update on construction of Calgary's massive new cancer facility.

Normally she's better than that, but such is the likelihood of political obliteration in the upcoming provincial vote that any stick will do to beat the UCP.

TD 

This scare tactic about being worried they won't staff the cancer hospital properly if the UCP takes power was echoed by the nurses union.

Later the premier followed up - yes, indeed, she has heard Albertans'concerns about a rumoured 20 per cent cut to the health budget by those same nasty UCP members if they gain power in a few months.

Of course, she's heard them. The same twaddle was rolled out a year or so ago and is based on UCP Leader Jason Kenney's musings about why our neighbours in B.C. - a province with an older population, don't forget - spend about 20 per cent less on health care than Alberta.

Now that big gap didn't arise on Notley's watch, though no one could accuse her of closing it.

Heck, we were endlessly throwing money at health care for the decades the Tories were in power. Only in the first 18 months of the Ralph Klein era was any serious attempt made to get a handle on costs and once the cash from a bonanza of natural gas royalties rolled in, the spending tap was reopened.

Rather than deal with the burgeoning issue, we took the easy way out and bought everyone off - the public, the doctors, the nurses and the administrators. We could afford it.

So maybe now, when we're not so awash with cash, is the time to examine why we pay so much more but get no better results. But that's a long way from demanding more than $5 billion axed immediately.

Yes, folks, we spend $2.5 million each and every hour on health care in this province, with the total annual bill ending up somewhere north of $22 billion.

That's about 40 per cent of the provincial budget, and as we're running an annual deficit of around $7 billion, then any serious budget balancing can hardly ring-fence and leave untouched that mammoth outlay. And when you consider more than half the spending is wages and benefits, then it's easy to see where any axe would fall.

But the nurses and doctors can rest easy.

There will be some tinkering around the edges, a lot of blather about slowing or freezing the rise in costs - maybe even updating the current health minister's "bending the curve" soundbite - but in the end, Kenney won't wield any great axe.

One of the quickest ways to take a big bite out of health spending would be to close some rural facilities and ask more sick folk to trek to Edmonton or Calgary. But if anyone thinks Kenney, who'll sweep rural Alberta, will then turn around and shaft his backbenchers by doing exactly that needs to put down that nowlegal weed and take a deep breath of fresh air.

Over the years, we've built a monster that will grow and grow as the population ages and lives longer, the drugs get more expensive and the facilities more expansive.

Human nature is what it is, so it is far easier never giving someone something in the first place than trying to remove it later. Maybe I'm wrong and perhaps in five years we'll be on par with our western neighbours in per capita health-care spending.

Or maybe we'll just keep our fingers crossed that oil is at $150 a barrel and we've new pipelines a-plenty, rolled out to every part of the compass, bringing in the needed loot to Alberta's treasury.


NS 

gpol : Domestic Politics | gcancr : Cancer | ncolu : Columns | nedc : Commentaries/Opinions | gcat : Political/General News | ghea : Health | gmed : Medical Conditions | gpir : Politics/International Relations | ncat : Content Types | nfact : Factiva Filters | nfcpex : C&E Executive News Filter

RE 

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Column | desperate,politician,future,cancer,hospital,background

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Calgary Herald

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Document CALH000020190117ef1h00005


SE Health and Fitness
HD Think you have a food allergy? You probably don't...
BY By Jessica Carpani
WC 971 words
PD 17 January 2019
ET 10:52 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

Banner: New Year, New You[https://cf-particle-html.eip.telegraph.co.uk/52e71ea0-86c1-4cfc-a1fc-932f215e3ff2.html] "Allergy or lifestyle choice?" may be the response you get when walking into a restaurant and asking for a gluten-free menu.

With the rise of fad diets, trends and the increase in awareness of gut health, restaurants and cafes can no longer take an allergen menu request at face value. The issue is increasingly becoming more nuanced which is why it may not be surprising that a new study[https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2720064?utm_source=STAT+Newslettersutm_campaign=20c8d61076-MR_COPY_08utm_medium=emailutm_term=0_8cab1d7961-20c8d61076-149574305] revealed that 19 pc of American adults believe they have a food allergy, whilst only 11 pc actually do.

TD 

So what's going on? Are people mistaking their allergy for an intolerance? Most likely, says Dr Sara Kayat, a Founding GP at GPDQ[https://www.gpdq.co.uk/] . "As this study suggests, many people think or claim to have a food allergy when they don’t, often because they have misdiagnosed themselves. Severe food allergies are quite rare with only 3 pc of the UK being diagnosed with one, whereas food intolerance, particularly to household staples such as dairy, eggs, wheat, gluten, soy and corn, is more common and on the rise."

Distinguishing between intolerances and allergies can be difficult. "Allergies involve a reaction within the immune system where it mistakes the proteins found in certain food as a threat, triggering off a number of symptoms which in extreme cases can be life-threatening," explains Dr Kayat. "Symptoms usually kick in within minutes of eating the problem food, and can include vomiting, lip swelling, a rash and wheeze."

Testing for allergies can be fairly straight forward and usually involve blood tests and skin prick tests which can be carried out to confirm allergies. Some doctors may even do a scratch test, where they scratch the skin with a tiny bit of liquid extract of an allergen (such as pollen or food).

Food intolerances, however, do not involve your immune system and are not considered life-threatening. "They tend to generate less severe reactions, with symptoms such as bloating or abdominal pain, and these set in more slowly, sometimes several days after eating a problem food," says Dr Kayat. "There is no way to accurately test for an intolerance other than through an elimination diet. This is when you try cutting out the suspected food that is causing the symptoms from your diet for two to six weeks and see if your symptoms improve."

The most common food allergies according to Allergy UK[https://www.allergyuk.org/] include celery; gluten; eggs; sesame; fish; sulphites; tree nuts; peanuts; lupin; crustaceans; and milk. By comparison, the top three intolerances are gluten, dairy and histamine.

With alternative diets being touted all over Instagram, with hashtags like #glutenfree and #dairyfree among the most popular, it would seem that food allergies and intolerances being on the rise is no illusion. In the UK NHS figures show that 5,357 admissions of critically ill patients due to a food reaction took place last year compared to 4,673 in 2016. Dr Kayat has noticed the incline over the last four to five years.

"There are many theories being hypothesised to try and explain this including the use of chemicals in food production or changes to agricultural practices.

365 EOA[https://cf-particle-html.eip.telegraph.co.uk/729ee614-a326-4b21-a6a8-06d75a692ed2.html] "A popular theory which I think is plausible is 'the hygiene hypothesis', suggesting that as our society becomes ‘too clean’ and obsessed with good hygiene to prevent ourselves from getting sick, our immune system is not getting the exposure it needs to strengthen it and to develop resistance to diseases," she explains. "Interestingly another theory suggested in a study by the Food Standards Agency is that more adults are having allergic reactions to food because adventurous middle-class diners are eating more exotic items [https://www.telegraph.co.uk/news/2017/03/03/adults-suffering-food-allergies-exotic-middle-class-diets/] with foreign packaging."

Home kits are also a booming business with Wowcher reporting to have sold 1,731 home food allergy tests this January compared to January 2014, when 741 tests were sold.

"It’s become quite trendy to have an intolerance," says nutritionist Jenna Hope (ANutr)[https://www.jennahopenutrition.com/], who advises against home tests. "With the rise of ‘free-from’ products, people are jumping on a wagon without understanding the difference between allergy and intolerance. It might be neither, but rather they’re not digesting their food properly or they have irritated gut bacteria." It could also be lifestyle related. A survey[http://buzzback.com/infographics/going-against-the-grain-uk/] published in 2014 of 100 gluten-free shoppers in the UK found that 28 pc buy gluten-free products to improve their energy while 24 pc do it to lose weight.

"We are living such fast-paced lifestyles in stressful environments and that can create a really irritated gut. It might just need a little bit of TLC," says Hope.

New Year, New You EOA[https://cf-particle-html.eip.telegraph.co.uk/d9e63e55-00a9-4f20-b4a3-22ab9d59ab92.html] "Psychology and society plays a considerable factor in the rise of perceived food intolerances," agrees Dr Kayat. "The gut-brain axis is real, and we know that mental health conditions like anxiety and depression can alter our gastrointestinal functioning."

If you do have an allergy or an intolerance the biggest thing to be wary of is a deficiency. "It depends what you’re allergic to," says Hope. "If it’s peanuts you don’t really have to do that much different in terms of your diet. But if it’s lactose, I would recommend ensuring that you're getting enough calcium, eating vegetables, tofu, making sure you're taking vitamin D supplements and eating white fish for iron. I would also recommend working with a nutritionist."

The study, which surveyed 40,443 US adults also found that nearly half of the food-allergic adults had had at least one allergy transpire in adulthood, so if, despite never having had a reaction before, you do suspect an allergy or intolerance, both Dr Kayat and Hope recommend seeing your GP.


NS 

gall : Allergies | gfall : Food Allergies | ghea : Health | gnutr : Nutrition | gcat : Political/General News | gfod : Food/Drink | glife : Living/Lifestyle | gmed : Medical Conditions

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Telegraph Media Group Ltd.

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Document TELUK00020190117ef1h0035y


SE Health and Fitness
HD No diets, no nonsense: 10 back-to-basics nutrition guidelines to live by
BY By Mark Bailey
WC 2242 words
PD 17 January 2019
ET 03:57 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

Harley Street nutritionist Rhiannon Lambert shares with The Telegraph her simple plan for slicing through food fads and faux science and rebuilding a healthy, fun and diet-free approach to nutrition

1. Think about what you can put in, not what you can take out

TD 

“It is important to find a healthy relationship with food. It is not about thinking what you can take out of your diet, but more about thinking: what positive things can I add in? That approach is far more sustainable and maintainable.

Be more aware of what you are eating and try to avoid restrictive dieting and binge cycles. That comes down to empowering yourself with education. If you have the knowledge, you can make an informed choice about your own health. Nobody else knows your body better than you do. And if you are armed with basic guides about things like gut health, alcohol, sugar, mindful eating and bone health, you can make better choices.

It is about knowledge, not magic.”

New Year, New You | 2018[https://cf-particle-html.eip.telegraph.co.uk/261657bb-338a-44e0-b63a-59996b68d6a2.html] 2. Ditch the dieting fads

“There are tonnes of fads out there and I can see them all on Amazon: low-calorie quick fixes and body blitzes are everywhere. Diets do not work. These things are short-term. Often people end up gaining more weight after they are finished, which leaves them feeling disheartened, and it damages their body and their metabolism in the long-term. Make sure your focus is on your general health, not some tiny new thing.

According to one study, something like 44pc of young people today think cutting a whole food group is what it takes to be healthy. People look to social media influencers rather than nutritional expertise and I would like to see health professionals be more accessible. I am on social media but a lot of my peers don’t understand it, which is not great for youngsters as they don’t have the role models they need.

At the moment fads include people thinking they have to eat gluten-free to get better health, which is not the case at all. Others think you have to go dairy-free to lose weight. That’s not true. And the sugar in fruit is not going to cause you to gain weight. Fruit is full of fibre too which is very good for you, so that is another misconception.”

The new midlife nutrition rules: 15 questions to fix your eating habits[https://cf-particle-html.eip.telegraph.co.uk/a2c686a6-c4d8-4a9b-a626-039354cbe608.html] 3. Think about nutrients, not numbers

“I don’t think calorie counting or restrictive diets are working or getting people anywhere, otherwise we wouldn’t have an under-eating and over-eating crisis in this country. The calorie content in food is never 100pc accurate and it can be very deceptive. Your daily intake requirements change and that will never be a single number. And it is wrong to see a calorie as a calorie as you don’t know the impact it has on your own individual body.

Even if you compare 100 calories from a biscuit or 100 calories from broccoli, you know which is better. You will have a healthier relationship with food if you think more about your general health, rather than counting the numbers.”

4. Make eating an enjoyable and positive experience

“Taste is so important and healthy food is anything but boring. Porridge and a smoothie, a green breakfast salad, or a healthy fry-up (see recipe below) makes for a great breakfast. Easy lunches could be some courgette, pea and mint soup, chicken or salmon skewers with vegetables, or a mackerel Cobb salad.

In the evening I like to focus more on hot meals you can really look forward to, especially in winter. A good option is quinoa-crusted macaroni cheese which is yummy and good family food. Healthy fish and chips is another fun dish to make. Or for something a little more gourmet, try sea bass with salsa verde.

There is a big misconception that things you enjoy and make you full are not good for you. But you shouldn’t be feeling empty at the end of a meal.

I always recommend a meat-free Monday, not to be restrictive but just because it encourages you to try a variety of new meals you have not tried before. A vegan chili with black beans and mushrooms is a really hearty, tasty and healthy meal.”

5. Step off the scales

“Your weight fluctuates every single day, especially with females (around two kilos), so checking your weight every day is not a reflection of eating really well or really badly. If you are feeling good one day and eating well, then you jump on the scales and see a number you don’t like, that might derail you from all the good work you’ve been doing. Every set of scales is different and you can become a slave to knowing your weight.

It is not a good body composition tool anyway, because it is not an accurate measure and you are better to think about body composition. Finding the right weight is a tricky thing but weight scales are just a sad step that can change your whole day. Go by what feels right, listen to body, see how your clothes fit, see how your mood and energy changes – that is a better gauge.”

Can you pass our DIY health MOT?[https://cf-particle-html.eip.telegraph.co.uk/b9233eb3-890f-4ad7-b4cb-6df9437aa7d9.html] 6. Eat balanced plates with lots of colour

“A balanced plate is so important. When I look at any dish, I think: where are the healthy carbs, where is the protein and where is the colour? Colour is such a big thing. A variety of vegetables doesn’t just give you different fibre for gut bacteria and overall health, but it is where you get your micronutrients from. You need a small portion of healthy fat because that aids the absorption of nutrients from the veg. And the carbs work with the protein to create the happy hormone in your brain. So everything on our plate - if balanced – works very well together.

There has been so much research on high fat, low-carb diets and all they are doing is restricting energy in the short-term. It is better to follow a plan that is healthy, fulfilling and sustainable.”

7. Healthy food doesn’t have to be expensive

“There are some great cupboard essentials to keep in your home because not everyone has massive budgets. Tinned food like chickpeas, pulses and beans are amazing staples but very cheap. Tins of sardines are an amazing source of Omega 3 and they are easy to store in the cupboard. Packets of quinoa and rice provide healthy carb sources, and having tomatoes in the house is always a good idea.”

8. Make your own nutritious snacks

“It is very easy to make snacks on the go and they can be tasty and healthy too. A good option is roasted chickpeas which are so simple to make, so tasty, and really easy to eat on the go. Homemade trail mix is another good option. I am also a fan of making homemade egg muffins (see recipe below) which are delicious and very economical.”

9. Follow healthy guidelines, not rules

“A rule almost puts something pressured and negative into your nutrition, so I prefer to say basic guides and principles. If rules are broken, people tend to feel really guilty.

There has been so much research on high fat, low-carb diets and all they are doing is restricting energy in the short-termRhiannon LambertMy four ‘R’s are, first, ‘Respect your body,’ which is about remembering you have an opportunity to nourish your body and that if you treat it right it will look after you in return. Second, ‘Refuel,’ so always ensure that you have got adequate nutrition. You can’t out-train a bad diet. Third, ‘Rehydrate.’ This is all about going back to basics. About 60pc of your body is water so you need to keep topping up those levels. And finally, ‘Recover.’ You have to be active and you have to rest. It is okay to have a day when you are not running around like a crazy thing. There are so many links between stress and poor health.”

10. Don’t always skip dessert

“I always encourage some desserts and it is very easy to find healthy options like yoghurt or pancakes. Eating some fruit is a good way to get something sweet while getting extra nutrition into your diet. But having an indulgent dessert like a sticky toffee pudding once a week is not going to damage your health. It will keep you sane.

I recommend that my clients eat a favourite dessert once a week. You feel so deprived if you don’t get that enjoyment. One dessert will not impact on your health. It is what you do over the course of the year that counts, not one day.”

RE-NOURISH: A Simple Way to Eat Well by Rhiannon Lambert[https://books.telegraph.co.uk/Product/Rhiannon-Lambert/Re-Nourish--A-Simple-Way-to-Eat-Well/21071449?WT.mc_id=tmg_inar_Books_ReNourishReview_20180112utm_source=tmgutm_medium=inarutm_content=Books_ReNourishReviewutm_campaign=tmg_inar_Books_ReNourishReview_20180112] is available now (Yellow Kite, £18.99) at The Telegraph Bookshop. Visit books.telegraph.co.uk or call 0844 871 1514.

The Full Healthy

I am a big fan of a healthy fry-up and I often mix up the ingredients, from vegetarian sausages to smoked salmon or tofu, so you can adapt this to suit all tastes. Broccoli contains many nutrients, including fibre, vitamins C and K, iron and potassium. It also contains more protein than most other vegetables so it’s a good to include wherever possible.

SERVES 2

* olive oil, for frying

* 80g tenderstem broccoli

* pinch of chilli flakes

* 100g spinach

* 1 lemon, quartered

* 220g firm tofu, drained, patted dry with kitchen paper and crumbled (or use 120g smoked salmon)

* 160g halloumi, cut into 0.5cm thick slices

* pinch of ground turmeric

* pinch of paprika

* 1 slice of rye bread per person (optional)

* salt and black pepper

Heat 2 tablespoons of olive oil in a wok or a large frying pan over a medium-high heat. Add the broccoli and fry for 2–3 minutes, or until starting to soften, then stir in the chilli flakes. Next add the spinach, the juice from 1 lemon quarter and a pinch of salt to the pan and cook for 1–2 minutes until the spinach has wilted and the broccoli is tender. Move the veg to one side of the pan to make way for the tofu. (If you are using smoked salmon instead of tofu, skip the following step.)

Add a dash more olive oil to the pan and add the tofu with a pinch of salt and the turmeric. Cook, stirring, until lightly golden, which should take 3–4 minutes.

Meanwhile, in a small non-stick frying or griddle pan, warm a tablespoon of olive oil over a medium heat. Add the halloumi to the pan, sprinkle over the paprika and cook for 1–2 minutes on each side, or until browned. Meanwhile, toast the rye bread, if using.

Divide the cooked vegetables between two plates. Add the sliced smoked salmon, if using, and the fried halloumi slices. Season with a further sprinkle of chilli flakes and some black pepper and serve each plate with a wedge of lemon.

Mini Mexican Muffins

These are great for afternoon snacks, and go well with dips. They contain healthy fats and protein, helping us feel satisfied for longer, plus you also have the option of using wholemeal flour for some additional fibre and nutrients.

SERVES 12

* 4 tbsp olive oil

* 1 red pepper, deseeded and diced into small pieces

* 1 tbsp pumpkin seeds, plus extra for the topping

* 1 tbsp sunflower or poppy seeds, plus extra for the topping

* 200ml milk of choice

* 1 medium egg

* 300g self-raising flour (use wholemeal self-raising flour if you can find it)

* 1 tsp hot or smoked paprika

* ½ tsp salt

* pinch of black pepper

* handful of chopped coriander (optional)

* 20g Cheddar, grated, plus extra for the topping (optional)

* butter, to finish (optional)

Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a 12-hole shallow muffin tray with paper cases.

Warm 1 tablespoon of the olive oil in a frying pan over a medium heat and sauté the diced pepper for 3–4 minutes. Add the seeds to the pan and toast for a final minute, stirring often.

Put the milk, remaining olive oil and egg into a bowl and beat together with a fork or small whisk. In a second bowl combine the flour, paprika, salt and pepper and coriander and cheese, if using.

Tip the cooked peppers into the egg mix, stirring to distribute them.

Gently fold in the flour mixture, taking care not to overwork the mixture.

The batter should be fairly stiff.

Using two spoons as scoops, divide the muffin batter evenly between the paper cases. Sprinkle with a few extra seeds, then bake in the oven for 15–18 minutes until browned on top and a skewer inserted into the middle comes out clean.

If you like, add an optional teaspoon of butter to the top of each warm muffin and sprinkle with a little extra cheese. Transfer to a wire rack and allow them to cool slightly before eating – they are delicious warm but can be eaten cold.


NS 

glife : Living/Lifestyle | gfod : Food/Drink | ghea : Health | gnutr : Nutrition | grcps : Recipes | gcat : Political/General News | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | nrgn : Routine General News

RE 

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Document TELUK00020190117ef1h001e7


HD BRIEF-Chr Hansen Q1 EBIT Ex-Items EUR 70.8 Million, Below Expectations
WC 158 words
PD 17 January 2019
ET 12:06 AM
SN Reuters News
SC LBA
LA English
CY Copyright 2019 Thomson Reuters. All Rights Reserved.

LP 

Jan 17 (Reuters) - Chr Hansen Holding A/S:

* REG-INTERIM REPORT SEPTEMBER 1, 2018 – NOVEMBER 30, 2018

TD 

* Q1 REVENUE EUR 269.4 MILLION (REUTERS POLL: EUR 270 MILLION)

* Q1 EBIT EX-ITEMS EUR 70.8 MILLION (REUTERS POLL: EUR 72 MILLION)

* THE OVERALL OUTLOOK FOR 2018/19 IS UNCHANGED COMPARED TO THE ANNOUNCEMENT OF OCTOBER 15, 2018.

* SAYS EBIT MARGIN BEFORE SPECIAL ITEMS IN Q1 INCREASED BY 0.9%-POINT AND WAS DRIVEN BY IMPROVED MARGINS IN HEALTH & NUTRITION AND NATURAL COLORS.

* ORGANIC GROWTH PRIMARILY DRIVEN BY VOLUME/MIX EFFECTS, WITH AROUND 3% COMING FROM PRICE INCREASES IN LOCAL CURRENCIES

* SAYS CONTINUE TO EXPECT POSITIVE CONTRIBUTION FROM FURTHER SCALABILITY BENEFITS

* SAYS ORG GROWTH IN HEALTH AND NUTRITION WAS STRONG, DRIVEN BY GLOBAL DEMAND FOR PROBIOTICS FOR INFANT FORMULA IN HUMAN HEALTH Source text for Eikon: Further company coverage: (Gdynia Newsroom)


RF 

Released: 2019-1-17T08:06:48.000Z

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Business | Entertainment and Lifestyle | Europe | Western Europe | Scandinavia | Denmark | Nordic States | BRIEF-Chr Hansen Q1 EBIT Ex-Items EUR 70.8 Million, Below Expect | Chr Hansen Holding A/S | BRIEF | Chr Hansen Q1 EBIT Ex | Items EUR 70.8 Million, Below Expect

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SE Science
HD ‘Living medicine’ helps make toxic ammonia breakthrough
BY Ian Sample Science editor
WC 761 words
PD 16 January 2019
ET 12:25 PM
SN The Guardian
SC GRDN
PG 22
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

Using genetically modified bugs to prolong life was ‘fanciful’ until recently, says scientist

A “living medicine” made from genetically modified bugs has prolonged the lives of animals with severe metabolic disease in a landmark test of the treatment.

TD 

Researchers created the medicine by making a common strain of bacteria mop up excess ammonia in the body. High levels can be fatal for people with liver damage and rare genetic disorders.

Tests showed that the microbes reduced dangerous levels of ammonia and boosted survival rates in susceptible mice, while a small trial in healthy people found the bacteria worked as expected and were safe to take.

The breakthrough was described as “amazing” by one leading scientist who said that such medicines were considered “fanciful” only a few years ago.

“By engineering these bacteria, we are able to control how they operate in the human gastrointestinal tract,” said Caroline Kurtz at Synlogic, which was co-founded by Massachusetts Institute of Technology. “It allows us to think about many other diseases where you may need to produce something beneficial, or remove something that is toxic for the patient.”

The scientists focused on a disorder called hyperammonaemia. It occurs when levels of toxic ammonia build up in the blood and affect the brain. In mild cases people can feel sick, lose their appetite and be hard to rouse, but in severe cases it causes irreversible and sometimes fatal brain damage.

Most people who are treated for hyperammonaemia have liver damage that prevents the organ from converting ammonia in the blood into urea. But the condition also affects those with rare genetic disorders that disrupt the liver’s ability to process ammonia. About half of the ammonia circulating in the body is thought to come from bugs in the gut.

Writing in the journal Science Translational Medicine[http://stm.sciencemag.org/lookup/doi/10.1126/scitranslmed.aau7975], the scientists describe how they took a strain of bacteria called E coli nissle as the starting point for their living medicine. Humans have taken E coli nissle as a probiotic for more than a century[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5063008/]. In the gut, it converts ammonia into arginine, an amino acid which may lower blood pressure[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2728371/].

The researchers tweaked the bug’s genes so that when it reached the low-oxygen world of the intestines, it consumed far more ammonia than usual. Further tweaks ensured it was unable to multiply and so become established in the gut.

The scientists then gave the modified bugs to mice with an impaired ability to process ammonia. The microbes cut ammonia levels by as much as half and boosted the animals’ survival rates. While all untreated mice died within a week, half of those given modified microbes were still alive 10 days later.

To test the treatment’s safety in humans, the bugs were then given to 52 healthy volunteers in a phase one trial. It found no major side effects and showed that the microbes appeared to behave as intended. When the bacteria convert ammonia to arginine, the amino acid is broken down into nitrates which are swiftly passed out in urine. Tests showed that those on the highest doses had most nitrates in their urine, implying more ammonia had been mopped up.

Aoife Brennan, Synlogic’s president, said the bacteria were cleared from the body within two weeks of stopping the treatment, suggesting that the bugs had not set up a permanent home in the gut.

Another issue the scientists had to consider was whether other microbes that live in the intestines might acquire new genes from the modified bugs. Bacteria are not particularly choosy over who they share genes with and species often swap DNA through a process known as horizontal gene transfer.

According to the researchers, the strain of E coli used in the medicine does not tend to couple with other bacteria. But if some modified genes did find their way into other bacteria, the bugs would not have an advantage that allowed them to run amok, they said. “We have designed the bacteria such that any transfer is extremely unlikely,” Brennan said.

Paul Freemont, co-director of the UK Innovation and Knowledge Centre for Synthetic Biology at Imperial College, said: “The idea of using an engineered gut microbe in a probiotic therapy was considered fanciful only a few years ago but now we are beginning to see the promise of applying synthetic biology to develop completely new therapies. By engineering a gut microbe to remove and convert high levels of ammonia to the harmless amino acid arginine is amazing.”


CO 

mirnti : Synlogic Inc.

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SE LocalLiving
HD 7 steps for getting sick kids back on their feet
BY By Casey Seidenberg
WC 829 words
PD 15 January 2019
SN Washington Post.com
SC WPCOM
LA English
CY Copyright 2019, The Washington Post Co. All Rights Reserved.

LP 

Many kids relish missing school for a low-grade fever or a minor cold. All three of my children have enjoyed sick days curled up under a big blanket in front of a movie with a slight smile on their lips. But this time, when strep hit my oldest hard, he was desperate to get better yesterday. He had already missed a month of basketball season because of a broken wrist and was determined not to miss another day on the court.

When my children get sick, usually they just want to sleep. This time, however, once his strep test came back positive, my eldest started begging me for anything that would get him back onto the basketball court as soon possible. This is what I told him to do.

TD 

Rehydrate

This is especially important after a high fever. Liquids will wash bacteria and viruses from the throat and through the digestive tract. Liquids will also replenish a body dehydrated by excess sleep. I gave my son water and warm tea to drink, as well as plenty of grapes, pineapple, cucumbers and other water-heavy fruits and vegetables that promote rehydration. Soups, teas, bone broth and smoothies are equally as hydrating.

My son asked if I would buy him a Gatorade, because, "You know Mom, I've lost a lot of electrolytes." But I reminded him that added sugar can suppress the immune system by lowering our white blood cells' ability to engulf bacteria. The strep had already taxed his immune system, so he wouldn't want to compromise it again by funneling sugar; he needed to get it firing on all cylinders as soon as he could. I suggested coconut water as a more natural electrolyte beverage. He didn't ask for an iced vanilla latte, but I also reminded him that caffeine dehydrates cells.

Take probiotics

This is key if your child has been taking antibiotics, which shoot to kill bacteria in the body and gut and do not necessarily discriminate between good bacteria and bad bacteria. A round of antibiotics for strep or another illness can leave the gut stripped of the healthy bacteria we need for digestion and well-being. It is essential to rebuild this bacteria quickly. There are many good probiotic supplements on the market, one of which I gave my son for a few weeks after his course of antibiotics was over, but foods such as kimchi, miso, kombucha and sauerkraut also do the job of delivering good bacteria directly into the digestive tract. Miso soup is an ideal first food after illness.

Eat prebiotic foods

Garlic, onions, artichokes, avocado and cider vinegar also act as nourishment for the good bacteria in our digestive tract. They complement the probiotics by creating the environment for the probiotics to thrive. Most winter soup recipes include onions and garlic, so I whipped up a soup for my son. Since he needed to practice while home sick, I also steamed him an artichoke for some artichoke basketball. He definitely dunked enough prebiotics that day.

Consume protein

After illness, kids often lack energy because they've taken in limited protein and calories while sick. High-quality, easily digestible protein such as salmon or lean chicken can provide needed energy. Bone broth is especially powerful, because it delivers protein, collagen, minerals and nutrition in an absorbable, operational form. This can increase energy, boost the immune system and rebuild a damaged gut lining. You can drink it straight with a dash of pepper, or you can make soup with it, or as I did for my son, boil rice in bone broth for another good first food after illness.

Try spicy foods

Hot peppers can help clear nasal congestion. But for children recovering from a digestive illness, stick to bland foods. A little bit of crushed ginger can be added to anything, including baked goods, to help with digestion, give the food a little extra flavor and the patient extra immunity. I added some to my son's smoothie.

Start with small meals

It is best to eat smaller, more frequent meals to ease your body back. A fruit and vegetable smoothie is a faultless first breakfast. I added a banana to my son's smoothie to provide potassium for cell hydration and soluble fiber to get his system moving again.

Rest

This is how we regain lost energy and how our bodies repair. It's why I took my son's phone away at 8:30 p.m. and made him go to bed. If he didn't care so much about basketball, he probably would have argued.

It clearly helps to have a willing patient, because two days after embracing a few of the things on this list, my guy was off the couch and back in business. Now, let's hope nobody else in my family gets it.

localliving@washpost.com


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SE Food
HD The A-Z of vegan food: a beginner’s guide
BY Dale Berning Sawa
WC 1478 words
PD 15 January 2019
ET 05:41 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

From aquafaba to za’atar, this handy guide offers tips on ingredients and recipe ideas for a plant-based diet

Aquafaba

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It’s been called a miracle ingredient, a secret weapon, and the one thing vegans have been waiting for since the term “vegan” was coined in 1944[https://www.vegansociety.com/about-us/history]. Aquafaba, or bean water (the liquor from cooking pulses), perfectly mimics egg’s ability to trap air (cue vegan meringue), emulsify (vegan mayonnaise), thicken (vegan ice-cream) and bind (vegan meatballs). Beyond that, Lacey Siomos, who blogs at Avocados and Ales[https://avocadosandales.com/], makes an aquafaba mozzarella that can be sliced, grated and melted – properties that had eluded previous vegan cheeses. For something that until four years ago was only ever drained down the sink, it’s revolutionary.

Baking

While a dyed-in-the-wool eggs-and-butter baker might blink at the idea of whipping up something edible without using either, there are endless possibilities for plant-based treats, as the entries for flax, aquafaba and yoghurt show. And vegan baking runs the full gamut, from Dana Schultz – AKA the Minimalist Baker[https://minimalistbaker.com/] – and her no-fuss no-bakes to Food52[https://food52.com/] ’s genius chocolate birthday cake with the super-fluffy frosting.

Cashews

With a neutral flavour profile and rich, built-in creaminess, cashews are key to myriad plant-based takes on non-vegan dishes. When soaked and blended in water, they can be turned into milk, sauces, batters, cheese, creams, icing, caramel …

Dried fruit

Ready-made snacks, flavour bombs in savoury settings, and natural sweeteners for bakes, puddings and porridge. Many a chef’s secret ingredient[https://www.theguardian.com/food/2018/nov/08/from-offal-to-nettles-chefs-on-the-best-underused-ingredients-to-try-at-home], and a must-have in the vegan pantry.

Experiment

Vegan cookbook authors Bosh![https://www.bosh.tv/] best exemplify the DIY creativity that makes vegan cooking so exciting. “You name it, we can do it. It’s just knowing how,” they say. Their takes on pigs in blankets and fried chicken are as good a place as any to start.

Flax seeds

Ground flax or chia seeds – one tablespoon mixed with three tablespoons of hot water – make an excellent egg substitute in baking, particularly if you’re aiming for “crisp, crunchy biscuits that hold their shape”, says baker Bee Berrie[http://beesbakery.co.uk/about-bee/#sthash.iYOmFnNM.dpbs]. Add more liquid – nut milk or fruit juice – and you get a pudding, a smoothie or a porridge.

Grains

To avoid the unhealthy carb trap of timid vegan cooking, Elizabeth Turner of Forks Over Knives[https://www.forksoverknives.com/] highlights whole grains. From millet and buckwheat to wheat berries and wild rice, they provide both a vehicle for flavour and wholesome heft.

Herbs

Fresh and bunched, or dried to crumble into dishes, it’s all about ramping up flavour (see also za’atar below).

Invest

You’ll need a decent blender and/or food processor to make your own (potentially cheaper, pleasingly fresher) milk alternatives, nut and seed butters, and tahini; to blend cashews, blitz beans and whip up hidden-veg smoothies (a great way to diversify your vegetal intake). Some gadgets are definitely worth forking out for.

Jackfruit

The oversized, fleshy south-east Asian fruit that has pulled-meat aficionados turning vegan. Supermarkets now stock tins of brined pieces, to be turned into the likes of Meera Sodha’s tacos with fried corn and hot cashew sauce[https://www.theguardian.com/lifeandstyle/2018/apr/21/vegan-jackfruit-tacos-fried-corn-hot-cashew-sauce-recipe-meera-sodha].

Kombu

While kombu (or edible kelp) is an unparalleled vegan source of umami (try it slow-braised in water with sweet soy: a revelation), plus the vegan-friendly way to make Japanese soup stock (AKA dashi), the other sea plants out there – from hijiki and nori to dulse and samphire – are as flavourful as they are nutritious.

Lentils (and other pulses)

The Birkenstocks of the food world, and for good reason: pulses in general are cheap, easy to prepare, a source of goodness and very adaptable (black beans make fab brownies, cannellini a good lemon drizzle cake, and lentils great crisps).

Miso

It’s possible to follow a soy-free vegan diet, but it’s not easy. Be it umami-rich miso paste, soy sauce and tofu – with its varieties variously substituting meat, eggs and cream, in contexts both savoury and sweet – or nutty, freshly blanched edamame as a crunchy snack, the range of soy-based possibilities is superb.

Nutritional yeast

The Bosh! guys call this magic dust. Heat-treated, it won’t ferment your food, unlike the active yeast in beer and bread, but it will boost its flavour with an addictive, nutty, cheesy tang. Buy it in flake form to add to sauces or scatter on traybakes; or blitz with oil, garlic, cayenne pepper and ground cashews, then coat kale leaves to create mind-blowingly good crisps.

On the go

Always, always pack emergency snacks in case you can’t find vegan food wherever you land up.

Protein

The one nutritional prerequisite of the vegan diet about which non-vegans are often the most sceptical, and yet, from pulses and seitan to yeast, grains and seeds, there are good sources of vegetal protein.

Quality (and variety)

Even a seasoned chef such as J Kenji López-Alt[https://www.theguardian.com/food/2018/dec/14/cooking-science-baking-j-kenji-lopez-alt-tamal-ray-cooks-cook] will attest to the new-found culinary pleasure in going vegan, because it forces you to explore the produce aisle like never before. He has blogged about how his consumption of good extra-virgin olive oil has gone up fourfold, and a nascent appreciation for the enormous variety of hot sauces, vinegars, dressings and DIY condiments out there. As with all cooking, your vegan dishes will only ever taste as good as the things you put into them.

Reasons

Meat (and fish, dairy and eggs) is, as López-Alt puts it, the easy answer to: What’s for dinner? So it’s helpful to be clear about why you want to avoid it – whether for animal welfare, environmental or health reasons.

Seitan

This east Asian wheat-gluten product is a go-to meat substitute. Some vegans take issue with the idea of wanting to emulate meat-eating in any way. Others embrace how seitan (much like tempeh and hard tofu) can be sliced, marinated, braised, barbecued, stewed and otherwise meatishly handled.

Tempeh

Where tofu is coagulated soy milk curds, tempeh is whole cooked soy beans fermented into a savoury “cake”. The flavour is nutty but neutral (like tofu, it can go anywhere you want it to) and the texture pleasingly dense. It’s easy to make, too. You need good-quality soy beans, a starter culture (try a healthfood shop), an airy container ( Kitchn[https://www.thekitchn.com/] says perforated zip-top bags do the trick nicely) and a warm spot in which to leave it. Try tempeh charred or finely sliced and fried until crisp. It makes a mean savoury crumble, too.

Umami

Derek Sarno[https://wickedhealthyfood.com/about/], the US chef behind Tesco’s new plant-based range, says he hasn’t met a mushroom he’s not fond of. And his takes on steak (made with char siu cluster brown mushrooms) and pulled carnitas (smoky and spiked with cumin) prove why: funghi allow you to achieve that savouriness more widely associated with a roast.

Vitamins

NHS guidelines single out calcium, vitamin D, iron and vitamin B12 as the nutrients you have to make sure you get enough of. Find them in pulses, nuts, seeds, dried fruit, dark leafy greens and fortified foodstuffs (though quite what breads, drinks and cereals are fortified with might be problematic – see xanthan gum below). It may also be worth looking into supplements.

Weight loss

López-Alt’s first monthly foray into vegan eating saw him lose 4.5kg (10lbs) and 80 points of cholesterol. Within a year of eating only plants – and a whole lot of exercise – Decca Aitkenhead had lost 18kg (40lb)[https://www.theguardian.com/lifeandstyle/2017/mar/20/vegan-experiment-health-diet-ready-meals]. Converts to plant-based eating variously speak of clear skin, increased energy levels, eased digestion, and better odds against heart disease and diabetes.

Xanthan gum

An additive commonly used as a thickener, xanthan gum is sometimes made with egg whites, so pay attention to everything that goes into your food. The potential for animal byproducts lies in the most unsuspecting places: fish bladders in beer, anchovy in orange juice, human hair in bread. Cereals don’t always cut it, either, fortified as they often are with lanolin-derived vitamin D. Consult an online guide: the Vegan Society does a good one[https://www.vegansociety.com/whats-new/blog/how-avoid-buying-non-vegan-products].

Yoghurt

Super-rich and silken coconut yoghurt makes a superlative substitute for Greek yoghurt. And it’s perfectly possible to make your own: all you need is coconut milk and a probiotic starter. Try it with other milk alternatives, too: see the Minimalist Baker[https://minimalistbaker.com/how-to-make-coconut-milk/] ’s nifty how-to.

Za’atar

The herb-and-spice blend most keenly associated with Yotam Ottolenghi[https://www.theguardian.com/food/series/yotam-ottolenghi-recipes] ’s brand of culinary adventure. The name refers to a Middle Eastern herb, but many blends feature dried thyme, oregano or marjoram, or all three, as well as cumin and sumac. Either way, it’ll make your cooking sing.


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HD  Danone's getting serious about low-sugar yogurt
BY By Danielle Wiener-Bronner, CNN BusinessPhotographs by Amy Lombard for CNN
WC 433 words
PD 15 January 2019
ET 09:52 AM
SN CNN Wire
SC CNNWR
LA English
CY Copyright 2019 Cable News Network. All Rights Reserved.

LP 

Danone company has spent more than a year perfecting Two Good, a new Greek yogurt from the company's Light & Fit line. Danone is so convinced that its new product will give it an edge with increasingly sugar-conscious consumers that it's patenting the process needed to make Two Good.

Most Greek yogurt is just strained regular yogurt. The straining process makes the yogurt creamier, richer in protein, and helps remove some of the dairy sugar.

TD 

Two Good yogurt is made out of strained liquid yogurt — the kind you can drink. Starting with liquid instead of regular lengthens the process significantly, but removes more sugar. The new strained yogurt has just two grams of sugar in each 5.3 ounce, 80-calorie cup. That's much less sugar than in other flavored low-sugar yogurts. Siggi's Icelandic yogurts have 8 to 11 grams of sugar, and Chobani's Less-Sugar Greek yogurt line has an average of 9 grams of sugar per cup.

The new product is "revolutionary in the category," said Prabha Cheemalapati, vice president of yogurt marketing for Danone North America, adding that the slow straining process is a "breakthrough."

To promote the yogurt, which is already on shelves, Danone is rolling out a national multi-platform advertising campaign. "This is our biggest innovation priority" for the first half of 2019, Cheemalapati said.

Yogurt companies are promising more protein and less sugar as consumer preferences change. In 2017, 11.9% of yogurt product launches promised low, no or reduced sugar and 13.6% promised high or added protein, according to the market research company Mintel. In the first eight months of 2018, those figures spiked to 21.5% and 30.4%, respectively.

"The consumer is clearly evolving," said Danone North America CEO Mariano Lozano. "On one side, they are looking for healthy snacks with less sugar."

Lozano pointed out several growth areas in yogurt. He said consumers want low-sugar and low-calorie yogurts, but they also want probiotics, kids' yogurts, indulgent flavors and plant-based yogurt alternatives.

But the market is fragmented, and Danone plans to offer consumers all the different products they want across yogurt categories, and compete with Activia, Danimals, Oikos Oh! double cream yogurt and Good Plants, Silk, So Delicious and Vega vegan products.

It also plans to grow its non-yogurt offerings, which include coffee creamers, milk and plant-based milks, by acquiring promising brands.

By Danielle Wiener-Bronner, CNN BusinessPhotographs by Amy Lombard for CNN


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SE Pulse
HD You are when you eat
BY and HANNAH SPARKS
WC 579 words
PD 15 January 2019
SN New York Post
SC NYPO
ED All Editions
PG 31
LA English
CY (c) 2019 N.Y.P. Holdings, Inc. All rights reserved.

LP 

WHEN it comes to your diet, timing is everything.

"Your body's clock is set by the sun," preventivemedicine physician and "The Dr. Oz Show" doc Michael Crupain tells The Post.

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His new book "What To Eat When" (National Geographic) - written with Dr. Michael Roizen, an internist and anesthesiologist at Cleveland Clinic - focuses on "chrononutrition." That's the theory that your biological clock regulates your metabolism, just as it does your sleep cycle. Although most related studies have involved only animal subjects, there is a growing body of research and interest in the field regarding humans.

With this in mind, they created the "When Way" diet, which advises eating only when the sun is up - and "frontloading" most of your meals into the earlier hours of the day.

"Food eaten in the morning causes less weight gain and less chronic disease than food eaten at night," says Roizen. "In the daytime you use food very efficiently. In the nighttime, you store it." The doctors recommend making breakfast or lunch your biggest meal of the day - and shifting about 75 percent of your caloric intake to before 2 p.m.

And while high-fiber vegetables, such as broccoli, artichokes and spinach, can be eaten whenever the sun is still shining, the docs believe that most other foods work best when you eat them within a specific window of time. Read on for their tips on how to eat around the clock.

Early morning breakfast (7 to 10 a.m.)

Walnuts are high in protein and contain heart-healthy omega-3s, but it's their ability to boost beneficial gut bacteria that makes them a smart addition to your oatmeal or granola, or a handy breakfast snack for your morning commute.

"Your [digestive system] is also on a circadian rhythm, so [it] changes throughout the day," says Crupain. Feeding our gut bacteria early on, he says, helps maintain healthy digestion and nourishment throughout the day. Plus, says Roizen, walnuts are kind of a wonder nut, studied for everything "from sperm health to fertility, to brain health and eyesight, and to decreasing heart attacks and arthritis symptoms."

Midday snack attack (10 a.m. to 1 p.m.)

Green bananas are certainly an acquired taste, but eating the unripened fruit has its benefits.

"Green bananas are a more resistant starch," says Crupain. Simple starches are converted to sugar in the body and that energy is burned off quickly. But resistant starches act "more like a fiber," feeding your gut rather than your blood sugar.

Pre-dinner snack (1 to 4 p.m.)

Chickpeas have been known to stave off hunger for longer than even some types of animal protein. Dinner should be light, according to Roizen and Crupain, so try a serving of hummus with veggies, or a crunchy snack of whole-roasted garbanzo beans about 20 minutes before your last meal to help keep you full during the 12-hour fast overnight.

After-dinner treat (4 to 7 p.m.)

Berries are your secret weapon for fighting a post-dinner sweet tooth. "Eating just a little more of something rich in fiber will really fill you up," says Crupain. Berries, both doctors say, are full of fiber and sweet enough to satisfy any lingering dessert desire. And they're ranked at the top of the list of foods that are the most rich in anti-oxidants.


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Clock of meals. [NY Post photo composition]

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SE Good Healthealth
HD ARE YOU EATING ENOUGH FIBRE TO SAVE YOU FROM HAVING A STROKE?
BY BY THEA JOURDAN
WC 662 words
PD 15 January 2019
SN Daily Mail
SC DAIM
PG 46
LA English
CY © 2019 Solo Syndication. All rights reserved.

LP 

A bowl of high-fibre cereal for breakfast can help keep you regular, but new research reveals how much it can do to ward off heart disease, some cancers and diabetes.

A study commissioned by the World Health Organisation, published last week, showed that people who eat lots of high-fibre and wholegrain foods are at a much lower risk of developing heart disease, stroke, diabetes and other chronic diseases.

TD 

For every 8?g increase in fibre a day — the amount in, say, two bananas, or a chicken salad sandwich — the researchers found that total deaths and incidence of heart disease, type 2 diabetes and bowel cancer fell by up to 27?per cent. There was also protection against stroke and breast cancer.

The authors of the study, published in The Lancet, believe we should all eat 30g of fibre a day — but 91?per cent of us do not consume anywhere near that amount.

Some experts believe that the importance of having adequate fibre in the diet has been drowned out by other health messages.

'People have become very focused on cutting back on sugar and salt, and the importance of having adequate fibre in the diet seems to have become overlooked — but it is arguably as important, if not more so, for good health,' says Professor Nita Forouhi, a public health physician and clinical scientist at the Epidemiology Unit at the University of Cambridge.

Fibre is the indigestible part of plant foods, found in vegetables, fruits, grains and beans. The richest sources include wholegrain bread and cereals, and fruit and vegetables such as berries, pears, oranges, broccoli and sweetcorn.

It speeds up the transit of waste through the colon, protecting against constipation and colon cancer. The fibre in oats, meanwhile, can cut cholesterol, reducing the risk of heart disease and stroke.

Fibre retains its structure in the gut and helps make us feel fuller for longer. A team from Imperial College London is investigating how fibre may hold the key to the obesity crisis.

Their research centres on how bacteria in the gut produce a compound called propionate when they break down dietary fibre.

One theory is that propionate may have a role in controlling hunger pangs, temporarily switching them off. In the future, a supplement version called inulin-propionate ester may be used to help people maintain a healthy weight.

Fibre is also used as a food source by the friendly bacteria in the gut. 'These consume fibre and produce by-products called metabolites, which act as messengers to organs such as the heart and brain, and have beneficial effects,' says Dr Megan Rossi, a dietitian and spokesperson at the British Dietetic Association.

This, she says, may explain the link between high-fibre diets such as the Mediterranean diet and lower rates of heart disease and some mental health conditions.

These metabolites also assist the immune system, which plays a crucial role in the development of cancers. 'Around 70?per cent of the body's immune cells reside within the gut and are influenced and interact with the bacteria in the gut, which flourishes on a fibre-rich diet,' says Dr Rossi.

It's also thought short-chain fatty acids, produced by gut bacteria from fibre, reduce the risk of inflammatory diseases, heart disease, type 2 diabetes and stroke.

In 2015, the Scientific Advisory Committee on Nutrition recommended that adults should aim to eat 30g of fibre per day. On average, women in the UK consume around 17g a day compared to 21g for men.

One issue is that the majority of Britons still eat white processed carbohydrates, such as rice, pasta, and white bread, which contains less than half the fibre of wholemeal bread.

These habits need to change, says Professor Forouhi. 'This latest research and other research all highlight the benefits from fibre. We need to take notice.'

© Daily Mail


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SE News
HD Protein mania: the rich world’s new diet obsession
BY Bee Wilson
WC 5179 words
PD 11 January 2019
ET 03:16 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2019. The Guardian. All rights reserved.

LP 

Why we can’t get enough when we already eat too much. By Bee Wilson

Are you getting enough protein? The question provides its own answer: if you are worrying about the amount of protein in your diet, then you are almost certainly eating more than enough. This is the paradox of our new protein obsession. For many people, protein has become a kind of secular unction: it instantly anoints any food with an aura of health and goodness. On the menu at the gym where I go, a salad niçoise is now repackaged as “high-protein tuna”. It comes without the usual capers or olives – those are items that merely add flavour, and who needs that?

TD 

On Pinterest, the lifestyle-sharing site, you can now choose “protein” as one of your interests in life, along with “cute animals” and “inspirational quotes”. In 2017, there were 64m Google searches for “protein”. Anxiety about protein is one of the things that drives a person to drink a flask of vitamin-padded beige slurry and call it lunch.

You merely need to visit a western supermarket today to see that many people regard protein as some kind of universal elixir – one food companies are profitably adding to anything they can. “When the Box Says ‘Protein’, Shoppers Say ‘I’ll take it’” was the headline of a 2013 article in the Wall Street Journal. In addition to the ubiquitous protein balls, protein bars and protein shakes, you can now buy protein noodles, protein bagels, protein cookies and – wait for it – protein coffee. Even foods that are naturally high in protein such as cheese and yoghurt are sold in protein-boosted versions. Strangest of all might be “protein water” – clear, fruit-flavoured drinks laced with whey protein, as if ordinary water was insufficiently healthy.

Around half of all UK consumers are apparently seeking to add “extra protein” to their diets, according to market research from the cereal brand Weetabix – which has also cashed in on our hunger for protein. The protein version of Weetabix – a 24-pack of which costs 50p more than the same-sized pack of original Weetabix – is worth £7m in sales per year.

In a way, there’s nothing strange in the fact that we see protein as valuable, because it is. Along with fat and carbohydrate, it is one of the three basic macronutrients, and arguably the most important. We could survive without carbohydrates, but fat and protein are essential. Protein is the only macronutrient to contain nitrogen, without which we cannot grow or reproduce. There are nine amino-acid proteins – the building blocks of human tissue – that we can only get from food. Without them, we could grow neither healthy hair and nails nor strong bones and muscle, and our immune system would be impaired. A child who lacks vital protein in the first five years of life will suffer from stunting and sometimes wasting, too, as the dreadful persistence of malnutrition in the developing world reminds us.

So the puzzle is not that we should crave protein, but that our protein anxiety has become so acute at a time when the average person in developed countries has a surfeit of protein in their diet – at least according to official guidelines, which recommend a minimum of 0.8g of protein a day per kilogram of body weight. According to 2015 data from the UN Food and Agriculture Organization, the average person in the US and Canada gets a full 90g a day, a fitfth more than the recommended amount (based on a normal North American adult weight of about [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3408371/] 80kg[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3408371/] ). The average European is not far behind with 85g of protein a day, and the average Chinese person consumes 75g.

When we seek out extra protein to sprinkle over our diets, most of us in rich countries are fixating on “a problem that doesn’t exist”, said David L Katz, an American doctor and public health scholar who is the director of the Yale-Griffin Prevention Research Center. In his latest book, The Truth About Food, Katz notes that while the “mythology of protein tends to propagate the notion that more is better”, there are serious concerns that a very high protein intake over a lifetime can result in harm to the liver, kidneys and skeleton.

The current protein mania has partly come about because so many people now regard carbohydrates or fats (and sometimes both) with suspicion. In the current nutrition wars, protein has emerged as the last macronutrient left standing. But the whole “macronutrient fixation” is a “boondoggle” that has been calamitous for public health, Katz told me. “First they told us to cut fat. But instead of wholegrains and lentils, we ate low-fat junk food.” Then food marketers heard the message about cutting carbs and sold us protein-enriched junk foods instead. “When we talk about protein,” said Katz, “we are dissociating the nutrient from its food source.”

And yet still we try to get more protein. In this world of abundance, humans seem to be on an eternal quest for the one safe substance that we can consume in limitless quantities without gaining weight. Such is the appeal of Diet Coke.

Our protein anxiety drives us to take diets already high in meats, soya, sugars and ultra-processed foods and dose them with yet more meats, soya, sugary bars and ultra-processed foods because they are marketed to us as “protein” – even though many of these products are not even particularly high in protein.

There is something paradoxical about our collective protein worship. When we pay good money for protein-enhanced food, we hope it will lead us to better health (however that is defined). Yet our single-minded pursuit of protein – as a disembodied nutrient whose presence trumps all other considerations – can lead us to behave as if we have forgotten everything we knew about food.

* * *

The intensity of our protein obsession can only be understood as part of a wider series of diet battles that go back half a century. If we now thirst for protein as if it were water, it may be because the other two macronutrients – fats and carbohydrates – have each in turn been made to seem toxic in the public mind.

Official dietary guidelines in the US and UK still insist that a healthy diet is one founded on plenty of carbohydrates with limited quantities of fat, especially saturated fat. The rationale for this low-fat advice goes back to the landmark Seven Countries Study, conducted in the 1950s by the American physiologist Ancel Keys. Based on his observation of healthy, olive oil-eating Mediterranean populations, Keys argued that affluent westerners would suffer fewer cases of heart disease if they could limit consumption of saturated fats such as those found in butter, lard and meat.

But as interpreted in the modern supermarket, the low-fat diet often ended up being a high-sugar and high-refined-carbohydrate diet, which was not quite what nutritionists had originally envisaged. In recent years, the low-fat, high-carb orthodoxy has come under fierce attack. In 2015, a meta-analysis[https://www.bmj.com/content/351/bmj.h3978] conducted by a team of Canadian researchers concluded that intake of saturated fat was not associated with raised risk of stroke, type 2 diabetes or death from heart disease. Vocal anti-sugar campaigners such as Gary Taubes – author of The Case Against Sugar – have argued[https://www.theguardian.com/society/2017/jan/05/is-sugar-worlds-most-popular-drug] that the true cause of our current epidemic of diet-related ill health is not in fact saturated fat, but refined carbohydrate.

While the low-fattists and the low-carbists continue to slug it out, protein comes out the winner as the one safe thing that most of the population feel they can still put their faith in, whether for weight loss or general health. We have to eat something, after all.

The current protein fetish is merely the latest manifestation of a far larger phenomenon that Michael Pollan memorably referred to as “nutritionism” around 10 years ago. For decades now, there has been a tendency to think about what we eat and drink in terms of nutrients, rather than real whole ingredients in all their complexity. A combination of diet fads and clever marketing has got us here. It doesn’t matter whether we fixate on “low fat” or “low carbs” or “high protein” – we are making the same old mistakes about nutrition in a new form.

* * *

For a while, on my kitchen counter, next to the jars of rice and flour, there was another canister made of black plastic, much larger than the others. Its label said “SOURCE OF HIGH QUALITY PROTEINS” in huge letters. In much smaller lettering it said “READY TO MIX PROTEIN POWDER WITH SWEETENERS” and listed three kinds of whey protein: whey protein isolate, whey protein concentrate and hydrolysed whey protein. When you opened it, a fake vanilla smell wafted into the air and you saw a whitish powder and a black plastic scoop.

This soulless canister of ultra-processed whey protein was something that I, as a food writer, never thought I would see in my kitchen. The macho aesthetic of the packaging made my heart sink. I am also no fan of artificial sweeteners, which I believe do no favours either to the palate or to gut bacteria. What’s more, I believe most people should be able to get the nutrients we need from a balanced diet, rather than through supplements.

But nothing forces you to bend your own principles like parenthood. I turned to whey protein in a state of mild desperation for my very tall youngest son, who plays competitive sport five or six days a week. Three square meals plus multiple snacks only scratched the surface of his appetite, and he was sometimes almost crying with hunger by dinnertime. My conversations with other sport parents suggest that it’s not uncommon to be at least a little bit obsessed with their child’s protein intake. We grumble that protein bars are a pointless rip-off – and then we buy another pack of them.

Protein means different things to different people. To some, it symbolises “weight loss”, while to others it means “muscles”. To me it appeared as a magical filling substance that just might help my son to be less ravenous.

I had read studies suggesting protein was the most filling – or satiating – of the three macronutrients, and wondered if more protein at breakfast could be the answer. I tried him on homemade waffles enriched with almonds and hidden eggs (at that point he wouldn’t countenance whole eggs) and the improvement in his energy levels was dramatic. It was a short step to making him occasional smoothies from half a scoop of whey protein with milk and bananas or frozen berries. Despite my unease at the powder, I could genuinely see the difference in his levels of fullness. When the canister was empty I didn’t replace it, but I still monitor my son’s protein intake.

Having “enough” protein in your diet to meet your basic needs is not necessarily the same as having the right amount for optimum health. When I asked David Katz how much protein a person should consume, he said certain people may indeed require more than the minimum recommendation of 0.8g per kilo of bodyweight – including athletes like my son. The problem is that once we start thinking more protein is automatically better, it can be hard to know when to stop. The idea that protein is synonymous with healthy eating leads many people to eat in disordered ways that are far from healthy, either for body or mind.

A couple of years ago, Sarah Shephard, a thirtysomething British sports journalist, realised she was obsessed with protein. On a typical day, she was eating three or four protein bars, hard-boiled eggs, meat, fish and non-starchy vegetables and a couple of protein shakes. Virtually the only carbs in her diet came from the protein bars and shakes. It reached the point where she had so little energy in the evenings because of the lack of calories in her body that she stopped going out.

Shephard’s protein obsession started when injury forced her to give up running. After she started doing boxing and circuits with a new trainer, he told her she should be eating more protein to help prevent future injuries. To start with, Shephard’s new low-carb, high-protein regime felt wonderful. She lost weight, gained muscle and became one of the many people at the gym clutching their sleek flask of protein shake like an amulet.

However, she noticed her thoughts about protein were becoming obsessive. Given the choice between an apple and a protein bar, she always chose the protein bar, even though at a rational level she knew that a piece of fresh fruit with its fibre and vitamins had a lot to recommend it over a processed snack. By the time she finally sought help from a sports nutritionist, he said he had never seen anyone with such an intensive fitness regime who ate so little carbohydrate. She was consuming 150g of protein a day, around 2.5g per kilo of bodyweight – far in excess of the upper limit recommended for bodybuilders by the US Academy of Nutrition and Dietetics.

Shephard slowly weaned herself back on to a more balanced diet that included a range of complex carbohydrates such as oats and brown rice. Despite her apprehension, she did not gain weight. When I spoke to her, Shephard had been eating a balanced diet for more than two years without any ill effects, and was a bit mystified as to how she had drifted into her protein fixation.

Encouraged by the marketers of high-protein foods, many people talk about whether we we have reached our daily target for “macros”, but we do not talk so much about how much is too much. Adding extra protein beyond our needs can be harmful for people with underlying kidney or liver problems, as the body can struggle to process the excess.

In 2017 there were sensationalist headlines around the world when Meegan Hefford, a 25-year-old Australian bodybuilder, died after consuming high amounts of protein shakes and supplements. Hefford hadn’t realised she was suffering from a condition called urea cycle disorder, which meant that her body couldn’t metabolise protein normally. Defenders of high-protein diets immediately attacked the coverage of the story, pointing out that Hefford’s condition was rare and that her death was not caused by protein per se. This was true, but it is also true that there is a significant minority of the population for whom a high-protein diet is not advisable. For the 4.3% or [https://www.england.nhs.uk/improvement-hub/wp-content/uploads/sites/44/2017/11/Chronic-Kidney-Disease-in-England-The-Human-and-Financial-Cost.pdf] more [https://www.england.nhs.uk/improvement-hub/wp-content/uploads/sites/44/2017/11/Chronic-Kidney-Disease-in-England-The-Human-and-Financial-Cost.pdf] adults in the UK[https://www.england.nhs.uk/improvement-hub/wp-content/uploads/sites/44/2017/11/Chronic-Kidney-Disease-in-England-The-Human-and-Financial-Cost.pdf] who have chronic kidney disease, a large amount of protein from red meat can damage renal function.

Above and beyond its long-term effects on the body, a fixation with protein can become a form of eating disorder. Three years ago, the American psychologist Richard Achiro decided to study men in Los Angeles engaging in excessive use of protein powders as well as other supplements such as caffeine. Achiro conducted a survey of nearly 200 active men who were using workout supplements and found that, for many of them, protein use had become a “variant of disordered eating” that threatened their health.

These men felt under intense pressure to achieve bodies that were not just thin, but that exhibited a supposedly ideal ratio of fat to muscle. Three per cent of the sample group had been hospitalised as a result of excessive supplement use, yet they still viewed supplements as healthy. Eating disorders have complex causes: Achiro told me the men who were overusing protein supplements also tended to be suffering from body dissatisfaction, low self-esteem and a sense of insecurity about their own masculinity.

But they were not helped by the fact that the culture they lived in told them that when they replaced most of their meals with protein shakes, what they were doing was normal. Achiro found that it was hard for these men to recognise that their relationship with protein might have become a problem, “because those of us living in western society have been groomed to view a protein-rich diet as the apex of healthful eating”.

* * *

By 2001, Arla Foods, a vast European dairy cooperative with Danish headquarters, had used up all of the whey in Denmark. The company realised it would have to look further afield to meet the insatiable demand for whey protein. Arla signed a contract with SanCor, an Argentinian dairy company, to build a giant whey protein plant in the town of Porteña, to the north of Buenos Aires. When you order “warm protein pancakes” with blueberries at the gym, the odds are the protein will have come from a plant such as this.

It was David Jenkins, a Scottish track and field athlete and silver medallist at the Munich Olympics, who first had the idea of marketing whey protein as a “recovery optimiser” for athletes called ProOptibol. It was launched in health food stores in Southern California and Hawaii in early 1988. At first it was a niche product that found popularity among cyclists and triathletes. The formula for this original whey protein was called WPC 75. It was a byproduct from the Golden Cheese company, based in Corona, California – a giant factory that produced Monterey Jack and other American cheeses.

In just a few decades, whey protein has gone from waste product to aspirational lifestyle enhancer. Whey is the watery stuff left over during cheese-making after the curds are separated off. On traditional dairy farms, it was put to good use in anything from bread-making to pickles, but in the vast American cheese factories of the postwar years it came to be seen as an unwanted nuisance. In US dairy states such as Wisconsin, cheese factories dumped thousands of litres of whey in nearby rivers. It was only in the 1970s, after local authorities placed limits on the dumping of dairy waste, that cheese manufacturers realised they had to find a way to use up this annoying whey. The quality of whey powders – known as “popcorn whey” – was poor, and it was mostly used to feed pigs. The key technology that made whey protein possible was the development of ultrafiltration techniques to pre-concentrate the whey before it was dried. This was when whey protein started to be made on an industrial scale.

There is nothing on the average tub of whey protein to suggest it ever came from cheese, let alone from a cow. Whey manufacturers work on the assumption that consumers want it to be as close as possible to flavourless, to preserve the illusion that it is some kind of magic potion for humans. In its unadorned form, however, whey varies considerably in flavour. There are two kinds of whey: sweet whey made from rennet cheeses such as cheddar and mozzarella, and acid whey made from the likes of cottage cheese. Cheddar whey has a tendency to taste cardboardy, mozzarella whey is milky and whey from cottage cheese can be sour or reminiscent of cabbage broth. But in the finished product, all these flavours are evened out and disguised by the cloying scent of chocolate, artificial vanillin or salted caramel.

Dairy whey protein has become a commodity that travels the world in 100kg sacks, generating vast profits, coordinated by GVCs (global value chains). Thanks to the shifting patterns of supply and demand, the protein shake a gymgoer in Tokyo drinks after lifting weights may have originated on a farm in Norway. The lowest-quality whey powder is called “permeate” and is mostly shipped to Asia, where it is made into infant formula. The higher-quality whey, called WPC 80 because it has an 80% protein content, travels the world to fuel our protein obsession. The global whey protein market is now a complex and hugely competitive global trade, forecast to reach $14.5bn by the year 2023: more than half as much as the global market in breakfast cereal.

* * *

Strolling through London at lunchtime a few weeks ago, I found myself walking down Bread Street, near St Paul’s Cathedral, which in medieval times was the site of the city’s bread market. Turning off Bread Street, I came upon a branch of Protein Haus, which claims to sell the “most amazing protein shakes you will ever taste”. The shakes have names such as Strawberry Warrior and Vegan Coffee Pump and Berry-Yatric, which must be a competitor for the most offensive food name ever. Protein Haus also sells protein foods such as “bliss balls” and indiscriminate steaming portions of various meats.

From Bread Street to Protein Haus – this sums up how our eating habits have changed in modern times. When I was in Protein Haus staring at the heaps of overcooked chicken, slabs of salmon and rows of whey protein shakes and vegan protein shakes, it suddenly occurred to me how crazy it is that we should treat all of these varied “protein” substances as if they were in some way identical. A scoop of ultra-processed whey is not, in fact, the same as a grilled salmon fillet, either in nutrition or in the experience of eating it. Salmon – even the farmed kind – will be high in omega-3 fatty acids and vitamin B12, whereas whey protein is low in vitamins and minerals (except for calcium) and fat-free. The only thing these foods have in common is that they tend to be fuel first and pleasure later (if at all).

At the same time, our reverence for protein as the one perfect nutrient tends to completely ignore how the protein we eat is produced, or what the environmental consequences of that production might be. Of the 90g of protein eaten each day by the average American, two-thirds is composed of animal products.

One irony of Britain’s obsession with protein is that we don’t actually produce very much of it. In fact, only 3% of arable land in Europe is given over to protein crops such as pulses, and Europe imports more than two-thirds of its animal feed. Much of the protein consumed in Europe is meat raised on materials that actually originate in South America or the US as soybean oil or other oilseeds and have to be shipped across the world. So long as we largely consume protein from animal sources, our obsession with protein is also likely to be bad for the planet.

At the end of September, at the Aldeburgh food festival in Suffolk, I had a lunch with Nick Saltmarsh, who runs Hodmedod, a company that works with British farmers to produce locally grown pulses. Saltmarsh told me he feels our mania for protein foods has gone so far that we sometimes can’t recognise real protein when it is right in front of us.

Vegetable proteins such as lentils and peas tend to be regarded as “low-quality” compared with meat, eggs and dairy. But Christopher Gardner, a professor of medicine at Stanford University, has argued that this “quality” argument is misleading. His great discovery was that all plant sources of protein – from peanuts to edamame beans – contain all essential amino acids. Admittedly they contain smaller concentrations of the amino acids than meat or eggs, but in the context of a plentiful and varied diet, this doesn’t matter.

The problem is partly that beans and lentils do not fit our tunnel-visioned conception of what protein is. Pulses such as lentils contain around 25% protein but also 25% carbohydrate – which makes them hard to categorise within the dogmatic categories of modern nutrition. Is the lentil a protein (good) or a carb (bad)?

When Saltmarsh takes his product range to food fairs, he finds that bodybuilders and fitness enthusiasts will sometimes pick up a packet of pea flour and say “ooh! Peas!” – because pea protein has become fashionable as a vegan alternative to whey. “But when they see that it also contains carbohydrate, they put it down again,” he said.

Some now shun any meal or snack that can’t be categorised as a “protein” fix. But they aren’t among the millions of people for whom a lack of protein is indeed a real and pressing problem – and who don’t tend to be the ones browsing pea protein at fitness fairs.

* * *

The word protein derives from the ancient Greek protos, meaning first. When a Dutch scientist called GJ Mulder first brought the term into use, in 1838, he proposed – rightly, as it turns out – that protein was a crucial substance in all animal bodies. But new research suggests protein is required not just in an absolute sense, but in a particular ratio to the other nutrients in our diets.

Going by official guidelines, as we’ve seen, the average person has access to more than enough protein for general health. It turns out our perplexing protein obsession may actually be a symptom of a larger problem in our sugar-heavy modern diets: if it feels like we are not eating enough protein, it’s because we’re eating too much of everything else.

In 2005, two biologists called David Raubenheimer and Stephen Simpson put forward the “protein leverage hypothesis”, in which they argued that protein could be the missing link in the obesity crisis. Since the 1960s, the absolute level of protein consumed by the average westerner has not changed. What has changed is the ratio of protein in our diets.

Because our overall calorie consumption has risen by 14%, the ratio of protein to carbohydrate and fat has significantly dropped. In 1961, the average American got around 14-15% of calories in the form of protein, whereas today it is 12.5%. This doesn’t sound like a big drop, but Raubenheimer and Simpson’s research suggests that even a small drop in the percentage of protein can have a big impact on eating behaviour – driving us to overeat.

Like many other animals, humans have what biologists call a “dominant appetite” for protein. The biological drive for protein is so strong that a cricket who feels short of protein will resort to cannibalism. When a locust is short of protein, it will explore different food sources to redress the balance. Humans are neither as ruthless as crickets nor as prudent as locusts. When given access to a diet that is low on protein and heavy in carbs and fats, humans will binge, in an attempt to extract the protein they need.

If many of us overeat, it could be partly because our bodies are desperately seeking out protein in a food environment flooded with refined wheat and oils and many kinds of sugar. As Raubenheimer and Simpson wrote in their startlingly original 2012 book The Nature of Nutrition[https://press.princeton.edu/titles/9776.html] : “Dilution of protein in the diet by fat and carbohydrate drives excess consumption, perhaps more so in some individuals, life stages and populations than others.” In other words, obesity may often really be hunger hiding in plain view.

The urgent question raised by this research is how we can get our protein ratios back to a healthy level. Our current protein mania – encouraged by the food business and the whey protein industry – suggests that the answer is to supercharge our diets with a flood of added protein. But eating protein to excess comes with its own costs, the main one being that it tends to shorten the lifespan.

A more effective way to concentrate protein in our diets, Raubenheimer and Simpson say, would be to keep our protein levels constant (assuming we have enough) but cut down on “fat, sugar and other readily digested carbohydrates”, which would allow us to reach the protein our bodies need at a lower level of calories. But given that sugar is poured into everything from bread to stir-fry sauces, this solution would require a radical restructuring of our food environment.

Our protein needs do not remain constant over the human lifespan: 0.8g per kilogram of bodyweight may be enough for a twentysomething, but not for an octogenarian. If anyone needs extra protein, it is not fit young gymgoers, but old people – particularly those on low incomes who may struggle to buy or cook meals for themselves. Instead of protein bars for the young and rich, we need omelettes and chickpea soup for the old and poor. From the age of 50 onwards we progressively lose muscle and our protein requirements become higher, just as appetite tends to decline. Rates of protein malnutrition are alarmingly high among elderly people admitted to hospital.

Most of those who can afford to buy a “high-protein” tuna plate are already well nourished in amino acids. By contrast, in these austere times, many hard-pressed eaters are forced into a kind of protein hunger by the economic circumstances of their lives. Think of the families who go to the chip shop and buy chips with no fish, or the person on universal credit living on plain pasta until the next cheque comes in. This is one reason there is a huge market for savoury snacks that taste like a ghostly echo of the hearty, protein-based meals of the past while consisting of little but refined carbs and oil: roast chicken flavour crisps, barbecue tortilla chips. Raubenheimer and Simpson’s research suggests that the colossal market for these cheap snacks could be another symptom of a world in which – despite all those bars and shakes on the shelves – many are still hungry for protein.

Behind the current protein hype, there is a kernel of truth. A deficit of protein is indeed part of the hugely complex puzzle of what’s wrong with modern diets. The problem is that the right question – am I getting enough protein? – is being asked by the wrong people.

Bee Wilson’s next book, The Way We Eat Now: Strategies for Eating in a World of Change, will be published by Fourth Estate in March. Preorder it now at guardianbookshop.com[https://guardianbookshop.com/way-we-eat-now-9780008240769.html]

• Follow the Long Read on Twitter at @gdnlongread[https://twitter.com/@gdnlongread], or sign up to the long read weekly email here[https://www.theguardian.com/info/ng-interactive/2017/may/05/sign-up-for-the-long-read-email].

• This article was amended on 4 January 2019. An earlier version said that “14% or so” of people had chronic kidney disease. The figure in the US has been put at approximately 13%[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2474786/#R1], while in the UK it is estimated to be at least 4.3% of the adult population[https://www.england.nhs.uk/improvement-hub/wp-content/uploads/sites/44/2017/11/Chronic-Kidney-Disease-in-England-The-Human-and-Financial-Cost.pdf]. The text has been amended to use the UK figure. It was further amended on 11 January 2019 to replace a figure for the world average adult weight (62kg) with the average North American adult weight (80kg); subsequently, a figure for average protein intake was recalculated from nearly twice the recommended daily amount to an increase of a fifth.


NS 

gnutr : Nutrition | gcat : Political/General News | gfod : Food/Drink | ghea : Health | glife : Living/Lifestyle

RE 

uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Guardian Newspapers Limited

AN 

Document GRDN000020190104ef14002bd


SE Travel
HD 'I went with a gut feeling - and came out smiling.' How a trip to Lanserhof Lans changed my life.
BY By Claire Irvin
WC 1413 words
PD 11 January 2019
ET 05:33 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2019. Telegraph Media Group Ltd.

LP 

"Time for a comfort break!" My companions around the conference table, after a long morning’s brainstorming fuelled by bad coffee, biscuits and pastries, looked up gratefully as they took their leave. None, however, as grateful as me and none (hopefully!) would have realised how accurate a description this was. I’d been shifting in my seat uncomfortably for at least an hour, trying at once to ease my increasingly intense tummy pain and cover up the gurgling noises it was emitting. This was not an isolated incident – more the stomach-crampingly sweet icing on a particularly indigestible cake.

TD 

For several years, abdominal pain, bloating and fatigue have become my own particular brand of norm. A GP identified my symptoms as irritable bowel syndrome (IBS), and prescribed healthy eating and a balanced approach to work and home life. Easier said than done. While psychologically I thrive on busy-ness and a managed level of “healthy” stress, even eating puritanically healthily (largely vegetarian meals, limited caffeine and alcohol, snacking on fruit) invariably made the pain worse, a depressing cycle that would have me reaching for the ham and cheese baguettes before a fortnight was up.

Thanks to thrice-weekly gym classes, I was fitter and stronger than I’d been since having children nine years ago, yet my complexion was grey and puffy, my waistline distinctly blurred, and even when I felt at my most relaxed, family and friends would ask me why I was “edgy”.

The tipping point for me was when a friend regaled me with talk of her transformative health kick and I burst into tears at the realisation of how bad I felt. And so I did something I’d always mentally filed under “for the rich, bored and spoilt”: booked myself into a hotel hundreds of miles from home in the pursuit of well-being.

• The world's best spa breaks[https://www.telegraph.co.uk/travel/hotels/articles/the-worlds-most-amazing-spa-breaks/]

“Self-care is healthcare” my friend Tracey reminded me by text, as I boarded the plane to Innsbruck, Austria[https://www.telegraph.co.uk/travel/destinations/europe/austria/hotels/], wondering what I was letting myself in for. “You’re doing this for them,” my husband reassured me, as I phoned home during my airport transfer, my children’s reproachful farewell faces still fresh in my mind. “Maybe this won’t be so bad after all,” I thought, as I inhaled my first breath of soft pine-scented mountain air.

But my first impression of Lanserhof[https://www.telegraph.co.uk/travel/destinations/europe/austria/tyrol/hotels/lanserhof-lans-hotel/] – a luxury modernist bolt-hole nestled into a Tyrolean[https://www.telegraph.co.uk/travel/destinations/europe/austria/tyrol/hotels] mountainside – was dismay. In the inviting dining room, people were eating! What about the fasting I’d come here for? My confusion continued through the first evening. Emerging from my cocoon-like bedroom (harmoniously designed hardwood-and-white-linen interiors, state-of-the-art fixtures, full-height windows overlooking pine forest vistas and a roof terrace for soaking up the alpine rays), I was shown to my seat (guests are allocated a place, the idea that you focus on chewing, not chatting) and served a super-healthy but definitely solid three-course meal.

The next morning, my regeneration started in earnest. After a medical examination and analysis (I do love an analysis) each guest is given a programme based on the six pillars of modern F X Mayr therapy: rest; purification; awareness; integration; sports and soul. A holistic health-over that you can continue at home.

My programme comprised an array of detoxifying treatments: massage, reflexology and steam wraps, alongside daily Kneipp and cryotherapy sessions, and analytics combining natural healing techniques with the latest medicine and nutritional insights, working alongside optional group classes such as Pilates, yoga, talks on gut health and early-morning walks – nature is central to the Lanserhof[https://www.telegraph.co.uk/travel/destinations/europe/austria/tyrol/hotels/lanserhof-lans-hotel/] approach and this forest power walk is a wonderful way to wake up.

• The best hotels for spa breaks in Europe[https://www.telegraph.co.uk/travel/destinations/europe/articles/best-hotels-for-spa-breaks-in-europe/]

Food – or lack thereof – punctuates the day (and your mind), with appointments with supplements (Epsom salts to start the day, Basenpulver alkaline powder three times a day, bitters before you eat). Clear vegetable soup is served from 10am to noon to great excitement (“It’s savoury! It’s salty! It’s not tea!”). Oh yes, the tea. Tea is a big deal at Lanserhof[https://www.telegraph.co.uk/travel/destinations/europe/austria/tyrol/hotels/lanserhof-lans-hotel/] . Myriad varieties are available from self-serve stations around the clock. It’s delicious and I couldn’t get enough of it – apart from during soup time, of course (and mealtimes – you’re not allowed to drink half an hour before or after).

As it turned out, I was allowed food – breakfast (a menu of carbohydrate “chewers” and spread) and lunch (jacket potato and the same choice of spreads). No dinner. Each mouthful is to be chewed 30-40 times to encourage saliva to aid digestion. For the first couple of days, this feels very odd. After that, it’s addictive (if not very sociable).

The days that followed were full of discoveries. Not eating in the evening was surprisingly easy. And once I’d got through day three, when my caffeine/histamine/sugar withdrawal symptoms gave me the worst headache I’ve ever suffered (it turns out there is a supplement to cure that), I woke up hungry but full of energy.

Tested for intolerances, I found I have off-the-scale fructose malabsorption (no wonder my fruit-ful healthy eating plan always failed). Dairy protein and gluten are not my friends either. The puffiness? Histamine intolerance (look it up: it’s everywhere). Onions and garlic were once the bedrock of my home cooking – not any more! And while calories are no longer the focus of healthy eating, it turns out on a good day I can only burn 1,500 of them. No wonder then, that during my short stay I averaged weight loss of 1lb a day.

• The 50 most romantic hotels in Europe[https://www.telegraph.co.uk/travel/hotels/galleries/most-romantic-hotels-in-europe-in-pictures/]

After 24 hours, I had the feeling of being able to stand up straight – the first time in years I’d not been cowed by internal discomfort. After 36 hours, a fellow guest proclaimed I looked like “a different Claire”. I certainly felt like one. The tea and easily digested food – along with the nightly application of a hot water bottle – eased rather than irritated my insides. My tummy deflated like a balloon. I felt light – in body and in spirit. After five days, I knew it had changed my life.

Lanserhof Lans[https://www.telegraph.co.uk/travel/destinations/europe/austria/tyrol/hotels/lanserhof-lans-hotel/] was the original Lans Med clinic. It’s now one of three resorts – and has been renovated and extended to meet demand. Many of my fellow guests had been before, some returning two or three times a year. Talk was always of debilitating diseases their stays had cured – diabetes, cirrhosis, colitis. There were whispers of even more serious ailments that had been reversed. Ten days out of life and several thousand pounds out of pocket is difficult to justify. But if it gives you the rest of your life back, it’s a small investment in your future.

Thanks to the Energy Cuisine plan, continuing the good work when you leave is straightforward, if not easy. I’ve reintroduced some histamine and fructose gradually. Cookery lessons mean you know what to look out for when you shop if your lifestyle doesn’t allow for daily baking of buckwheat bread. And as Dr Georg told me, “it’s impossible to overeat if you chew correctly”. Alcohol is now a weekly treat, not a daily pick-me-up. Intermittent fasting by eating two meals a day is easier than you think – my husband and I now do it Sunday to Friday.

Herbal tea, not so much. There are only so many shop-bought bags one can take. Get me back to Lanserhof, danke schön.

• Read the full review: Lanserhof Lans, Austria[https://www.telegraph.co.uk/travel/destinations/europe/austria/tyrol/hotels/lanserhof-lans-hotel/]

Seven nights at Lanserhof Lans (0049 8022 18800; lanserhof.com[https://www.lanserhof.com/en] ) from €4,305 (£3,883), based on single occupancy in a double room.

WHY IS GUT HEALTH SO IMPORTANT?

Gastrointestinal health problems – so prevalent in our time-pressed, high-stressed, processed lives – are not just about digestive issues, but can be the root cause for other physical and mental health issues. Bowel problems can mean you’re more likely to suffer from autoimmune diseases, depression and anxiety. Symptoms of poor gut health include abdominal pain, bloating after meals, reflux, or flatulence, but also less obvious ones, such as headaches, fatigue, joint pain, and immune system weakness.


NS 

gtour : Travel | gcat : Political/General News | glife : Living/Lifestyle

RE 

uk : United Kingdom | eecz : European Union Countries | eurz : Europe | weurz : Western Europe

PUB 

Telegraph Media Group Ltd.

AN 

Document TELUK00020190111ef1b0020a


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Timestamp11 October 2019 10:53 AM