SE City
HD An announcement from SkinBioTherapeutics yesterday that it had achieved a...
WC 86 words
PD 17 August 2018
SN Daily Mail
SC DAIM
PG 74
LA English
CY © 2018 Solo Syndication. All rights reserved.

LP 

An announcement from SkinBioTherapeutics yesterday that it had achieved a 'significant' manufacturing scale-up did not impress shareholders enough to keep share price in the black.

The company has created a technology called Skinbiotix, derived from probiotic bacteria, which aims to protect skin from infection and repair it.

TD 

It added that the material has now been freeze-dried, enabling mass production and transport. Shares slipped 17.3pc, or 4.15p, to 19.85p.

© Daily Mail


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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 DAIM000020180816ee8h0000h


SE Pulse
HD Body & Soul Fighting with your hubby is making you physically ill
BY Michael Kaplan
WC 242 words
PD 16 August 2018
SN New York Post
SC NYPO
ED All Editions
PG 34
LA English
CY (c) 2018 N.Y.P. Holdings, Inc. All rights reserved.

LP 

Fighting with your spouse can make you sick to your stomach - for real.

Couples who have hostile spats are likelier to suffer from leaky guts, according to new research at the Ohio State University Wexner Medical Center.

TD 

The unpleasant malady makes the walls of the intestines more permeable, which allows gut bacteria to seep into other parts of the body and can lead to inflammation.

Researchers at the Ohio State University Wexner Medical Center encouraged couples to argue over hot-button issues - usually regarding money or in-laws.

Afterward, the scientists drew the couples' blood, and compared it to blood samples that had been taken pre-fight.

People who had more markedly hostile fights were found to have higher levels of a biomarker that indicates leaky gut.

"We think that this everyday marital distress - at least for some people - is causing changes in the gut that lead to inflammation and, potentially, illness," lead study author Janice Kiecolt-Glaser says in a statement.

She points out in the study's paper that previous research shows that vitriolic fights between couples can slow down healing time for wounds and raise people's risk for heart disease, diabetes and depression.

To help offset the condition, the scientists recommend eating lean proteins, healthy fats and whole grains, which help keep the gut strong.

Also: perhaps marriage counseling?


ART 

Couple after an argument. [Shutterstock]

CO 

tosuwm : The Ohio State University Wexner Medical Center | tohuvs : The Ohio State University

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usoh : Ohio | namz : North America | usa : United States | usc : Midwest U.S.

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Body & Soul

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SE Pulse
HD Trending It's the pits! Do natural deodorants actually work?
BY Lauren Steussy
WC 437 words
PD 15 August 2018
SN New York Post
SC NYPO
ED All Editions
PG 36
LA English
CY (c) 2018 N.Y.P. Holdings, Inc. All rights reserved.

LP 

Worried about the chemicals in your antiperspirant? Don't sweat it!

Aluminum - which is used in many formulas to stave off sweat - isn't likely to cause cancer, studies have shown.

TD 

Still, there's reason enough to make the switch to natural formulas, doctors say. The underarm is particularly sensitive, says Upper East Side dermatologist Dr. Debra Jaliman.

"There are a lot of glands in the underarm, and the skin is thin, so chemicals can get absorbed very easily," says Jaliman.

I tested a bunch of buzzed-about natural deodorants to see if they could withstand NYC's stifling summer - from long stints on stinky subway platforms to humid beach days.

Here's how they measured up.

* My fave of the bunch! It's probiotic-infused and contains just six ingredients, including coconut oil, cornstarch and jojoba oil. It kept me fresh through a sweaty barre class and an unexpectedly long commute. Hug Me "Best Deodorant Ever," $12 at MeetBlume.com

* Though the texture is a little grittier than others, and it leaves behind some white residue (on skin, not shirts), it lasts all day - and it's cheap! Schmidt's lavender + sage natural deodorant, $4.99 at Target.com

* Infused with aloe, this stick applies smoothly and easily, but left my pits sticky throughout the day. Still, I was into it: the laundry-fresh scent survived cocktail hour in a bar with broken A/C. Vanilla and water deodorant, $14 at Lavanila.com

*Made in Asheville, NC, this formula lasted through not only a heated yoga class but a delayed subway and a stressful deadline. The one drawback? It's a cream you've got to spread on with your fingers, not a stick. Bay, cedarwood & fir needle deodorant, $18 at CandCoNaturals.com

* This burned for 15 minutes after I spritzed it on, a side effect I ignored because it smells like an herb garden in heaven. And it's a natural antiperspirant thanks to witch hazel and alcohol. Plus, after a few more days of use, the stinging subsided! Natural unisex blend deodorant and antiperspirant, $29.25 at ModernBotany.com

* The brand says to give this activated charcoal-based product about a month to thoroughly "detoxify" your armpits. If you can live with your own stench that long, this may be a winner. I'll never know: I put it on one morning, and while it smelled great for the first hour, by 5 p.m., I seriously needed to reapply. Sakura blossom deodorant, $22 at KaiaNaturals.com


ART 

Various product items.

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nyc : New York City | usny : New York State | namz : North America | usa : United States | use : Northeast U.S.

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N.Y.P. Holdings, Inc.

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SE Lifestyle,Health
HD Have a sore throat, hiccups or insomnia? Here are 14 home remedies you MUST try
BY By Amanda Killelea
WC 1182 words
PD 15 August 2018
ET 07:48 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2018 Mirror Group Ltd

LP 

After scientists recently discovered a cheap and effective way to prevent blisters, we have over a dozen cures for those troubling ailments

Blisters are the bane of Olympians and weekend runners alike. But now scientists have found a new way to prevent them – by using 30p-a-roll surgical tape.

TD 

Experts studied ultra-marathon runners on a 155-mile race and applied the tape to any blister-prone areas on one foot. Some 98 of the runners did not develop blisters on the taped areas, but 81 got blisters in untaped areas.

The researchers believe that because the tape is so thin and smooth it decreases friction and rubbing, which could come as huge relief to runners preparing for the London Marathon on Sunday week – or just those of us who have a habit of picking ill-fitting shoes.

But this is not the only ailment that could be helped by a simple and cheap trick.

If you suffer from dry or itchy skin, bathing in your breakfast might assist.

Oatmeal is known to be soothing as it contains avenanthramides, which can calm inflamed skin. It’s recommended you put a handful of oats into a dry sock, seal the top with an elastic band and drop it in your bath water.

Best to try this away from social situations, but gargling with warm water mixed with six pressed garlic cloves may help to ease the pain of a sore throat[http://www.mirror.co.uk/lifestyle/health/how-rid-sore-throat-quickly-9585923].

In his book, Alternative Cures That Really Work, Ronald Hoffman, medical director at New York’s Hoffman Center, says gargling the concoction twice daily for three days allows the garlic’s antimicrobial properties to fight off the pain-causing bacteria.

What's causing that cough? Top causes and how to get rid of persistent and dry coughs[http://www.mirror.co.uk/lifestyle/health/whats-causing-cough-10-causes--1758473]

Got a tickly cough? Better get the dark chocolate out.

The treat actually contains theobromine, which has been shown to be effective in suppressing a cough. In a clinical trial in 2012, patients at 13 NHS hospitals were given the chemical which occurs naturally in cocoa twice a day for 14 days. Early indicators were that 60% of patients experienced some relief.

If you have a serious burn, you need medical ­attention. But Dr PV Narayanan of the Jubilee Mission Medical College in Kerala, India, found that potato peelings worked as dressings for minor burns.

Read more: How to banish the misery of irritable bowel syndrome with 17 easy tips[http://www.mirror.co.uk/lifestyle/health/how-banish-misery-irritable-bowel-7689088]

He said: “Wounds dressed with peel bandages healed faster than the conventional dressing and resulted in better post-heal skin.”

It’s believed it’s because moisture in the peel helps keep the wound moist, and the peelings also have anti-bacterial properties.

Many tension headaches can be caused when you subconsciously clench your jaw and teeth, which strains the muscle from your jaw to your temple. This causes the headache.

A simple remedy is to place a pencil between your teeth. Hold it but don’t bite it – and this automatically relaxes the jaw muscle.

Before you splash out on deodorisers, there is also an old wives’ tale that has proven benefits – and it’s one that many people will jump at. Simply wipe smelly feet with a vodka-soaked cloth and it can help get rid of the stench. The alcohol is antiseptic and destroys odour-causing fungus and bacteria.

Forget expensive spot[http://www.mirror.co.uk/all-about/acne]creams, a bit of full-fat Greek yoghurt may help blitz those zits. The probiotics in the yoghurt can help balance bacteria, moisturise and unclog the pores.

Dr Whitney Bowe, from New York’s Mount Sinai Medical Center, says that it is not a stand-alone treatment but some patients reported fewer acne lesions after applying the yoghurt.

Swallowing one or two teaspoons of sugar is said to help relieve hiccups. According to scientists in the 1970s, the sugar granules supposedly stimulate and reset the irritated nerve that causes the spasm of the diaphragm which is what causes the hic sound.

By stimulating this vagus nerve, it tells the brain that something more important is happening and the hiccups stop.

How to get rid of hiccups - the causes and why we get them[http://www.mirror.co.uk/science/how-stop-your-annoying-hiccups-9636115]

Got an ugly wart or verruca? Before you get it frozen off with liquid nitrogen, it might be worth trying some duct tape first.

A study found that sticking tape over the verruca or wart before regularly filing away dead skin with an emery board and sticking on a fresh piece of tape was more effective than treating them with liquid nitrogen. It is believed that ­chemicals in the tape suffocate and kill the wart.

How to get rid of warts fast - the different types and home remedies revealed, plus when to see your GP[https://www.mirror.co.uk/lifestyle/health/how-rid-warts-fast-different-12592022]

Everybody needs a good night’s sleep. And when you are having trouble nodding off[http://www.mirror.co.uk/all-about/insomnia], you will try anything for a few minutes’ shut eye. Now a US study has discovered that eating cherries before bedtime could help. The fruit contains ­melatonin, the hormone that helps your body to regulate sleep patterns.

Unable to sleep? The best ways you can trick yourself into dozing off[https://www.mirror.co.uk/lifestyle/health/unable-sleep-best-ways-you-2300449]

Research has shown that people on medication for hypertension[http://www.mirror.co.uk/all-about/blood-pressure]further lowered their blood pressure if they listened to 30 minutes of music daily whilst breathing slowly. B

ut it may depend what type of music you listen to. Oxford ­University researchers discovered that listening to music with a slow tempo, such as relaxing classical, could reduce blood ­pressure, while rap or pop can cause it to rise.

How to lower blood pressure including the best foods and diet tips[http://www.mirror.co.uk/lifestyle/health/ten-ways-banish-high-blood-9621402]

Kits for teeth whitening[http://www.mirror.co.uk/all-about/teeth-whitening]can be expensive – but something we throw in the bin may do the trick.

Brush your teeth as normal and then take the inside of a banana skin and rub it on your teeth for two minutes before cleaning again. Fans of the natural method claim that minerals – such as potassium, magnesium and manganese – in the peel are absorbed by the teeth, making them whiter.

How to whiten your teeth at home - top tips on keeping your teeth white for longer[https://www.mirror.co.uk/3am/style/3am-fashion-celebrity-beauty/how-to-whiten-teeth-2018-10074821]

This causes sufferers to stop breathing as sleep. While you always should see a doctor, findings by researchers in Switzerland, and published in the British Medical Journal’s online edition, have suggested learning the didgeridoo could help.

The study found that patients who played the Aussie instrument for four months saw a significant improvement in their condition and less daytime sleepiness. Researchers believe that by learning the instrument, they trained the upper airway to behave differently.

If you mix half a cup of apple cider vinegar with a tablespoon of tea tree oil, it can be used as a cure for head lice[https://www.mirror.co.uk/lifestyle/family/head-lice-problem-your-house-6409743], according to natural remedy specialists.

Rub it into clean hair, leave for 20 minutes and then comb through with a lice comb. The acid in the vinegar kills off the lice. It also leaves your hair shiny.

How to boost your health


NS 

ghea : Health | glife : Living/Lifestyle | ginsom : Sleep Disorders | gcat : Political/General News | gepil : Episodic/Paroxysmal Disorders | gmed : Medical Conditions

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

PUB 

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Document MIRUK00020180815ee8f002mj


SE Business
HD Study reveals path to better glaucoma care
BY Orly Nadell Farber
WC 957 words
PD 14 August 2018
SN The Boston Globe
SC BSTNGB
PG C.1
VOL ISSN:07431791
LA English
CY © 2018 The Boston Globe. Provided by ProQuest Information and Learning. All Rights Reserved.

LP 

Researchers find it may be autoimmune disease

Researchers at Massachusetts Eye and Ear Infirmary were stumped when they saw T cells in the retinas of mice with glaucoma, so they called in an immunologist. Now their collaboration has produced the intriguing conclusion that glaucoma might be an autoimmune disease.

TD 

In a newly released paper, they reported that T cells, key soldiers in the immune system's defense against microbes, play a role in the prolonged retinal degeneration seen in glaucoma. They also identified the target of the T cells: heat shock proteins, manufactured by both human cells and the bacteria residing within us.

This finding, published in Nature Communications, suggests that glaucoma may be an autoimmune disease resulting from T cells, primed to attack bacterial proteins, turning against human proteins instead. This discovery could unlock a critical new door for treatment options.

Glaucoma is the leading cause of irreversible vision loss, affecting more than 70 million people worldwide. On a cellular level, the disease is characterized by degeneration of retinal ganglion cells, a type of neuron that tells the brain what the eye has just seen.

If you've ever gone to an optometrist and had a puff of air blown into your eye, you were tested for glaucoma. That tiny puff measures intraocular pressure, and high pressure in the eye correlates with the disease.

But as Dr. Dong Feng Chen of Mass. Eye and Ear said, intraocular pressure doesn't explain the full picture. One study that fueled her group's research found that only a small fraction of patients with elevated eye pressure developed glaucoma within five years. And in some patients, even if the pressure returns to normal, degeneration still persists. Chen wanted to know, if it's not the pressure — which is currently the only target of surgeries and medications — then what else contributes to the disease?

The answer, she learned, along with Massachusetts Institute of Technology immunologist Jianzhu Chen, is that T cells are involved.

Dong Feng Chen's group was one of the first to develop a mouse model of induced glaucoma. They put microbeads inside the eyes of mice to increase intraocular pressure, which led to retinal degeneration just like in human disease.

But they also saw something unexpected: T cells.

As Jianzhu Chen explained, this finding was unusual because the retina is considered immune-privileged, meaning that T cells and other immune cells don't normally patrol the eye.

The discovery of retinal T cells in glaucoma set off a long series of collaborative experiments between the eye specialists and the immunologists.

The researchers first tried inducing glaucoma in mice lacking T cells. In those mice, they did not see prolonged retinal degeneration, which confirmed that the immune cells were necessary for the progression of glaucoma.

Next, they looked at what protein the T cells might be targeting. Previous work showed that patients with glaucoma have increased autoantibodies against heat shock proteins, a family of proteins induced in response to environmental stressors like injury, cold, or UV radiation. Animal studies have demonstrated that elevated intraocular pressure can increase the levels of heat shock proteins.

The researchers found that if they gave mice T cells preexposed to heat shock proteins and then induced glaucoma, the mice had more retinal degeneration than controls. This finding suggested that the proteins might be the link between T cells and glaucoma.

The question that remained, said Jianzhu Chen, was “why is there a T cell response to heat shock proteins?"

He explained that it's most likely an error. Because bacteria live within our bodies, our T cells are used to responding to bacterial heat shock proteins, which are quite similar to our own. When there is injury to the eye from elevated pressure, and heat shock proteins are expressed, then “T cells home to the retina and cross-react against endogenous heat shock proteins," Jianzhu Chen said.

The team used germ-free mice that have never encountered bacteria to confirm this hypothesis: T cells that had never seen bacterial heat shock proteins did not cause retinal degeneration in these mice.

Lastly, the researchers showed that these same heat shock protein T cell responses happened in patients, too.

“What is particularly interesting," said Dr. Qi N. Cui, a glaucoma researcher and assistant professor of ophthalmology at the University of Pennsylvania, “is the finding that the autoimmune response persists even after the initial insult of elevated intraocular pressure (IOP) has subsided."

That could explain why transient elevated intraocular pressure doesn't affect all patients the same way, she wrote in an e-mail, adding, “It remains to be seen whether these findings translate to a human population, and if so, how it interacts with other known glaucoma risk factors."

The study showed that glaucoma not only has autoimmune features, but that it requires a complex interplay between bacteria in the microbiome and our own immune systems.

This could change the way we treat glaucoma, Jianzhu Chen said: “Can we inhibit the T cell function in the eye? That would alleviate the disease."

The teams have filed for a patent — but not only for the treatment of glaucoma.

Dong Feng Chen suspects that their findings could have implications for brain diseases such as ischemic optic neuropathy or maybe even strokes: “The retina is a mini brain," she said.

“When we focus on eye research, we always think that the discoveries found in the eyes likely can be applied to the brain," she added. “Our patent is protecting the potential treatment for both the eye and the brain."

Orly Nadell Farber can be reached at orly.farber@statnews.com.

Credit: By Orly Nadell Farber STAT


NS 

c23 : Research/Development | gcat : Political/General News | ghea : Health | gmed : Medical Conditions | gblind : Eye Conditions | ccat : Corporate/Industrial News

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usma : Massachusetts | namz : North America | usa : United States | use : Northeast U.S. | usnew : New England

IPD 

Newspapers | Boston Globe Media Partners, LLC | News

PUB 

Boston Globe Media Partners LLC

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Document BSTNGB0020180814ee8e0006i


SE Food
HD Thomasina Miers’ recipe for roasted aubergine and tomato salad with black beans
BY Thomasina Miers'
WC 636 words
PD 14 August 2018
ET 06:36 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2018. The Guardian. All rights reserved.

LP 

Fresh oregano lends a robust flavour to this smoky dish, tossed with a refreshing salsa

Have you noticed there’s a quiet vinegar revolution happening? Ever since we learned the importance of good gut bacteria, delicious, good-quality vinegars have started to reach a wider audience. I now know at least a dozen chefs, including myself, making their own at home with the dregs of wine (see Cult Vinegar[https://www.cultceramics.co.uk/collections/cult-vinegar] or Vinegar Shed[https://www.vinegarshed.com/] for starter kits). Good vinegar adds a magic sparkle to cooking – once you discover this, you’ll never look back.

TD 

Roasted aubergine, oregano and tomato salad with smoky black beans

This smoky, herby, sparkly salad makes a vibrant topping for the mellow beans. It benefits from resting overnight, if you have time.

Prep 20 min

Cook 1 hr 10 min

Serves 4

3 aubergines

4 garlic cloves

Salt and black pepper

1 small handful fresh oregano (or 1 tsp dried)

2 tbsp chipotles en adobo (or 4 tsp smoked paprika)

5 tbsp olive oil

30g butter

1 large onion, finely chopped

80g lardons (optional)

2 x 400g tins black beans, drained and rinsed under cold running water

2 fresh bay leaves

For the fresh tomato salsa

4 tomatoes

½ red onion, finely diced

Juice of 1 large lime

1 small bunch fresh coriander, stalks finely chopped, leaves roughly chopped

2 tbsp extra-virgin olive oil

1-2 tsp good-quality sherry or white wine vinegar

Heat the oven to 220C/425F/gas 7 and cut the aubergine into medium-sized chunks about the size of an ice cube. Meanwhile, peel two of the garlic cloves and bash in a mortar with a teaspoon of salt. Work in the oregano and half the chipotles (or smoked paprika) until you have a rough paste. Pour in four tablespoons of the oil and season generously with black pepper.

Put the aubergine in a roasting tray and coat well with the oregano and chilli oil. Roast for 35-40 minutes, until soft and caramelised, stirring a couple of times during the cooking.

Meanwhile, melt the butter and the remaining tablespoon of olive oil in a large casserole dish, then add the onion. Sweat over a medium heat for 10 minutes, then add the lardons. Finely chop the remaining garlic cloves, add to the pan, turn up the heat a little and cook for another five minutes, until the fat has rendered out of the bacon.

Add the black beans, bay leaves and remaining chipotle or paprika, cook for a few minutes, then add 200ml water and stir. Cook for 10 minutes to allow all the flavours to mingle – this gets better if you leave it to mature overnight.

When you are ready to eat, blanch the tomatoes in boiling water for 30 seconds, then drain and peel. Cut them into wedges, then into cubes, and toss with the onion, lime juice, coriander and olive oil. Season with salt and pepper, and add a pinch of sugar if the tomatoes are lacking flavour. Toss the aubergine with the tomato salsa and check for seasoning – add one to two teaspoons of vinegar for acidity.

Serve the black beans in a bowl or platter topped with the aubergine and the fresh tomato salsa. If you prefer, crumble over some lancashire cheese or feta, but I like it as is.

And for the rest of the week

I love to toss the aubergine salad into warm Camargue red rice, quinoa or couscous for part of a meze spread. It is also delicious with a whole roast fish. The beans are a favourite at Wahaca – serve them with anything from barbecued chops, grilled lobster, chorizo oil or just a drizzle of sour cream and a grating of sheeps’ cheese.


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grcps : Recipes | gfod : Food/Drink | gcat : Political/General News | glife : Living/Lifestyle | 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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Guardian Newspapers Limited

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Document GRDN000020180814ee8e002jp


SE Good Healthealth
HD BUGS TO THE RESCUE
BY BY DR MARTIN SCURR
WC 129 words
PD 14 August 2018
SN Daily Mail
SC DAIM
PG 46
LA English
CY © 2018 Solo Syndication. All rights reserved.

LP 

Our microbiome, the community of bacteria that live in and on us, has been linked with many health benefits. And now comes news that reducing the by-products of one bacterium in the gut may reduce our risk of dying from heart disease.

The bacterium produces trimethylamine N-oxide (TMAO), which has been linked to a higher risk of blood clots. Now a team in the U.S. has developed an oral medication that in mice reduced the production of TMAO but didn't kill the bacterium, which overall remains beneficial to health.

TD 

It is news like this that, in an era of NHS crises and fears over drug resistance, gives me great hope for the future.

© Daily Mail


NS 

ghea : Health | nadc : Advice | gcat : Political/General News | ncat : Content Types

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

PUB 

Associated Newspapers Limited

AN 

Document DAIM000020180813ee8e00012


SE Lifestyle,Health
HD The new elixir which helps fight colds and is a favourite of Gwyneth Paltrow and Alicia Keys
BY By mirror
WC 495 words
PD 13 August 2018
ET 10:34 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2018 Mirror Group Ltd

LP 

Fashionistas seem have taken to the ancient broth, including natural fan Gwyneth Paltrow

Icons Gwyneth Paltrow, Salma Hayek and Alicia Keys have all been spotted with a special elixir which is fast becoming one of the newest beauty trends to take over the celebrity world.

TD 

Catwalk models are ditching their morning coffee and sodas for a special new drink which is said to give them glowing skin, fewer colds and improved join health due to the amount of viamins and minerals it contains.

And that elixir? Bone broth.

It has caught the attention of celebrities such as Gwyneth Paltrow and provides a natural way to support the immune system while providing energy throughout the day and also features probiotics which help contribute to gut health.

Drinking it avoids the crashes you get from caffeine contained in coffee.

Boost your brain power by eating a rainbow of colourful food[https://www.mirror.co.uk/lifestyle/health/boost-your-brain-power-eating-13061463]

Health-mad Paltrow described the broth as “winter’s miracle detox drink”, and actress Salma Hayek credited its anti-ageing qualities.

Alicia Keys and producer husband Swizz Beats were recently seen at a New York Knicks basketball match drinking it.

And even models at New York Fashion Week have been ditching their Starbucks brews for the drink.

Catherine Farrant, founder of Ossa Organic[http://ossaorganic.com/], said: “Historically bone broth was consumed daily as an elixir and vital part of our nutritional intake.

“It is no wonder that celebrities, models and athletes alike have recently taken to drinking bone broth.

“Our ancestors knew it to be a nourishing elixir that healed and sealed the gut as it has a natural collagen and gelatin content.

“It goes without saying this could not be better for the skin and complexion. It is certainly cheaper than botox!”

An increasing number of nutritionists and health coaches are now recommending bone broth.

Safe amount of salt could be double NHS advice, controversial study says[https://www.mirror.co.uk/lifestyle/health/safe-amount-salt-could-double-13059336]

Keri Glassman, the founder of Nutriouslife says the broth can help you recover from a morning workout.

She explained: “The broth is light on the digestive system, and it replenishes electrolytes after an intense workout.”

Cat Shanahan, Los Angeles Lakers nutrition consultant added: ''Bone broth promotes digestive health and is ideal for building up connective tissues.

“That is because it has amino acids, but also glycosaminoglycans and proteoglycans.” It’s proving particularly popular among followers of the Paleo diet who cannot consume any dairy, tea or coffee.

Various cultures around the work have been making bone broth for over thousands of years - starting with the Chinese 2,500 years ago.

In ancient Greece, Hippocrates, the founder of modern medicine recommended it.

In the 12th Century it came to be known as “Jewish Penicillin” after a doctor began prescribing chicken soup to his patients.

Ossa Organic’s homemade Bone Broth is available from Ocado, Planet Organic, Whole Foods and other retailers.


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gfod : Food/Drink | gcele : Celebrities | ghea : Health | glife : Living/Lifestyle | gcat : Political/General News

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SE Health & Families
HD 'Carnivore diet': New social media trend criticised by nutritionists as 'very damaging'
BY Rachel Hosie
WC 1052 words
PD 13 August 2018
ET 08:40 AM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

The lifestyle has been condemned by health and nutrition experts

Despite rising numbers of vegans[https://www.independent.co.uk/life-style/food-and-drink/vegans-uk-rise-popularity-plant-based-diets-veganism-figures-survey-compare-the-market-a8286471.html] and vegetarians, the latest diet fad being promoted by several social media influencers is the so-called ‘carnivore diet’, which sees people promoting eating just meat. No carbs, no fruit or veg. Just meat.

TD 

However health professionals have now heavily condemned the diet, highlighting that eating just meat deprives the body of many necessary nutrients.

Inrecent months, increasing numbers of people have been trying the carnivore diet and spreading the word[https://medium.com/@andylindquist/90-days-on-a-carnivore-diet-results-and-insights-8d07692869fe]on social media[https://www.facebook.com/groups/worldcarnivoretribe/about/]- there are currently over 30,000 posts under the #carnivorediet[https://www.instagram.com/explore/tags/carnivorediet/]tagon Instagram - with people claiming existing on meat alone has seen them lose weight, reduce inflammation, lower blood pressure and boost libido.

But medical experts[https://www.buzzfeednews.com/article/stephaniemlee/jordan-peterson-daughter-mikhaila-meat-carnivore-diet]have pointed out that there is absolutely no scientific evidence to back up these claims, pointing out that the diet could lead to vitamin deficiencies.

Another day another perfect meal!! 2.5lbs ribeye, 12oz smoked salmon! Delicious, nutritious and totally satisfying!! #meatheals #carnivorediet[https://www.instagram.com/p/BmZP4V-Ancu/?utm_source=ig_embed]

A post shared by Shawn Baker[https://www.instagram.com/shawnbaker1967/?utm_source=ig_embed] (@shawnbaker1967) on

Aug 12, 2018 at 2:49pm PDT

The carnivore diet has evolved from the keto[https://www.independent.co.uk/life-style/food-and-drink/keto-diet-safe-vegans-weight-loss-healthy-plan-recipes-review-a8379301.html]and paleo diets[https://www.independent.co.uk/life-style/health-and-families/features/paleo-diet-our-bodies-have-moved-on-since-the-stone-age-10343010.html], which eschewcarbs in favour of protein and fat. Some followers of the lifestyle include fish, dairy products and eggs in their diets too.

Although there

are

health benefits to meat - it's a great source of protein, B vitamins, iron, zinc and magnesium - many nutritionists and dietitians have raised concerns that following the carnivore diet is unhealthy.

“I honestly think one of the biggest risks of the carnivore diet is colon cancer,” nutrition professor Rachele Pojednictold Lifehacker[https://vitals.lifehacker.com/just-how-bad-an-idea-is-the-carnivore-diet-1828260514].“But we won’t have data on that for years to come (and this would also mean that someone needs to do a study on this diet, which I honestly don’t see happening).”

As the lifestyle advocates focussing on fatty meats, followers run the risk of raising their levels of LDL cholesterol, which can lead to an increased risk of heart disease and heart attacks.

“One thing you can't ignore is there are some nutrients you just can’t get from meat,” Harley Street nutritionist Rhiannon Lambert wrote on Instagram.

#MYTHBUSTINGWITHRHI . 數THE CARNIVORE DIET . 'More energy. Less body fat. You can even cure depression and arthritis', well that's what American psychologist Jordan Peterson and his daughter @MikhailaPeterson say whose social media is scarily going viral. . The rules are simple - eat only meat. . 拉Mikhaila reportedly had arthritis, now she doesn’t (or at least, she thinks she doesn’t!). She says 'Beef, salt, water and bourbon = cured'. Apparently “meat contains all the nutrients you need” and “carbs are bad for you”. . 勞@ShawnBaker1967 a US surgeon whose license to practice medicine was revoked last year (not a good look for a Dr) is the most high-profile carnivore diet promoter (his book is out next year...) yet he and Mikhaila have absolutely no nutritional qualifications. . One thing you can't ignore is there are some nutrients you just can’t get from meat! . 邏Most people’s lifestyles and traditions make it difficult to follow a restrictive diet. Rigidity can lead to a distorted attitude towards foods and social isolation too. . Folate, vitamins C and E all pretty much only come from veggies - that's why sailors used to get scurvy with not enough vitamin C in their largely fish diets. . 珞Then there's fibre. The #CarnivoreDiet has none of it, yet we know fibre promotes a good gut health and research suggests your microbiome impacts everything from digestion to your immune system to your mood. You need fibre, and meat can’t give it to you. . Meat also tends to push the balance of our good and bad cholesterol (called HDL and LDL) towards the bad end. . 珞There's no one way of eating but be wary of any claims of “curing” conditions thought of as treatable only with medicine. Please never ignore medical recommendations in favour of food-based treatments. . @Framed_Fantasies . #ReNourish #Rhitrition #RhiannonLambert[https://www.instagram.com/p/BmaLEXKFSuo/?utm_source=ig_embed]

A post shared by RHIANNON LAMBERT BSc MSc ANutr[https://www.instagram.com/rhitrition/?utm_source=ig_embed] (@rhitrition) on

Aug 12, 2018 at 11:26pm PDT

She explains that only eating meat deprives your body of folate, vitamins C and E, and fibre, which are all essential for good health: "that's why sailors used to get scurvy with not enough vitamin C in their largely fish diets."

What's more, subsisting on meat alone doesn't provide the body with fibre, which is essential to promote a healthy gut.

“Meat also tends to push the balance of our good and bad cholesterol (called HDL and LDL) towards the bad end,” the

Re-Nourish

author adds.

Read more

Five commonly believed protein myths debunked

Lambert is also concerned that following such a restrictive diet could lead to disordered eating and an unhealthy relationship with food.

She believes the advice influencers are sharing has the potential to be “very damaging”.

One of the most outspoken proponents of the diet is 26-year-old MikhailaPeterson[https://www.instagram.com/mikhailapeterson/] - daughter of controversialYouTuberand author of

12 Rules for Life

Jordan Peterson - who claims consuming solely beef, salt, water and bourbon “cured” her of arthritis and depression, even though there is no scientific evidence that this is true.

Also amongst the most vocal advocates of the diet is former orthopaedic surgeon Shawn Baker, whose license to practice medicine was revoked last year.

“Individuals who have a high social media following are highly influential and have a huge impact on the people who follow their posts,” Lamberttells

The Independent

. “Influencershave a responsibility not to mislead people with anecdotal advice.

“Anecdotal advice that is not based on scientific evidence and can potentially be very damaging to those who choose to listen to it. All of us are unique and our bodies are very different.

“We all react in different ways to various foods and what works for one person will not work for someone else. In particular when it comes to diet, encouraging the elimination of whole food groups is extremely irresponsible.

“It is essential that if you are looking for advice in regards to your health and nutrition, that you seek professional advice from a registered nutritionist or dietitian.”


NS 

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

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SE Health & Families
HD 'Carnivore diet': New social media trend criticised by nutritionists as 'very damaging'
BY Rachel Hosie
WC 1033 words
PD 13 August 2018
ET 07:33 AM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

The lifestyle has been condemned by health and nutrition experts

Despite rising numbers of vegans[https://www.independent.co.uk/life-style/food-and-drink/vegans-uk-rise-popularity-plant-based-diets-veganism-figures-survey-compare-the-market-a8286471.html] and vegetarians, the latest diet fad being promoted by several social media influencers is the so-called ‘carnivore diet’, which sees people promoting eating just meat. No carbs, no fruit or veg. Just meat.

TD 

But health professionals have now heavily condemned the diet, highlighting that eating just meat deprives the body of many necessary nutrients.

Inrecent months, increasing numbers of people have been trying the carnivore diet and spreading the word[https://medium.com/@andylindquist/90-days-on-a-carnivore-diet-results-and-insights-8d07692869fe]on social media[https://www.facebook.com/groups/worldcarnivoretribe/about/]- there are currently over 30,000 posts under the #carnivorediettagon Instagram - with people claiming existing on meat alone has seen them lose weight, reduce inflammation, lower blood pressure and boost libido.

One of the most outspoken proponents of the dietis 26-year-old Mikhaila Peterson - daughter of controversialYouTuberand author of

12 Rules for Life

Jordan Peterson -who claims consuming solely beef, salt, water and bourbon “cured” her of arthritis and depression - but medical experts[https://www.buzzfeednews.com/article/stephaniemlee/jordan-peterson-daughter-mikhaila-meat-carnivore-diet]have pointed out that there is absolutely no scientific evidence to back up these claims.

A post shared by Mikhaila Peterson (@mikhailapeterson)[https://www.instagram.com/p/BmHjKkInIoa/?utm_source=ig_embed] on

Aug 5, 2018 at 5:51pm PDT

Also amongst the most vocal advocates of the diet isformer orthopaedic surgeon Shawn Baker, whose license to practice medicine was revoked last year.

But none of these meat-lovers advising others to join them in eating vast quantities of steak every day haveany nutritional qualifications.

Another day another perfect meal!! 2.5lbs ribeye, 12oz smoked salmon! Delicious, nutritious and totally satisfying!! #meatheals #carnivorediet[https://www.instagram.com/p/BmZP4V-Ancu/?utm_source=ig_embed]

A post shared by Shawn Baker[https://www.instagram.com/shawnbaker1967/?utm_source=ig_embed] (@shawnbaker1967) on

Aug 12, 2018 at 2:49pm PDT

“I can understand how a diet of beef, saltand water sounds insane,” Mikhaila wrote on her blog. “But mostly because it actually works and that’s also insane.

“What am I supposed to do? Stop having an autoimmune disorder due to dramatic changes in diet and then hide that information from the world? Haha. AS IF. Informing as many people as I possibly can to see how many other people can stop suffering. Just try to stop me, world.”

Read more

Is the keto diet safe for vegans? I tried it

Mikhaila is now charging people $90 (£70) for hour-long Skype consultations about the diet.

What’s more, although there

are

health benefits to meat - it's a great source of protein, B vitamins, iron, zinc and magnesium - many nutritionists and dietitians have raised concerns that following the carnivore diet is unhealthy.

“One thing you can't ignore is there are some nutrients you just can’t get from meat,” Harley Street nutritionist Rhiannon Lambert wrote on Instagram.

#MYTHBUSTINGWITHRHI . 數THE CARNIVORE DIET . 'More energy. Less body fat. You can even cure depression and arthritis', well that's what American psychologist Jordan Peterson and his daughter @MikhailaPeterson say whose social media is scarily going viral. . The rules are simple - eat only meat. . 拉Mikhaila reportedly had arthritis, now she doesn’t (or at least, she thinks she doesn’t!). She says 'Beef, salt, water and bourbon = cured'. Apparently “meat contains all the nutrients you need” and “carbs are bad for you”. . 勞@ShawnBaker1967 a US surgeon whose license to practice medicine was revoked last year (not a good look for a Dr) is the most high-profile carnivore diet promoter (his book is out next year...) yet he and Mikhaila have absolutely no nutritional qualifications. . One thing you can't ignore is there are some nutrients you just can’t get from meat! . 邏Most people’s lifestyles and traditions make it difficult to follow a restrictive diet. Rigidity can lead to a distorted attitude towards foods and social isolation too. . Folate, vitamins C and E all pretty much only come from veggies - that's why sailors used to get scurvy with not enough vitamin C in their largely fish diets. . 珞Then there's fibre. The #CarnivoreDiet has none of it, yet we know fibre promotes a good gut health and research suggests your microbiome impacts everything from digestion to your immune system to your mood. You need fibre, and meat can’t give it to you. . Meat also tends to push the balance of our good and bad cholesterol (called HDL and LDL) towards the bad end. . 珞There's no one way of eating but be wary of any claims of “curing” conditions thought of as treatable only with medicine. Please never ignore medical recommendations in favour of food-based treatments. . @Framed_Fantasies . #ReNourish #Rhitrition #RhiannonLambert[https://www.instagram.com/p/BmaLEXKFSuo/?utm_source=ig_embed]

A post shared by RHIANNON LAMBERT BSc MSc ANutr[https://www.instagram.com/rhitrition/?utm_source=ig_embed] (@rhitrition) on

Aug 12, 2018 at 11:26pm PDT

She explains that only eating meat deprives your body of folate, vitamins C and E, and fibre, which are all essential for good health. “Meat also tends to push the balance of our good and bad cholesterol (called HDL and LDL) towards the bad end,” the

Re-Nourish

author adds.

Some health professionals are also concerned that following such a restrictive diet could lead to disordered eating and an unhealthy relationship with food.

Read more

Five commonly believed protein myths debunked

Lambert believes the advice Mikhaila is sharing has the potential to be “very damaging” considering her 25,000 strong following on Instagram.

“Individuals who have a high social media following are highly influential and have a huge impact on the people who follow their posts,” she tells

The Independent

. “Influencers such as Mikhaila have a responsibility not to mislead people with anecdotal advice.

“Anecdotal advice that is not based on scientific evidence and can potentially be very damaging to those who choose to listen to it. All of us are unique and our bodies are very different.

“We all react in different ways to various foods and what works for one person will not work for someone else. In particular when it comes to diet, encouraging the elimination of whole food groups is extremely irresponsible.

“It is essential that if you are looking for advice in regards to your health and nutrition, that you seek professional advice from a registered nutritionist or dietitian.”


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SE lifeMain
HD Why sweet corn is a good addition to your summer diet; Many people (mistakenly) think that corn is fattening and has little to offer on the nutrition front
BY Leslie Beck
WC 761 words
PD 13 August 2018
SN The Globe and Mail (Breaking News)
SC GMBN
LA English
CY ©2018 The Globe and Mail Inc. All Rights Reserved.

LP 

Leslie Beck, a Toronto-based private practice dietitian, is Director of Food and Nutrition at Medcan.

Q: I love corn on the cob. But how healthy is it? Does corn count as a vegetable?

TD 

This summer staple – in season July through September – often gets a bad rap. Many people (mistakenly) think that corn is fattening and has little to offer on the nutrition front.

People also associate corn with ingredients that aren’t nutritious.

Corn is processed into high fructose corn syrup, cornstarch, maltodextrins, dextrose, polydextrose, maltose and sugar alcohols, ingredients added to baked goods, breakfast cereals, snack foods, salad dressings, condiments, soups, candy and hundreds of other packaged foods.

The truth is, unless you cook all of your foods from scratch, you’re eating plenty of corn year-round.

The truth is, unless you cook all of your foods from scratch, you’re eating plenty of corn year-round.

Corn nutrition

Back to summer’s sweet corn, which has an impressive nutrition profile.

One cup of corn delivers 143 calories, five g of protein and 31 g of carbohydrate. One large ear of corn (eight to nine inches long) yields about one cup of corn kernels.

Sweet corn has a low glycemic index value, meaning its carbohydrates don’t spike blood sugar or insulin levels.

Corn is also a decent source of fibre, providing 3.5 g per one cup. Research has found that the bran in corn promotes satiety, helping you feel full longer.

The fibre in corn also acts as a prebiotic, feeding and fuelling the growth of beneficial gut bacteria.

There’s more. Sweet corn serves up niacin, folate, vitamin C, magnesium and potassium.

Yellow corn also contains lutein and zeaxanthin, phytochemicals that protect vision by guarding against cataract and macular degeneration. (White corn contains very little lutein and zeaxanthin.)

Scientists speculate that consuming at least six mg of lutein a day is optimal for eye health; one cup of yellow corn delivers 22 per cent of that.

Scientists speculate that consuming at least six mg of lutein a day is optimal for eye health; one cup of yellow corn delivers 22 per cent of that.

Vegetable, starch or both?

When eaten fresh, sweet corn is considered a vegetable.

The kernel itself, though, is actually a whole grain made up of three layers: the outer bran layer, the inner nutrient-rich germ layer and the starchy endosperm layer. Dried corn, including popcorn, is classified as a whole grain.

Once corn is milled to remove the bran and germ, it becomes a refined grain. When buying foods made with corn such as tortillas, breakfast cereals and cornmeal, look for “whole corn” or “whole grain corn” on the ingredient list.

Once corn is milled to remove the bran and germ, it becomes a refined grain. When buying foods made with corn such as tortillas, breakfast cereals and cornmeal, look for “whole corn” or “whole grain corn” on the ingredient list.

Cooking and eating corn

Fresh sweet corn doesn’t take long to cook – just five minutes in boiling water. Don’t add salt to the water, which will toughen the corn.

Or, place shucked ears of corn directly over a medium-hot grill and cook, rotating occasionally, until charred and cooked through, about 10 minutes. You can also wrap shucked corn in aluminum foil and cook directly on the grill or hot coals.

Naturally sweet, corn doesn’t need much – or anything at all – to make it taste delicious. If you want extra flavour, add a squeeze of lime juice and sprinkle with chili powder or smoked paprika.

Or, add chopped fresh herbs such as parsley, basil, thyme, cilantro or mint to softened butter and brush over corn. Dried herbs work well, too.

Go easy on the butter, though. Consider that one tablespoon adds 120 calories and seven g of saturated fat to your cob of corn.

Instead of butter, you may prefer to baste corn with a teaspoon extra virgin olive oil for fewer calories and heart-healthy monounsaturated fats.

There are more ways to enjoy fresh corn this summer than eating it on the cob. Bake cooked corn into savoury muffins, toss into salads, make into salsas and stir into soups.

Follow this link to view this story on globeandmail.com: Why sweet corn is a good addition to your summer diet

The Globe and Mail


NS 

gfod : Food/Drink | grcps : Recipes | gnutr : Nutrition | gcat : Political/General News | ghea : Health | glife : Living/Lifestyle | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | nrgn : Routine General News

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SE Life & Arts
HD Good reasons to add sweet corn to your summer diet
BY By LESLIE BECK
WC 632 words
PD 13 August 2018
SN The Globe and Mail
SC GLOB
ED Ontario
PG A11
LA English
CY ©2018 The Globe and Mail Inc. All Rights Reserved.

LP 

Q: I love corn on the cob. But how healthy is it?

Does corn count as a vegetable? T his summer staple – in season July through September – often gets a bad rap.

TD 

Many people (mistakenly) think that corn is fattening and has little to offer on the nutrition front.

People also associate corn with ingredients that aren't nutritious.

Corn is processed into high fructose corn syrup, cornstarch, maltodextrins, dextrose, polydextrose, maltose and sugar alcohols, ingredients added to baked goods, breakfast cereals, snack foods, salad dressings, condiments, soups, candy and hundreds of other packaged foods.

The truth is, unless you cook all of your foods from scratch, you're eating plenty of corn yearround.

CORN NUTRITION Back to summer's sweet corn, which has an impressive nutrition profile.

One cup of corn delivers 143 calories, five grams of protein and 31 g of carbohydrate. One large ear of corn (eight to nine inches long) yields about one cup of corn kernels.

Sweet corn has a low glycemic index value, meaning its carbohydrates don't spike blood sugar or insulin levels.

Corn is also a decent source of fibre, providing 3.5 g in one cup. Research has found that the bran in corn promotes satiety, helping you feel full longer.

The fibre in corn also acts as a prebiotic, feeding and fuelling the growth of beneficial gut bacteria.

There's more. Sweet corn serves up niacin, folate, vitamin C, magnesium and potassium.

Yellow corn also contains lutein and zeaxanthin, phytochemicals that protect vision by guarding against cataract and macular degeneration.

(White corn contains very little lutein and zeaxanthin.)

Scientists speculate that consuming at least six milligrams of lutein a day is optimal for eye health; one cup of yellow corn delivers 22 per cent of that.

VEGETABLE, STARCH OR BOTH?

When eaten fresh, sweet corn is considered a vegetable. The kernel itself, though, is actually a whole grain made up of three layers: the outer bran layer, the inner nutrient-rich germ layer and the starchy endosperm layer. Dried corn, including popcorn, is classified as a whole grain.

Once corn is milled to remove the bran and germ, it becomes a refined grain. When buying foods made with corn such as tortillas, breakfast cereals and cornmeal, look for “whole corn" or “whole grain corn" on the ingredient list.

COOKING AND EATING CORN

Fresh sweet corn doesn't take long to cook – just five minutes in boiling water.

Don't add salt to the water, which will toughen the corn. Or, place shucked ears of corn directly over a medium-hot grill and cook, rotating occasionally, until charred and cooked through, about 10 minutes. You can also wrap shucked corn in aluminum foil and cook directly on the grill or hot coals.

Naturally sweet, corn doesn't need much – or anything at all – to make it taste delicious. If you want extra flavour, add a squeeze of lime juice and sprinkle with chili powder or smoked paprika.

Or, add chopped fresh herbs such as parsley, basil, thyme, cilantro or mint to softened butter and brush over corn. Dried herbs work well, too.

Go easy on the butter, though. Consider that one tablespoon adds 120 calories and seven g of saturated fat to your cob of corn.

Instead of butter, you may prefer to baste corn with a teaspoon extra virgin olive oil for fewer calories and heart-healthy monounsaturated fats.

There are more ways to enjoy fresh corn this summer than eating it on the cob. Bake cooked corn into savoury muffins, toss into salads, make into salsas and stir into soups.

Leslie Beck, a Toronto-based private practice dietitian, is director of food and nutrition at Medcan


NS 

gfod : Food/Drink | grcps : Recipes | gnutr : Nutrition | gcat : Political/General News | ghea : Health | glife : Living/Lifestyle | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | nrgn : Routine General News

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SE Metro
HD A bad feeling in my gut about kombucha and a warm place in my heart for irons
BY John Kelly
WC 869 words
PD 13 August 2018
SN The Washington Post
SC WP
ED FINAL
PG B03
LA English
CY Copyright 2018, The Washington Post Co. All Rights Reserved

LP 

Caution. Attention. Cuidado.

That's what it says on the yellow pylon planted next to the refrigerated kombucha case at my local Giant grocery store.

TD 

As well it should. Who knows what that stuff is capable of?

My Giant installed the kombuchateria about six months ago. I'm guessing some grizzled grocery executive made the decision grudgingly. "Milk and bread I get," I imagine him saying. "Ranch dressing, ice cream sandwiches, Saran Wrap, Spam - but kombucha?"

"It's big with millennials," said the whippersnapper with the iPad and the nose ring. "Kombucha screams 'wellness.' "

Of course, it screams. It's alive.

They put it between the produce section and the deli department, in an end cap on an aisle that has organic breakfast cereals on one side and potato chips on the other. I can't remember what used to be there, such does the future overwrite the past.

I first saw kombucha a few years ago on a trip to Portland, Ore. A big jar full of a brackish liquid sat near the cash register in a craft store and gave off a vinegary tang. It did not seem like something I would enjoy putting in my mouth. But then again, Stilton, oysters and grappa all took some getting used to.

Kombucha is sugary black or green tea, dosed with a yeasty puck called a "scoby"and left to ferment. It's getting its moment in the sun because of something that's usually kept in the dark: the bacteria in our guts. Komboosters say the drink encourages these valuable flora to bloom.

Gut bugs are the latest craze in the world of health. Each of us has trillions of them inside. Together, they weigh more than our brains. It makes you wonder who's in charge: us or them?

Anyhoo, back to the Giant and that sign: Caution. The sign is always there. And often while I'm shopping, I hear an announcement over the store's speakers: "We need a mop in front of the kombucha case." "Cleanup in front of the kombucha case."

What is it with that stuff? Is the kombucha trying to escape? All those little corked-up beasties eager to make a run for it, recruit the microbes in your gut and launch an uprising: Mad Max Beyond Thunder Microbiome?

Or is the pent-up effervescence too much for the caps, causing the screw tops to pop off and geysers of kombucha to spew out?

Maybe the bottles slip out of customers' hands and crash to the floor when shoppers have second thoughts about sipping something called a Gut Shot.

Determined to find the answer, I confronted a Giant employee: What's up with the kombucha?

He said the refrigerated case leaks. You know how refrigerators and AC units can be: pesky water droplets forming around the chiller, condensate lines getting clogged.

A believable explanation, but was it him talking or the gut bugs?

The iron age

People are sometimes surprised to hear that I iron my own shirts, not because they think I'd employ someone for that, but because they can't believe anyone wears shirts that need ironing these days. Well, I find that even those no-iron shirts look wrinkly in their natural state. I want to look sharply dressed, not Shar-Pei-ly dressed.

Those of us who iron - iron workers, I guess you'd call us - revel in the hiss of the steam and the smooth glide of the triangular base plate across the Oxford cloth. It's a mindless task, but a satisfying one.

But we know that an iron can be a harsh mistress. You only have to push the cleaning button with the iron resting atop your garment once to learn never to do that again: It can leave the shirt with little brown dots, like a spray of buckshot.

But the worst happened to me the other day. It's an experience akin to getting a corked bottle of wine: I pulled my shirt from the clean basket and tossed it atop the ironing board. I started as I always do, with the button side of the shirt front. I moved slowly from the shirt tail to the shoulder, letting the iron do the work.

I pulled the shirt over the edge of the board and started on the right half of the back. Then the left. Then the placket side of the front.

Next were the sleeves and the cuffs. Finally, it was time for the collar, which I always iron through the back side. (I read that in a magazine.)

The shirt was as crisp and white as a new piece of chalk. Or seemed to be, for when I went to lift it from the board, I saw - horror! - a tiny spot on the front of the collar that the washing machine had failed to remove.

All my work for naught! But at least I got to iron another shirt.

john.kelly@washpost.com

Twitter: @johnkelly

 For previous columns, visit washingtonpost.com/john-kelly.


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SE LOCAL
HD AN UPTICK IN LYME DISEASE; Cases of the disease are rising nationwide, especially in Florida.
BY JUSTINE GRIFFIN
CR TIMES STAFF WRITER
WC 1474 words
PD 12 August 2018
SN Tampa Bay Times
SC STPT
ED 4 STATE / SUNCOAST
PG 1
LA English
CY Copyright 2018 Times Publishing Company. All Rights Reserved.

LP 

When Jackie Dube found circular rashes with bullseye points on her stomach, she went to the hospital. Doctors told her she had an allergic reaction to flea bites.

A year later, she became seriously ill. Flu-like symptoms and chronic joint pain continued on and off for years until she'd eventually be diagnosed with Lyme disease. More than a decade after her misdiagnosis, the 37-year-old Pinellas Park resident says she suffers "flare-ups" from Lyme disease annually.

TD 

"In the beginning, doctors told me it was psychosomatic, that all of this was in my head," Dube said. "After years of hearing that, but dealing with my eyes swollen shut, a dislocated jaw and shoulder, fistulas in my thighs, I was finally tested for Lyme and was positive."

Dube is one of a growing number of Floridians who suffer from Lyme disease, part of a nationwide increase that has researchers stumped.

Historically concentrated in New England, the disease has mostly been a seasonal issue in warmer months when ticks are prevalent in wooded areas. But data collected by Quest Diagnostics, a national clinical laboratory, found increasing Lyme disease cases in all 50 states, with a significant rise in places like California and Florida. Until recently, those two large states have never been associated with high rates of the disease.

"As things get warmer, one would think that the ticks would migrate more north, to Canada, not necessarily to Florida," said Dr. Harvey Kaufman, senior medical director at Quest. "We're seeing a rise in cases in Canada and in Florida, but with Florida we've got to think of a reason other than climate change."

While the number of diagnoses in Florida is comparatively small, the steep increase in cases has triggered some concern. Last year, according to Quest, 501 cases of Lyme disease were reported in the state - triple the number five years ago and a spike of 77 percent since 2015.

About 30,000 cases nationwide are documented each year by the Centers For Disease Control and Prevention, but the agency admits many go unreported.

In 2015, researchers from Johns Hopkins estimated that Lyme disease costs the U.S. health care system up to $1.3 billion a year.

"The CDC has some older data that shows that the blacklegged tick is spreading into more parts of the U.S., so that's likely one explanation for the rise," Kaufman said. "But Lyme disease has really taken off in the last several years. There is generally more awareness of Lyme disease in places like Florida where you see ticks year-round because there's no winter freezing."

In Florida, most people live in suburban areas where they are more exposed to wooded and brushy terrain where ticks live, said Dr. Gautam Kalyatanda, an assistant professor at the University of Florida's division of infectious diseases and global health. Ticks have more small animals like rabbits and squirrels to feed off of, now that their natural predators, like foxes and coyotes, are less prevalent to keep those populations in check, he said.

"For a long time we thought Lyme doesn't happen in Florida. We'd see patients with tick bites linked to other diseases," Kalyatanda said. "But now we're seeing more of Lyme."

Lyme is caused by bacteria carried in ticks that get it by feeding on an infected animal such as a rodent. The disease is transmitted to humans through the bites of infected ticks. Symptoms usually include fever, headache, fatigue and a characteristic skin rash called "erythema migrans," according to the CDC.

Physicians can confirm the disease through a two-tier blood test. Kalyatanda said that the test isn't foolproof, and early detection of Lyme disease can still be a challenge for physicians.

"We have diagnostic tests approved by the CDC, but there can be false-negative results," he said. "It's not uncommon for Lyme to be misdiagnosed. We don't have a test that is extremely efficient for testing early contraction of the disease."

Lyme disease is treated and most of the time cured with antibiotics, if diagnosed quickly. "There are some patients that after being treated, still have symptoms of fatigue. But that's a small population of the diagnosed," Kalyatanda said."

It's the cases like Dube's, which are misdiagnosed or diagnosed too late, that can lead to post-treatment Lyme disease syndrome, which has more severe and often life-long consequences.

Dubesaid she found compassion in growing online support groups, where thousands of people share stories like hers.

"There are a lot of people like me who went through hell and have all these issues and complications," she said. "The general population knows someone who has gone through Lyme disease now. That awareness is helping, but so often it's still being missed."

Amanda Hackett, 30,has spent the last 13 weeks at a clinic in Clearwater being treated for Lyme disease.

She doesn't remember contracting it because she never had a visible rash. But she said she could have been bitten by a tick while studying abroad in Austria in 2009, or even earlier, when she worked at a summer camp in upstate New York for 10 years.

"New York is loaded with ticks, so it could have happened anywhere. Maybe even more than once," Hackett said. "About a month after I got back (from Austria) I started feeling really sick, and never really got better."

Over the years, doctors thought she had swine flu, ovarian cysts, urinary tract infections and migraines. She vomited regularly the first year and then, years later, lost the feeling in her feet.

"It was always something. And there would always be someone to have some explanation that usually boiled down to me being a woman," said Hackett, who lives in Syracuse, N.Y. "But I could never figure out why this was happening out of nowhere."

Her trip to the Clearwater clinic comes years after being treated with antibiotics and probiotics, among other remedies that never had a lasting effect. She's being treated with ozone and vitamin IVs and an ozone sauna now, as well as Pulsed Electromagnetic Field Therapy for inflammation. She said she feels much better.

"I had been sick and untreated for so long that I had reached an 'autoimmune' level where antibiotics weren't able to help me," she said. "This disease goes so far beyond just being bit by a tick and getting treated properly."

She said it's important for people who have loved ones with Lyme disease to realize it's something they can't control and can affect their moods.

"People with Lyme are living with it wreaking havoc on their entire life," Hackett said. "They're just trying to do their best with a disease that no one, nor the public, really understands."

Contact Justine Griffin at jgriffin@tampabay.com or (727) 893-8467. Follow @SunBizGriffin.

* * *

Lyme disease prevention

- Most ticks feed in spring and summer months, but ticks can be found in wooded areas in Florida year-round.

- In most cases, the tick must be attached for 36 to 48 hours or more before Lyme disease bacteria can be transmitted.

- Avoid walking in wooded areas with high grass and leaf litter. Use insect repellent when outside. Treating clothing and gear with products containing 0.5 percent permethrin is recommended.

- After coming inside, tumble dry clothes in a dryer on high heat for 10 minutes to kill ticks. If clothes are damp, more time may be needed. Hot water is recommended for washing.

- Showering within two hours of coming indoors has been shown to reduce the risk of getting Lyme disease and other tick-borne illnesses.

- Check hard-to-reach places on the body after being outdoors, like under the arms, in and around the ears, inside the belly button, the back of the knees, the scalp, between the legs and around the waist.

- Also check pets for ticks.

Source: Centers For Disease Control and Prevention

---

The growth of Lyme disease in Florida

Below are the numbers of reported cases in the state, according to a report by Quest Diagnostics.

2012: 141

2013: 180

2014: 202

2015: 283

2016: 374

2017: 501


ART 

PHOTO - JOHN PENDYGRAFT - Times: Jackie Dube, 37, of Pinellas Park, is one of a growing number of Floridians who suffer from Lyme disease. | PHOTO - Times files: Lyme disease cases are up across the nation, but notably in states such as California and Florida, where the disease has not been an issue in the past. | PHOTO: Dr. Gautam Kalyatanda said Florida is seeing more of Lyme. | | PHOTO: Dr. Harvey Kaufman says the rise isn't just because of climate.

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Times Publishing Company

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Document STPT000020180813ee8c000bk


SE Islander
HD B.C. braces for deadly bat disease
BY Larry Pynn
CR Times Colonist
WC 885 words
PD 12 August 2018
SN Victoria Times Colonist
SC VTC
ED Final
PG D8
LA English
CY Copyright © 2018 Victoria Times Colonist

LP 

When the sun goes down, Burvilla comes alive.

Look up at the roof of the 1905-era heritage home at Deas Island Regional Park in Ladner and watch as one set of tiny leathery wings after another squeezes out from the wood slats in the upper attic and takes flight.

TD 

"They're pretty cool," offers caretaker Peter Watts. "People get freaked out and ask: 'Do they get in your hair when you're walking around?'But they're quite easy to live with. Most of the time, you don't even know they're there."

Burvilla is home to about 1,900 pregnant females - little brown and Yuma bats - that arrive in spring to give birth, rising to more than 3,250 bats with their young. "It's the biggest colony that we know of in B.C.," said Robyn Worcester, a natural-resource specialist with Metro Vancouver. "They're an incredible resource in this park."

The bats weigh just five to seven grams apiece, but they are gluttons, with agriculture being one of the major beneficiaries.

A lactating female bat consumes her body weight in insects every night. That's a total of about 13 kilograms of insects consumed daily at Burvilla alone.

All that could change. An introduced disease - white nose syndrome, first identified in North America in 2007 - could descend upon the colony any day now. Elsewhere in North America, the disease has been laying waste to one bat colony after another.

"It's severe, one of the most significant wildlife diseases we've recorded in North America, in terms of the volume of wildlife affected and species," said Patrick Burke, a biologist with South Coast Bat Conservation Society.

The disease is knocking on B.C.'s door after turning up in Washington state in 2016, just east of Seattle.

"We're certainly within range, and we expect it," said Orville Dyer, white nose response coordinator for the B.C. government. "If it behaves as it has elsewhere, the impact on some species is likely to be extreme."

If that happens, Watts will miss the bats for their own sake, but also for the role they play in keeping down the mosquitoes that breed in the still and murky sloughs. "I wouldn't want to be here without them," he said. "It's comforting to see them flying around in the evening."

The disease involves a fungus that grows on the skin and causes the bats to wake up out of winter hibernation, forcing them to leave early to find food and water that may not be available, Burke said, adding the disease may also affect the immune system.

Once white nose syndrome arrives, the impacts gets increasingly worse over about three years, he said.

As few as two to 10 per cent of a colony might survive the disease, although the impact can vary from one colony to another. Naturally occurring bacteria on some bats'skin may inhibit growth of the fungus. One potential solution is to put an inoculant, a probiotic, on the skin to help bats before hibernation.

As part of an ongoing study, about five to 10 per cent of the Burvilla bats are weighed and measured each year. The frequency of their calls allow researchers to differentiate between each species. The offspring of survivors seem to be less vulnerable to the disease.

Bat species that hibernate individually or in small numbers, including in trees or cracks in rocks, rather than in dense colonies, are thought to be less vulnerable, as well as larger bats and bats hibernating in colder climates.

"We hope if they are hibernating in smaller groups and colder temperatures, they might be more resistant here to the fungus," Burke said.

At Burvilla, researchers are putting rice-sized tags in the bats to identify individual bats that return year after year.

Elsewhere, attempts are being made to sterilize hibernacula annually after the bats have left for the season.

"This is a very underresearched animal," Worcester said.

Dyer said it's important to track when and where the disease arrives in the province, and to monitor the impact on colonies. "There's a whole bunch of question marks."

It's also important for researchers and cavers entering a bat roosting area to practise decontamination to prevent spreading the disease.

"We want to reduce the cumulative impacts that might make things worse or make recovery take longer," Dyer said. B.C. is home to at least 15 bat species, although recent acoustic detections could soon add to that number. Population estimates are difficult given the mobility of bats and their patchy distribution.

Bats throughout history have not had a good reputation, often viewed as a transmitter of rabies. In reality, the chances of a human contracting rabies from a bat are extremely remote.

If you discover a bat colony, call 1-855-9BC-BATS. For more information, visit bcbats.ca.


ART 

Metro Vancouver / Metro Vancouver is studying the bats that seasonally occupy Burvilla, a 1905-era heritage home at Deas Island Regional Park in Ladner.; Metro Vancouver / Metro Vancouver is studying the bats that seasonally occupy Burvilla, a 1905-era heritage home at Deas Island Regional Park in Ladner. [VITC_20180812_Final_D8_01_I001.jpg];

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SE Metro
HD A curious milk bottle from D.C. once held millions of busy bacteria
BY John Kelly
WC 825 words
PD 12 August 2018
SN The Washington Post
SC WP
ED FINAL
PG C03
LA English
CY Copyright 2018, The Washington Post Co. All Rights Reserved

LP 

About 20 years ago I found a one-quart clear glass bottle that to me looks like a milk bottle. It is embossed with "National Vaccine and Antitoxin Institute Washington, D.C." The who and when aspects of this bottle remain a mystery to me. Other than mine, I have only seen one like it, and that was on an online auction site. Any information you can provide will be much appreciated.

- Harry Groenwoldt, Charles County, Md.

TD 

Everything old is new again. Would you believe that the National Vaccine and Antitoxin Institute sold something that's all the rage now: probiotics. That clear bottle contained something the institute called "L.A. Milk."

No, this wasn't chardonnay, but milk dosed with lactobacillus acidophilus, a bacteria purported to treat such disorders as constipation, diarrhea and mucus colitis. As one institute print ad advised in rather familiar language: "Ask your physician about it."

Starting around 1911, the National Vaccine and Antitoxin Institute operated out of a three-story laboratory building at 1515 U St. NW. It was licensed to create cultures to treat, prevent or study such diseases as diphtheria, tetanus and typhoid.

In the lab, scientists also performed chemical analysis of "blood, stomach contents, excreta, etc." They also tested foods, drugs and well water, important at a time when federal safety regulations were relatively recent inventions.

In 1922 the institute tested nine samples of bootleg liquor and found that four had heavy traces of so-called "fusel alcohol," a nasty alcohol redolent of varnish. A bottle labeled Haig & Haig whisky was actually bay rum adulterated with wood alcohol.

The heyday of lactobacillus acidophilus was during the mid- to late 1920s, after researchers at Yale University isolated the bacteria. It is found in the human gut and is similar to bacteria present in yogurt-like foods common in Eastern Europe and eaten by people who struck Americans as healthy and long-lived.

The National Vaccine and Antitoxin Institute cultured its own strain of L.A., available pre-mixed with milk in bottles. It also sold the bacteria by itself in a smaller bottle, so that it could be added to other drinks.

In 1935, the company changed its name to Burton-Parsons, after the men who ran it, John H. Burton, a biochemist, and his brother-in-law, a former Pennsylvania schools superintendent named J. Fred Parsons.

Over time, the company expanded its product line and in the 1950s was selling a laxative called Konsyl. But the big change for Burton-Parsons came in the late 1960s, when it entered the burgeoning soft contact lens market - not the lenses themselves, but the solution used to clean them.

And that's where things took an interesting turn.

Up until 1974, consumers could purify their contact lenses by boiling them for 10 minutes in distilled water with salt tablets. But that year an Food and Drug Administration microbiologist named Mary Bruch - known as "the first lady of contact lenses" - gained oversight of that product. Bolstered by FDA ophthalmologist Arnauld Scafidi, Bruch started disallowing soft lens manufacturers from utilizing salt tablets, decreeing that consumers risked eye infection.

The only cleaning solution she approved was made by Burton-Parsons, which by then was headquartered in Seat Pleasant, Md., and owned by the Manfuso family, which also owned horse-racing tracks around the state. Its product - Boil-n-Soak - cost four times as much as the simple salt tablets.

It emerged during congressional hearings in 1980 that Bruch and Scafidi had been repeatedly wined and dined by Burton-Parsons executives. The Washington Post's John F. Berry wrote: "Expense records showed that top executives bought Bruch more than 50 meals at places ranging from Caesars Palace in Las Vegas and Brennans in New Orleans to Maison Blanche and L'Auberge Chez Francois in the Washington area . . . [Bruch] also told the congressional committee that she exchanged vintage wine with one of the Manfusos who shared her interest in fine wine."

Scafidi was unable to provide research to substantiate his claims that salt tablets were unsafe.

In 1974, Burton-Parsons had annual sales of about $5 million. In 1979, after five years of a near monopoly, it was sold to Alcon Laboratories, a subsidiary of Nestle S.A. of Switzerland, for $110 million, according to industry estimates.

Bruch and Scafidi were investigated by the FBI for the favors they allegedly gave the firm. Scafidi resigned, and Bruch was fired.

Answer Man doesn't know if this gave them upset stomachs, but if it did, he knows a product they could have asked their physicians about.

What don't you know?

Do you have a question about some aspect of the Washington area? Send it to answerman@washpost.com.

john.kelly@washpost.com

Twitter: @johnkelly

 For previous columns, visit washingtonpost.com/john-kelly.


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SE NEWS
HD Mayo veteran named as CEO // Dr. Gianrico Farrugia will succeed Dr. John Noseworthy at a critical time for health care.
BY CHRISTOPHER SNOWBECK; STAFF WRITER
CR STAR TRIBUNE (Mpls.-St. Paul)
WC 1094 words
PD 11 August 2018
SN Star-Tribune
SC MSP
ED METRO
PG 1A
LA English
CY Copyright 2018. The Star Tribune Company. All rights reserved.

LP 

The Mayo Clinic on Friday named a 30-year insider as the new chief executive at one of the nation’s marquee medical centers. Mayo’s board elected to give the top job to Dr. Gianrico Farrugia, a physician who’s held a series of leadership positions at the clinic. Rochester-based Mayo is the largest private employer in Minnesota and continues to draw patients from around the world with its reputation for specialty care. Farrugia will assume his new prominent position in American health care at a time when skirmishes continue over the federal Affordable Care Act and frustration persists over the cost of medical care. “Health care continues to accelerate when it comes to change,” Farrugia said in an interview.

TD 

“We’ll continue to bring even more ingenuity, innovation and fresh approaches, so that we can make sure that Mayo Clinic is able to help the United States move into a better future for health care.” Mayo Clinic employs more than 68,000 people and posts annual revenue of nearly $12 billion. Officials say the clinic cares for more than 1.3 million patients from all 50 states and nearly 140 countries each year. Farrugia will work alongside current CEO Dr. John Noseworthy through the end of the year. At that point, Noseworthy will be 67, and Farrugia will be 55. Mayo has a tradition of appointing chief executives who are physicians already on the clinic’s medical staff, Noseworthy said. Both attributes, he added, have been written into the clinic’s bylaws. Officials this week said that Farrugia was selected from a pool of strong candidates developed through Mayo’s “deliberate rotational leadership model,” which incorporates succession planning. “This seems a perfect time for this seamless transition,” Noseworthy said. “Mayo Clinic is rock-solid across our research, education and practice.” Farrugia (pronounced fa-ROO-jah) is a long-serving gastroenterologist at the clinic who also has run Mayo centers for innovation and individualized medicine. He’s published a book on the need for innovative changes in health care, plus more than 250 articles on genomics and the treatment of disorders of gastrointestinal motility. A native of Malta, Farrugia followed in the footsteps of a fellow countryman in coming to Mayo, helping create a tradition of top Maltese medical school graduates coming to Mayo for advanced training. He won’t be the first top executive at Mayo born outside the United States. While the current CEO position doesn’t have an equivalent throughout the clinic’s history, officials say a comparable institutional leader from the 1930s was Dr. Donald Balfour, who was born in Canada. Dr. William W. Mayo, the man who founded the clinic in the 19th century along with sons Charles and William, was born in England. Since January 2015, Farrugia has led a staff of more than 6,400 people at Mayo Clinic’s campus in Florida. He’s credited with helping make the Jacksonville hospital a destination for care in a state that sees competition from some of the nation’s biggest names in health care including Cleveland Clinic, Baltimore’s Johns Hopkins and M.D. Anderson, based in Houston. Farrugia’s specialty is a gastrointestinal condition where the stomach doesn’t properly empty. It’s an example, Farrugia said, of a condition that is a relatively niche specialty at most medical centers but one where Mayo offers multiple experts in treating the ailment. That background helps explain one of his few comments on Twitter over the years. In 2017, Farrugia tweeted: “The gut microbiome is home to over 1,000 different species of bacteria with a multitude of genetic content.” Looking forward, health care in the United States faces challenges with making sure patients have affordable access to the system, Noseworthy said, adding that Mayo must take a leadership position in addressing the problem. Farrugia seconded the point. “We need to innovate in how we deliver that health care in ways that are affordable to more and more patients, [so] that they also have the advantage of being exposed to Mayo’s way of providing care,” Farrugia said. “We’re at the point that we’ve never looked after as many patients, and we’ve never done it as well as we’re currently doing it — both in terms of quality and safety, as well as patient outcomes,” he said. “We will be following the Mayo model of care that we’ve established through the test of time, and we’ll continue to use those values and principles going forward.” Noseworthy took the top job in 2010. He replaced Dr. Denis Cortese, a prominent backer of health care reforms at the federal level who served as Mayo Clinic CEO from 2003 to 2009. Noseworthy announced in February his plan to retire at year’s end. In an interview at the time, Noseworthy cited as one of his most important accomplishments a reorganization beginning in 2009 to make Mayo operate as one entity, rather than a holding company with distinct operations in different states. Mayo includes clinics and hospitals in Arizona, Florida, Iowa, Minnesota and Wisconsin. Noseworthy also oversaw a successful push at the State Capitol for a massive economic development project in Rochester to bolster the region’s status as a destination for specialty medical care. His tenure has not been without controversy, including plans to scale back services at Mayo’s hospital in Albert Lea that generated a backlash in the southern Minnesota community. For 2017, Mayo Clinic reported net income of $707 million, up 49 percent over the previous year, on $11.99 billion in revenue. Over the past 10 years, Mayo has posted annual net income tallies ranging from a low of $333.2 million in 2009 to a high of $834 million in 2014. During Noseworthy’s tenure, the clinic’s endowment more than doubled to $4.31 billion. “We are deeply grateful for Dr. Noseworthy’s outstanding patient-centered leadership and inspiration he provided over the past nine years,” said Samuel Di Piazza, the chairman of Mayo Clinic’s board of trustees, in a statement Friday. Christopher Snowbeck • 612-673-4744 Twitter: @chrissnowbeck DR. GIANRICO FARRUGIA Age: 54 Spouse: Geraldine Children: Luca, 25; Stefan, 21 Hobbies: Soccer, cars Background: Mayo Clinic physician in gastroenterology for 30 years; graduate of University of Malta Medical School. Previous Title: Vice president, Mayo Clinic, and CEO of Mayo Clinic in Florida


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RE 

usa : United States | usfl : Florida | usmn : Minnesota | namz : North America | usc : Midwest U.S. | uss : Southern U.S.

IPD 

APPOINTMENT | MEDICINE | HOSPITAL

PUB 

The Star Tribune Company

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Document MSP0000020180823ee8b0000d


SE Spry Living
HD Kitchen Prescription | Skinny Dip; GIVE YOUR TAILGATE SPREAD A BETTER-FOR-YOU BOOST WITH THIS PROTEIN-PACKED SNACK.
WC 331 words
PD 10 August 2018
SN The Philadelphia Inquirer
SC PHLI
PG F12
LA English
CY © Copyright 2018, Philadelphia Newspapers. All Rights Reserved.

LP 

For Olympic runner Shalane Flanagan and chef Elyse Kopecky, authors of the new cookbook, Run Fast. Cook Fast. Eat Slow., pesto is a versatile refrigerator staple. Their recipe substitutes heart-healthy almonds for pricey pine nuts, but you can experiment with other nuts, too. (Or substitute roasted pumpkin seeds if you have a nut allergy.) Combined with yogurt for extra protein and probiotics, this tasty topper makes a nutritious and delicious summer companion for raw veggies.

Presto Pesto

TD 

In a food processor or high-speed blender, combine 2 cups tightly packed basil leaves (or arugula), 1 (6-oz) wedge Parmesan cheese (rind removed, quartered), ½ cup unsalted roasted almonds and 1 clove garlic . Pulse until fi nely ground. Add ½ cup extra-virgin olive oil, ¼ cup lemon juice and ½ teaspoon sea salt . Process until smooth, scraping down sides as needed, until fully blended. Makes 2 cups .

Pesto Yogurt Dip

In a small serving bowl, combine ½ cup Presto Pesto and ½ cup plain whole milk yogurt . Top with chopped basil or parsley (if desired), and serve with dippers like roasted caulifl ower, baby carrots or tortilla chips. Store remaining pesto in the refrigerator in a glass jar for up to fi ve days. Makes 1 cup, serves 6 . Per serving: 100 calories, 8g fat, 4g protein, 2g carbs, 1g sugar, 0g fiber, 7mg chol, 143mg sodium

Here are a few ways to use your leftover pesto:

• top baked chicken or fi sh

• drizzle on rice bowls

• spread on baguette slices

Reprinted from Run Fast. Cook Fast. Eat Slow. Copyright © 2018 by Shalane Flanagan and Elyse Kopecky. Photographs copyright © 2018 by Alan Weiner. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC Need another dip for your spread? Go to Parade.com/hummus for a Sweet Potato Hummus recipe that instantly upgrades burgers, wraps and raw veggies.


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

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Philadelphia Newspapers, LLC

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SE Lifestyle,Health
HD Processed meats such as bacon and hot dogs 'bad for mental health'
BY By Martin Bagot
WC 281 words
PD 10 August 2018
ET 02:35 PM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2018 Mirror Group Ltd

LP 

Scientists carrying out a 10-year study of 1,100 people believe the correlation between poor mental health and processed meats could be down to the chemical nitrate

Processed meats such as bacon and hot dogs are linked to mental breakdowns, a study suggests.

TD 

Patients taken to hospital with manic episodes were more than three times more likely to have recently eaten meats such as ham, salami or beef jerky.

Scientists believe this could be because the foods contain the chemical nitrate, which is used to preserve them.

Rats fed a diet with added nitrates showed mania-like hyperactivity after just a few weeks in separate tests. Co-author Seva Khambadkone, from Johns Hopkins University School of Medicine in Baltimore, US, said: “Nitrated cured meat could be one environmental player in mediating mania.

How to get rid of belly fat - expert reveals where you're going wrong and best tips for a flat stomach[https://www.mirror.co.uk/lifestyle/health/how-rid-belly-fat-expert-7417508]

The study followed 1,101 people aged 18 to 65 with and without psychiatric disorders between 2007 and 2017.

Researchers initially suspected viruses in food could trigger episodes. Co-author Prof Robert Yolken said: “We looked at a number of different dietary exposures and cured meat really stood out.”

13 reasons why spending time in the sunshine is good for your health[https://www.mirror.co.uk/lifestyle/health/13-reasons-spending-time-sunshine-12930217]

A previous study has shown that bipolar patients given a probiotics – or good bacteria – are less likely to be hospitalised for a manic episode in the following six months.

The new findings do not claim the meats directly cause manic episodes but say they could contribute to them.


NS 

ghea : Health | glife : Living/Lifestyle | gment : Mental Disorders | gcat : Political/General News | gmed : Medical Conditions

RE 

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PUB 

Trinity Mirror Group PLC

AN 

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HD New UBiome CEO Is Longtime Restructuring Expert Who Previously Worked With Failed Drone Startup Lily Robotics
BY Amy Feldman, Forbes Staff
WC 640 words
PD 9 August 2018
SN Forbes.com
SC FBCOM
LA English
CY © 2018 Forbes LLC

LP 

The new interim CEO of troubled microbiome startup uBiome, Curtis Solsvig, is a longtime turnaround and restructuring expert at financial advisory firm Goldin Associates and the former chief restructuring officer of failed drone startup Lily Robotics.

Earlier this week, San Francisco-based uBiome said that[https://www.forbes.com/sites/alexknapp/2019/07/01/health-tech-startup-ubiome-founders-resign-interim-ceo-leaves-as-company-faces-multiple-investigations/#2eee4ba6459f] Solsvig [http://www.goldinassociates.com/leadership-curtis-solsvig]would replace interim CEO John Rakow, previously the company’s general counsel. Cofounders and former co-CEOs, Jessica Richman and Zac Apte, who were placed on administrative leave in May, also left the board of directors this week. Reached by email, Solsvig declined to comment.

TD 

The executive shakeup follows regulatory and law enforcement investigations of the company. In late-April, the FBI raided the company’s offices, a move reportedly related to an investigation of the company’s billing practices. The California Department of Insurance is also looking into uBiome’s billing practices, according to the Wall Street Journal.[https://www.wsj.com/articles/ubiome-offices-searched-by-fbi-11556301287]

[https://www.wsj.com/articles/ubiome-offices-searched-by-fbi-11556301287]

The appointment of Solsvig suggests that uBiome is ready to deal with its problems head-on, either by restructuring its operations or by finding a way to wind down. Given the investigations, however, this won’t be a quick fix.

New York-based Goldin, a leading restructuring and financial advisory firm, began working with uBiome in May in the immediate aftermath of the FBI raid at the behest of a special committee headed by Kimmy Scotti, a founding partner of venture firm 8VC and now the only remaining independent member of uBiome’s board. (Scotti did not respond to a request for comment.) The firm was founded by Harrison “Jay” Goldin,[http://www.goldinassociates.com/leadership-harrison-goldin] the former Comptroller of New York City, who played a major role in the city’s financial restructuring in the 1970s.

Solsvig, who is 64 and has an MBA from Harvard Business School, previously worked at distressed-debt hedge fund Strategic Value Associates and at consultancy AlixPartners, a well-known turnaround shop. He also ran his own restructuring firm, Everett & Solsvig. Among the top companies he worked with during his long career are video-game pioneer Atari, now-defunct bookstore Borders Group and home-furnishings retailer Restoration Hardware.

He joined Goldin Associates three years ago. “Curt [brings] a wealth of experience, particularly in the context of complex debtor-side distress, to the firm’s formidable restructuring team,” Goldin said in a statement at the time.[https://www.prweb.com/releases/2016/07/prweb13546288.htm]

In a recent high-profile assignment while at Goldin, Solsvig was chief restructuring officer for Lily Robotics, a one-time highflier that filed for bankruptcy and announced it was shutting down in January 2017. As the firm’s CRO, Solsvig ran that company’s sale of assets in a three-day auction, according to Forbes reporting at the time[https://www.forbes.com/sites/aarontilley/2017/06/20/lily-robotics-auctions-off-assets-but-many-customers-are-still-waiting-for-refunds/#1de8e0ff7f66].

UBiome, an alumnus of Forbes’ 2018 Next Billion-Dollar Startups list, had received substantial press and acclaim until recently. Richman and Apte launched the company in 2012 on crowdfunding site Kickstarter, raising $350,000 for an at-home fecal test that enabled customers to receive a genomic sequence of the bacteria that live in their intestines.

It subsequently raised more than $100 million in venture funding from investors that include 8VC, OS Fund and Andreessen Horowitz, at a valuation of $600 million, according to venture-capital database PitchBook. With that cash, it expanded from gut tests to vaginal ones. The value of some of those tests to customers, however, was never clear.

In addition to Solsvig, two others from Goldin have joined uBiome’s executive team in an interim capacity. Robin Chiu, a Goldin managing director who previously led its work advising the Big Apple Circus on a restructuring, will work as the company’s chief financial officer, while Karthik Bhavaraju, a Goldin senior director whose previous experience includes work with healthcare companies, will serve as its chief operating officer.


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CLM Next Avenue
SE News & Commentary
HD 6 healthy ‘superfoods’ you’ll actually want to eat; Are these on your list?
BY Maureen Callahan
WC 918 words
PD 9 August 2018
ET 06:50 AM
SN MarketWatch
SC MRKWC
LA English
CY Copyright 2018 MarketWatch, Inc. All Rights Reserved.

LP 

Are these on your list?

As far as good-for-you foods go, the mind-boggling mix of advice directed to 50-something eaters is enough to make anyone’s head spin.

TD 

Do you eat whole grains because the latest nutrition headlines say they prevent cancer? Become a vegan or vegetarian to help the heart? Honestly, the advice changes depending on whatever research is making news.

That made us wonder: Are there good-for-you food staples that make it onto the weekly grocery list of health experts regardless of headlines or hype about superfoods?

From doctors to scientists to dietitians, here’s a quick look at what six of the country’s top health experts are stashing in their shopping carts. You’ll notice the shortlist centers on whole foods, particularly a variety of colorful fruits and vegetables. Keep building them into your weekly shopping list, experts say, and you’ll stay on the road to good health.

Mushrooms

Dr. Dana Simpler, a primary care physician at Mercy Medical Center in Baltimore, places special focus in her practice on using diet and lifestyle to prevent and reverse medical problems.

“One food I definitely eat each week is mushrooms, because mushrooms have strong anticancer properties and are also a great meat substitute in spaghetti sauce and soups,” Simpler says. “Mushrooms have an aromatase inhibitor[http://www.cancer.org/cancer/breastcancer/moreinformation/medicinestoreducebreastcancer/medicines-to-reduce-breast-cancer-risk-aromatase-inhibitors] effect, which reduces breast cancer occurrence and recurrence.”

Dried plums

“There’s some fascinating research on dried plums — prunes — and bone health,” says Leslie J. Bonci, director of sports nutrition at the University of Pittsburgh Medical Center for Sports Medicine and a nutrition consultant to the Pittsburgh Steelers.

Don’t miss:My daughter went vegan. How I survived

“Dried plums are high in boron, a mineral that is important for bone structure, and high in polyphenols, plant nutrients that may have anti-inflammatory effects,” she says.

In addition, Bonci says scientists are looking at how eating prunes might improve bone mineral density. Of course, they’re also nature’s best digestive aid. And for seniors taking probiotics, these purple-black snacks are good prebiotics, special types of sugar or starches that feed and stimulate the growth of those good-for-your-gut probiotics.

Unsalted mixed nuts 

“I like crunchy textures, so chips are definitely my downfall,” admits registered dietitian Neal G. Malik, who specializes in chronic disease prevention and nutrition at the University of California, Riverside.

“To combat this craving, the one food I make sure I eat every week (if not every day!) are unsalted, mixed nuts. I love these as a post-workout snack! Just 1/4 to 1/2 cup provides a nice dose of heart-healthy fats, some protein, and a decent amount of fiber. They’re nature’s perfect food and they satisfy my cravings for crunch,” says Malik.

Bananas

“Bananas are a favorite,” says Holley Grainger, a lifestyle and culinary nutrition expert who shares more than 700 healthy cooking and nutrition videos with her online audiences. When it comes to nutrition, “they’re an affordable fruit option that taste great, are filling and offer potassium, fiber, vitamin C, B6 and manganese.”

Read:It’s official: This food is the most likely to make you sick

You can’t beat their versatility, either. “You can eat them as is or on peanut butter sandwiches, freeze and mix into smoothies, or use in baking,” she says. Even better, while bananas are helping 50-something blood pressure and heart health, they’re a healthy snack for the grandkids, too.

Sweet potatoes

Dr. Thomas Campbell, a longtime proponent of plant-based diets and author of the book[http://www.amazon.com/Campbell-Plan-Reverse-Whole-Food-Plant-Based/dp/1623364108/], “The Campbell Plan: The Simple Way to Lose Weight and Reverse Illness, Using The China Study’s Whole-Food, Plant-Based Diet,” says he’s only recently come to appreciate sweet potatoes.

“Sweet potatoes have tremendous amounts of healthful nutrients, including antioxidants and minerals, in a package that’s full of long-lasting energy. It is a fairly low glycemic index food, causing a lower spike on blood sugar than white potatoes and many grains,” says Campbell.

Leafy greens

Mayo Clinic dietitian Katherine Zeratsky puts some form of leafy green in the grocery cart every week, usually romaine lettuce.

Romaine’s mild flavor and crunchy texture “allows me to dress it up with many varieties of foods – other vegetables, fruits, meats, cheese, nuts and seeds, to create combinations of savory or sweet dishes, not to mention make a balanced meal,” she says. “My cups of romaine are very low in calories yet an excellent source of potassium and vitamin A.”

Don’t like romaine? Zeratsky says just make it a point to choose favorite fruits and vegetables that are in season.

“Seasonality allows for better pricing and better quality,” she says. “I eat fruit at meals and as snacks, so there are always one or two bowls in the refrigerator. I have salad as an entree or as a part of the meal several times per week, as it is a great way to get nutrients and fill up my stomach while keeping calories in check. Also, I add carrots, celery and onion to most meals, raw and cooked.” It’s all just “a great way to add flavor, fiber and antioxidants.”

More from Next Avenue:6 Foods That Are Surprisingly Bad for You[https://www.nextavenue.org/6-foods-are-surprisingly-bad-you/]

Is Organic Food Better for You?[https://www.nextavenue.org/organic-food-better-you/]

Fiftysomething Diet: 6 Whole Grains to Try[https://www.nextavenue.org/fiftysomething-diet-6-whole-grains-try/]


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SE Lifestyle,Health
HD Why you should eat yoghurt every day - from hayfever relief to healthy bones
BY By Miriam Stoppard
WC 467 words
PD 9 August 2018
ET 11:13 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2018 Mirror Group Ltd

LP 

Fermentation makes good bacteria called probiotics, which contribute to our gut health, and prebiotics, which feed the good bacteria

Working with the Yogurt Council made me aware of the huge number of health benefits of yoghurt. And today, many experts say we should have at least a pot a day, and if ­possible, two. I usually have mine as dessert, but the latest research says I should be ­eating it as a starter.

TD 

That was the suggestion from a US study which found that women who ate yoghurt before a high-fat, high-carb breakfast (two sausage muffins and two hash browns) had lower levels of inflammation in their blood and less blood sugar[https://www.mirror.co.uk/lifestyle/health/diabetes-symptoms-types-signs-test-3870459]than those who hadn’t.

“Yoghurt before a meal is a feasible way to improve post-meal ­metabolism and may help reduce the risk of ­cardiovascular and metabolic diseases,” said the team from Wisconsin, US.

A simple pot of yoghurt can ease hay fever symptoms, keep bones strong and even reduce the risk of heart disease. It may also help with weight loss and prevent infections. And perhaps more surprising is the more fat there is in a yoghurt, the better. Yoghurt is heavyweight nutrition, providing around a third of our daily iodine and bone-building calcium, and nearly 15% of our daily protein, which is similar to a boiled egg.

It also provides 30% of our daily phosphorus, needed for healthy bones and teeth, and around a fifth of our recommended amount of vitamin B12 (to release energy from food) and potassium (which helps with healthy blood pressure).

My mum used to feed my sister and I cream cheese from sour milk and it’s the curdling that makes yoghurt a wonder food.

Yoghurts are made by fermenting (curdling) milk with two bacteria, streptococcus thermophilus and ­lactobacillus bulgaricus, which produce an acid that preserves the yoghurt and kills off harmful bacteria such as salmonella[https://www.mirror.co.uk/all-about/salmonella].

Fermented yoghurt helps control blood pressure and therefore the risk of heart attack and stroke.

Fermentation makes good bacteria called probiotics, which contribute to our gut health, and prebiotics, which feed the good bacteria. Together they boost our immunity levels.

Adam Cunliffe of London’s South Bank University says: “There’s evidence yoghurt will protect us from infections as the gut lining, packed with bacteria from the yoghurt, works like a primer for the immune system and keeps it on its toes ready to fight off infection.”

Furthermore, a daily serving of yoghurt reduces the risk of developing Type 2 diabetes[https://www.mirror.co.uk/science/type-2-diabetes-can-reversed-10035130]by 18%, probably by improving insulin sensitivity.

And a Reading University trial found children who ate yoghurt daily were at lower risk of heart disease and of diabetes later in life.


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HD Experts weigh pros and cons of low-calorie sweet drinks
WC 789 words
PD 9 August 2018
ET 09:34 AM
SN Reuters News
SC LBA
LA English
CY Copyright 2018 Thomson Reuters. All Rights Reserved.

LP 

(Reuters Health) - Low-calorie sweetened beverages such as diet sodas that use aspartame or stevia may be a good replacement for full-sugar sodas and fruit juices, but researchers are still unsure about their long-term health effects, according to a new American Heart Association Science Advisory.

In the U.S., 32 percent of drinks consumed by adults and 19 percent of drinks consumed by kids in 2007-2010 contained low-calorie sweeteners, the AHA Nutrition Committee writes in the journal Circulation.

TD 

"We've been emphasizing the negative impact of sugar-sweetened beverages for quite some time, but we receive a lot of questions about low-calorie sweeteners," said a coauthor of the advisory, Alice Lichtenstein, who directs the Cardiovascular Nutrition Laboratory at Tufts University in Boston.

The American Heart Association recommends no more than 100 calories, or 25 grams, of added sugar per day for women and 150 calories, or 37.5 grams, per day for men. That equals about six teaspoons and nine teaspoons, respectively. Kids and teens from 2 to 18 years old should take in less than 25 grams per day, and children under age 2 should have no added sugar, the authors note.

A 12-ounce can of regular cola, for instance, contains about 39 grams of sugar.

The committee looked at evidence on the effects of regularly consuming any of six low-calorie, high-intensity sweeteners approved by the Food and Drug Administration - saccharin, aspartame, acesulfame-K, sucralose, neotame, and advantame - as well as stevia and monk fruit extract. Without a doubt, these sweeteners contain few to no calories, which makes them an appealing choice when battling weight gain, diabetes and heart problems in the U.S.

However, experts have debated inconsistent findings about whether drinks sweetened with these lower-calorie options really help with weight over time. For instance, some researchers have found that those who start consuming these drinks compensate by eating and drinking more calories elsewhere.

At the same time, the committee points out, the consumption of full-sugar drinks is dropping, which is a good sign, and consumer demand for low-sugar options is increasing. Beverage companies are putting big efforts into reducing sugar content, especially as the new Nutrition Facts labels are phased in and require mandatory information about added sugar, the authors note.

For now, the committee recommends against "prolonged" use of low-calorie sweetened drinks by kids, except for those with diabetes who may use the drinks to help avoid blood sugar extremes. For adults trying to break a sugar-sweetened drink habit, switching to low-calorie sweetened drinks is okay, but switching to water, including unsweetened flavored and carbonated versions, would be better.

"We want to guide people away from sugar-sweetened drinks such as sodas, teas and juices toward water," Lichtenstein told Reuters Health by phone. "But we also have to realize that not everyone is going to go cold turkey, and some may never do that."

Ultimately, nutrition experts want to understand what motivates people to drink full-sugar, low-sugar or no-sugar drinks, which could include psychological and biological ties. On top of that, if they can understand how children first develop preferences for sugary drinks, researchers may be able to offer better recommendations for not introducing cravings and habits in the first place.

"You have to think about your beverages and where you're getting calories," Lichtenstein said. "It's best not to get a large proportion from your drinks because they're less satiating than solid food, and extra calories can slip in easily."

Mothers who drink sweet drinks during pregnancy may create an affinity in their children, too, even with artificial sweeteners, said Meghan Azad of the University of Manitoba in Winnipeg, Canada, who wasn't involved in the study. And, low-calorie sweeteners can alter how the body processes glucose, she notes.

"We know that gut bacteria partially determine how much energy we absorb from food, and certain combinations of gut bacteria promote excess weight gain," she told Reuters Health by email. "Artificial sweeteners can disrupt the gut microbiome."

Ultimately, water is the best option, whether plain, carbonated or flavored but not sweetened, followed by low-calorie sweetened drinks, said Allison Sylvestsky Meni of George Washington University in Washington, D.C., who wasn't involved in the study.

"We've been surprised by the magnitude of increase in consumption of these low-calorie drinks, especially with kids," she said in a phone interview. "It underscores the need to know how these drinks are helpful and harmful for weight and health."

SOURCE: https://bit.ly/2vN8xfH[https://bit.ly/2vN8xfH] Circulation, online July 30, 2018.


RF 

Released: 2018-8-9T16:34:23.000Z

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SE Lifestyle
HD The dirty keto diet claims you can eat fast food and still lose weight
BY Chelsea Ritschel
WC 705 words
PD 9 August 2018
ET 09:19 AM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

The dirty ketodiet claims you can eat anything as long as it is low-carb

An alluringversion of the keto diet is becoming increasingly popular thanks to the prospect of losingweight while eating junk food - but experts warn it is more harmful than effective.

TD 

The “Dirty Keto” diet is a take on the original low-carbohydrate keto diet - but with an unhealthy twist.

The keto, short for ketogenic, diet, is linked to weight loss by minimising carbohydrate intake and eating high-fat foods that encourage your body to use the fat as fuel.

Read more

How the keto diet affects your sex drive, according to the experts

The diet, which tracks macronutrients, typically follows a template of 60-75 per cent of calories from fat, 15-30 per cent of calories from protein, and just five to 10 per cent of calories from carbs.

While it is not recommended for long-term dieting, as limiting carbs is unsustainable, the diet can be effective for short-term weight loss.

With the dirty keto variation, the idea is the same - but instead of meeting your macros with healthy protein and avocado, you can binge on junk food three times a day - as long as there are minimal carbs.

This means you could technically eat butter, cheese, bacon, and other high-fat and high-cholesterol foods, as they fit into the keto plan - but which can have detrimental effects on your health, including increased risk of heart disease.

A post shared by ‍Keto Is Life‼️ Sugar (@ketoislife)[https://www.instagram.com/p/Bih0WRIBNWi/?utm_source=ig_embed] on

May 8, 2018 at 12:36pm PDT

The diet is gaining popularity, especially on Instagram, where keto-dieting bloggers are sharing their own versions of “low-carb dieting.”

In one photo of a “keto-friendly” meal, a steak is smothered in three pats of butter.

Another shows “low-carb” enchiladas covered in mounds of cheddar cheese.

A post shared by ashley✨ (@lowcarbho)[https://www.instagram.com/p/BmOUGceBUQz/?utm_source=ig_embed] on

Aug 8, 2018 at 8:54am PDT

While the diet may result in weight loss, experts warn against consuming your daily intake of food from unhealthy food even if you are losing weight - as it can be harmful.

Kara Landau, accredited practising dietitian and founder at Uplift Food[https://www.upliftfood.com] told

The Independent

: “I would not be recommending this diet to anyone. The ketogenic diet certainly has been shown to have some positive effects on weight management and inflammatory markers for some people, however, considering it is already an extremely low-carbohydrate diet, removing the component of ‘healthier’ foods, and simply focusing on macronutrients can, and I suspect will, lead to a severe lack in gut-nourishing nutrients such as prebiotic fibres and resistant starches that would usually come from careful planning and the consumption of specific vegetables, within a healthier version of the ketogenic diet.”

A post shared by ‍Keto Is Life‼️ Sugar (@ketoislife)[https://www.instagram.com/p/BmJau02BPUy/?utm_source=ig_embed] on

Aug 6, 2018 at 11:15am PDT

“In addition, it is highly likely that probiotic rich foods will also be lacking in the dirty keto diet. I would expect this extremely important element of our health, gut health, being so neglected would add to the already detrimental effects of consuming a diet lacking in micronutrients that we all know is abundantly important for our overall health and wellbeing,” she told us.

There is also the concern of consuming too many high-saturated fats, a pro-inflammatory fat, which is linked to diabetes and heart disease, according to registered dietitian[http://www.facebook.com/chompmonterey/posts/barbara-quinn-dietitian-discussescompares-the-nutrients-in-fresh-frozen-or-canne/10152217299032223/] nutritionist[https://www.facebook.com/chompmonterey/posts/barbara-quinn-dietitian-discussescompares-the-nutrients-in-fresh-frozen-or-canne/10152217299032223/] Barbara Quinn.

A post shared by LA Carnivore (@lacarnivore)[https://www.instagram.com/p/BmMg94dANYc/?utm_source=ig_embed] on

Aug 7, 2018 at 4:08pm PDT

While the keto diet may “encourage some people to eat more vegetables and less starchy foods,” according to Dr Quinn, the same is not true for the dirty keto diet - which effectively removes all healthy components of the original diet.

Additionally, she told us: “the body is not meant to be in a chronic state of ketosis.”

Rather than eating bun-less burgers and buttery meats, Dr Quinn advises that the best diet for weight loss “is one that is adequate in all nutrients from all nutrient groups and can be maintained for a lifetime.”


NS 

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SE Life
HD 'I like the way I look; my body is fine'; Some eating disorders are not related to issues concerning body image
BY Kathryn Ferguson The Washington Post
WC 1016 words
PD 9 August 2018
SN The Toronto Star
SC TOR
ED ONT
PG T6
LA English
CY Copyright (c) 2018 The Toronto Star

LP 

For nearly five months in late 2016 and early 2017, I had a sinking feeling that something was desperately wrong with my 10-year-old daughter, but the doctors we visited didn't have any answers. She was in a medical free fall: She couldn't eat, was losing weight and her hair was falling out. But her only medical complaint was "I'm nauseous."

I've never been to medical school, but after doing a lot of research on her symptoms, I finally diagnosed Norah with a non-body-image eating disorder that began just before her 11th birthday. Eating disorders have the highest mortality rate of any mental health condition, which is why every parent needs to know our story.

TD 

If I had been asked to list my parenting worries, my daughter dying from a heart attack caused by an eating disorder wouldn't have made the cut. Norah scoffed when doctor after doctor asked her about body image. "I like the way I look; my body is fine," she said. "I'm just nauseous." According to pediatric eating disorder experts, our story is not that unusual.

Most parents are familiar with anorexia nervosa and bulimia nervosa, both of which stem from issues with body image. I learned, however, that there's another type of eating disorder: avoidant/restrictive food intake disorder (ARFID), which isn't related to body image. Specific numbers are hard to track, because ARFID was introduced as its own diagnosis in 2013, but according to the National Institutes of Health, up to 23 per cent of patients being treated for an eating disorder have ARFID. In Norah's case, she struggled to eat because she was nauseated, which caused her to lose her appetite, making more difficult to eat.

For other children, ARFID may stem from a fear of choking, vomiting or an aversion to certain food textures or colours. These things can render them unable to eat, and over time their list of "safe foods" may grow more restrictive. This type of restriction can lead to a serious limitation of both the quantity and variety of foods a person consumes. That can result in not consuming enough calories and nutrients necessary for growth and good health.

Norah's eating disorder onset was rapid, and she deteriorated quickly. She has always been thin, and from when it started in December to her hospital admission in May, Norah lost eight pounds (about 10 per cent of her body weight). Just after Thanksgiving in 2016, Norah developed a sinus infection and immediately after completing a round of antibiotics, she came down with pneumonia. We gave her an aggressive course of probiotics, but we weren't surprised that her stomach hurt after two rounds of antibiotics in a month. But as January rolled around Norah still wasn't herself, and she wasn't getting better.

We went back to the pediatrician's office and they drew 11 tubes of blood to attempt a diagnosis. The tests showed Norah had a low white cell count, and some of her other blood markers were off, but didn't yield a definitive diagnosis.

Meanwhile, Norah's anxiety increased, and she struggled to regulate her emotions. In addition to constant nausea, she had constipation, dizziness, crushing fatigue and body aches and had lost more weight. We also noticed her blood pressure and resting pulse were dropping. By March, she was so ill she was no longer regularly attending school and had stopped participating in extracurricular activities.

What made me think my daughter could have an eating disorder? She's a perfectionist, a stellar student and a fantastic athlete. She also battles anxiety and puts a great deal of pressure on herself. I was familiar with the warning signs of anorexia and bulimia in teens, but none of those markers were visible in my 10-year-old. Her doctors thought perhaps her nausea was anxiety-based and was contributing to her illness, but not one of her specialists mentioned a non-body-image eating disorder.

I couldn't shake the idea that when I was a child, even when I had a stomach ache, if I'd been offered my favourite dessert I would have tried to eat it. Norah, on the other hand, would stare at the plate. She looked at old favourites with teary eyes and refuse, saying, "I just can't, Mom. It hurts too much." After a month of watching my child refuse to eat nearly everything, I knew food was the problem, even if the doctors were unsure.

I raised the possibility of an eating disorder with Norah's therapist, who referred us to an eating disorders specialist. The new therapist saw the problem and expressed to us that it was urgent. We were advised to connect with the University of California, San Diego's pediatric eating disorder program immediately. That consultation led to Norah's hospitalization for 30 days because her resting pulse was only 41. The doctor said Norah needed to wear a continuous heart monitor because her heart, weakened by a lack of nutrition and hydration, was at risk of stopping. Had we not gotten to San Diego when we did, our daughter could have died of a heart attack in her sleep.

It's been just over a year since Norah was hospitalized. She's medically stable, and her weight has been restored. She's grown five inches and three shoe sizes in a year. Everyone who loves and supports Norah has been delighted with her progress. Recovery from eating disorders can take two to five years and requires a large team of professionals. Norah works daily on her recovery, which includes being monitored by medical doctors and mental health professionals specializing in pediatric eating disorders.


ART 

For some, avoidant/restrictive food intake disorder (ARFID) may stem from a fear of choking, vomiting or an aversion to certain food textures or colours. dreamstime

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SE Food
HD Not just a fad: the surprising, gut-wrenching truth about gluten
BY Joanna Blythman
WC 2197 words
PD 8 August 2018
ET 01:50 PM
SN The Guardian
SC GRDN
PG 4
LA English
CY © Copyright 2018. The Guardian. All rights reserved.

LP 

While just 1% of the UK is allergic to the proteins that cause coeliac disease, many others suffer with gluten-related digestive problems. Some researchers believe mass-produced food is to blame

TD 

In the UK, one in 10 people now avoid gluten [https://www.foodanddrinknews.co.uk/2018/gluten-free-lifestyle-set-rise-2018/], and they can increasingly choose from a wide array of food products to help them do so. Last year, the “free-from” market, with gluten-free as its anchor, showed a 27% rise in sales [https://www.worldbakers.com/market-insights/gluten-free-lifestyle-rise-2018/]. Gluten-free bread, cakes and pasta have become a staple of supermarkets – in recent weeks, Warburtons launched a range of gluten-free wraps [https://www.foodmanufacture.co.uk/Article/2018/07/25/Plant-baker-launches-new-gluten-free-wraps], including one made from beetroot, while Stella Artois launched a gluten-free beer [http://drinksint.com/news/fullstory.php/aid/7844/Stella_Artois_launches_gluten_free_range.html], certified by Coeliac UK.

In the lucrative cookbook sector, there are gluten-free offerings by everyone from Ella Woodward to Novak Djokovic [https://www.independent.co.uk/sport/tennis/revealed-the-diet-that-saved-novak-djokovic-8775333.html], with the tennis star crediting the diet with turning his health around. He is not alone in believing a gluten-free diet is healthier: 15% of British households [https://www.worldbakers.com/market-insights/gluten-free-lifestyle-rise-2018/] prefer not to put foods with gluten and wheat in their shopping basket, more than half of them on health grounds. Yet, as surely as the popularity of gluten-free eating has grown, scepticism of the “it’s all in the mind” sort has matched it.

The only non-contentious fact is that people diagnosed with coeliac disease – just 1% of the UK population [https://www.ncbi.nlm.nih.gov/pubmed/20868314] – indisputably suffer from a very real autoimmune disorder where eating gluten, the umbrella terms for various gluey proteins found in wheat, barley and rye, causes damage to their small intestine. But battle commences when we consider the far larger number of people, variously estimated at between 6% and 8% of the population, who self-select a gluten-free diet and who are now classed as having non-coeliac gluten sensitivity [https://www.coeliac.org.uk/coeliac-disease/about-coeliac-disease-and-dermatitis-herpetiformis/gluten-sensitivity/]. Even though they are not coeliacs, they report similar unpleasant symptoms – diarrhoea, wind, constipation, stomach pain, cramping, bloating, fatigue – and find that these are alleviated when they cut out gluten.

Coeliac disease has an ancient lineage, its earliest description dating back to the first-century physician Aretaeus of Cappadocia [https://www.britannica.com/biography/Aretaeus-of-Cappadocia], who named it after the Greek “ koiliakos ” (abdominal). Yet non-coeliac gluten sensitivity appears to be a modern condition. While the notion that some forms of gluten could be a potential source of the digestive difficulties, growing numbers of people report suffering has circulated in complementary medicine circles for decades, the gluten avoidance trend has really taken off in the past decade. When Miley Cyrus went public about her “gluten allergy” in 2012 and, in 2013, Gwyneth Paltrow published a gluten-free recipe book, the standard bearers for the anti-gluten movement were born.

It is noticeable that gluten sensitivity seems to preoccupy women more than men, which instantly locates it on gendered territory where it can be dismissed, like a Victorian diagnosis of “hysteria”, as an imaginary malady of attention-seeking, fashion-conscious, mainly younger women. Statistically, women are more likely than men to be gluten sensitive: two to three times as many women as men suffer from coeliac disease [https://www.nhs.uk/conditions/coeliac-disease/], going up to six times more for non-coeliac gluten sensitivity.

Gluten-free diets yield mixed results. One woman I spoke to, who described her symptoms as her stomach “blowing up like a balloon”, gave me this verdict on her experiment. “I lived above a bakery in Paris. Three months of gluten-free torture and denial, but it didn’t work.” But others do see a benefit. In one recent study [https://www.ncbi.nlm.nih.gov/pubmed/30013751], researchers concluded: “Participants’ reasons for gluten avoidance in the absence of a medical diagnosis of coeliac disease were, for the most part, reasoned and logical. The vast majority of participants believed that adhering to a gluten-free diet led to improvements.”

Even so, we are still encouraged to file the non-coeliac gluten-free regime in the dustbin of baseless celebrity fad diets, to write it off as a 21st-century exercise in mass neurosis. After all, why should grains that we have been eating, apparently without incident, for as long as 14,000 years suddenly become too hard to stomach? Maybe we need to rephrase that question: what is it about the grain-based staples most of us are eating that could be causing population-wide digestive difficulties? Or, as the Real Bread Campaign [http://www.breadmatters.com/index.php?route=information/informationinformation_id=15] co-founder, Andrew Whitley, says: “We should be asking why the food system has done this to us, asking how it dares to sell us crap that’s made us like this”.

What does he mean? For a start, the wheat we are eating has been bred, largely at the behest of industrial bakeries and food manufacturers, to have higher levels of stronger gluten. (The more gluten, the fluffier and more voluminous your loaf.) In the UK, the oldest modern bread wheat cultivar we grow is Maris Widgeon, which dates back to 1964; the rest were developed in the late 20th and early 21st centuries for higher yield and higher gluten. These cultivars are not what our ancestors ate. What other unintended mutations might this breeding have caused in these varieties, and what effects might they have on the people who eat them?

Our great-grandparents’ grain was not sprayed with pesticides, either. These days, it is common practice among non-organic farmers to spray their wheat on days before harvest with the controversial pesticide glyphosate, to dry off the crop for processing. The International Agency for Research on Cancer [https://www.iarc.fr/] classifies it as a probable human carcinogen. Debate rages about the long-term safety of these pesticides and possible effects on human health, especially when deployed so close to harvesting.

In the factory, heavily automated bakery conglomerates have stripped out most of the time, human effort and craftsmanship from the bread-making process, replacing traditional methods with a chemistry set of additives and undisclosed processing aids, notably enzymes synthesised in the laboratory. These enzymes, and the 27 potential allergens [https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2222.2011.03766.x] that scientists have identified in wheat, are now firmly in the frame for causing “baker’s lung” [http://www.hse.gov.uk/asthma/bakers.htm], an occupational hazard of bakery factory workers. Could they also be affecting the health of their customers in a less dramatic manner?

Although all the additives used to make modern bread and processed food products are “generally recognised as safe”, in the circumspect language of the US Food and Drug Administration , some researchers have associated a number of food additives with some of the gut alterations seen in both coeliac and non-coeliac gluten sensitivity, as well as in inflammatory bowel disease. For instance, one study [http://www.sciencemag.org/news/2015/02/common-ingredient-packaged-food-may-trigger-inflammatory-disease] found that emulsifiers, a common category of food additive found in industrial breads and baked goods, may promote intestinal inflammation by disrupting the barrier between the immune system and the microbiome – the collection of microbes that inhabit our bodies. The cumulative cocktail effect of modern combinations of additives we eat could also be cause for concern, as the safety of each is only tested in isolation and any possible cocktail effect has not been systematically studied.

For the past 20-30 years, industrial bakeries have also been adding extra gluten to their products, known as “vital gluten” in the trade, but often labelled innocuously as “wheat protein”.Cconsumers are eating more gluten now than ever before. And, in a belt-and-braces strategy to make their goods look as big and as good-value as possible, they have also bumped up the amount of yeast (another known food allergen) in their formulations.

Today’s industrial baked goods sound even less like a recipe for digestive comfort when you consider that the most crucial step in traditional bread making – long, slow fermentation – has been stripped largely out of the industrial manufacturing process, making it possible to create finished loaves in two hours, as opposed to the traditional time frame of 16 hours or more. Some experts [https://www.ncbi.nlm.nih.gov/pubmed/12781853] argue that without this traditional fermentation – the process by which parts of the grain begin to be broken down in the presence of lactic acid bacteria – many people simply can’t digest grains properly to absorb the desirable micronutrients they contain. “We hear time and again from people who have found they can eat one type of loaf but not another,” says Chris Young of the Real Bread Campaign. “Some people report their trouble is triggered by contemporary strains of modern wheat, while real bread made with heritage varieties are fine. Or perhaps they are limited to eating ancient types of wheat like einkorn, emmer or spelt. Other people have found that the only bread they can enjoy is genuine sourdough, made by a long fermentation process using a live starter sourdough culture.”

So, while gluten need not be a digestive disruptor, per se, it could perhaps become so when encountered in its inadequately fermented forms, particularly when it is mixed with pesticide residues, food additives and processing aids that could be troublemakers in their own right. Other possible triggers for gastric difficulties could be Fodmaps [https://www.monash.edu/medicine/ccs/gastroenterology/fodmap], or Fermentable, Oligo-, Di- and Mono-saccharides and Polyols. These sugars are by no means exclusive to gluten-containing foods, but they are naturally rich in them. The thinking here is that it is not necessarily gluten, but badly absorbed Fodmaps that generate symptoms similar to those observed in gluten sensitivity. A Fodmaps diet involves cutting out high Fodmap foods for six to eight weeks before reintroducing them one-by-one, over time, to pin down the culprit(s). The verdict? “Very difficult to do. I don’t know anyone who has stuck to it,” was the anecdotal response I got from one person who tried this.

And what about fibre, which is enshrined in government healthy eating guidelines? We are exhorted to eat products made from whole grains, such as those with lots of wheat bran, rather than white refined ones, but, without thorough fermentation to break down whole grains into a digestible form, might the insoluble fibre in such products inflame our guts? A recent scientific review [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5548066/] of the effects of dietary fibre on those who suffer from irritable bowel syndrome noted that: “A general recommendation to increase fibre intake in this group of patients would be inappropriate since it could worsen the symptoms.” Yet most of us still assume, because we have been told over and over again, that “brown is best”.

People dogged by the spectrum of symptoms labelled as a gluten intolerance turn hopefully, or in desperation, to the burgeoning, highly lucrative larder of gluten-free alternatives that manufacturers have put on our shelves. But relying on gluten-free alternatives could be counterproductive. The vast majority of gluten-free creations touted as “tummy friendly” contain the same questionable enzymes and additives that food technologists use in the standard, gluten-containing industrial equivalent. In addition, they also rely on hi-tech food manufacturing ingredients to provide their architecture. These include xanthan gum [https://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/10556347/A-Z-of-unusual-ingredients-xanthan-gum.html], a strong, glue-like substance also used in the oil industry to thicken drilling mud [http://www.visitchem.com/xanthan-gum-used-in-oil-industry/], hydroxypropyl methyl cellulose [https://labdoor.com/article/what-is-hydroxypropyl-methylcellulose], also used in the construction industry for its water-retaining properties in cement [http://celluloseether.com/hydroxypropyl-methyl-cellulose-cement-based-materials/], and tapioca starch, a nutritionally depleted, chemically modified starch from the cassava root. Are these items in many gluten-free products a boon for under-par guts, or a prescription for swapping diarrhoea for constipation?

Stepping away from the daily misery of people with digestive issues, there is no ignoring the statistical discrepancy between the growing numbers of people in the UK who can be tagged as gluten-sensitive and the 15% of British households now avoiding gluten and wheat. Part of the I-don’t-believe-you resistance to the concept of gluten sensitivity is the fact that many people latch on to gluten-free as a way to lose weight. One new study [https://www.theguardian.com/lifeandstyle/2018/jun/18/extreme-dieters-eating-gluten-free-food-alongside-smoking-and-vomiting] noted that many people, particularly young adults, who choose gluten-free products also demonstrate unhealthy behaviours such as smoking or vomiting to try to lose weight.

The habits of a relatively small number of extreme eaters are one thing, but attempts by many more people to tackle their weight or gastric issues by seeing if they do better on a gluten-free regime, are quite another. And behind them sits an even bigger debate. If an excess of sugar and carbohydrate foods is the real driver of obesity, as is increasingly hypothesised, then all those people cutting out gluten-containing carbs as a sort of pin-the-tail-on-the-donkey exercise in tackling spreading thighs and bulging bellies may not be too wide of the mark.

Given the troubled state of the nation’s guts and the girth of its waist, our fixation on gluten is unlikely to disappear any time soon, although a rival food fashion trend could be its nemesis. Google searches for “plant-based diet” [https://www.foodnavigator-usa.com/Article/2017/11/21/GUEST-ARTICLE-Is-plant-based-the-new-gluten-free] spiked over the past year, while searches for “gluten-free diet” have gradually declined since a 2012 peak.

There is a conflict here. Mapping out a realistic, workable diet free from gluten – or, indeed, Fodmaps – yet big on plants is nothing if not challenging. If, that is, you want to eat a real-food diet and stay as far away from ultra-processed junk as possible.


NS 

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

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SE Pulse
HD HEALTHY SECRETS
BY and LAUREN STEUSSY
WC 571 words
PD 8 August 2018
SN New York Post
SC NYPO
ED All Editions
PG 35
LA English
CY (c) 2018 N.Y.P. Holdings, Inc. All rights reserved.

LP 

FROM amaranth to zoodles, grocery store aisles are packed with trendy health foods.

But once you get such items home, turning them into delicious meals isn't easy. Here, culinary whizzes share tips for how to make superfoods actually taste good.

TD 

Beets

Rich in potassium and vitamin C, these root vegetables are considered a superfood, but they don't always taste great. Chef Christina Bartoli of Little Italy's Gelso & Grand likes to boil peeled beets in orange juice instead of water, dress them with vinegar and oil, then top them off with goat cheese and nuts. "It makes the flavor less earthy, and brings a slight pickled and sweet taste to them," she says. Craig Koketsu, executive chef at Quality Eats, recommends roasting peeled and sliced beets with olive oil and a light mixture of palm sugar and salt. "The caramelized sugar goes really well with the beets' earthiness," he says.

Cauliflower rice

"Riced cauliflower can be very satisfying as a rice alternative, but if you overcook it, it's like eating mash," says Laurence Edelman, executive chef at Left Bank in the West Village. He recommends cooking it in a sizzling-hot pan with olive oil for just a minute, so it's barely cooked. Transfer it to a Mason jar and let it continue to steam a little bit. Then dress it with a pesto sauce. "It really brightens up the cauliflower, visually and flavorwise," says Edelman.

Zoodles

Zucchini noodles can get soggy if you cook too many at once, or if the pan isn't hot enough, says Carmine's executive chef Glenn Rolnick.

He suggests heating olive oil and butter in an extremely hot pan, adding the zoodles and cooking them for a few minutes, until they're light brown. Don't overcrowd the pan or the veggies will create too much steam and get mushy. Top them with more olive oil, cheese and sauteed garlic. "I cook these all the time at home," says Rolnick.

"They look like a pasta but can almost taste even better."

Kimchi

The probiotic benefits of fermented cabbage are wellestablished, but it can be hard to incorporate this funky condiment into everyday meals.

Andrew Corrigan, Bowery Group executive chef, suggests chopping it up like a relish to serve alongside grilled fish or meat. "Kimchi really helps cut the fattiness of meat," Corrigan says. Chef Hillary Sterling of Vic's in Noho loves topping off hot dogs and grilled meats with it. "You're adding this delicious funk that really stands up to those roasted and braised flavors," she says.

Ancient grains

Freekeh, amaranth, bulgur, wheat berries and the like are rich in fiber and other nutrients, but they can taste like rocks if not cooked enough, or get mushy if overcooked. Ayesha Nurdjaja, executive chef at Soho restaurant Shuka, recommends toasting grains in a 350-degree oven for about 10 minutes. Then, cook them in a mixture of broth, shallots and garlic until they're al dente and they've absorbed all the liquid. (Look to the basic instructions on the grain's package to determine the right amount of broth.) Add cooked grains to a bitter green salad with seasonal vegetables dressed with lemon juice and olive oil.

"When you're eating healthy, a carbohydrate like this can give you something to sink your teeth into," Nurdjaja says.


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Various foods. [Alamy (4); Shutterstock]

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

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SE Opinion
HD Get ready for edible marijuana to shake up the food market
WC 798 words
PD 7 August 2018
SN The Hamilton Spectator
SC HMSP
LA English
CY Copyright (c) 2018 The Hamilton Spectator.

LP 

On Oct. 17, smoking cannabis will become legal in Canada. As for cannabis edibles, they will take a bit longer: Cannabis-infused food products will be legal in a little less than a year's time.

Once edibles are available, things will get complicated in Canada's food industry. But, with the right regulations, this is a profit opportunity that doesn't come by every day.

TD 

The food industry is a $200-billion sector. It is a massive portion of our economy, split into multiple streams. Food retailing, food service, delivery, food trucks, institutional services, arenas, stadiums - there are channels of distribution everywhere, and food can get to wherever you are. In less than a year, this will include cannabis - except that, unlike the smokable version, edibles can be consumed by anyone without those around them knowing. It's discrete, convenient - and potentially dangerous.

Health Canada was caught by surprise by the additional legalization of edibles, and is still trying to come up with an appropriate regulatory framework. Many questions linger about the distinct dangers that edibles pose, particularly for children. Food companies are notoriously paranoid about food-safety issues, since they are always just one recall, outbreak or tragic incident away from closing their doors. All it takes is one child eating a cannabis-infused product, and the damage to that food company would be irreversible.

It is critical that a regulatory framework be put in place, which would include proper labelling of edibles, complete with THC content and intoxicant warnings, to assure both the public and industry that edibles and humans can coexist safely.

With adequate safety measures, edibles present a hugely profitable opportunity for the Canadian food industry. No one really knows for certain what the market potential is for cannabis, much less for edibles, but growth opportunities are palatable. In California, for example, consumers purchased US$180-million worth of cannabis-infused food and drink last year. This amounts to roughly 10 per cent of the state's total cannabis sales. Sales are up 18 per cent since January of this year.

Edibles also stand to shake up current players in the food sector. For example, people may choose cannabis more often than a drink or two, and thus disrupt the alcohol industry. We could see some consumers substituting their usual wine, beer or spirits for a cannabis-infused spaghetti sauce, or possibly even cannabis oil. Or perhaps some will be opt for a pot muffin or brownie. In fact, many wine producers are concerned about what a mature cannabis market will look like. For Ontario, British Columbia and Nova Scotia - where the wine industry is flourishing - this could be a problem. We are already seeing cannabis beer being launched in different places in the country. But it's not just alcohol that is susceptible, as edibles can take many different forms: Candies are the No. 1 food product containing cannabis sold in the United States.

It will be interesting to see how branding strategies will align with cannabis, too. Some people will choose cannabis to get high, but not everyone. Beyond the psychoactive effects of cannabis, there is also the possibility of pitching it as a superfood. The cannabis plant is full of nutritional value. It contains protein, carbohydrates, insoluble fibre, potassium, magnesium, sulphur, calcium, iron, zinc, vitamins E and C and many other elements considered beneficial for human health. For food manufacturers looking for a new value-added feature, cannabis could potentially be the next omega-3 or probiotic.

The Dalhousie survey questioned businesses about their plans for cannabis edibles. Almost 20 per cent of the food processing companies surveyed are either in the edibles market already, or intend to enter the market within a year. But, a whopping 50 per cent of food companies in Canada are uncertain about their position regarding cannabis. Respondents cited different reasons, such as concerns over employees being trained properly, or not knowing what products will eventually be allowed into the market. Many companies are also worried about how cannabis can affect their brands or their supply chain strategy with other partners in the industry.

With legalization, the stigma linked to cannabis will eventually disappear, but it will take a while. The food industry is known to be extremely risk averse, and it won't be any different toward cannabis. Until the industry knows the consumer is ready, cannabis edibles will stay on the sidelines - but hopefully not for too long.

Sylvain Charlebois is a professor in Food Distribution and Policy, Faculties of Management and Agriculture, Dalhousie University


ART 

In this file photo, a cupcake "edible" is shown at a stall at a "Green Market" pop-up event in Toronto on Sunday, December 18, 2016.

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Toronto Star Newspapers Limited

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SE Health & Families
HD Personal trainer reveals how her bloating is caused by eating 'trigger foods'
BY Chelsea Ritschel
WC 498 words
PD 7 August 2018
ET 09:06 AM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

The personal trainer avoids eggs, dairy, and sugar

A personal trainer has shared a photo of the bloating she experiences after eating, and her biggest trigger foods, to ask her followers for help and advice.

TD 

Elena Arathimos uploaded the side-by-side transformation to her Instagram[https://www.instagram.com/bella_be_active/], where she has more than 113,000 followers and regularly shows off her workouts and healthy meals.

In the first photo, “taken first thing in the morning, after a workout, good light and no breakfast yet,” Arathimos shows off her abs and flat stomach.

Read more

This is why women bloat - and how to combat it

The 34-year-old then shared with her followers what the “real” her looks like, in a short clip of her cradling her “bloat baby.”

“Second photo is me most days after I eat most foods,” the Sydney-based personal trainer wrote. “I’ve been quite lucky and have never really had a problem with food intolerances until about a year ago, so that’s 34 years of goodness I took for granted.

“I actually would LOVE some help/guidance from anyone who’s suffered from this and now has it under control.”

A post shared by Elena Arathimos |  (@bella_be_active)[https://www.instagram.com/p/BmFz3UTFQPO/?utm_source=ig_embed] on

Aug 5, 2018 at 1:38am PDT

According to Arathimos, most foods cause her bloating, but her biggest “triggers” are eggs, dairy, and sugar - her favourite foods to eat, but which she tries to avoid since she developed an intolerance a year ago.

Despite taking probiotics daily, staying active most days, avoiding the trigger foods, drinking “loads of water” and getting the recommended eight hours of sleep, Arathimos said she still has her “bad days,” when the painful bloat forces her to change outfits after a meal.

Elena

Arathimos

bloats after every meal (Instagram)

The personal trainer’s followers were quick to recommend remedies for her to try, including the FODMAP diet, which omits fermentable, gas-producing food and is scientifically-backed.

Others suggested seeing an allergist, as it is likely that Arathimos’s body is reacting to foods other than dairy, eggs, and sugar.

A post shared by Elena Arathimos |  (@bella_be_active)[https://www.instagram.com/p/BlPyhWaFMTz/?utm_source=ig_embed] on

Jul 15, 2018 at 2:07am PDT

“Superfoods superfoods superfoods! I drink lemon water with a teaspoonof activated charcoal every morning 90 minutes prior to eating. You can have it an hour after a meal that causes bloating too. I also try my best to add spirulina and chlorella to my shakes,” one person advised.

According to Johns Hopkins University Medical School[https://www.hopkinsmedicine.org/health/healthy-woman/conditions/bloating-causes-and-prevention-tips], bloating may be due to a condition such as irritable bowel syndrome (IBS) or gastroparesis.

A post shared by Elena Arathimos |  (@bella_be_active)[https://www.instagram.com/p/BjAxLQLlhxo/?utm_source=ig_embed] on

May 20, 2018 at 1:04pm PDT

Changing your diet is typically the first step in combating bloating, as “in the long run, the key to preventing bloating is understanding its cause.”


NS 

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

RE 

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

PUB 

Independent Print Ltd.

AN 

Document INDOP00020180807ee87003mm


SE Go
HD Jet lag affects far more than your sleep cycle; Internal organs' daily rhythms and effectiveness of intestinal bacteria can also be thrown out of whack
BY Caroline Wellbery The Washington Post
WC 1554 words
PD 7 August 2018
SN The Hamilton Spectator
SC HMSP
ED First
PG G5
LA English
CY Copyright (c) 2018 The Hamilton Spectator.

LP 

Jet lag can put the brakes on the most exciting vacations. Almost everyone who has ever flown across time zones knows what it feels like. The experience ranks somewhere between eating day-old cooked oatmeal and nursing a hangover.

These food and drink metaphors aren't just a coincidence. Jet lag, it turns out, affects more than our sleep; it affects our internal organs as well. Given what is known about the importance of intestinal bacteria (called the microbiome) and their connection to immune function and well-being, it's clear that any discussion of jet lag, and how to deal with it, needs to consider "gut lag"as well.

TD 

The issues begin with the fact that air travel across time zones disrupts our circadian rhythm - the human internal clock that evolved over millennia to match Earth's 24-hour cycle of light and dark.

One feature of this cycle is that maximum sleepiness coincides with a low point in core body temperature, which is usually unrelated to external temperatures.

Core body temperature goes down as you sleep and is usually lowest two to three hours before waking (which also coincides with your deepest sleep). Low core body temperature appears to be a turning point in determining how sleepy or rested you feel, depending on when in the cycle you wake up.

When you fly into a new time zone, your core body temperature doesn't recognize that change and instead continues to dip according to the schedule of the place you have left. If you are awake or wake up before the dip, you are much more likely to feel groggy or out of sorts, especially if you are exposed to light while your body temperature drops. That's because light and temperature signals come into conflict with each other: The light tells you that you're wide-awake; the temperature signal tells you that you're about to enter the deepest point in your sleep. This is when you will mostly strongly feel the unpleasant symptoms of jet lag.

While there aren't a lot of high-quality studies on adjusting to new time zones, experts say tinkering with our exposure to light and darkness can help this transition and gently synchronize the different signals.

The basic idea is to stay in darkness before core temperature dips in reaction to your regular sleep schedule, and to get light exposure after the dip.

As an example, someone six hours east from Washington to Paris who ordinarily has a core temperature dip at 5 a.m. will experience that dip at 11 a.m. in Paris. Ideally, that traveller should avoid light (using dark glasses or eyeshades while waiting for a connecting flight, or drawing the curtains of a hotel room) until 11 a.m. This will cue the body to feel rested, aligning light signals with temperature signals. When you seek light after that point, you're cuing your brain to make you feel less sleepy just as your core body temperature is beginning to rise.

This approach nudges the core body temperature to adjust to a new schedule as quickly as possible.

Conversely, when flying west, light exposure comes first, followed by a planned switch to darkness using sunglasses or window shades. If you are flying from Paris to Washington, your core temperature might begin to drop at around 4 a.m. Paris time, which is 10 p.m. D.C. time. Thus, you will want to maximize your light exposure until about 10 p.m. Washington time, after which you should seek darkness.

Because your body adjusts over a series of days, it can be hard to figure out the complex regimens on your own. But there are website calculators that lay out a nifty light exposure adjustment plan before and after arrival.

Catch-up sleep, either before or after a flight, is another way to alleviate jet lag. Extrapolating from studies of people who do shift work and who have overnight and often irregular schedules suggests napping before you fly can essentially pay forward some of an anticipated sleep debt.

Most sleep experts give a thumbs-up to short naps, and they are OK with longer naps as long as they don't get in the way of adjusting to the desired sleep patterns in the new time zone.

Studies on travelling athletes and shift workers show different effects of nap length on mental and physical performance. Some results suggest that naps of no more than 10 minutes help, while others indicate benefits from naps as long as 11/2 hours.

The same approach goes for jet lag after sleep deprivation, when it's time to make up for the lost sleep. Travellers should attempt to hold off on sleep until night at the new location, and then optimize darkness and reduce exposure to noise to get a good night's catch-up sleep. Also, avoid using caffeine to get you through that daytime jet lag: While it can help you feel alert during the day, it can interfere with sleep quality if taken within six to eight hours before bedtime at your new location.

Studies also show that melatonin supplements, which can be bought over-the-counter in drugstores, can both induce sleepiness and extend sleep time.

Some experts recommend that melatonin be used to nudge the time change adjustment in advance by taking it up three days before flying. Experts say a reasonable amount seems to be one to three milligrams five hours before bedtime.

You can also start treatment after arrival. For travellers flying east, the dose of melatonin is two to five milligrams before bedtime at the new destination.

For travellers flying west, a few studies have found that taking five milligrams of melatonin on the day of departure between 10 a.m. and noon and then again that evening between 10 and midnight at the local time may improve sleepiness and feeling of well-being.

Travellers often use other sleep aids, such as prescription sleeping pills. The quality of studies isn't sufficient to recommend them for jet lag adjustment, though they can help those suffering middle-of-the-night insomnia.

Beyond sleepiness at the wrong time, jet lag affects our internal organs: The liver, pancreas, heart and gastrointestinal tract have their own daily rhythms.

While these schedules are regulated in part by a master pacemaker in a tiny region of the brain, called the suprachiasmatic nucleus, time change may affect different organs differently. The most obvious sign of this is "gut lag" - feeling hungry (or having no appetite) at the wrong times, experiencing constipation or having an urge to use the bathroom at unexpected times. There is even evidence that gut lag can affect the intestinal microbiome (those bacteria colonizing our gut) and make us more susceptible to traveller's diarrhea. That's in part because disrupting the daily rhythms of our 100 trillion intestinal microbes can impair their immune function.

As with jet lag, there are some things you can do to manage gut lag.

Experts recommend eating as little as possible while en route, to avoid the possibility of indigestion from unusual eating schedules. This can be hard for sleep-deprived souls: It's well known that eating is often a way of compensating for lack of sleep. (Sleep-deprived people tend to gain weight.)

For some, eating a meal before starting your travel can prevent hunger before you arrive.

Bowel habits will adjust more quickly if you immediately shift to eating during scheduled mealtimes in the new time zone. Exercise also can help regulate bowel function, with the added bonus that it can make you feel less sleepy. Whatever you do, drink a lot of water or other fluids: People often get dehydrated in flight, which can add to constipation, a well-known feature of gut lag. If it persists beyond a few days, gentle laxatives (such as Miralax or senna) may be helpful.

One final caveat about advice regarding jet lag and gut lag. Despite the amazing influence of the cycle of dark and light, we're all slightly different. Some people are naturally early birds; others are naturally late risers. There's even an online "morningness-eveningness" quiz you can take that tells you if you're a lark or an owl, and the results may explain why jet lag advice might not work for everybody in the same way.

In addition, our tissues have multiple clocks with varying effects, and some of our internal parts take longer than others to adapt to time shifts.

Given this complex interrelationship involving our brain, our other organs and the rhythms of light and dark, there's no one-size-fits-all advice for travellers. It may take several trips across time zones and experimentation with light exposure, sleep patterns, melatonin and diet before you've figured out what works best for you.

Caroline Wellbery is a family physician and an associate professor at Georgetown University School of Medicine.


ART 

The unpleasant symptoms of jet lag result when light exposure and core body temperature signals are in conflict with each other: Getty 


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CLM PERSONAL HEALTH
SE Science Desk; SECTD
HD Taking Diet Advice From Cave Dwellers
BY By JANE E. BRODY
WC 1147 words
PD 7 August 2018
SN The New York Times
SC NYTF
ED Late Edition - Final
PG 5
LA English
CY Copyright 2018 The New York Times Company. All Rights Reserved.

LP 

It seems these days that every third person I meet is either already on the ''Paleo'' diet or planning to try it. Their goals are either weight loss or better health, but certainly not to save the planet.

The main premise of the Paleo diet: If the cave men didn't eat it, you shouldn't either. But is this sound nutritional advice?

TD 

Let's start with three basic facts:

1. There is no such thing as ''a'' Paleo diet. The Paleolithic era lasted 2.5 million years and involved different and continually evolving populations with a wide dietary range determined by climate, geography, season and availability.

2. Human beings today and the composition of the foods they eat are not the same as they were in Paleo time. Genetic changes and breeding have resulted in very different organisms for both.

3. There have been no studies of large groups of people who have followed the currently popular versions of the Paleo diet for decades to assess their long-term health effects.

Keep in mind that the life expectancy of people before the advent of agriculture 15,000 years ago rarely reached or exceeded 40, so their risk of developing the so-called diseases of civilization is unknown.

There is one basic premise of the Paleo diet that could benefit everyone's health: Avoid all foods that are packaged and processed. That said, consider a daily menu of 2,200 calories suggested in a popular book on how to eat like a cave man.

Breakfast: 12 oz. broiled salmon, 1-3/4 cups cantaloupe

Lunch: 3 oz. broiled lean pork, 4-1/2 cups salad dressed only with lemon juice.

Dinner: 8 oz. lean sirloin tip roast, 3 cups steamed broccoli, 4-1/2 cups salad (again, no oil, though some versions of the diet include olive oil), 1 cup strawberries.

Snacks: ½ orange, ¾ cup carrots, 1 cup celery.

With so many vegetables and fruits, the diet does contain plenty of fiber and most essential vitamins and minerals. Despite a few serious nutritional deficiencies like calcium and vitamin D from the lack of dairy foods spurned by Paleo enthusiasts, it sounds healthy enough, as long as your kidneys can handle so much protein.

But is it practical? How many people trying to get the kids off to school in the morning and themselves ready for work will take the time to broil salmon? What will they do when they dine out, especially in someone else's home? And most important of all, can they stay on the diet indefinitely and live happily without a piece of bread, cracker or, heaven forfend, a serving of ice cream?

And not all Paleolithic diets are equally nourishing. Those who choose the ancestors of the Inuits as their guide would be eating mostly meats and seafood and few if any fruits and vegetables, which grow poorly in the Arctic. As Marlene Zuk, an evolutionary biologist at the University of Minnesota and author of ''Paleofantasy,'' told Nutrition Action three years ago, the fact that people like the Inuits can adapt to a diet with little plant food ''doesn't mean they should live that way if they have a choice.''

I also wonder whether Paleo diners faced with currently available choices will stick to lean animal foods (grass-fed meats, skinless poultry, etc.), or would they be tempted to choose more succulent, fattier, more caloric cuts like brisket, burgers and pork ribs. Even worse, they might select processed meats like bacon (allowed on some Paleo diet lists) and sausages that have been linked to an increased risk of cancer and heart disease. Would they succumb to using butter and salt to enhance the flavor of steamed vegetables?

As I see it, a Mediterranean-style diet, now promoted by most dietitians and researchers who study the effects of what we eat, is far easier to incorporate into modern lives with minimal risk to lasting health. It is also better balanced nutritionally and a whole lot tastier.

The Mediterranean diet features only small portions of animal foods and depends more on plant proteins like beans and peas. It includes olive oil and other monounsaturated fats. It is more varied, less expensive, less taxing on the environment, and easier to fit into the demands of life as it is lived today.

Several short-term studies among small groups of people (often with no control groups) suggest that the Paleo diet is more effective than the Mediterranean approach at promoting weight loss and reducing risk factors for Type 2 diabetes and coronary heart disease. Still, my vote goes for the more flexible and far more thoroughly researched Mediterranean diet.

I can offer a real-world testimonial. I was recently a speaker on a weeklong New York Times Journeys Mediterranean cruise on a small luxurious ship with four dining areas and 24-hour room service. I ate plenty -- three deliciously satisfying meals prepared under the direction of an Italian chef. I enjoyed a nightly cocktail hour, a glass of wine with dinner and gelato for dessert. (Full disclosure, I also walked the deck for an hour and swam for half an hour every day, in addition to walking onshore and up and down the ship's stairs.) And I came home weighing not a half-pound more than when I left.

A popular claim of Paleo dieters, among others, is that we are the only mammals that drink milk after weaning, which is true. Many people lose the ability to digest the lactose in milk in early childhood. On the other hand, Dr. Zuk pointed out, many others have evolved a lifelong ability to produce the lactose-converting enzyme lactase, a change that has occurred during the last 5,000 to 7,000 years and is but one example of how humans can and have changed, and rather quickly, since Paleo days.

And while it is wise (consistent with the Paleo diet) to eat far fewer starches, especially white flour and refined grains that our bodies quickly convert to sugar, Dr. Zuk noted that people have continued to evolve genes for amylase, the enzyme that breaks down starches in saliva and the small intestine.

It is also true that our microbiome -- the billions of organisms that reside in our guts and elsewhere -- is vastly different now than in Paleo times and affects how our bodies process what we eat.

Finally, there remains one other critical aspect of Paleolithic populations that is vastly different from how most Americans live today. Paleo people were hunter-gatherers and spent most of their waking hours walking and running around in search of food, with additional time and effort spent preparing it for consumption.

If you're willing to do all that, go for it.


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SE Healthy Living
HD This is the unwelcome reality behind the hygiene of your work desk
BY Michael Loughlin
WC 830 words
PD 7 August 2018
ET 12:12 AM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

The average office desk is said to contain 400 times more germs than a toilet seat

If you work in an office, the chances are there are some colleagues you would rather sit next to than others. But we’re not just talking personality likes or dislikes here –what can also be a factor is how clean they keep their desk.

TD 

The average office desk is said to contains 400 times more germs than a toilet seat – meaning that many office workers could be at risk of sickness due to dirty desks.

Research by the University of Arizona found that humans are the most common source of bacteria and that, compared to women, men have three to four times the number of bacteria in, on and around their desks, phones, computers, keyboards, drawers and personal items. Theories as to why this might be include men having bigger desks, meaning an increased surface area available for depositing, as well as having on average, lower standards of personal grooming.

Read more

Up to a third of supermarket plastic packaging ‘not widely recyclable’

As microbiologists, when we look at offices we are looking at what is called the built environment. It is thought that the built environment microflora (all the bacteria, viruses, fungi and other microbes detected) is far less varied than the outside world.

It is also thought that it can be strongly affected by the geography that surrounds it. For example it was impossible to tell apart the microbial mix between offices in San Francisco and New York. The office bacteria in Tucson,Arizona are quite different due to the higher temperatures and the desert environment that surrounds it. What is also clear is that the microbes in two offices in different cities are more similar than, say a kitchen and an office in the same building.

Time to clean your phone

Humans are the biggest source of microorganisms at the desk – most bacteria in an office comefrom people. The computer keyboard and mouse are a common part of office life for many. Unsurprisingly, each key strike both deposits and picks up microorganisms. Studies of keyboards outside of offices has found pathogenic bacteria within hospitals, whereas within universities, multi-user keyboards have a greater range of organisms – including some gut bacteria.

The microbial flora of mobile phones has also been under scrutiny, heightened perhaps by how close we bring them to vulnerable entry points such as mouth and ear. Research varies on just how many germs are on the average phone, but a study at the University of Arizona found that mobile phones carry 10 times more bacteria than most toilet seats.

But touchscreen phones in a German university were found to have lower levels of bacteria – and these were typically skin, nasal and some gastrointestinal species.

Beware the paper and the cups

Most paperwork these days is digital, so is prone to very different viruses and bugs. But still, many of us will regularly come into contact with different bits of paper – think, taking minutes in a meeting, leaving notes on a colleagues desk, or even when reading books or newspapers on a lunch break.

Read more

Meet the people marrying for emotional support (and health insurance)

How to avoid getting sick when sleeping with a fan on

The surprising health benefits of tequila

Paper and particularly library books are not a common source of contamination – but, despite this, a requirement for UK readers suffering from certain diseases to refrain from taking out any books while ill still exists. Sick library book readers must also inform the local authority – who may choose to disinfect or destroy any volumes. The law requiring this was brought about as a result of scarlet fever being transmitted from an individual due to his unusual habit of using skin peelings as bookmarks.

Equally startlingis guidance from Public Heath England that reusable coffee mugs must be cleaned properly to prevent bacterial growth. Research has shown up to 90 per cent of mugs in office kitchens are coated in germs, and that 20 per centof those cups actually carry fecal matter. If you ever needed a reason to take your own cup, there it is.

No pen is safe

There is certainly evidence of survival of microorganisms on stationary. But in your office, you only need to be worried if you chew on pens and happen to lend them to people with poor bathroom hand-washing practices.

But of course, none on these surfaces are created to encourage bacterial growth – so if they are kept clean they harbour few nasty surprises. It is also becoming clearer that we do personalise our environment with our own microbes be that our keyboard, coffee cup or the very shoes on our feet.

Michael Loughlinis a senior lecturer at the school of Science and Technology, Nottingham Trent University.This article first appeared on TheConversation.com


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SE Health
HD A novel remedy seen for people with eczema
BY Christine Yu
WC 1475 words
PD 7 August 2018
SN The Washington Post
SC WP
ED FINAL
PG E05
LA English
CY Copyright 2018, The Washington Post Co. All Rights Reserved

LP 

I hate my eczema. When it flares, the skin on my eyelids becomes red and angry. The nape of my neck itches and burns. My earlobes prickle and weep from irritation. Mostly, I feel like a hostage in my own skin. I've tried countless remedies - including elimination diets and prescription creams and ointments. They provide a slight respite, but there's been no magic cure.

New research, though, suggests an unusual new approach that might change things for me and the 32 million other Americans who suffer from eczema: applying live bacteria from healthy people to our skin.

TD 

According to research by the National Institute of Allergy and Infectious Diseases, when the skin of a small group of adults and children with eczema was coated with live Roseomonas mucosa bacteria from the skin of healthy individuals, the severity of symptoms and need for medication for most of the patients declined significantly.

"I only saw participants twice, when they first came in and when they were done. Some looked like completely different people," said Ian Myles, lead author of the early-stage study. "We're already seeing strong results with one species of one bacterium. [The therapy] is only going to get more nuanced and more refined."

Eczema, or atopic dermatitis, occurs when the skin doesn't function normally. It doesn't retain water well and allows bad bacteria to flourish and enter the body, causing a surge of inflammation that can lead to dry, flaky and inflamed skin, said Joseph F. Fowler Jr., a clinical professor of dermatology at the University of Louisville, who was not involved in the study. It is also linked to an increased risk for other allergic conditions, such as hay fever and asthma, according to the National Institutes of Health.

The telltale rashes associated with atopic dermatitis typically appear in infants and children, and approximately half outgrow the condition by puberty. For a small percentage of individuals, symptoms first appear in adulthood. Overall, women are more prone to the condition than men, and multiracial, white and Asian individuals experience it at a higher rate than others.

I'm a prime candidate for eczema. While no one in my family has the skin condition and I didn't experience it as a child, I've suffered from a long list of food allergies, hay fever and asthma since childhood.

I first noticed a small red, inflamed patch of skin on my upper lip during my freshman year of college. I thought it was an allergic reaction to something I ate, but it didn't calm down after the usual application of hydrocortisone ointment. After about a week, my skin returned to normal, and I didn't think much about it.

Over the next 10 years, eczema surfaced off and on. There were long stretches when my skin was smooth, soft and healthy. Then, out of the blue, dry, irritated blotches would take up residence in the crooks of my elbows or the back of the knee for a week or two before I returned to normal. This cycle repeated, and each time the patches would spread to more areas of new, fresh skin.

Now I must deal with one to two flares per month, each lasting a week or two. My condition gets worse in hot, humid weather and with excessive sweating, which can make exercise challenging at times. Stress, too, seems to stoke the eczema.

There is no known cure. Most treatments - such as topical steroidal and nonsteriodal ointments, antihistamines, antibiotics and immune suppressors - decrease the intensity of symptoms and the number of outbreaks, but they don't address the root cause of the condition, according to Fowle. Rather, they offer temporary, slow-acting relief, and they can be expensive.

While there's disagreement within the research community whether eczema is the result of genetics or something in the environment, scientists have begun to pay closer attention to the microorganisms living on the skin, or the skin's microbiome. According to the National Institutes of Health, the skin of people affected by ezcema tends to have a lot of a type of bacteria - Staphylococcus aureus - that can both cause skin infections and trigger immune responses that increase inflammation and worsen symptoms.

"Bacteria on the skin tend to live in harmony. For people with eczema, however, the bacteria tends to get out of whack and out of balance," Fowler said. Researchers noticed a pattern between where eczema occurs on the body and the types of microbes present - or absent - in that area, suggesting that the ecosystem of bacteria on the skin plays a role in development of the skin condition. By restoring the balance of good and bad organisms of the skin microbiome, they hope to improve the skin's barrier function and short-circuit the body's immune response.

For the first part of the new study, NIAID researchers enrolled 10 adults with atopic dermatitis. For six weeks, they received twice-weekly treatments of R. mucosa from healthy skin, sprayed on their inner elbows and one other area of their choice where eczema typically showed up or was severe. (Studies in mice and on human skin cells had shown that R. mucosa could alleviate signs of eczema.) Participants continued their regular eczema treatments such as topical ointments and medication.

A second part of the study looked at young people, enrolling five children between the ages of 9 and 14 with eczema. They received twice-weekly R. mucosa treatments for 12 weeks, followed by every-other-day treatment for another four weeks. After the treatment period, researchers continued to assess the treatment's effect.

Myles says he wasn't expecting to see a big difference, especially among adult participants. Yet, six of the 10 adults and four of the five children experienced a greater than 50 percent improvement in the severity of their symptoms and a decrease in S. aureus bacteria, the overgrowth of which is believed to worsen eczema symptoms. Most decreased their use of steroid creams and treatments, and their quality of life improved, too. The adults continued to see a benefit nine months after treatment.

"The hope is that by manipulating the bacteria on the skin, we can make people better and the bacteria will stay in place and continue to provide a therapeutic benefit," said Myles.

"This potential treatment is really interesting because it doesn't involve using medication and may be less expensive," says Fowler.

Myles says he and his NIAID colleagues will now expand the study to more children and adults, and will examine the DNA of all volunteers to see whether there's a genetic reason why participants did or did not respond to treatment. They also plan on eventually testing different bacterial species and fungi. This additional research may begin early next year; it could take several years before a treatment becomes available for people like me.

NIAID researchers aren't the only ones interested in manipulating the skin microbiome to uncover new therapies. Researchers at National Jewish Health in Denver are conducting a clinical trial to see if a topical cream containing beneficial bacteria helps to promote a healthy balance of bacteria and restore skin functionality. Some pharmaceutical and health-care companies are also pursuing research.

For now, Fowler has this advice for eczema sufferers and others with skin issues: Start with good skin-care habits by avoiding harsh soaps and scratchy clothing and by using a good moisturizer. If you're experiencing a flare, topical steroids generally do the trick but can cause thinning of the skin if they're used too often. Nonsteroidal treatments such as Elidel and Eucrisa work, too, and are safer to use on the face than steriods. Low-tech methods such as diluted bleach baths may reduce bacterial growth on the skin while prescription medication such as methotrexate and Dupixent can mediate or suppress an overactive immune system, reining in an eczema flare.

And while you can try elimination diets to pinpoint food triggers, Fowler says, "there's no good scientific data that shows that food allergies play a role in eczema for the vast majority of people."

As for me, my doctor recently prescribed a new cream. Within a week, it cleared up persistent eczema patches on my inner elbow, fingers and neck, and I thought I had finally found my miracle cure. However, just as I started to get used to my smoother skin, the patches began to reappear.

I've reverted to my grin-and-bear-it approach, suffering through the worse of my outbreaks in the summer heat. It's frustrating to encounter so many dead ends and not find lasting relief. A possible new therapy using live bacteria can't come soon enough.

health-science@washpost.com


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HD Diet Hit A Snag? Your Gut Bacteria May Be Partly To Blame
BY Allison Aubrey
WC 573 words
PD 6 August 2018
SN NPR: Morning Edition
SC MGED
LA English
CY Copyright 2018 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 

DAVID GREENE: So if you've ever been on a diet but you didn't lose the weight you would hope to lose, your gut bacteria might be part of the problem. NPR's Allison Aubrey reports on how the microbes in our guts may either help or hinder weight loss.

ALLISON AUBREY: This is kind of an odd thing to think about, but, the bacteria that live in our guts can actually do us a favor. They eat what we can't. Martin Blaser is a professor at NYU Langone Medical Center. He says, consider what happens when we eat an apple. We digest most of it...

TD 

MARTIN BLASER: But there's a certain part of the apple that can't be absorbed. We don't have the right enzymes to digest every bit of it, but our bacteria can.

AUBREY: After the bacteria consume what we can't, they produce byproducts that we can digest, and that's another source of calories for us.

BLASER: Somewhere between 5 percent and 15 percent of all our calories come from that kind of digestion, where the microbes are providing energy for us that we couldn't ordinarily get. And, you know, if times were bad, if we were starving, we would really welcome that.

AUBREY: But these days, when many people want to lose weight, we may not want these extra calories the microbes give us. Researchers at the Mayo Clinic in Minnesota wanted to know if they could identify certain types of bacteria that might influence the success of dieting. Purna Kashyap, a gastroenterologist, helped to lead the study. It included people who were enrolled in a one-year lifestyle program. They were counseled to follow a low-calorie diet and agreed to be monitored closely.

PURNA KASHYAP: We started with the premise that people have different microbial makeups in the gut, and that could influence how well they do with the dieting regimen.

AUBREY: And it turns out when Kashyap and his team compared the dieters who were successful with those who were not, they did find differences.

KASHYAP: We found that people who lost at least 5 percent of their body weight had a different gut bacteria as compared to those who did not lose 5 percent of their body weight.

AUBREY: For instance, they found an abundance of a bacteria called Dialister in the guts of people who did not lose much weight, and another type of bacteria was high in successful dieters. Kashyap says, down the road, if they can show the same results in a larger group of dieters, they'd like to use this information to help people lose weight.

KASHYAP: What you would hope to do is to be able to individualize care for people, and we would also try to develop new probiotics which we can use to change the microbial makeup.

AUBREY: But manipulating the mix of microbes in your gut is easier said than done, according to NYU's Martin Blaser. It's complicated, he says.

BLASER: In part, it depends how lucky we'll be. Whether the organisms that we think are beneficial, we can cultivate them well so that they could become next year's probiotics, that remains unknown.

AUBREY: He says if it's possible, it's still some years off. Allison Aubrey, NPR News.


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SE Well
HD Is the Paleo Diet Right for You?
BY By Jane E. Brody
WC 1141 words
PD 6 August 2018
ET 03:00 AM
SN NYTimes.com Feed
SC NYTFEED
LA English
CY Copyright 2018. The New York Times Company. All Rights Reserved.

LP 

It seems these days that every third person I meet is either already on the “Paleo” diet or planning to try it. Their goals are either weight loss or better health, but certainly not to save the planet.

The main premise of the Paleo diet: If the cave men didn’t eat it, you shouldn’t either. But is this sound nutritional advice?

TD 

Let’s start with three basic facts:

1. There is no such thing as “a” Paleo diet. The Paleolithic era lasted 2.5 million years and involved different and continually evolving populations with a wide dietary range determined by climate, geography, season and availability.

2. Human beings today and the composition of the foods they eat are not the same as they were in Paleo time. Genetic changes and breeding have resulted in very different organisms for both.

3. There have been no studies of large groups of people who have followed the currently popular versions of the Paleo diet for decades to assess their long-term health effects.

Keep in mind that the life expectancy of people before the advent of agriculture 15,000 years ago rarely reached or exceeded 40, so their risk of developing the so-called diseases of civilization is unknown.

There is one basic premise of the Paleo diet that could benefit everyone’s health: Avoid all foods that are packaged and processed. That said, consider a daily menu of 2,200 calories suggested in a popular book on how to eat like a cave man.

Breakfast: 12 oz. broiled salmon, 1-3/4 cups cantaloupe

Lunch: 3 oz. broiled lean pork, 4-1/2 cups salad dressed only with lemon juice.

Dinner: 8 oz. lean sirloin tip roast, 3 cups steamed broccoli, 4-1/2 cups salad (again, no oil, though some versions of the diet include olive oil), 1 cup strawberries.

Snacks: ½ orange, ¾ cup carrots, 1 cup celery.

With so many vegetables and fruits, the diet does contain plenty of fiber and most essential vitamins and minerals. Despite a few serious nutritional deficiencies like calcium and vitamin D from the lack of dairy foods spurned by Paleo enthusiasts, it sounds healthy enough, as long as your kidneys can handle so much protein.

But is it practical? How many people trying to get the kids off to school in the morning and themselves ready for work will take the time to broil salmon? What will they do when they dine out, especially in someone else’s home? And most important of all, can they stay on the diet indefinitely and live happily without a piece of bread, cracker or, heaven forfend, a serving of ice cream?

And not all Paleolithic diets are equally nourishing. Those who choose the ancestors of the Inuits as their guide would be eating mostly meats and seafood and few if any fruits and vegetables, which grow poorly in the Arctic. As Marlene Zuk, an evolutionary biologist at the University of Minnesota and author of “Paleofantasy,” told Nutrition Action[https://www.nutritionaction.com/daily/how-to-diet/paleo-in-comparison/] three years ago, the fact that people like the Inuits can adapt to a diet with little plant food “doesn’t mean they should live that way if they have a choice.”

I also wonder whether Paleo diners faced with currently available choices will stick to lean animal foods (grass-fed meats, skinless poultry, etc.), or would they be tempted to choose more succulent, fattier, more caloric cuts like brisket, burgers and pork ribs. Even worse, they might select processed meats like bacon (allowed on some Paleo diet lists) and sausages that have been linked to an increased risk of cancer and heart disease. Would they succumb to using butter and salt to enhance the flavor of steamed vegetables?

As I see it, a Mediterranean-style diet, now promoted by most dietitians and researchers who study the effects of what we eat, is far easier to incorporate into modern lives with minimal risk to lasting health. It is also better balanced nutritionally and a whole lot tastier.

The Mediterranean diet features only small portions of animal foods and depends more on plant proteins like beans and peas. It includes olive oil and other monounsaturated fats. It is more varied, less expensive, less taxing on the environment, and easier to fit into the demands of life as it is lived today.

Several short-term studies among small groups of people (often with no control groups) suggest that the Paleo diet is more effective[https://www.healthline.com/nutrition/5-studies-on-the-paleo-diet] than the Mediterranean approach at promoting weight loss and reducing risk factors for Type 2 diabetes and coronary heart disease. Still, my vote goes for the more flexible and far more thoroughly researched Mediterranean diet[https://www.nejm.org/doi/full/10.1056/NEJMoa1800389].

I can offer a real-world testimonial. I was recently a speaker on a weeklong New York Times Journeys Mediterranean cruise on a small luxurious ship with four dining areas and 24-hour room service. I ate plenty — three deliciously satisfying meals prepared under the direction of an Italian chef. I enjoyed a nightly cocktail hour, a glass of wine with dinner and gelato for dessert. (Full disclosure, I also walked the deck for an hour and swam for half an hour every day, in addition to walking onshore and up and down the ship’s stairs.) And I came home weighing not a half-pound more than when I left.

A popular claim of Paleo dieters, among others, is that we are the only mammals that drink milk after weaning, which is true. Many people lose the ability to digest the lactose in milk in early childhood. On the other hand, Dr. Zuk pointed out, many others have evolved a lifelong ability to produce the lactose-converting enzyme lactase, a change that has occurred during the last 5,000 to 7,000 years and is but one example of how humans can and have changed, and rather quickly, since Paleo days.

And while it is wise (consistent with the Paleo diet) to eat far fewer starches, especially white flour and refined grains that our bodies quickly convert to sugar, Dr. Zuk noted that people have continued to evolve genes for amylase, the enzyme that breaks down starches in saliva and the small intestine.

It is also true that our microbiome — the billions of organisms that reside in our guts and elsewhere — is vastly different now than in Paleo times and affects how our bodies process what we eat.

Finally, there remains one other critical aspect of Paleolithic populations that is vastly different from how most Americans live today. Paleo people were hunter-gatherers and spent most of their waking hours walking and running around in search of food, with additional time and effort spent preparing it for consumption.

If you’re willing to do all that, go for it.


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Diet and Nutrition | Weight | Longevity | Vegetables | Meat | News

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SE Life and style
HD Our daughter’s eczema was out of control until we found Dr Aron
BY Chris Hall
WC 1613 words
PD 4 August 2018
ET 11:59 PM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2018. The Guardian. All rights reserved.

LP 

Life was like Groundhog Day for our family but then a South African dermatologist and his regimen improved things considerably

Fucibet, Clobevate, hydrocortisone creams and gels, Daktacort, Epaderm, Elocon, E45, Dermol, Eumovate, calamine lotion, Pinetarsol solution, antihistamines, Piriton, Ucerax, wet wraps, dry wraps, cradle cap shampoo, all kinds of moisturisers, topical steroids, topical antibiotics, Prednisolone oral steroid, Elidel… GPs, dermatologists and consultants all offered their own variation on this list. Chekhov said, “When many solutions are offered, it means the problem is unsolvable,” and that’s how it felt for a very long time with our four-year-old daughter, who has had severe eczema since she was three months old.

TD 

I’m not talking about some patches under her knees or on her wrists or arms, she was covered from head to toe in blistered, angry, weeping skin that she would scratch all day long. She never slept through the night. Not once. She would scratch so hard that her skin would bleed, which would make the application of cream all the more painful for her and her skin more exposed to infection – and so the cycle would continue. It was worse at night when she would thrash around, crying inconsolably, frustrated by the scratch mitts (graduating to the longer ones that cover the whole arm and fit under the clothes so she couldn’t remove it and scratch), until she finally subsided beneath a wave of sedating antihistamines for a few blissful hours – for her and us.

For us it was a waking nightmare. ??The sleep deprivation was utterly exhausting

Each morning was an endless go-round of washing blood-stained sheets, clothing and pillow cases and then fitting fresh sheets and pillow cases and duvet covers. Each day making sure her nails were clipped so they were as short as possible. A doctor friend once told me: “If your children study medicine, tell them to pick dermatology. No one dies; when it works, people are ecstatic because they look better and feel better; and if it doesn’t, there’s always something else to try.”

No one dies (well, extremely rarely), but for us it was a waking nightmare. The sleep deprivation was utterly exhausting. We would put her to bed at the end of a long day knowing that an equally long night was just about to begin. I would often grimly think of The Simpsons episode where Homer creeps home to his bed[https://www.youtube.com/watch?v=hoMZGJaox-c] in the early hours after working a night-shift on top of his regular day job and as soon as his head hits the pillow, his alarm wakes him. My girlfriend and I barely went out on our own, not wanting to leave her with someone who wouldn’t be able to comfort her. Our life was Groundhog Day without the moral redemption. Or the funny bits.

When we look at baby photos of her years later, we see how truly awful it was. That she was and still is a sweet, loving, energetic child who never complained all that much is heartbreaking. When her language skills improved enough to tell us how it felt, we were mortified, guilt-ridden. Her elder siblings have all had eczema flare-ups at some stage, but never from head to toe in such excruciating discomfort and a short blast of steroids or antibacterials would usually do the trick. But nothing would work for very long with our youngest.

But then my girlfriend, searching online discussion groups, started to hear about Dr Richard Aron[http://www.draron.com/], 78, a South African consultant dermatologist who used to practise in the UK. He was getting fantastic results with online consultations using the same creams we’d been using, but in a different way. He’d been working like this since 2008 and had been treating patients mainly in the US, UK, Australia and New Zealand. The standard approach in the UK is to use a steroid or antibiotic cream intensively on the affected area for a few weeks, then stop for the skin to recover and repeat when it flares up. Which works for lots of people, but not our youngest and not for thousands like her.

Aron’s treatment uses those same steroids, antibiotics and moisturising creams and compounds them together. He then tailors the frequency of application and amount of each constituent according to the age and weight of the child and severity of the eczema and other factors. He uses significantly diluted steroids and antibiotics for longer periods instead of short blasts. Most of his patients use his therapy for a minimum of six months.

His theory is that in the vast majority of cases, atopic dermatitis is mediated by a bacterium called Staphylococcus aureus. “The key issue in atopic eczema patients that are referred to me is the presence of Staph aureus infection,” he says, which his regimen deals with by including an antibiotic element. “The dramatic improvement in many of my patients is due to killing the bacteria.” There is evidence from studies[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4090780] that 90% of atopic dermatitis[https://www.ncbi.nlm.nih.gov/pubmedhealth/PMHT0024895/] patients are colonised with this bacteria on their skin – most healthy people do not have it.

We covered her in the mixture six times on the very first day as directed and couldn’t believe what we were witnessing. We could finally see her normal skin for the first time. That very night, she slept through for the first time in her life. The relief was immense. The next day her skin was about 80% normal-looking. This time, it was my girlfriend and me who wanted to sob uncontrollably. Why hadn’t we heard about this treatment earlier? Why hasn’t everyone with severe eczema heard of it?

The effects are underestimated by medical practitioners

As I’ve discovered, the NHS isn’t supportive of Aron’s approach, mainly because his regimen doesn’t follow the Nice guidelines[https://www.nice.org.uk/guidance/CG57/chapter/1-Guidance#treatment] on eczema treatment and the (albeit considerable) anecdotal evidence is yet to be thoroughly tested[https://onlinelibrary.wiley.com/doi/full/10.1111/pde.13141]. Because our GP and hospital won’t prescribe the creams for us to mix (though some GPs will), rather than pay the £45 repeat fee from Aron each time we need a new pot, we import it ourselves from a friend abroad where it’s cheaply available over the counter and compound it ourselves – a friendly pharmacist showed us how to mix it safely and effectively and there is advice on Aron’s Facebook page[https://en-gb.facebook.com/draronpage] too.

There are reasons to be concerned about antibacterial resistance through the prolonged use of an antibiotic. Resistance is possible, but the benefits outweigh the risk, according to Aron. Another concern is the long-term use of topical corticosteroids and the risk of side effects – possible thinning of the skin, skin discolouration, stretch marks and dilated blood vessels. But the steroid in his method is significantly diluted in the moisturiser and has less chance of causing side effects, he says.

I met Aron in London in June the day before he was due to meet 50 of his UK patients who wanted to thank him in person. I wanted to thank him too. Aron is neat, compact and personable and understands the torment families go through. “It’s hell – the constant sleep disturbance, the itch and discomfort that prevents children from studying at school, bullying, social exclusion, the psychogenic pain suffered by the parents who feel guilty for not being able to relive the suffering – the effects are underestimated by medical practitioners.” He admits there are very many patients for whom conventional therapy works, “But equally there are a very large number of patients who don’t get better or who get better in the short term and relapse and keep relapsing.”

So what of the future? “The single most important work being done in eczema these days is by Professor Richard Gallo[https://medschool.ucsd.edu/som/dermatology/about/faculty/Pages/gallo.aspx] at the University of California in San Diego on the microbiome.” Gallo discovered that our skin microbiome produces a natural antibiotic – antimicrobial peptides (AMPs) – that kill off Staph aureas. He also found that the skin microbiome in people with atopic dermatitis does not produce enough of these AMPs, leaving them at greater risk of infection.

Aron’s regime has finally got the go-ahead for a randomised trial[https://clinicaltrials.gov/ct2/show/NCT03052348] comparing it with conventional treatment at the Red Cross hospital in Cape Town. The objective is to see what role the antibiotic element of the compound plays. Unfortunately, Aron uses the analogy of how well Germany are doing at football (I met him before the World Cup and Germany’s worst performance since 1938) to explain his success, but the point remains: “As the Germany manager, Joachim Löw, said, ‘There is no magic formula, it’s just doing the basic things much better than anybody else.’ The treatment I do is not magic, and it’s not a miracle as many people want.”

Not a miracle, but like Bill Murray’s character in Groundhog Day, when his seemingly eternal ordeal was over, and he finally awoke to a new day, we also feel like shouting: “Do you know what today is? Today is tomorrow. It happened.”

2018-08-05T04:59:03Z2018-08-05T04:59:03Zhttps://media.guim.co.uk/ba41314bc4e1d3848287ab3af9b2e8ff18359146/0_169_5079_3047/500.jpgChris[https://media.guim.co.uk/ba41314bc4e1d3848287ab3af9b2e8ff18359146/0_169_5079_3047/500.jpgChris] Hall and his youngest daughter.‘We covered her in the mixture six times on the very first day. We and couldn’t believe what were were witnessing. We could finally see her normal skin for the first time.’‘Why hadn’t we heard about this treatment earlier? Why hasn’t everyone with severe eczema heard of it?’


NS 

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

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SE Page Six
HD Summer shopping
WC 80 words
PD 5 August 2018
SN New York Post
SC NYPO
ED All Editions
PG 14
LA English
CY (c) 2018 N.Y.P. Holdings, Inc. All rights reserved.

LP 

SUPERMODEL mom Karolina Kurkova (above) will hit the Hamptons next week for a pop-up by Sylvana Ward Durrett

and Luisana Mendoza de Roccia's hot Maisonette brand. We hear Kurkova will show off her new line of probiotics for kids, Gryph & IvyRose, while other activities at the venue, up Aug. 8-19, will include face painting, manicures and pool parties, with Essie, Beauty Counter, Equinox, Stokke and Sunnylife at Serena & Lily in Wainscott.

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Karolina Kurkova.

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HD Alzheimer's Disease Fast Facts
BY CNN Library
WC 642 words
PD 5 August 2018
ET 10:49 AM
SN CNN Wire
SC CNNWR
LA English
CY Copyright 2018 Cable News Network. All Rights Reserved.

LP 

This is one in a series of Fast Facts offered from the CNN Library giving a more in-depth look at a person or topic in the news.

(CNN) -- Here is some information about Alzheimer's disease, a progressive brain disorder that leads to loss of memory and other intellectual abilities.

TD 

Facts: Alzheimer's disease is the most common form of dementia, which is a general term for the loss of memory and intellectual abilities.

Alzheimer's disease is fatal and there is no cure. It is a slow-moving disease that starts with memory loss and ends with severe brain damage.

Alzheimer's is the sixth leading cause of death in America, and the fifth leading cause of those 65 and older.

The disease is named after Dr. Alois Alzheimer. In 1906, the neuropathologist did an autopsy on the brain of a woman who died after exhibiting language problems, unpredictable behavior and memory loss. Dr. Alzheimer discovered the amyloid plaques and neurofibrillary tangles, which are considered the hallmarks of the disease.

Contributing Factors: Age - The likelihood of developing Alzheimer's doubles every five years after the age of 65. For most people, symptoms first appear after the age of 60.

Family history - Genetics play a role in an individual's risk of developing the disease.

Head trauma - There is a possible link between the disease and repeated trauma or loss of consciousness.

Heart health - The risk of vascular dementia increases with heart conditions such as high blood pressure, high cholesterol and diabetes.

Possible Symptoms: Memory loss Repeating questions and statements Poor judgment Misplacing items Mood and personality changes Confusion Delusions and paranoia Impulsiveness Weight loss Seizures Difficulty swallowing Increased sleeping Lack of control of bowel and bladder Trouble handling money

National Estimates: According to the CDC, an estimated 5.7 million Americans have Alzheimer's disease. About two-thirds of that number are women.

The estimated cost of caring for Alzheimer's patients in the United States in 2018 is $277 billion.

Early-onset Alzheimer's Disease: Early-onset Alzheimer's is an uncommon form of dementia that strikes people younger than age 65.

About 5 percent of all people with Alzheimer's disease develop symptoms before age 65.

Early-onset Alzheimer's disease often runs in families.

Research: March 9, 2014 - In a first-of-its-kind study, researchers have developed a blood test that predicts with astonishing accuracy whether a healthy person will develop Alzheimer's disease.

September 2014 - The research journal, Aging reports that in a small study at UCLA, nine out of the 10 patients involved, said their symptoms reversed after they participated in a rigorous program that included things like optimizing Vitamin D levels in the blood, using DHA supplements to bridge broken connections in the brain, optimizing gut health, and strategic fasting to normalize insulin levels.

September 11, 2015 - The Journal of Neurology publishes a study that suggests that the compound resveratrol, when taken in concentrated doses, may have benefit in slowing the progression of Alzheimer's disease.

November 23, 2016 - US drugmaker Eli Lilly announces it is ending the Phase 3 clinical trial of its drug solanezumab. "Patients treated with solanezumab did not experience a statistically significant slowing in cognitive decline compared to patients treated with placebo," the company says in a statement.

February 2017 - The drug company Merck halts the late-stage trial of its Alzheimer's drug verubecestat, after an independent study found that it had "virtually no chance" of working.

July 25, 2018 - Additional results of an early clinical trial for an experimental drug, the antibody called BAN2401, shows that it improved cognition and reduced clinical signs of Alzheimer's in the brains of study participants. Details about the immunotherapy were announced at a news conference during the 2018 Alzheimer's Association International Conference.


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HD BRIEF-Salix Collaborates With Cedars-Sinai Medical Center
WC 56 words
PD 3 August 2018
ET 06:12 AM
SN Reuters News
SC LBA
LA English
CY Copyright 2018 Thomson Reuters. All Rights Reserved.

LP 

Aug 3 (Reuters) - Bausch Health Companies Inc:

* SALIX EXPANDS MICROBIOME RESEARCH AND DISCOVERY THROUGH STRATEGIC COLLABORATION WITH CEDARS-SINAI MEDICAL CENTER

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* BAUSCH HEALTH COMPANIES INC - ITS AFFILIATE HAS ENTERED INTO A RESEARCH AGREEMENT WITH CEDARS-SINAI MEDICAL CENTER Source text for Eikon: Further company coverage:


RF 

Released: 2018-8-3T13:12:03.000Z

CO 

trimel : Bausch Health Cos Inc | cedsmc : Cedars-Sinai

IN 

i257 : Pharmaceuticals | i951 : Health Care/Life Sciences

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SE Go
HD I bake for dogs, and they eat it up; Sugar-free recipes have healthy, gut-friendly ingredients for Fido
BY Cathy Barrow The Washington Post
WC 1406 words
PD 3 August 2018
SN The Hamilton Spectator
SC HMSP
ED First
PG G7
LA English
CY Copyright (c) 2018 The Hamilton Spectator.

LP 

Puppy season kicked off last month, with posts on social media and a flood of photographs and videos filling up my feed.

My friends and their friends, and, it seems like everyone else's friends, are adopting puppies and dogs of all ages. At the farmers' market, the cute-o-meter is off the charts with wiggling fur bundles causing human traffic jams.

TD 

It makes sense. There is more time to manage a new member of the household in the summer, when the days are long enough for training sessions and snow doesn't intrude on walkies.

When I'm invited to meet a newly ensconced pup, I arrive with a package of DIY dog biscuits. I first made them for our dog Dylan, who struggled with food allergies and a touchy tummy but never said no to such a biscuit. I make them with healthful grocery store ingredients, and, while I certainly could eat them, they don't taste delicious to me. To dogs, however, they are scrumptious.

There are a few particulars about the ingredients I use: sugar-free peanut butter, because sugar is bad for dogs; only safflower oil, because it is easy for dogs to digest; and no pre-grated cheese, because the bagged kind is often coated with cornstarch or another additive that is not ideal for canine digestion. Because the biscuits contain no preservatives, they can get mouldy in a few days, so I keep them refrigerated.

The accompanying recipes yield lots of biscuits, especially when you are baking treats sized for the little guys. You can freeze the treats in zip-top bags and take out a dozen at a time, or portion the dough into quarters and freeze each section separately. Roll, cut and bake as needed.

I have found that most dogs are not so picky about their biscuits. Morty, our mini schnauzer, has decided he is not that into my cheesy biscuits, yet he scarfs down the peanut butter ones. Our mixed terrier Louie happily runs off with - and guards for hours - any biscuit offered. Some dogs might be wary of a new treat, but don't give up hope. Eventually, they'll find the biscuits irresistible.

You can produce these biscuits quickly, blending the few ingredients by hand or in a stand mixer. The dough is flexible and easy to handle. When it seems too wet, add more flour. You can reroll scraps. Pastry standards for our four-legged friends are forgiving.

I like to use bone-shaped cookie cutters and have them in big- and little-dog sizes. Of course, any cookie cutter will work; sometimes I skip that step and simply use a ruler and knife to measure and cut two-inch squares.

Once the biscuits are done, turn off the oven and let them dry out on their baking sheets as the oven cools. I often let them sit out on the counter overnight, to crisp up even more. A crunchy biscuit is a good biscuit.

Every new puppy owner will face trying moments - a favourite pair of shoes devoured, trash cans upended, howling at sirens. Bring a bottle of wine and your bag of treats to ease the transition. While you are visiting, teach the dog a trick; I opt for the High Five. Then, give that dog a bone.

Barrow is a Washington cookbook author.

Peanut Butter Dog Biscuits

Sugar-free peanut butter is a must here, as sugar is not good for our four-legged friends.

You can use a stand mixer for this instead of stirring by hand. You'll need cookie cutters (see servings note).

Let the biscuits sit out overnight to get very crispy.

Make ahead: The dough needs to rest in the refrigerator for two hours.

Makes 36 servings (three dozen 4-inch biscuits or 50, 1-inch bone-shaped biscuits)

1 1/2 cups whole-wheat flour

1 1/4 cups all-purpose flour, plus more for dusting

1/4 cup old-fashioned rolled oats

1/4 cup cornmeal

3/4 cup water

1/4 cup safflower oil

1 large egg

2 tablespoons no-sugar peanut butter (creamy or crunchy; see headnote)

Whisk together the whole-wheat and all-purpose flours, oats and cornmeal in a mixing bowl. Add the water, oil, egg and peanut butter; mix with a wooden spoon or spatula until thoroughly incorporated, to form a slightly wet dough.

Generously flour your counter workspace. Turn out the dough there. Cover with an inverted bowl and let the dough rest for 10 minutes.

After that brief respite, knead the dough, folding and turning until it is cohesive and slightly stiff. Shape it into a block, wrap it in plastic and refrigerate for two hours.

Position racks in the upper and lower thirds of the oven; preheat to 400 F. Have two baking sheets at hand. They do not need to be lined.

Dust the counter with flour (again) and roll the dough to a thickness of ¼-inch. Stamp out as many biscuits as you can, transferring them to the baking sheets as you work, spacing them fairly close together but not touching. Reroll the scraps once and cut additional biscuits.

Bake (upper and lower racks) for about 25 minutes until browned, dry and crisp to the touch, rotating the baking sheets from front to back and top to bottom halfway through.

Turn the oven off and let the biscuits dry out there for 30 minutes to one hour. Cool completely before serving or storing.

Per piece: 60 calories, 2 grams protein, 8 g carbohydrates, 3 g fat, 0 g saturated fat, 5 milligrams cholesterol

Cheesy Dog Biscuits

Of all the oils we consume, safflower is the easiest for dogs to digest.

Do not use pre-grated cheese here. Instead, grate it on a box grater before using it. In testing, the author uses Better Than Bouillon chicken base. You'll need cookie cutters (see the servings note).

Let the biscuits sit out overnight to get very crispy. Then, keep them in the refrigerator or freezer for longer shelf life. At room temperature, they will last only about three days.

Makes 24 servings (two dozen 4-inch biscuits or 50, 1-inch oval biscuits)

3 cups whole-wheat flour, plus more for dusting

1 cup old-fashioned rolled oats

1 cup grated or shredded cheddar cheese

1 1/2 cups water

1/3 cup safflower oil (see headnote)

1 teaspoon chicken bouillon base (see headnote)

1 large egg

Whisk together the whole-wheat flour, oats and cheese in a mixing bowl. Add the water, oil, bouillon base and egg; mix with a wooden spoon or spatula until thoroughly incorporated, to form a slightly wet dough.

Generously flour your counter workspace. Turn out the dough there. Cover with an inverted bowl and let the dough rest for 10 minutes.

After that brief respite, knead the dough, folding and turning until it is cohesive and slightly stiff. Shape it into a block, wrap it in plastic and refrigerate for two hours.

Position racks in the upper and lower thirds of the oven; preheat to 375 F. Have two baking sheets at hand. They do not need to be lined.

Dust the counter with flour (again) and roll the dough to a thickness of ¼-inch. Stamp out as many biscuits as you can, transferring them to the baking sheets as you work, spacing them fairly close together but not touching. Reroll the scraps once and cut additional biscuits.

Bake (upper and lower racks) for about 25 minutes until browned, dry, and crisp to the touch, rotating the baking sheets from front to back and top to bottom halfway through.

Turn the oven off and let the biscuits dry out there for 30 minutes to one hour. Cool completely before serving or storing.

Per piece: 110 calories, 3 grams protein, 14 g carbohydrates, 5 g fat, 1 g saturated fat, 10 milligrams cholesterol, 55 mg sodium, 2 g dietary fibre

Barrow is a Washington cookbook author.


ART 

Cheesy and Peanut Butter Dog Biscuits. You can freeze the treats in zip-top bags and take out a dozen at a time, or portion the dough into quarters and freeze each section separately. Roll, cut and bake as needed. Deb Lindsey For The Washington Post 


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SE BUSINESS
HD Kellogg raises full-year guidance on stronger second quarter; Revenue, profit topped expectations despite continued declines in U.S. cereal sales
BY Annie Gasparro
CR The Wall Street Journal
WC 605 words
PD 3 August 2018
SN Waterloo Region Record
SC TKWR
ED First
PG B5
LA English
CY Copyright (c) 2018 Kitchener-Waterloo Record.

LP 

Kellogg Co. offered a bullish outlook for its annual sales after several sluggish years, but it warned that higher trucking costs and lower prices for its products were eating into profit margins.

The maker of Frosted Flakes and Pop-Tarts said Thursday that in the second quarter, rising demand in emerging markets and strong brands like Pringles and Eggo waffles in the U.S. helped revenue.

TD 

But its core U.S. cereal business continued to decline. "Simple label, convenient food. Those are some of the really important trends we see in the U.S. that are helping drive our approach," Chief Executive Steve Cahillane said in an interview.

Like its peers, Kellogg struggles with Americans' move away from processed, packaged food for fresher options. At the same time, a truck shortage has inflated costs for distribution industry wide, pinching profitability for big food companies. Several of them, such as General Mills Inc. and Hershey Co., have said they are raising prices to cover the costs, but Kellogg said its prices were generally lower in the latest quarter.

Shares in Kellogg were down 0.3% in midday trading Thursday.

Kellogg has been cutting costs to stave off the rising expenses. However, its adjusted operating profit margin dropped to 14.2% from 15.1% the prior year. Mr. Cahillane said moving the labor in house for new single-serve products will alleviate some margin pressure.

With Americans eating less cereal in recent years, Kellogg has had to rethink its strategy and diversify its brands with deals, including buying RX Bar, a protein bar made with simple ingredients, last year for $600 million.

Mr. Cahillane said that the cereal business in the U.S. is stabilizing and that it is "on the right track."

Previous attempts to make its cereals appeal to a more health-oriented crowd were too focused on weight loss rather than on the use of simple ingredients and beneficial nutrients, executives said.

Lately, Kellogg has been correcting that with new products like Special K with probiotics. "Special K was a huge leaky bucket," Mr. Cahillane said, and now, consumption of that cereal brand is rising.

The company also doubled down on some of its indulgent cereal brands, hoping a combination of nostalgia among millennials and consumers still devoted to cereal as a dessert or snack would generate interest in Chocolate Frosted Flakes and Froot Loops with marshmallows.

Kellogg said it now sees more potential for its frozen foods in the U.S., including Eggo waffles and Morningstar Farms vegetarian burgers. The frozen-food industry has rebounded this year after years of declines.

In the latest quarter, sales fell 3% in Kellogg's U.S. morning foods division, which predominantly includes cereal, but rose 18% among its U.S. frozen foods.

Overall, Kellogg's revenue rose 5.8% to $3.36 billion and profit more than doubled to $599 million. Adjusted to exclude the impact of foreign currency translation and other one-time events, its profit rose 15.5% to $1.12 per share. Both sales and profit topped analyst expectations, according to FactSet.

Kellogg now expects annual revenue to rise by 4% to %5, excluding the impact of foreign currency fluctuation, up from a previous estimate of 3% to 4% growth. It said its earnings per share will increase by 11% to 13%, compared with a prior estimate of 9% to 11% growth.


ART 

Kellogg struggles with Americans' move away from processed, packaged food for fresher options. 


CO 

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HD Business News: Pringles, Eggo Give Kellogg a Boost
BY By Annie Gasparro
WC 452 words
PD 3 August 2018
SN The Wall Street Journal
SC J
PG B6
LA English
CY Copyright 2018 Dow Jones & Company, Inc. All Rights Reserved.

LP 

Kellogg Co. offered a bullish outlook for its annual sales after several sluggish years, but it warned that higher trucking costs and lower prices for its products were eating into profit margins.

The maker of Frosted Flakes and Pop-Tarts said Thursday that in the second quarter, rising demand in emerging markets and strong brands like Pringles and Eggo waffles in the U.S. helped revenue.

TD 

But its core U.S. cereal business continued to decline. "Health and wellness continues to be a very important trend," Chief Executive Steve Cahillane said in an interview.

Like its peers, Kellogg is struggling with Americans' move away from processed, packaged food for fresher options. At the same time, a truck shortage has inflated costs for food distribution industrywide, pinching profitability for big food companies. Several of them, such as General Mills Inc. and Hershey Co., have said they are raising prices to cover the costs, but Kellogg said its prices were generally lower in the latest quarter.

Shares in Kellogg rose 0.7% to $69.88 on Thursday.

Kellogg has been cutting costs to stave off the rising expenses. However, its adjusted operating profit margin dropped to 14.2% from 15.1% the prior year. Mr. Cahillane said moving the labor in-house for new single-serve products will alleviate some margin pressure.

With Americans eating less cereal in recent years, Kellogg has had to rethink its strategy and diversify its brands with deals, including buying RX Bar, a protein bar made with simple ingredients, last year for $600 million.

Mr. Cahillane said that the cereal business in the U.S. is stabilizing and that it is "on the right track." Previous attempts to make its cereals appeal to a more health-oriented crowd were too focused on weight loss rather than on the use of simple ingredients and beneficial nutrients, executives said.

Lately, Kellogg has been correcting that with new products like Special K with probiotics. "Special K was a huge leaky bucket," Mr. Cahillane said, and now, consumption of that cereal brand is rising.

The company also doubled down on some of its indulgent cereal brands, hoping a combination of nostalgia among millennials and consumers still devoted to cereal as a dessert or snack would generate interest in Chocolate Frosted Flakes and Froot Loops with marshmallows.

Overall, Kellogg's revenue rose 5.8% to $3.36 billion and profit more than doubled to $599 million in the quarter ended June 30. Adjusted to exclude the impact of foreign-currency translation and other one-time events, its profit rose 16% to $1.12 a share.

License this article from Dow Jones Reprint Service[http://www.djreprints.com/link/DJRFactiva.html?FACTIVA=WJCO20180803000022]


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SE National-Economy
HD Grain bowls, cold brew and 'hustle': Nestlé has a plan to bring customers back to Big Food
BY By Caitlin Dewey
WC 1726 words
PD 3 August 2018
SN Washington Post.com
SC WPCOM
LA English
CY Copyright 2018, The Washington Post Co. All Rights Reserved.

LP 

In the five months since Steve Presley took the helm of America's largest foodmaker, Nestlé USA has fought to prove "Big Food" is still in touch with modern consumers.

It has launched ancient grain bowls with turmeric and quinoa. Probiotic bars are coming soon. And behind the scenes, the company has embarked over the past five months on an aggressive, three-pronged plan to modernize its oldest brands and better compete with start-ups eroding the authority of products including Perrier and Stouffer's.

TD 

Presley calls the plan, which he conceived during his time as Nestlé's chief financial officer, a play for the company's long-term survival. Major foodmakers have struggled through several years of sputtering sales, losing market share to brands that are younger, trendier and, frequently, more healthful or sustainable. Globally, Nestlé's sales growth has slowed every year since 2011, hitting a 20-year low in 2017. The decline prompted one powerful investor to publicly demand sweeping changes — including a corporate restructuring — at the 152-year-old company.

Presley says he's confident his division can claw back its lost market share by "obsessively" refocusing on consumer trends. It's a point Nestlé has made rather self-consciously at its new Virginia offices.

Murals in the 35-story building exhort the value of "authenticity" in food, and a shiny test kitchen boasts open shelving stocked with cookbooks and enameled Dutch ovens. At a ribbon-cutting event Tuesday, employees dished out compostable plates of chicken and freekeh while wearing shirts emblazoned with the phrases "in a relationship with food" and "good things come to those who hustle."

Presley sat down with The Washington Post amid the festivities, in his first interview since becoming chief executive. This conversation has been edited for clarity and length, and there have been changes to the sequence of questions and responses.

Q: Not long after you took over as CEO, you wrote on Medium that "the world I knew when I began my Nestlé career two decades ago . . . is unrecognizable today." Can you elaborate? What changed?

A: The way consumers access information and the amount of information they have access to has changed everything. If you think about it, 20 years ago the Internet was relatively new. Now consumers come to the shelf more educated than they have ever been before.

It also used to be if you developed a successful product, you had 50 years of runway. It would stay successful for a long period. But consumers are changing so rapidly today in terms of what they want and what the trends are. It's about building an organization today that has the agility and desire to meet those rapidly changing needs.

Q: It's no secret Nestlé and a number of other major food companies have struggled there. A recent report by the Dutch firm Rabobank said Nestlé lost 2.5 percent market share to small start-ups in the past four years. How do you think that happened?

A: I think that as the economy slowed, the industry in general went into a cost-cutting mode. We also cut aggressively, and we're quite proud that we created a lot of value for our shareholders over the last few years, in terms of growing our margin and driving our return on invested capital. But that comes somewhat at a cost to the top line. Long-term, we have to now focus on reigniting growth in the organization. ...

There has been an industry-wide trend of "Big Food" losing share to "small food." But there's no magic to those products, there's no intellectual property behind those products — it's about meeting an unmet consumer need. If we get back to being absolutely consumer-led and consumer-focused, we can go out and capture those opportunities better than anyone else. That's why this commitment to being consumer-obsessed is so important. . . . I believe we'll get back to winning share in the marketplace across our businesses.

Q: Tell me a little about your plan for winning consumers back. I understand that since you became CEO, Nestlé has embraced a new strategy for improving old products and developing new ones.

A: When we think about how we win with consumers, there's really three big buckets. The first bucket involves keeping our base brands relevant and evolving to meet today's needs and tastes. Coffeemate, DiGiorno, Stouffer's, all of our big billion-dollar brands — we're really focused on renovating those. Those are the brands that get us into 97 percent of U.S. households.

The second piece is portfolio management. We divested our confections business earlier this year, for instance. We think someone else was better suited to win in confections in the U.S. On the other side, we're looking to move more into high-growth categories where we already have a global presence, like coffee. We recently acquired Starbucks' packaged coffee and tea business, as well as Blue Bottle and Chameleon. That's on top of our base Nescafe business.

And then the third bucket is internal incubation, quickly developing new products in-house. The idea is to disrupt ourselves and the industry before another small company disrupts it. We're excited about Wildscape [a new line of frozen grain bowls, including the chicken and freekeh]. We've got several pizza products we've launched through that same incubation model. We have some probiotic bars we're launching soon, too. And through our partnership with Terra [a food company incubator], we have early access to a lot of start-ups. But that's not so much about helping us make acquisitions — it's more about helping us understand the mind-set of innovators.

Q: Let's talk about that first bucket. A number of your competitors have suffered notorious incidents where they tried to "update" an iconic brand, like Trix , and consumers rejected it. How are you planning to avoid that?

A: We absolutely can't alienate consumers of our core brands. We want to make sure that anything we do around reformulation is something the consumer wants, and not just something we can talk about in public. We believe in lowering the amount of sodium in the market, for instance — you've seen a lot of our commitments on that, and we will reach those commitments in the end. But we're going to do it the right way, where we don't destroy the value in the brands we've spent so long building.

For me, it's also about offering a range of offerings in the category. We want to have a product for the consumer who is looking for really clean ingredients. We want to have an offering for the consumer that's looking for organic. For the mainstream consumer who just wants the product they've always enjoyed, we want to continue to serve that need. It's about being able to serve a spectrum of consumers.

If you look at our coffee strategy, I think that's a great example. We've got a great, iconic brand in Starbucks, which means coffee to a lot of consumers in this market. Then we've surrounded that with other brands that meet other needs, whether it's Nespresso or Chameleon or Blue Bottle. They all have different business models and reach different subsets of consumers.

Q: How do you determine if a brand like Chameleon or Blue Bottle has enough staying power for Nestlé? What qualifies them as a potentially iconic food brand, as opposed to something that's just trendy in the moment?

A: Well, the first determinant of fit is around category — is this a good category for us? Coffee is a global priority for Nestlé, but we participated in coffee largely through Coffeemate in the U.S. So it was important for us to add a big anchor brand to our portfolio.

From there, it's our job to make sure those brands stay relevant. This goes back to the question of why small food took share from Big Food: It's all about relevance with the consumer. Chameleon today is a great brand, and we can help drive its expansion. We also got a great team of people there. We have some great innovators and start-up thinking down in Texas.

Q: Are there any new Nestlé products you're really excited about? Personally, not as CEO.

A: You know, mostly I'd say I love the things we're doing with Coffeemate. . . . That is my favorite product. We're trying to meet every consumer need there, whether it's for a plant-based creamer or a cold-brew beverage. [Nestlé launched a line of bottled, Coffeemate-brand cold brew in May.]

I'm an original Coffeemate drinker — I like the less-sweetened version and I enjoy the original flavor. My backup is the Italian Sweet Cream. You can't go wrong with that.

Q: Do you think you're moving fast enough? It's no secret that Dan Loeb, a major activist investor, has been critical about the global pace of change at Nestlé. I wonder how you would respond to the claim that change has come too slowly.

A: I won't speak specifically about Mr. Loeb's comments. But for us in the U.S., we're really focused on driving a very fast-paced growth agenda. Whether it was the divestiture of the confections business or the addition of the Starbucks business, we've been aggressively reshaping our portfolio in this market to be successful in the future.

I'm proud of the work we've done there. And I consider myself a change agent. I've been at the company 21 years, and I'm quite proud of that. I know all the ins and outs of where we need to change or we can change.

Read more:

Four of the world's largest food companies have a new plan for fixing food and farm policy

Why Nestle sold its U.S. candy business — and bought a vitamin company

Food-makers are taking salt and sugar out of food. But they're adding fat.


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SE Featuresemail
HD CAN YOU CHEAT YOUR WAY TONED TUMMY? YOU'RE PANICKING ABOUT THE BEACH BUT HATE SIT-UPS ...
BY BY ALICE SMELLIE
WC 1265 words
PD 2 August 2018
SN Daily Mail
SC DAIM
PG 49
LA English
CY © 2018 Solo Syndication. All rights reserved.

LP 

A flat, toned stomach is the ultimate sign of achievement in the gym — but for many of us, it's our chief body bugbear, too. That's because it requires serious commitment to a healthy diet as well as hours spent working on your core muscles.

But what if you could cheat your way to a perfectly toned tummy? That's what Slendertone's latest gizmo claims to help you do, and there are a host of other gadgets and treatments that promise to give you a flatter stomach without lifting a finger.

TD 

But do any of them really deliver? Alice Smellie asked Colin Crosby, a consultant in sports medicine and medical director at BMI Hendon, for his verdict . . .

BELT UP WATCHING TV

Slendertone Abs 8, from £140, slendertone.co.uk

WHAT IS IT? A muscle-toning belt that compresses and works abs and core.

HOW DOES IT WORK? Using EMS technology (electrical muscle stimulation). Electrical impulses are sent through conductive gel pads to zap core muscles, making them contract repeatedly. The tightening feeling as your stomach is pulled in is incredibly satisfying.

Slendertone recommends doing 30 minutes five times a week, but you can do it while watching television. Slendertone unsurprisingly points out that it works best in conjunction with a healthy diet and exercise. A Slendertone trial found users had an average waistline reduction of 3.5cm over four weeks.

EXPERT VERDICT: 'There are seven muscles that make up the abdominal wall, and for a really toned tummy it's important to work all of them,' says Colin.

'The most visible — the "six-pack" muscle — is the rectus abdominis. The more you work this and the less fat covering the area, the more you will notice it.' He adds: 'You'll see a toning effect, but bear in mind it has less impact than voluntary action such as sit-ups.' 4/5

sweat it out

Opti Sauna Suit, £11.99, argos.com

WHAT IS IT? A gentle workout in a sauna suit, an all-in-one garment made from waterproof fabric, with elastic at the cuffs.

HOW DOES IT WORK? Designed to make the wearer sweat profusely, leading to a more defined-looking stomach by reducing water retention. Keeps muscles warm.

EXPERT VERDICT: 'Don't try this at home,' says Colin. 'Yes, jockeys and boxers use these to get into their preferred weight category by losing water weight — but only under strict supervision.'

He points out that dehydration can be dangerous. 0/5

FLATTER THE BETTER

Optibac Probiotics One Week Flat, £8.69, optibacprobiotics.co.uk

WHAT IS IT? Probiotics that boost healthy gut bacteria and improve digestion. This reduces bloating, making your stomach look flatter.

HOW DOES IT WORK? These healthy bacteria produce enzymes that aid the breaking down of food. Optibac has done clinical trials demonstrating the benefits of probiotic bacteria — though they've focused more on the health aspects rather than how you look in a bikini.

EXPERT VERDICT: 'Although you aren't working on muscles, reducing bloating can make the stomach look and feel far better.' 3/5

LEAN MACHINE

Abs Fit 2, £230, sixpad.uk

WHAT IS IT? A black sticky patch you attach to your stomach, with a central dial and six gel pads.

HOW DOES IT WORK? Another product powered by EMS — electrical impulses that make your muscles contract. This one connects to your mobile phone via an app so you can track progress and control the level.

My husband thinks it's fantastic and sits watching Die Hard as his stomach contracts.

I find the slight throbbing sensation disconcerting. The makers recommend using it daily, including before or after the gym. Results take a month or two, they say.

EXPERT VERDICT: 'Yes, the muscles will respond, but it's not as effective as sit-ups.' 4/5

FAT ZAPPER

BodyFX Body Toning Abs Treatment, £170, drdavidjack.com

WHAT IS IT? A new, non-invasive treatment that uses electrical pulses to destroy fat cells in the stomach. Then the area is blasted with electromagnetic waves that stimulate collagen production, making the skin look firmer.

HOW DOES IT WORK? It sounds bizarre but it's not painful. A large handheld probe is held on your skin, and you feel a heating and sucking sensation followed by a little electrical pulse.

This permanently breaks down fat cells, which are absorbed into the blood stream and eventually excreted. Four to six sessions are  recommended.

EXPERT VERDICT: 'This works for fat reduction in a small area,' says Colin. 'But if you regain weight, the few fat cells remaining can create a bulging appearance.' 3/5

HULA HOOP WORK OUT

Weighted Fitness Exercise Hula Hoop, £17.92, amazon.co.uk

WHAT IS IT? Weighted hula hoops are an excellent way of working out abdominal muscles, boosting heart rate and burning fat. A six-week trial found it's associated with reduced waist and hip size.

HOW DOES IT WORK? 'It's hard to keep the hoop in place, but this is amazing exercise,' says personal trainer Cornel Chin. 'The abs are contracting the whole time.' Trying it leaves me out of breath within ten minutes, but it's very satisfying.

EXPERT VERDICT: 'This is like belly dancing — targeted, repetitive movements of all the relevant muscles,' says Colin. 'Just make sure you do it in both directions, or you may end up uneven!' 4/5

IT'S A WRAP

Universal Contour Wrap Professional Slimming Body Wrap Kit, £55 (three treatments), universal contourwrap.com

WHAT IS IT? Body wraps can make your tummy look flatter and defined, and this at-home version is far cheaper than at a salon.

HOW DOES IT WORK? This consists of pink bandages and powdered clay. You soak the bandages in the clay, wrap around your stomach and leave for an hour — it's surprisingly comfortable. Your fatty tissue is compressed and toxins are drawn out, so you look slimmer.

EXPERT VERDICT: 'This won't have a long-term effect on muscles, it's all about compression.'3/5

OR THE HARD WAY

WHAT IS IT? What every woman dreads — targeted daily exercise to reduce waistline and define abdominal muscles.

HOW DOES IT WORK? Cornel recommends most of us aim for a trim, flat stomach rather than a six-pack — to get that sort of definition you have to have very low total body fat, which is unsustainable for most women.

'Do a combination of exercises,' he suggests. 'Firstly, abdominal crunches: lie on your back with feet on floor and knees bent. Cradle head, press lower back to floor and draw navel into lower spine.

Raise head and shoulders until you feel stomach muscles contracting. Exhale as you lower head down to floor. Repeat ten to 15 times, doing two sets daily, with a 30-second rest.

'Next, lie flat on back with legs in air, bring knees into chest as you raise your bottom from floor. Do these ten to 15 times for two or three sets.

'Finally, lying on your back with shoulders off floor, bend and lift legs — so shins are parallel to ground.

Then move right shoulder forward so right elbow meets left knee. Repeat on the other side. Do 12 to 16 of these.'

EXPERT VERDICT: 'I'm afraid this is by far the best method, and targeting all the muscle groups, including those in your back, will create a girdle-like effect, pulling in the whole area.'5/5

© Daily Mail


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HD A natural yellow chemical compound you can find in any grocery store could help fight cancer, diabetes, and even Alzheimer’s
BY feedback@businessinsider.com (Hilary Brueck)
WC 1139 words
PD 1 August 2018
ET 07:03 AM
SN Business Insider
SC BIZINS
LA English
CY Copyright 2018. Insider Inc

LP 

* Turmeric, and the chemical compound derived from it, called curcumin, have some amazing health benefits.

* In addition to being a proven anti-inflammatory that helps boost circulation, turmeric may also be an anti-cancer, antioxidant therapy that can fight off brain plaques, possibly helping prevent diabetes, Alzheimer's, and more.

TD 

* Unlike a lot of other vitamins and supplements [https://www.businessinsider.com/category/vitamins?utm_source=dowjones&utm_medium=ingest], it's cheap.

Doctors are increasingly embracing the idea that the food we eat may be as good as any disease-fighting, immunity-boosting drug.

This isn't a new strategy. "For centuries, diet was the only kind of medicine," cancer researcher Siddhartha Mukherjee recently told Business Insider [https://www.businessinsider.com/ketogenic-diet-boosts-cancer-treatment-in-mice-2018-7?utm_source=dowjones&utm_medium=ingest].

Lately, Mukherjee and other doctors have started leaning into using more targeted diets as medicine, for everything from improving longevity [https://www.businessinsider.com/how-to-slow-down-aging-with-a-reduced-calorie-diet-2018-3?utm_source=dowjones&utm_medium=ingest] to developing better cancer care [https://www.businessinsider.com/ketogenic-diet-boosts-cancer-treatment-in-mice-2018-7?utm_source=dowjones&utm_medium=ingest].

It turns out that one such healthful food comes from a root we pull right out of the ground.

It's a bright yellow, inexpensive plant called turmeric. You could probably it buy in the grocery store right now, either ground up in the spice aisle, or whole near the onions, garlic, and ginger.

Turmeric has been consumed by massive swaths of people for centuries around the world. It's baked inside many curry dishes and slurped down in turmeric teas and creamy golden milks. But it's not just a spicy flavoring treat.

"It's probably, to the best of my knowledge, the most potent naturally occurring anti-inflammatory," biophysicist and cancer researcher Ajay Goel told Business Insider.

Goel, who grew up in India but started his research in the US over two decades ago, wondered why, in the medical research capital of the world, cancer and disease rates were so much higher [https://www.businessinsider.com/map-of-cancer-rates-in-the-united-states-2017-5?utm_source=dowjones&utm_medium=ingest] than in his home country. His research here [https://www.ncbi.nlm.nih.gov/pubmed/?term=curcumin+ajay+goel] over the past two decades [http://www.baylorhealth.edu/Research/BSWRI/Dallas/InstitutesCenters/GICancerResearch/Staff/Pages/AjayGoel.aspx] suggests that curcumin — the bright yellow chemical that gives turmeric its characteristic hue — has serious health-promoting properties that can play a key role in keeping people disease-free.

Turmeric has been shown to reduce inflammation and nix free radicals [https://www.ncbi.nlm.nih.gov/pubmed/26007179] in the body that can damage our cells. But that's not all.

What turmeric does for your body and your brain

The curcumin compound found in turmeric is powerful enough [https://www.ncbi.nlm.nih.gov/pubmed/22407780] that it can help relieve arthritis pain [https://www.ncbi.nlm.nih.gov/pubmed/22407780], break up tumors, [https://www.ncbi.nlm.nih.gov/pubmed/25884903]and control diabetes. [https://jim.bmj.com/content/early/2016/09/28/jim-2016-000272?utm_source=trendmd&utm_medium=cpc&utm_campaign=jim&utm_content=americas&utm_term=1-B] It promotes good blood flow [https://www.ncbi.nlm.nih.gov/pubmed/29968913], which helps protect against heart disease. The plant may even keep some brain plaques [https://www.ncbi.nlm.nih.gov/pubmed/?term=curcumin+amyloid+goel] from forming, though more research on that front is needed.

Some of Goel's studies, both in animals and humans, suggest that curcumin can also help kill stubborn treatment-resistant cancer cells [https://www.ncbi.nlm.nih.gov/pubmed/25712055], and might make some cancers less resistant to chemotherapy [https://www.ncbi.nlm.nih.gov/pubmed/25238234] in the first place. In some instances, patients can reduce their toxic chemotherapy doses as much as 10-fold simply by coupling their treatment with curcumin, Goel said. In one 2008 study [https://www.ncbi.nlm.nih.gov/pubmed/17900536], he even suggested we start calling it "cure-cumin" for its wide-ranging health benefits, promoting healing and improving conditions as diverse as osteoporosis, chronic kidney diseases [http://www.mdpi.com/1420-3049/23/4/835], and Alzheimer's.

Goel isn't the only one who's picked up on the medical effectiveness of the spice. The National Institutes of Health [https://nccih.nih.gov/health/ayurveda/introduction.htm#hed4] says research on the chemical compound is "limited" but acknowledges that turmeric and the curcumin inside "may help with certain digestive disorders and arthritis."

In 2016, a team of scientists from North Carolina and South Korea (not including Goel) completed a systematic review of evidence [https://www.ncbi.nlm.nih.gov/pubmed/27533649] to date and found that a one-gram dose a day of turmeric could help treat arthritis. That's the same dosage Goel recommends to his patients.

It's a much better track record than other popular supplements on the market today, including multivitamins, which many recent scientific studies suggest [https://www.businessinsider.com/most-vitamin-supplements-are-useless-according-to-new-study-2018-5?utm_source=dowjones&utm_medium=ingest] are essentially useless.

"Show me a single study ever done saying people who took a multivitamin pill… did better? There's no study," Goel said.

Still, many Americans pop non-herbal supplement pills like multivitamins and fish oils. The unregulated [https://www.businessinsider.com/what-vitamins-should-i-take-2015-10?utm_source=dowjones&utm_medium=ingest] US market for these non-herbal supplements is roughly $11.3 billion dollar a year, according to Euromonitor International, while the herbal supplement market in the US, largely composed of botanical ingredients (including roots like turmeric) is much smaller, around $3.8 billion.

There is growing evidence that people are starting to come around to turmeric's benefits. Today, BioSchwartz's half-gram turmeric curcumin pill is the number two bestseller among vitamins and supplements on Amazon [https://www.amazon.com/Best-Sellers-Health-Personal-Care-Vitamins-Dietary-Supplements/zgbs/hpc/3764441] (behind collagen, but more popular than probiotics, fish oil, or multivitamins.)

Supplements will never be as good as the real thing

Taking supplements won’t ever be as good as eating whole foods. Studies show that whole turmeric provides an extra anti-inflammatory [https://www.ncbi.nlm.nih.gov/pubmed/28400554] boost over curcumin alone. But Goel says taking a one-gram supplement is a lot better than nothing, and he's a realist: he knows Americans won't ever eat yellow curries every single day. That's not the case in India.

"Every meal is yellow," Goel said it's simply part of the traditional Indian diet, as ubiquitous as salt and pepper. "They don't even recognize, but it's protecting them from a lot of disease."

The yellow root is also in many other foods across Asia. The Chinese call it jiang huang [https://www.scmp.com/lifestyle/health-beauty/article/1983991/turmeric-wonder-food-should-be-every-hongkongers-cup-tea], and it's in tons of Thai dishes too, from chicken soups to fried fish.

Goel suggests that every adult could probably stand to get a little daily dose of turmeric or a curcumin supplement, after consulting their physician. It's an even more important ingredient for aging populations, as a potent antioxidant that helps protect cells. It's anti-microbial, too.

At home, Goel gives it to his 13 and 15 year old boys. He says he doesn't want to sound like a turmeric salesman ("I am not!" he emphasized.), but he acknowledges the health benefits of the yellow-orange stuff cannot be denied.

"Its super safe, there's no toxicity," Goel said. "It's dirt cheap, it comes from food, so why not?"

NOW WATCH: This lobster curry is some of the best seafood we've ever had [https://www.businessinsider.com/lobster-curry-crave-fishbar-nyc-2016-3?utm_source=dowjones&utm_medium=ingest]

See Also:

* Inside Flatiron Health's swanky, new NYC headquarters, where the cold brew coffee flows and the conference rooms give off a serious living room vibe [https://www.businessinsider.com/flatiron-health-office-nyc-headquarters-photos-2018-7?utm_source=dowjones&utm_medium=ingest]

* A leading medical institution created a simulation that shows how a new disease could kill 900 million people — and it reveals how unprepared we are [https://www.businessinsider.com/pandemic-virus-simulation-johns-hopkins-shows-vulnerability-2018-7?utm_source=dowjones&utm_medium=ingest]

* The wildly popular e-cig startup Juul is valued at $15 billion, but it faces a growing backlash of lawsuits and investigations [https://www.businessinsider.com/juul-e-cig-booms-amid-backlash-lawsuits-investigations-2018-7?utm_source=dowjones&utm_medium=ingest]

SEE ALSO: Gluten-free foods marketed to children reveal an ugly truth about the trend, but there's an easy fix [http://www.businessinsider.com/gluten-free-foods-kids-high-sugar-low-protein-2018-7?utm_source=dowjones&utm_medium=ingest]


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gdeme : Dementia | gdias : Diabetes | gcancr : Cancer | gartt : Arthritis/Rheumatic Conditions | gcat : Political/General News | ghea : Health | gmed : Medical Conditions | gment : Mental Disorders

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Health | Turmeric | Cancer prevention | Supplements | Antioxidants | Culture

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SE Health
HD Superbug warning as bacteria resist strong alcohol hand sanitisers, study finds
BY Alex Matthews-King
WC 614 words
PD 1 August 2018
ET 02:51 PM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

Alcohol disinfectants have been credited with preventing thousands of MRSA deaths but they are increasingly ineffective against some superbugs

Scientists have sounded an alarm in the fight against superbugs after finding evidence that bacteria are growing resistant to alcohol hand sanitisers integral to controlling infections.

TD 

Researchers made the worrying finding while investigating why some species of antibiotic-resistant bacteria in Australian hospitals have become a growing menace despite the widespread use of hand gel disinfectants.

They focused on a group gut bacteria known as the enterococci, which are a growing problem around the world as they are increasingly resistant to treatment with even last-resort antibiotics like the drug vancomycin.

Read more

Man contracts ‘super’-gonorrhoea that cannot be cured with usual drugs

Whole new class of antibiotics discovered in soil

Surfers harbour antibiotic resistant superbugs, study finds

Testing bacterial samples taken from Australian hospitals over a 19-year period, they found the bacteria are now much better at surviving in sterilised environments, and going on to cause infections.

If this trend continues hospitals may no longer be able to rely on these measures to prevent outbreaks from infecting older people and those too ill to fight off infection, the authors warned in a study published in the journal

Science Translational Medicine[http://stm.sciencemag.org/lookup/doi/10.1126/scitranslmed.aar6115]

on Wednesday.

Alcohol gel dispensers have been a mainstay in NHS hospitals and around the world since the mid-2000s when an international hand-washing initiative helped to slash rates of common superbugs like MRSA[https://www.independent.co.uk/life-style/health-and-families/health-news/hygiene-drive-leads-to-health-miracle-7712392.html],which were causing thousands of deaths a year[https://www.independent.co.uk/life-style/health-and-families/health-news/mrsa-scandal-23574.html].

“All over the country MRSA rates were falling, that was great because patients were doing much better and the risk of serious infections was reduced,” said Professor Paul Johnson of the University of Melbourne, who helped lead the research.

Read more

World leaders urged to act to prevent 'post-antibiotic apocalypse'

“But we also noticed a gradual increase in vancomycin-resistant enterococci (VRE) infections, this seemed like a paradox because both infections should be controlled by standard hand hygiene.”

The enterococci are already the fifth biggest cause of sepsis in Europe and account for 10 per cent of hospital-acquired blood infections (bacteraemia) globally.

Additionally, vancomycin resistance is a major problem as it is one of the fewantibiotics that can be used to treat bacteria with more complex cell walls – known as gram-positive – such as Ecoli and the enterococci. Bacteria can also share resistance genes between species and allowing one resistant species to spread could mean others become harder to treat.

The species studied by Professor Johnson’s team,

Efaecium

, is one of the major causes of infection. It accounts for a third of the more than 7,000 enterococci blood stream infections in England, Wales and Northern Ireland in 2016, according to Public Health England data[https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/610226/hpr1517_ntrcccs.pdf].

The researchers tested the disinfectant tolerance of

E faecium

by adding them to mouse cages which had been sterilised with commonly used alcohol solutions.

It found modern species continued to grow and were better able to colonise the guts of infected mice where they could cause infections and be passed on.

This could be down to the bacteria growing more resistant to alcohol gels because of their increasing use, or it could be because they have adapted to conditions in our bodies which coincidentally help them withstand disinfectant.

“In many of the major hospitals around the world VRE is going up, like in Australia,” said Professor Tim Stinear, a microbiologist and another of the study’s authors. “So we’re very keen to see whether the same patterns of alcohol tolerance are in other hospitals worldwide.”


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i2571 : Antibiotics | i257 : Pharmaceuticals | i951 : Health Care/Life Sciences | idrugty : Specialized Drugs/Medications

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SE Health and Fitness
HD Liquid gold: is Manuka honey worth the hype?
BY By Gareth Rubin
WC 631 words
PD 1 August 2018
ET 08:40 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2018. Telegraph Media Group Ltd.

LP 

Manuka honey is so rich and exotic, so desired by celebrities and the health-conscious, that a single jar can cost up to £100. No wonder the food industry calls it “liquid gold”.

The downside is that the market has been flooded with fake Manuka as a result. New Zealand, the home of Manuka honey, produces 1,700 tonnes per year - and yet 10,000 tonnes are sold.

TD 

That’s why Holland and Barrett announced this week that it will begin testing all the Manuka honey it sells, to make sure it really is the stuff beloved of stars such as Gwyneth Paltrow for its mineral content and antimicrobial properties.

According to Peter Aldis, chief executive of Holland and Barrett, “If you’re buying Manuka honey you want to be sure what you’re getting is the real deal. We’ve decided to adopt New Zealand government requirements in the UK to ensure our customers only get the purest, strongest, undiluted Manuka honey, where antibacterial strength is measured and presented in a robust and transparent way.”

Dr Adrian Charlton, of food laboratory Fera, will be in charge of testing. His firm will check the levels of methylglyoxal, which indicates the antimicrobial strength of the honey. “It comes down to an issue of quality,” he says. “People are buying Manuka honey because they think it will make them feel better and that’s related to the antimicrobial strength.”

Reputable studies of the honey have concluded there are certainly health benefits to it. Research from the [https://www.ncbi.nlm.nih.gov/pubmed/15125017] University of Ontago in New Zealand, for instance, showed it can help reduce dental plaque and gum disease. The report said that a chewable ‘honey leather’ was produced for the trial and the volunteers who chewed this after eating had significant reductions in levels of plaque and gum bleeding.

But outside the laboratory, how beneficial is it? Can it really be worth £100 a pot?

Well, probably not, according to nutritionist and author Ian Marber[http://www.ianmarber.com/], who points to the amount of the total volume minerals etc that you will actually consume. “Whatever its benefits may be, you have to ask yourself how much you use,” he says.

“It’s like the Himalayan pink salt that people were banging on about a couple of years ago. People were saying, ‘It’s marvellous. It’s full of minerals!’ But you’re never going to use enough to make a difference to your overall status of minerals. It’s not to the same extent, but you could say something similar about Manuka honey: it does have benefits but they’re not benefits that you won’t get elsewhere.”

He suggests you can get a good probiotic effect from sauerkraut; and chicken or seaweed for the zinc content. All of which will be a lot cheaper than Manuka honey.

“The antibacterial effect is much-flaunted - well garlic has antibacterial effects so I wonder if you would be better off having some garlic. It’s not as if the health benefits aren’t available elsewhere for a lot less money.”

Overall, Manuka honey’s popularity is more down to fashion than nutrition, he says.

“We love to make heroes out of our food and Manuka honey is perfect because it comes from a long way away, it’s not freely available and it’s got that sort of elitist feel about it. So it ticks every box of the wellness brigade’s desire.”

If you’re stocking up on Manuka honey, you’re going to feel it in your wallet. And it’s not without a cost on your health either - honey, after all, is packed with sugar. That’s why we like it so much.

Fake foods[https://cf-particle-html.eip.telegraph.co.uk/87ba165c-470b-4a01-958e-d832ce226216.html]


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i41 : Food/Beverages | icnp : Consumer Goods

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gcele : Celebrities | ghea : Health | gcat : Political/General News | glife : Living/Lifestyle

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SE Lifestyle
HD The return of vintage foods
BY Joan Salge Blake
WC 734 words
PD 1 August 2018
SN The Boston Globe
SC BSTNGB
PG G.3
VOL ISSN:07431791
LA English
CY © 2018 The Boston Globe. Provided by ProQuest Information and Learning. All Rights Reserved.

LP 

What's old is new. Eggs, yogurt, cottage cheese, iceberg lettuce: All great values and good for you.

Matcha, beet juice, and probiotic drinks are just a sampling of the trendy health foods muscling in on product real estate on the shelves of your supermarket. While I am all for eating healthfully, it bothers me that the consumer thinks that they have to seek out these high-priced, vogue foods costing up to $3 per serving in order to ensure good health.

TD 

Not only is it unnecessary, it is not how consumers want to spend their money, according to the Food Marketing Institute. In its latest grocery trends survey, FMI found that while consumers are interested in health, the real motivators when it comes to making a food selection are taste and price. They want tasty, healthy foods at an affordable price. Because of this, I predict that the foods in consumers' grocery carts will soon be following the current hot vintage fashion market. In other words, what is old is new.

Let's walk down memory lane and see why these vintage foods that your grandparents, parents, or yourself (depending on your age) ate decades ago have stood the test of time for taste, health, and price.

Iceberg lettuce

I have always felt sorry for this lettuce, often wrongly said to have little nutritional value. Don't believe it. A 2-cup serving provides about 10 percent of your daily need for folic acid, a B-vitamin, which is needed to make the DNA in your cells, yet it is about 30 percent cheaper than kale. The iceberg wedge salad is back in fashion.

Eggs

Eggs are an inexpensive source of protein. Eggs are also a robust source of choline, a compound needed for healthy cells and nerves, but which many Americans are falling short of in their diet. While the egg yolk contains a fair amount of cholesterol, research suggests that consuming up to one egg daily doesn't increase the risk of heart disease in healthy people. Best of all, you can eat them at any meal, day or night.

Yogurt

If you grew up eating yogurt, you were a probiotic trendsetter and didn't even know it. Probiotics are active bacterial cultures that, when consumed in adequate amounts, can promote a healthy gut, as well as other health benefits in the body. Because yogurt is made with these active cultures, you can gain probiotic benefits for less $1 per serving, much less than pricey probiotic drinks. Stock up on yogurt.

Bananas

You can't get a more vintage food than bananas. A little known fact is that bananas are rich in various bioactive substances such as serotonin, which can contribute to feelings of happiness and fight depression, as well as antioxidants and anti-inflammatory compounds. At about 15 cents, a banana is a sweet and inexpensive way to brighten your day. Buy them by the bunch.

Cottage cheese

Who knew that the cottage cheese that grandma eats at lunch is also good for her muscles? Eating adequate amounts of protein at each meal is important to for your body's ability to make and maintain lean muscle mass during your day. For a mere 70 cents for a half-cup serving, cottage cheese not only scoops out a hefty 12 grams of protein, more than an ounce of meat or chicken, it also contains a secret ingredient: leucine. This important amino acid helps trigger the synthesis of muscle mass in the body. Grandma is both smart and frugal.

Potatoes

It's a myth that potatoes are fattening. (A small baked potato is about 125 calories.) For the money, they're a steal. A small baked potato costs less than 45 cents, yet will provide more than 750 milligrams of blood pressure-lowering potassium. According to the American Heart Association, almost half of Americans have high blood pressure, increasing their risk of stroke, yet most folks aren't consuming enough of this mineral. Stuff a potato with cottage cheese (see above) and cooked veggies for a healthy, satisfying lean meal that won't break the bank.

Joan Salge Blake is a clinical associate professor at Boston University. Follow her on Twitter and Instagram at @JoanSalgeBlake.

Credit: By Joan Salge Blake Globe correspondent

Caption:

Karoline Boehm Goodnick for The Boston Globe/file


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SE Family
HD Live long or live well? How to futureproof your kids – the physical health timebomb
BY By Harry de Quetteville
WC 2032 words
PD 1 August 2018
ET 12:08 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2018. Telegraph Media Group Ltd.

LP 

As life expectancy continues to grow, how do we build habits in our children that will give them the foundation to enjoy those extra years to the full? And does it matter, when medical science and robotics suggest a future in which almost anything can be fixed – even our own corporeality.

We are living longer. But how do you ensure your child not only lives long, but lives well?

TD 

Sadie Cox, from Brentwood, in Essex, turned 100 in March this year. You may have seen stories about her on the news[https://www.bbc.co.uk/news/uk-england-43431176] . Of course, there’s nothing that newsworthy about getting to 100 these days. Your chances of living long enough to receive your telegram from the Palace have never been higher. In fact, centenarians are the fastest growing age group in Britain, with numbers quadrupling in just 40 years.

What astonished the postwoman who delivered the telegram, however, was how young Sadie looked. Inevitably a picture was posted online and it went viral. But those looking for the recipe to eternal life were disappointed. Sadie said she hadn’t done much sport since netball at school. It seemed the real secret was in her genes: her sisters Anita and Sylvia were 97 and 94 at the time.

Which makes this month’s report from the influential Nuffield Council on Bioethics all the more important. The report said that it was “morally permissible” for parents in future to be allowed to alter the genes of their babies. This is not a purely theoretical consideration. Gene-editing techniques exist already. Advocates say they can prevent children inheriting devastating diseases; critics claim they will inevitably lead to a breed of genetically-improved supermen and women who will look down on the rest of us untermensch.

There is no right answer, but the gene-editing debate is happening now, and couples planning on starting a family in the next few years may find that basic decisions about the physical health of their children end up pushing hitherto untested frontiers of science and ethics.

A foretaste of the intense debate aroused by such profound decisions is with us now, with the argument about whether children should be allowed to access medical treatment to change their gender or prevent puberty. While the numbers concerned remain tiny (about 300 transgender children per year are prescribed puberty-blocking drugs in Britain), the figures are growing as awareness of treatment spreads. It is a sensitive topic, inflammatory to some, but to all of us a reminder of the increasing extent to which the physical bodies we are born with do not dictate who we are. Parents of tomorrow will have to consider both genes and gender as never before.

Parents today, by contrast, are faced with a far more straightforward task: deploying the available science to ensure their offspring live long and well.

“Basically if you look at the last century far fewer people now die of infectious disease thanks to sanitation, vaccination and antibiotics,” says David Oliver, Britain’s former National Clinical Director for Older People's Services. “And we’re much better at the heroic end of things – heart attack treatment and things like that.”

That means the biggest killers today are lifestyle related: stroke, heart disease, common cancers, and respiratory disease. The World Health Organisation has shown that half of all preventable disease for people over 50 in western countries is common to four lifestyle choices. The first is sitting on your backside.

The best way to teach your kids not to have bad habits is not to have those bad habits yourselfTali Sharot, reader in cognitive neuroscience, UCL“Being sedentary is actively bad for you,” says Oliver, and is one reason why parents of children of all ages should be wary of screen time, which is almost always static. The other three big no-nos, Oliver says, are “excess alcohol, smoking, and obesity. If you want a longer, healthier life, well, you can’t account for accidents. S*** happens. But to maximise your chances: don’t put weight on, make exercise a part of your lifestyle, don’t smoke and don’t drink hazardously.”

That’s it parents! That’s all you can control to give your children the best chances of long and healthy life. Those four things. And they don’t just affect your physical ability. “They account for dementias too,” says Oliver. “You are likely to get dementia far more in people who are overweight, smoke etc. The same risk factors come through again and again.”

Like many health professionals, Oliver despairs of what he describes as “an obesity epidemic”. Your weight is overwhelmingly about diet, he says, and we seem to insist on getting it wrong. There’s no point doing 20 minutes on a treadmill then rewarding yourself with a doughnut: the calories consumed will far outweigh the calories burned off.

When I was Comment Editor for The Telegraph, the most impassioned article I published in four years was from Lord McColl[https://www.telegraph.co.uk/news/2016/10/11/there-is-one-cure-for-obesity-and-one-only-eat-less-its-that-or/], who was professor of surgery at Guy’s Hospital until his retirement. Lord McColl was incensed that an obesity epidemic was sweeping Britain, threatening to “kill more than the influenza epidemic of 1919”, and it’s simple cure was being ignored. “The answer is smaller portions, and food that satisfies,” he wrote, before resorting to capital letters for his payoff: “EAT LESS and LIVE!”

How to give your children a healthy diet

Parental example is critical. “Kids value different things according to how they see others value it – that’s how they learn,” says Tali Sharot, a cognitive neuroscientist at UCL. “The best way to teach your kids not to have bad habits is not to have those bad habits yourself. I would not smoke or have my children watch me smoke. They don’t see me eating candy.”

Some diets have taken the link between eating less and long life to extremes. For more than 75 years, research has shown that mice and rats fed around a third less than control subjects lived up to twice as long. In monkeys the link between starving and long life is, however, associated only with adults. “Caloric restriction appears to have some effect on life expectancy – but it’s a pretty dismal life,” says David Sinclair, Director of the International Longevity Centre. “Much better to focus on the same old advice: plenty of fruit and veg, not too much booze.”

Sally Beare, a nutritional therapist and author of The Live Longer Diet, studied five populations around the world that were celebrated for their longevity. She found a series of common factors in their diets. These are her conclusions:

* Go organic. I believe that the vast amount of pesticides in our food must contribute to poor health

* Lots of fruit and veg. Especially veg, which are a rich source of nutrients

* Free range meat. It’s leaner, and the fats present are higher in “good” monounsaturated omega 3 fat (also present in fish, flax seeds and walnuts)

* Vegetable proteins in the form of nuts and beans

* Fermented foods. From kimchi to probiotic yoghurts, get the good bacteria in your gut. And eat food straight out of the soil for the same reason, maybe with a quick wash.

* Herbs not salt. For seasoning

* Water and wine. Organic red, in moderation. Sardinia in Italy is a longevity hotspot – and the island's Cannonau wine is delicious

Mother to two adolescents, Beare is keenly aware of the difficulties of practising what she preaches. Her 12-year-old son, in particular, is resistant to her advice.

"His favourite foods are pizza, bacon and crisps,” she says. "But I try not to nag him too much as I don’t want him to rebel against healthy eating. What I do instead is try to get as much goodness into him as I can. If you keep putting nutritious foods, fruit and veg on the table, for most children some of it will go in and hopefully become habit forming.”

'Eating well is to do with the child as well as the parents'[https://cf-particle-html.eip.telegraph.co.uk/4e396f97-60a0-43f4-891e-ddf658f1c3ed.html]Move to improve

The importance of really ingraining good habits is clear. Studies show that children at school are pretty active. But afterwards, in adulthood, time spent exercising really drops off. That's where the problem is. Despite all that running around the playground, exercise is not hardwired into their lifestyles. It’s a problem likely to get worse.

“Life is too easy,” says David Sinclair. “And most innovation is about making our lives even easier – it's about not going up and down steps, not going to the shops, it’s all about us not doing physical activity.”

Those with children in their 20s might remind them that skeletal muscle loss – a key factor in older age, life-limiting frailty – begins at 30. Regular exercise that promotes balance and challenges frailty is beneficial at any age.

And the rewards for starting our children on the right track have never been bigger. “Being healthy and active allows you to prevent decline and decay,” says David Oliver. “And if you can do that, then over 75 is typically one of life’s most contented ages.”

That is why, even as life expectancy (LE) continues to edge up (by 2030 LE is predicted to be around 88 for men and 91 for women, up from 79 and 82 today) what doctors really think hardest about is healthy life expectancy (HLE). That’s the age you reach before you become dependent. The length of time after retirement that you can cut your own toenails, can wash and dress yourself. And there is a huge discrepancy in HLE. In Tower Hamlets, residents can expect an average of only 6.5 years of healthy life once they reach 65; those in Richmond, just across London, can expect 14.5 years of good health. More and more the real goal is not extending life but compressing ill-health right to the very end. Because there is a natural limit to life, known as the Hayflick limit, which governs how long human cells can divide. No matter how medicine advances, human bodies are believed to have an expiry date of around 125 years[https://www.telegraph.co.uk/science/2016/10/05/humans-unlikely-to-ever-live-longer-than-125-years-scientists-cl/] .

That’s as things stand. But the reality for our children is that the natural limits of human bodies will no longer necessarily constrain them. Already we are seeing human beings augmented by physical implants. For a long time, the most controversial thing about the double amputee Oscar Pistorius was that he was granted permission to run in the (able-bodied) Olympics, prompting debate about whether his carbon fibre prosthetic blades conferred him an unfair advantage over flesh and blood legs. We are living at the dawn of the cyborg age.

“Vast numbers will be queuing up to get arms and legs replaced, and upgraded, and we will have to accept that,” says futurologist Ian Pearson. “We will have to be wary of them looking down on the rest of us. They may feel they have a natural right to rule the world. We have to hope there is still a general belief is the intrinsic worth in flesh and blood. That such upgraded people will value those others who are still HumanBeing 1.0”

Four tips to futureproof your children’s physical health

Live on a hillside: The physical benefits of exercising throughout life are huge. If you don’t have a hill, then stairs will do.

Rinse, don’t blast wash, food:Get your children involved in picking and chopping food. Don’t skin, scrape and sterilise every item.

Quality not quantity: As longevity increases, Healthy Life Expectancy (LHE) is what you really want to focus on. The four basics are: exercise, don’t put weight on, don’t smoke, and don’t drink hazardously. Avoiding these four big risks dramatically affects chances of good health – including dementias – in later life.

Keep dancing: Physically, don’t let the robots do everything for you. Muscles waste from age 30. Keep them in tune yourself. Ballet for the over-60s anyone?


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SE Women
HD Breastfeeding battles: the mothers who are judged and found guilty
BY By Victoria Lambert
WC 1379 words
PD 30 July 2018
ET 02:21 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2018. Telegraph Media Group Ltd.

LP 

When TV reporter Kate Quilton [https://www.telegraph.co.uk/women/life/food-unwrappeds-kate-quilton-busting-food-myths-wont-let-child/] began breastfeeding her newborn son in May, she was slightly stunned to discover how difficult it was.

“Like many new mums,” she says, “I had been focusing on the birth rather than what happened next. So I never expected to have problems feeding my child. Especially as my own mother and sisters had breastfed[https://www.telegraph.co.uk/breastfeeding/] with relative ease.”

TD 

So Quilton began keeping a video diary of the experience, capturing the moments of pain, frustration and exhaustion that many women feel when they breastfeed their baby.

“In the first five weeks, there were plenty of times when I was suffering bleeding and cracked nipples,” she recalls, “and even crying with pain while I fed my son[https://www.telegraph.co.uk/family/parenting/the-painful-reality-of-breastfeeding-it-was-like-being-stabbed-w/] .”

All the time, she questioned, “‘Is this normal?’ I expected a bit of pain in the early days, but this was extreme.”

FAQ | Breastfeeding in public[https://cf-particle-html.eip.telegraph.co.uk/96e0dc50-cc68-4056-847b-297d2c94274e.html] By recording her experience, Quilton created a remarkably intimate and compelling look at the reality of breastfeeding – one she is now sharing with the public in her new documentary Breastfeeding Uncovered for Channel 4’s [https://www.telegraph.co.uk/channel-4/] Dispatches series.

Received wisdom goes that breastfeeding should be uncontroversial: the World Health Organisation advises that all babies are fed breast milk [https://www.telegraph.co.uk/women/mother-tongue/10911177/Breastfeeding-wars-is-breast-really-best.html] for the first six months of life before being weaned (and offered breast milk along side solids). The wide range of nutrients in breast milk, the NHS agrees, helps babies to develop a healthy gut microbiome and protect against infections, diarrhoea and vomiting, sudden infant death syndrome, childhood leukaemia, obesity and cardiovascular disease in adulthood.

Yet, according to Unicef, the UK is among the 10 countries with the lowest breastfeeding rates[https://www.telegraph.co.uk/news/2016/09/09/britain-has-worlds-lowest-breastfeeding-rates-because-young-moth/] in the world, with 150,000 babies never being breastfed at all. Of those mothers that do, Public Health England figures released this month reveal that only 43 per cent are still breastfeeding at six-eight weeks after birth.

Quilton, best known for presenting Channel 4’s Food Unwrapped series, does not just focus on her experience in tonight’s documentary, but also explores how and why we British are so resistant to feed our infants in this most natural way.

“One of the most important factors is a gradual change in culture which started as far back as the the turn of the 20th century,” she explains. By the 1970s, breastfeeding had started to fall out of favour, with just 25 per cent of babies breastfed in US hospitals; there has been the longstanding influence, too, from formula milk [https://www.telegraph.co.uk/news/2018/03/30/hospital-trust-fire-describing-use-milk-formula-artificial-feeding/] companies.

An exclusive survey by Swansea University given to Dispatches suggests that 67 per cent of us think there is no biological difference between breast milk and formula, which is far from the case. Breast milk contains natural lactose, protein and fat, all of which can be easily digested by newborns, while formula contains processed or alternative versions of these components, such as casein curds.

In an effort to control how formula milk companies advertise their products, the UK government passed the Infant Formula and Follow-on Formula (England) Regulations 2007 which controls their ingredients, and prevents any milk targeted at babies aged under six months from being advertised.

Yet for some mothers, offering bottle feeds[https://www.telegraph.co.uk/women/womens-health/11635802/Breastfeeding-Bottle-feeding-mums-shouldnt-be-shamed-into-guilt.html] is not a choice but necessity if they cannot feed their child themselves. According to Which magazine, 71 of mothers use infant formula to some extent for babies under six months old – and Quilton nearly counted herself among them. “My son didn’t feed for the first 24 hours after birth, but everyone told me he was tired and not to worry. But in the next few days, he just didn’t seem to latch on.”

She found herself desperately collecting colostrum, the thicker first milk which humans produce and the most nutrient dense form of breast milk, in a desperate bid to syringe it into her son’s mouth.

“I kept trying to feed him but my nipples were becoming sorer and I was in a lot of pain. Still I kept telling myself this was normal.”

Breastfeeding rates | Around the world[https://cf-particle-html.eip.telegraph.co.uk/78c75c04-ddb2-44e2-bbf0-e3b4502e2a6c.html] Quilton lives in Tower Hamlets, one of the few boroughs in London not to have cut its breastfeeding[https://www.telegraph.co.uk/family/parenting/alcohol-formula-saggy-boobs-11-breastfeeding-myths-busted/] support team – one of whom came out for a visit.

“She identified that my son had a slight tongue tie” - when the string of tissue or frenululm which attaches the tongue to the floor of the mouth is too short – “and improved my positioning to help with it.”

After a few weeks, her son had his tongue tie corrected and, says Quilton, “there was a huge improvement over night. But I felt it was a bumpy start for us both.”

There is a clear postcode lottery when it comes to this kind of help, and both the upset and stigma for those who do not receive it, and are left unable to breastfeed their newborns, is immeasurable. Yet in 2015, the funding for breastfeeding support was transferred to individual local authorities, and many cut their services in the wake of austerity.

In the documentary, Emma Pickett, Chair of the Association of Breastfeeding Mothers, explained to Quilton: “Without support the temptation to go to formula, even when you want to breastfeed, can be even greater.” She added that incoming cuts to the public health budget “will have a further impact on breastfeeding mums.”

9 of the most talked about breastfeeding pictures in the world[https://cf-particle-html.eip.telegraph.co.uk/c6395d41-7966-45b1-9a93-2b52b7e5eefe.html] For Quilton, “the worst thing about feeding babies in the UK is the guilt, whichever way you feed your baby – formula[https://www.telegraph.co.uk/women/mother-tongue/9877692/Breastfeeding-may-be-best-but-bottles-of-formula-milk-arent-the-end-of-the-world.html] or breast. Women get pitted against each other.”

And there’s not only the issue of where you feed your baby, but the latest battleground is where you do it, too.

“Before we made the film I knew that women had been shamed[https://www.telegraph.co.uk/news/2018/06/11/new-mothers-should-not-shamed-breastfeeding/] for feeding their babies in public,” says Quilton, “but I was still surprised when it happened to me. I was breastfeeding in my local park and amazed to hear two older ladies muttering ‘Not in my day’ and how I ought to be feeding ‘behind closed doors’.”

She is particularly infuriated by stories of mums being told to feed their infants in the toilets[https://www.telegraph.co.uk/women/11239925/Cafes-breastfeeding-sign-says-mothers-must-use-disabled-toilet.html] . “Would you want to eat your lunch in the loo?”

Professor Amy Brown, Britain’s leading researcher into the impact of public attitudes towards breastfeeding,[https://www.telegraph.co.uk/women/womens-health/11288974/What-is-Britains-problem-with-breastfeeding.html] told Quilton that about 40 per cent of women who stop by the time their baby is about six weeks say part of their reasoning is because they felt judged, or that the fear of judgment would render them unable to feed.

For babies who are thirsty or hungry, feeding in public is no different than you or I having a sip of waterYet, Quilton points out: “For babies who are thirsty or hungry, feeding in public is no different than you or I having a sip of water.”

The objection is not with the baby, in these circumstances, but the breast, as Quilton acknowledges. “It’s incredible that a breast in lingerie on an advertising hoarding is fine, but one feeding a baby is not.”

Quilton admits she is becoming more confident though. “On my first trip with my son on the tube, he started screaming for a feed after just five minutes, so I had no choice. There were a few raised eyebrows.”

This kind of casual normalisation is part of the solution, she says. “We just need to see babies fed in public more often.” For the film, she helped persuade about 50 breastfeeding mums[https://www.telegraph.co.uk/news/uknews/11274127/Why-breastfeed-The-benefits.html] on to the lawn in front of the House of Commons to highlight the fact that there are still some areas of our national Parliament where breastfeeding is not allowed.

“What does that say about our national attitude?” she asks.

If we are to raise rates of breast feeding, Quilton believes we have to tackle the problems facing it at every level: “We need to support and teach new mums how to breastfeed [and] make breastfeeding more normal.”

There are few, surely who would disagree with her – nor her final musing. “Can you imagine any other species on the planet shamed for feeding their young?” she ponders. “It’s just madness.”

Dispatches: Breastfeeding Uncovered in on Channel 4 at 8pm tonight


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gihea : Infant/Child/Teenage Health | gcat : Political/General News | ggroup : Demographic Health | ghea : Health

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

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Document TELUK00020180729ee7t0006e


CLM FEATURE
SE Magazine Desk; SECTMM
HD The Great Meat Mystery
BY By MOISES VELASQUEZ-MANOFF
WC 5295 words
PD 29 July 2018
SN The New York Times
SC NYTF
ED Late Edition - Final
PG 31
LA English
CY Copyright 2018 The New York Times Company. All Rights Reserved.

LP 

One spring evening in 2016, Lee Niegelsky's underarm began to itch. An investment manager, he was doing housework around his condo, and he thought he'd been bitten by a chigger. But within 15 minutes, hives had erupted all over his body. He responded with what he calls a ''typical man reaction'' -- if the hives didn't clear up by the next day, he would have them checked. Fifteen minutes later, the itch had become unbearable. He needed help right away.

His wife wasn't home, so he drove himself to the university hospital emergency room near where he lived in Chapel Hill, N.C. As he explained his symptoms at the check-in counter, he began to feel faint, then fell to one knee. An orderly offered a wheelchair. He sat down -- and promptly lost consciousness.

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When he came to, he was on the floor. He had rolled out of the wheelchair and hit his head. A gaggle of worried-looking medical staff stood over him. They asked if he was on drugs. Did he have heart problems? His blood pressure was extremely low, probably the reason he had passed out. Niegelsky, who was 58, told them that he was healthy and drug-free and had no heart condition. ''I could see the concern on their faces in a way that did not help my confidence level at all,'' Niegelsky says.

He felt as if insects were biting every inch of his hands, armpits and groin. A doctor asked if he had any food allergies. The hives and the low blood pressure suggested anaphylaxis, a severe allergic reaction. Again the answer was no, but Niegelsky did recall that he had a very bad allergic reaction a month earlier to a tick bite he got at a concert.

The E.R. doctor ordered two shots of epinephrine, a form of adrenaline that dampens the allergic reaction; the hives and itching began to subside about 25 minutes later. Now the doctor asked Niegelsky what he'd eaten that day. A hamburger for lunch, Niegelsky told him. In his recollection, the doctor's eyes widened, and he said, ''I think we know what you have'' -- a condition called mammalian-meat allergy.

Meat allergy was first observed in the 1990s and formally described in 2009, which makes it a relatively recent arrival to the compendium of allergic conditions. Its most curious quality may be that it is seemingly triggered by a tick bite. In America, the culprit, called the lone-star tick -- females have a distinctive white splotch on their backs -- is common in the warm and humid Southeast, where most cases of meat allergy have been diagnosed. Niegelsky had in fact heard about the allergy from friends. He remembers shaking his head and thinking that it sounded ''made up.'' He understood now, in a visceral way, how real it was. That bite from a month ago had primed his body for today's hives and plummeting blood pressure.

Until meat allergy was recognized, the prevailing medical wisdom held that an allergic reaction to meat from mammals was extremely unusual. Unlike that from shellfish, say, meat from mammals was thought by some allergists to be too similar to human flesh for the immune system to attack it with the full fury of the allergic arsenal. In this and other respects, meat allergy is upending longstanding assumptions about how allergies work. Its existence suggests that other allergies could be initiated by arthropod bites or unexpected exposures. It also raises the possibility that other symptoms often reported by patients that clinicians might dismiss because they don't fit into established frameworks -- gluten intolerance, for example, or mucus production after drinking milk -- could, similarly, be conditions that scientists simply don't understand yet. Mammalian-meat allergy ''really has the potential to revolutionize our understanding of food allergy, because it doesn't fall under the umbrella of our paradigm,'' Dr. Maya R. Jerath, a professor of medicine at Washington University School of Medicine, in St. Louis, told me. ''Maybe our paradigm is wrong.''

The meat-allergy story begins somewhat obliquely, with a new drug for metastatic colon cancer called cetuximab. In 2006, Thomas Platts-Mills, an allergist at the University of Virginia School of Medicine, received a phone call from a colleague. Oncologists testing cetuximab were baffled to find that nearly one in four patients had severe anaphylactic reactions to the drug. A few patients even died. The caller urged Platts-Mills to look into the mystery. He agreed and began by comparing the blood from those who had an allergic response to cetuximab with the blood from those who didn't. The patients who reacted, he discovered, had allergic antibodies to a complex sugar called galactose-alpha-1,3-galactose, or alpha-gal for short. Most mammals produce alpha-gal; it's a component of their cell membranes. The exceptions are African and Asian apes and monkeys. As primates of African origin, we do not produce alpha-gal, either. That makes the human immune system unusual: It can learn to see alpha-gal, present in the beef and pork and other mammalian meat we eat, as foreign and threatening, thereby allowing for an allergic response. Cetuximab contained alpha-gal, it turned out; the sugar came from the genetically modified mice used to manufacture the drug.

While Platts-Mills had identified the molecule in the drug causing these severe allergic reactions, he didn't yet know why those patients were allergic to it. How had their immune systems become sensitized to it? Humans aren't born allergic to anything; allergy is like a bad habit the immune system needs to learn. Many scientists suspect that our allergic machinery -- the swelling of tissues, mucus production, the coughing and sneezing -- served an important purpose in our evolutionary past. It probably helped us to fight off parasites. But in allergic disorders, the body unleashes this ancient anti-parasite response inappropriately against molecules that aren't obviously dangerous (beyond their role in causing a reaction) -- against cat dander or pollens or peanuts. The mystery of any allergy is how and why the immune system is first led to make this mistake.

What had primed the patients to be allergic to the alpha-gal sugar? The oncologists did have one clue: They noticed that allergic patients tended to come from the Southeast. Initially Platts-Mills thought that maybe intestinal parasites or even a mold from the region was sensitizing patients to alpha-gal. But a technician in his lab pointed out that the geographical distribution of cases matched the reported distribution of a tick-borne disease called Rocky Mountain spotted fever. That got Platts-Mills thinking about ticks.

At the same time, he was seeing a growing number of patients in his allergy clinic, many of them hunters and outdoorsy types, complaining about what was apparently a strange reaction to eating meat. They suffered stomach pains and rashes hours later. When Platts-Mills analyzed their blood, he found that, like the cancer patients who had an allergic reaction to cetuximab, they also had allergic antibodies for alpha-gal. And when he and his colleague Scott P. Commins surveyed the patients, they found that more than 80 percent of them reported having had strong reactions to tick bites.

Independent of the research Platts-Mills was doing, in 2007 an Australian allergist named Sheryl van Nunen described 24 cases of meat allergy associated with tick bites. Colleagues were skeptical of her claims, she told me. They didn't think an allergy to meat from mammals was very likely. And she hadn't identified what the immune system was specifically attacking, the molecule in meat that was attracting the onslaught. That discovery fell to Platts-Mills, Commins and their colleagues. They posited that alpha-gal was the allergen that made people sick hours after eating hamburgers (or, in Australia, kangaroo steaks). And they proposed tick bites as the trigger. Ticks could explain the two seemingly disparate phenomena: why people who reacted to cetuximab came from the Southeast and why most cases of meat allergy occurred in the same region. The Southeastern lone-star tick was exposing and thus sensitizing people to the sugar through its bites. Some subset of the ectoparasite's victims would thereafter react to alpha-gal whenever they encountered it, including in meat and cetuximab.

Platts-Mills still lacked definitive proof that a tick bite initiated the allergy. He hadn't conducted an experiment in which, for example, he deliberately induced meat allergy in human volunteers. But one day in August 2007, he took a hike in the nearby Blue Ridge Mountains. When he got home, he discovered hundreds of larval-stage ticks feeding on his ankles. (He spent the evening removing them with a knife and Scotch tape.) Platts-Mills doesn't eat red meat often -- he had a heart attack in 2005 -- but a few months after that hike, on a trip to Europe, he ate two lamb chops and had a glass of red wine. ''Six hours later I was in a hotel, covered in hives, itching like crazy and laughing at myself,'' he told me. By then, he thought he knew what was happening: The ticks had made him allergic to those chops.

In 2013, on a hike and a picnic with some friends in the Blue Ridge Mountains, Platts-Mills was again swarmed by larval ticks. By this time he was already monitoring his alpha-gal antibody levels, so he was able to compare how much antibody he had circulating before and after these ticks fed on him. Post-picnic, the allergic antibodies directed at alpha-gal in his bloodstream surged more than tenfold, direct evidence that tick bites had provoked the allergic response to alpha-gal. It seemed he had cracked the case, and others around the world took note. Sheryl van Nunen, now at the University of Sydney, told me this understanding of the precise cause of mammalian-meat allergy makes it unique. ''This is really allergy in a kit -- how to get it and how to lose it,'' van Nunen said. ''There's really nothing else like it.''

Mammalian-meat allergy differs from most other food allergies in several important ways. One is the delayed reaction; it's not uncommon for sufferers to wake up in the middle of the night, hours after a steak dinner, covered with hives and struggling to breathe. By contrast, those with food allergies to peanuts usually develop symptoms within minutes after ingesting the offending food. And whereas in most cases of allergy, the immune system pursues a protein, meat allergy is set off by a sugar.

Another unusual aspect of meat allergy is that it can emerge after a lifetime spent eating meat without problems. In other food allergies, scientists think that children's immune systems may never learn to tolerate the food in the first place. But in meat allergy, the tick seems to break an already established tolerance, causing the immune system to attack what it previously ignored. One way to understand how the parasite pulls this off is to consider its bite as a kind of inadvertent vaccine. A vaccine teaches an immune system to pursue a pathogen it otherwise wouldn't by exposing it to weakened versions of that pathogen -- an attenuated measles virus, say -- or bits and pieces of dead pathogen. Vaccines also often contain a substance called an adjuvant, which is designed to spur the immune system into action.

In similar fashion, when the lone-star tick feeds, alpha-gal leaks from its mouth into the wound, exposing the victim's immune system to the sugar, prompting the immune system to remember and pursue alpha-gal. But exposure to alpha-gal alone probably doesn't achieve this feat. Commins, who is at the University of North Carolina, at Chapel Hill, has identified a candidate, an enzyme in the tick's saliva called dipeptidyl-peptidase that works as an adjuvant. It's also common in bee and wasp venom. This enzyme, Commins argues, is what tells your immune system to see alpha-gal as the type of threat that warrants the itching and swelling of the allergic response.

Once sensitized, some victims find that they can no longer tolerate beef, pork, lamb -- even milk or butter, foodstuffs with only very small amounts of alpha-gal. Several factors can also affect the severity of the allergic reaction, or if there is an allergic reaction at all. Grilled meat is less allergenic than other methods of preparation that preserve more of its fat. Fatty meat leads to more alpha-gal crossing a person's gut barrier into his or her circulatory system, triggering a stronger immune reaction than leaner cuts. A study of German patients also found that alcohol imbibed with meat can push people toward an allergic reaction, as can exercise; both actions make the gut more permeable, exposing the immune system to more alpha-gal.

As it happens, an immune response to alpha-gal is also what drives, in part, the rejection of tissue transplanted from animals to people. Scientists have developed genetically modified pigs meant to supply parts that can be grafted onto human bodies without eliciting an anti-alpha-gal immune reaction. Now, as awareness of the meat allergy spreads, there has been talk of using such alpha-gal-free pigs for food -- pork chops your doctor can prescribe if you find yourself allergic to meat.

A recent study by scientists at the National Institutes of Health, which included Commins and Platts-Mills as co-authors, linked allergic sensitization to alpha-gal with a greater risk of arterial plaques, a hallmark of heart disease. It's unclear whether having alpha-gal antibodies specifically increases your risk of developing plaques or whether some other factor increases a person's risk of heart disease and sensitization to alpha-gal. But if it turns out that meat allergy pushes people toward cardiac arrest, it would imply that encounters with the lone-star tick contribute to the leading cause of death in the United States.

The big, unanswered question is why meat allergy is on the rise today. Commins estimates that at least 5,000 cases have been diagnosed in the United States, and many more probably remain undiagnosed. In some tick-heavy regions, the prevalence of meat allergy is estimated to be at least 1 percent of the population. Ticks are not new. Neither is the human consumption of meat. Why the sudden problem for so many? One possibility is that the ticks have changed somehow. Maybe they've acquired a pathogen we don't understand yet, and this infection is causing the allergy. Or perhaps, Commins says, changes to the insect's microbiome, the collection of symbiotic microbes that it carries in its body, have somehow made its bites more allergenic.

The idea is plausible and could nicely explain how an arachnid that has been around for a long time could begin causing a new set of complications. Scientists have long debated where the alpha-gal in the tick originates: Does it come from the blood a tick sucks from other mammals and then regurgitates as it feeds on people, or does it come from the tick itself? Shahid Karim, a vector biologist at the University of Southern Mississippi, in Hattiesburg, told me that the answer might be neither; the sugar probably comes from the microbes that the tick carries within it. So it's entirely possible, he said, that changes in its microbiome could, by increasing the amount of alpha-gal humans are exposed to in tick bites, make the lone-star tick more likely to induce meat allergy.

What such an account fails to address, however, is why the meat allergy has increased in other parts of the world, like Australia and Europe. (Van Nunen says that in the tick country around Sydney, people are now more likely to carry EpiPens, which contain a shot of adrenaline, for meat allergy than for better-known peanut allergies.) Other tick species are linked with meat allergy in those regions, not the lone-star tick. And it seems very unlikely that the microbiomes of all these ticks on different continents have changed in similar ways at the same time. ''I don't for the life of me have a unifying hypothesis for why it's happening everywhere,'' Commins told me, although he added that pesticides could be one factor changing tick microbiomes globally.

It may simply be that an increase in the number of ticks has turned a problem once so rare that it went scientifically unnoticed into an observable epidemic. ''I think we've got far more tick bites today than people had as recently as 35 years ago,'' Platts-Mills told me. He lays the blame for the growing spread of ticks on newly abundant deer. In Virginia, he thinks new laws requiring dogs to remain on leashes have emboldened deer, which then bring ticks closer to people. People aren't necessarily venturing deeper into the forests than in the past, he says. More than half the patients he sees with the allergy were bitten on their own lawns.

His leash theory is anecdotal, but it's certainly true that the current ecological state of Eastern forests is probably encouraging ticks to multiply. After having been cleared in the Colonial era, the forests have partly grown back. Deer and turkey, which the lone-star tick likes to feed on, are abundant again. They thrive in the new-growth forests, now fragmented by roads and suburbs. Large predators are mostly absent. And the rise of tick-borne disease generally has been linked with the decline (or absence) of predators that eat the animals ticks feed on. In Australia, for example, van Nunen points to the eradication of foxes, an introduced species there, as one factor in the increase of ticks and the rise of meat allergy.

We might label this the disturbed ecosystem theory of meat allergy. Forests ecosystems have recovered partially -- lots of animal hosts for ticks but not enough predators to keep those hosts in check -- and this imbalance has fostered an exponential growth in the number of ticks. In some ways, this is the most probable explanation for the rise of meat allergy. Climate change may be aiding the lone-star tick's move northward too, Rick Ostfeld, a disease ecologist at the Cary Institute of Ecosystem Studies, told me. Hundreds of cases of meat allergy have been diagnosed on Long Island in recent years, which wasn't part of the tick's range in recent history. The tick has been spotted as far north as Maine.

But what's happening in the American East can't account for the full extent of the phenomenon elsewhere in the world. In Northern Europe, ticks are proliferating as forests recover and the climate becomes warmer. But in Spain and Southern Europe, the rising incidence of meat allergy has not been accompanied by an increase in tick numbers, according to José de la Fuente, a professor at the Institute of Game and Wildlife Research in Ciudad Real, Spain. For him, the mystery of meat allergy is captured in one question: If a tick bites two genetically similar people, why might only one develop the meat allergy?

Onyinye Iweala, an assistant professor who works with Scott Commins's lab at the University of North Carolina, echoes this uncertainty. Why are some people sensitized to alpha-gal -- meaning they have allergic antibodies directed at the sugar in their blood stream -- but never have an allergic reaction to it? This can happen in all allergies. You can have antibodies to, say, cat dander, yet never wheeze or sneeze around cats. Iweala suspects that sensitization to alpha-gal isn't new. What's changing is the proportion of people who, after sensitization, proceed to overt allergy. Something else in the environment, she told me, is likely pushing people toward full-blown meat allergy. Perhaps shifts in the microbes that live within us have somehow made us more easily sensitized by tick bite. As a model of how this might work, Iweala points to intriguing research on the interaction between malaria and the human microbiome that centers on alpha-gal.

OUR DISTANT ANCESTORS once made alpha-gal. Understanding why humans don't could shed light on the meat-allergy mystery. Like other mammals, South American monkeys produce alpha-gal. Only Old World monkeys and apes (and humans) have lost the ability to make the sugar. Hence scientists deduce that the change most likely happened after New and Old World primates diverged from each other around 40 million years ago. One explanation for the disappearance of alpha-gal is that it was driven by some catastrophe, a deadly infection that afflicted Old World primates, perhaps, and as a result maybe these distant relatives of ours stopped being able to produce the sugar because doing so conferred an evolutionary advantage. The mutation that eliminated alpha-gal could have improved a primate's ability to fight off an infection by enabling its immune system to more easily distinguish between its own body and some pathogen with alpha-gal.

What could this pathogen have been? In the late 2000s, Miguel Soares, a scientist at the Instituto Gulbenkian de Ciência in Oeiras, Portugal, began to suspect the plasmodium parasite that causes malaria. Because the protozoan is so deadly and has historically been so widespread in warmer climes, geneticists often say that malaria has been the single greatest force shaping the human genome in our recent evolutionary history. The parasite remains a leading cause of death in the developing world. And it's coated in alpha-gal.

Soares and his colleagues investigated a rural Malian population that was naturally exposed to malaria. As it happens, humans produce some antibodies to alpha-gal all the time. They're not allergic antibodies like those responsible for Lee Niegelsky's anaphylactic experience, but antimicrobial ones that give rise to a different, less drastic immune response. Between 1 and 5 percent of all the antibodies circulating in any person, a remarkably large quantity, are directed at alpha-gal, Soares estimates. The target of these antibodies is not the alpha-gal in the steak you may have eaten for dinner but the alpha-gal that leaks into circulation from the microbes dwelling in your gut. There are natural variations in the amount of these antibodies any individual produces; some people make more, some less. Soares wanted to know if this variability influenced the villagers' susceptibility to malaria.

What he discovered may yet change how malaria is combated. Villagers who produced the greatest quantity of alpha-gal antibodies, he found, weren't immune to infection by the parasite, but they were less likely to be infected after exposure.

What was different about those with more alpha-gal antibodies? They had more gut microbes that produced the sugar, Soares speculated. By priming their immune response against alpha-gal, these individuals' microbiomes probably helped shield them against malaria. Soares showed as much using mice. Rodents colonized by a strain of E. coli found in the human microbiome that contains alpha-gal produced antibodies to the sugar and were protected from malaria. Rodents that harbored an E. coli strain that didn't produce the sugar, on the other hand, were not protected. (Other scientists later observed a connection between resistance to malaria and the composition of Malian villagers' microbiomes.) This research highlights one reason we probably have a few pounds of microbes in us: Friendly microbes can help protect us against unfriendly ones.

Soares is currently working on a vaccine to spur the immune system to attack alpha-gal more actively, thereby conferring greater protection against malaria. His findings also raise the prospect, at least theoretically, of an antimalarial probiotic. In the context of meat allergy, his work underscores the fact that our microbes may affect how we respond to alpha-gal from other sources, including, perhaps, tick bites.

How might this work? You can envision antibodies as arrows that have Velcro on the front instead of arrowheads. Depending on their targets, that Velcro sticks only to a particular substance, like alpha-gal or peanut protein. The back end of the arrow displays a signal that tells the immune system what to do. Allergic antibodies, called immunoglobulin-E, or IgE for short, call for an allergic response. But the antibodies that humans typically have in circulation directed at alpha-gal are antimicrobial antibodies like IgM and IgG, not allergic ones.

A question central to the meat-allergy mystery is how, if we're always exposed to alpha-gal from our gut microbes, and we're constantly mounting a nonallergic response against it, the lone-star tick prompts what's called ''class switching,'' spurring the immune system to pump out allergic antibodies instead of antimicrobial ones?

The microbes we host may, by stimulating the immune system and guiding its response to alpha-gal, make this class switching more or less likely, Onyinye Iweala told me. But scientists don't yet know how the relationship works. Perhaps if your microbiota have more species that produce alpha-gal, these microbes stimulate your immune system in a way that protects you from allergic sensitization to the sugar when a tick bites. Or maybe the relationship works the other way around: If you host fewer alpha-gal-producing species and your immune system is less exposed to alpha-gal on a daily basis, that relative lack of stimulation might prevent alpha-gal allergy from developing when you're bitten by a tick. These interactions can be tested -- as Iweala is doing -- with mice that, like humans, don't produce alpha-gal.

What scientists do know is that if you treat a baboon with antibiotics, reducing the amount of alpha-gal-producing microbes in its gut, and thus lessening the stimulation they provide, the quantity of alpha-gal antibodies in its bloodstream also declines. This suggests that altering a primate's gut microbes may change its immune response to alpha-gal. People living in developed countries, where most cases of meat allergy have been diagnosed, have been doing something very similar to themselves. ''We keep changing the microbiome with antibiotics and what we eat,'' Iweala says. By tweaking the microbes that live inside us, we may have inadvertently changed how our immune system responds to alpha-gal, making us more vulnerable to tick-induced meat allergy. It's also possible, however, that the microbes that determine the general tone of our immune function have shifted, altering how we respond to all potential allergens, not just alpha-gal.

Since at least the late 20th century, and probably earlier, we've been living in the midst of what's often called the allergy epidemic, an era that has seen an increase in the prevalence and severity of food allergies generally and, before that, a rise in the prevalence of respiratory allergies and asthma. The forces driving this trend may help account for meat allergy as well. A leading explanation holds that we develop more allergies now because our immune systems have become more sensitive to what they encounter, not because they are exposed to more pollens or allergenic foods than in the past. The reason the modern immune system errs this way, the thinking goes, is that it's not receiving the right kind of education.

The news media have taken to calling this explanation the ''hygiene hypothesis,'' which is unfortunate and misleading; personal hygiene has little to do with what's at issue. More accurate terms coined by researchers include the microbial-deprivation hypothesis, the disappearing-microbiota hypothesis and even the ''old friends'' hypothesis (the implication being that we've lost contact with once-ever-present friendly organisms).

Whatever you call it, the idea is that the rising tide of allergic diseases comes from changes to the type and quantity of microbes we encounter in our environment, particularly in our early life, as well as from changes to the microbes that live on and in us. Improved sanitation, antibiotics and the junk-food-ification of our diet, among other factors, may have shifted our microbial communities, giving us an immune system that's overly jumpy, unable to reliably distinguish friend from foe and prone to diseases of overreaction, like allergies.

Studies on populations that have bucked the increase in allergies support the idea. Nearly 20 years of research on European children who grow up on farms with animals, for example, indicates that they are less likely to have respiratory allergies, asthma and eczema compared with other children in the same rural areas. The abundant microbial stimulation of the farm environment, scientists have proposed, tunes farming children's immune system in a way that prevents allergic disease. The cowshed has thus become a stand-in for premodern conditions and the immune system that that environment produces -- lightly stimulated but less likely to react to allergens -- a model of how the human immune system might have worked in a more microbially enriched past.

So here is the question as it relates to meat allergy: If a lone-star tick bit a Bavarian farm-raised child, would she be less likely to develop an allergy to alpha-gal compared with her nonfarming counterparts? Put another way, if the tick bit someone 150 years ago when the whole world was more like a cowshed, would that person be less or more likely to develop a food allergy than someone from modern-day Chapel Hill?

It's pure speculation at this point, but gradual, intergenerational changes to our microbes may have altered our immunological tenor, shifting it from cool, calm and collected toward restless and irritable and increasing the odds of developing allergy from a tick bite. Today we may encounter more ticks than in times past, but they may also be interacting with an immune system that's more sensitive to their bites than ever before. ''It's the 'perfect storm,' as you would say in America,'' Sheryl van Nunen told me.

For Lee Niegelsky, who had eaten hamburgers his entire life, the allergy forced him to constantly scrutinize his diet. You don't realize how many foods have meat-derived products in them, he told me -- especially in the South, where pork fat and bacon are widely used as flavoring -- until you have to avoid meat for fear of passing out. Not long ago, for example, he fell ill after eating clam chowder, which he attributes to meat broth that he suspects was in the soup.

The good news is that, provided you're not bitten by a tick again, sometimes the meat allergy fades on its own. A year after his visit to the emergency room, under Scott Commin's supervision, Niegelsky began introducing small amounts of lean meat into his diet. The idea is to test the possibility that his allergic alpha-gal antibodies have subsided to the point that his immune system no longer attacks the sugar. It took Niegelsky about a week to muster the courage to take his first bite of pork tenderloin. He waited anxiously for six hours. When nothing happened, he moved on to steak.

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Moises Velasquez-Manoff is a contributing Op-Ed writer for The Times and the author of ''An Epidemic of Absence: A New Way of Understanding Allergies and Autoimmune Diseases.'' He last wrote for the magazine about carbon farming.

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genv : Natural Environment | gcat : Political/General News | ncolu : Columns | ncat : Content Types

RE 

usa : United States | namz : North America

IPD 

Magazine Desk

PUB 

The New York Times Company

AN 

Document NYTF000020180729ee7t0007z


SE Books
HD Calgary Bestsellers
CR Calgary Herald
WC 518 words
PD 28 July 2018
SN Calgary Herald
SC CALH
ED Early
PG G12
LA English
CY Copyright © 2018 Calgary Herald

LP 

FICTION

1 Waking Anastasia Timothy Reynolds. Local author pens a fantasy adventure featuring the ghost of Anastasia Romanova.

TD 

2 The Emissary Yoko Tawada. In a post-disaster isolated Japan, healthy elders must care for the country's ailing youth.

3 She Tamed a Dragon Mieka DiLouie. Fantasy novel by a 10-year-old local author.

4 I Still Dream James Smythe. Over the course of her life, a girl develops an empathetic, instead of ruthless, artificial intelligence - if only she would share it.

5 The Death of Mrs. Westaway Ruth Ware. In the fourth novel from Ware, a tarot reader believes she can falsely claim an inheritance.

6 Ministry of Utmost Happiness Arundhati Roy. A dazzling novel by the internationally celebrated author of The God of Small Things. It takes us on an intimate journey of many years across the Indian subcontinent.

7 Jonny Appleseed Joshua Whitehead. A Two-Spirit, Indigiqueer young man must reckon with his fragmented past upon returning to his reserve.

8 Cemetery in Barnes Gabriel Josipovici. A short, intense novel that opens in elegiac mode, advances quietly towards something dark and disturbing, before ending with an eerie calm.

9 Sludge Utopia Catherine Fatima. An autofictional novel about relationships, girlhood, and coaching oneself into adulthood under capitalism.

10 Silver Girl Leslie Pietrzyk. A nameless young woman navigates her freshman year of college as a social chameleon to obscure her trauma.

NON-FICTION

1 The Power of Kindness: Why Empathy is Essential in Everyday Life Brian Goldman. A veteran emergency room physician searches for the most empathetic people in the world.

2 Calypso David Sedaris. Sedaris buys a beach house and envisions relaxing vacations playing board games and lounging in the sun except for one tiny, vexing realization: it's impossible to take a vacation from yourself.

3 Original Highways: Travelling the Great Rivers of Canada Roy MacGregor. Sixteen portraits of the rivers that held, and continue to hold, Canada together.

4 Homo Deus: A Brief History of Tomorrow Yuval Noah Harari. An examination of the future of humanity.

5 Food Artisans of Alberta: Your Trail Guide to the Best of our Locally Crafted Fare Karen Anderson and Matilde Sanchez-Turri. Discover the stories, inspiration, and friendly faces of the Albertans crafting great food.

6 Mind Files: Perception, Perspective and Problems Penny Hodgson. Guidebook to work through trauma, from a local certified holistic therapeutic counsellor.

7 The Storied City: The Quest for Timbuktu and the Fantastic Quest to Save Its Past Charlie English. An extraordinary place and the myths that surround it.

8 21 Things You May Not Know About the Indian Act Bob Joseph. Guide to understanding the legal document and its repercussions on Indigenous peoples.

9 Mission: Cook!: My Life, My Recipes, and Making the Impossible Easy Robert Irvine. Cookbook by a former Royal Navy cook and friend of Prince Charles.

10 Mind-Gut Connection Emeran Mayer. Combining cuttingedge neuroscience and discoveries on the human microbiome, a practical guide demonstrating the link between mind and body. Compiled from Shelf Life Books, Pages on Kensington and Owl's Nest Books


NS 

gbook : Books | gcat : Political/General News | gent : Arts/Entertainment

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calg : Calgary | caab : Alberta | cana : Canada | namz : North America

IPD 

News | fiction,waking,anastasia,timothy,reynolds,local

PUB 

Calgary Herald

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Document CALH000020180728ee7s0000a


HD OFF DUTY --- Eating & Drinking: Feed Your Head --- Based on mounting research, doctors are prescribing nutrient-rich foods as an antidote to depression and anxiety. With the help of high-profile chefs, they're doing it deliciously, too
BY By Kathleen Squires
WC 2244 words
PD 28 July 2018
SN The Wall Street Journal
SC J
PG D1
LA English
CY Copyright 2018 Dow Jones & Company, Inc. All Rights Reserved.

LP 

In 2015, Jessica Largey was living her dream. As the chef de cuisine at the Michelin-starred restaurant Manresa, in Los Gatos, Calif., she won the prestigious James Beard Foundation Rising Star Chef Award. Yet she was anxious and depressed, and she had no idea why. "It's not to say I didn't have happiness in my life. I did," she said. "But I had lost my sense of self."

She tried to counteract her depression by throwing herself into work, but she quickly burned out. She left her position at Manresa and took time off to address her mental health. During that time, she worked with a holistic counselor who asked: "What are you eating?"

TD 

Guided by her counselor, Ms. Largey reexamined her dietary habits. She incorporated more whole grains, leafy greens, avocado, pickles and nuts into her diet. Turmeric and ginger became her staple spices. And she started to feel better. "I realized how my eating habits were actually affecting my emotional and mental state," she said. Changing her diet didn't eliminate her proclivity to depression, but she felt more able to deal with it. Emotionally equipped to step back into work, she recently opened her own restaurant, Simone, in Los Angeles.

Holistic approaches to mental as well as physical wellness often include nutrition. But the connection between food and mental health is now gaining traction in the medical community, too. Research in the field of nutritional psychiatry supports the scientific claim that what you eat and how you feel may be connected, especially when it comes to managing anxiety and depression.

According to the Anxiety and Depression Association of America, anxiety disorders are the most common form of mental illness in the U.S., affecting 18% of the population. Increasingly, mental health professionals are turning to integrative treatments to complement medication and traditional forms of therapy.

Next month, the World Journal of Psychiatry will publish "Antidepressant Foods: An Evidence-based Nutrient Profiling System for Depression," by Dr. Drew Ramsey, assistant clinical professor of psychiatry at Columbia University, and Dr. Laura LaChance of the Centre for Addiction and Mental Health in Toronto. It includes a nutrient-profile scale, which identifies the most nutrient-dense foods in relation to "the prevention and treatment of depressive disorders." The paper names 12 nutrients key to managing depression and anxiety: folate (vitamin B9), iron, long-chain omega-3 fatty acids, magnesium, potassium, selenium, thiamine (vitamin B1), vitamin A, vitamin B6, vitamin B12, vitamin C and zinc. The foods richest in these include bivalves such as clams, mussels and oysters; leafy greens such as kale and spinach; wild salmon; organ meats; nuts; beans and seeds.

Nutritional psychiatrists assert that the "gut-brain" connection is the crux of managing anxiety and depression for many. "The balance of good and bad bacteria in the gut is essential for mental health," said Dr. Uma Naidoo, psychiatry instructor at Harvard Medical School, culinary instructor at Cambridge School of Culinary Arts and director of nutritional and lifestyle psychiatry at Massachusetts General Hospital. "An imbalance causes inflammation and an imbalance of the important hormones and neurotransmitters -- melatonin and serotonin -- in the brain."

Dr. Naidoo added that nutrition as a facet of therapy especially benefits patients to whom she prescribes medication. "Some of the medications cause weight gain and metabolism changes, so the responsible thing to do is address that," she said. Dr. Naidoo, an integrative psychiatrist, emphasized that diet is just a part of her approach. "I don't only ask what they're eating. I ask how they're sleeping, what they're doing for exercise, what they're doing to be mindful, along with traditional forms of therapy. In my clinical opinion, all of it helps. You can't just say, Take 10 milligrams of Prozac. At the same time, you can't just say, Eat 10 blueberries a day."

Both Dr. Ramsey and Dr. Naidoo are collaborating with chefs, among them David Bouley, who focuses on the connection between good eating and good health at his Manhattan restaurant/cooking lab Bouley at Home. Mr. Bouley is working with both doctors, and nearly 50 others, leading a charge to educate medical professionals, nutritionists and home cooks, in the same way he promotes the connection between food and physical wellness. Mr. Bouley's favorite anti-anxiety ingredient: bacteria.

Eating fermented foods, according to Drs. Ramsey and Naidoo, brings "good bacteria," aka probiotics, to the digestive system that help ease anxiety in the brain. This month, Mr. Bouley is introducing a menu with fermented foods at Bouley at Home. The menu includes ice cream made with koji (a fermenting agent used frequently in Japan), fermented foie gras and fermented mushrooms. Next year, he will publish a book, "Living Pantry," that will document his work with doctors. He will also debut a Living Pantry website geared toward implementing the research in home kitchens.

This last piece is key, said Victoria Albina, a functional- and integrative-medicine nurse practitioner, herbalist and life coach. She stresses the need for accessibility. "Medication and doctor visits are way more expensive than eating real food," she said. "We as a nation need to start supporting community gardens and farm bills to make real food more available." She shares recipes such as bone broth and sauerkraut, which promote good mental health, on her website, victoriaalbina.com. "These are easy, affordable recipes. Even eating frozen vegetables is a great, inexpensive way to get brain-healthy nutrients," she said.

The doctors, chefs and counselors interviewed for this story were very careful to say that mental-health treatment must be individualized and there is no one-diet-fits-all therapy. The following recipes are merely a starting point. What the doctor ordered never tasted, or felt, so good.

---

Pressure-Cooker Farro Grain Bowl With Cashew Cream, Summer Vegetables and Pickled Ginger Turmeric Dressing

Chef Jessica Largey recommends adding a few spoonfuls of your favorite fermented food -- sauerkraut, beet kraut or fermented radishes, for instance -- for an extra boost of anxiety-fighting nutrients. She also changes the toppings with the seasons. Sauteed eggplant mashed into a paste with miso is a favorite option.

Active Time: 1 hour 30 minutes

Serves: 4

For the farro:

1 cup whole-grain farro, rinsed

2 cups water

1 tablespoon toasted sesame oil

1 tablespoon apple cider vinegar

1 tablespoon kosher salt

For the cashew cream:

1 cup unsalted cashews (toasted or untoasted)

4 cups water

Juice of 1/2 lemon

Kosher salt

For the red onion and ginger pickles:

1/4 cup olive oil

1 tablespoon red chile flakes

1 teaspoon ground turmeric

1 small red onion, peeled and sliced 1/8 -inch thick

2-inch piece ginger root, peeled and cut into matchsticks

1 teaspoon kosher salt

2 cups apple cider vinegar

1/2 cup wildflower or orange-blossom honey

For assembly:

1 tablespoon butter

4 tablespoons olive oil, plus more for drizzling

1/2 white or yellow onion, thinly sliced

3 cups Swiss chard, stemmed and cut into thick ribbons

Kosher salt

Sherry vinegar, or substitute lemon juice, to taste

2 medium zucchinis or summer squash, cut into 1-inch pieces

2 cloves garlic, smashed

3 sprigs fresh thyme or basil

Zest of 1/2 lemon

Salt

8 cherry tomatoes

1/2 avocado, cut into chunks

Fermented foods such as sauerkraut and pickled radishes

1. Make the farro: in a pressure cooker or multicooker, combine farro, water, sesame oil, apple cider vinegar and salt. Cook on high pressure for 1 hour. Release steam and drain off excess liquid. Set aside and let cool.

2. Meanwhile, make the cashew cream: In a medium saucepan, combine cashews and 2 cups water and bring to boil. Reduce heat to maintain a rolling simmer and cook until water evaporates and cashews expand slightly and soften, about 30 minutes. Drain and add remaining water. Repeat process, cooking until water is reduced by half and nuts are barely covered. Once cooked, carefully transfer nuts and remaining water to a blender. Blend on high speed until thick and smooth. Season with lemon juice and salt to taste. Let cool completely in refrigerator, at least 20 minutes. Cover with plastic wrap, pressing onto surface of cashew cream.

3. Prepare the red onion and ginger pickles: In a large saucepan, heat olive oil over medium-low heat. Add chile flakes and let steep 2 minutes. Add turmeric, onions, ginger and salt. Cook, stirring often, until slightly softened, 2-4 minutes. Add apple cider vinegar and honey, stirring to combine. Increase heat to high and bring to a boil. Remove from heat and let cool completely.

4. In a medium skillet, melt butter with 1 tablespoon olive oil over medium-low heat. Add onions and cook until translucent, about 5 minutes. Add Swiss chard and season with salt. Stir to combine, cover and remove from heat. Let greens steam for 5 minutes. Season with vinegar or lemon juice to taste.

5. In a medium skillet, heat remaining olive oil over medium-high heat. Add squash and cook, stirring occasionally until golden brown on all sides, about 7 minutes. Reduce heat to medium-low and add garlic and thyme or basil, tossing to combine. Sprinkle lemon zest over pan. Season with salt to taste.

6. Assemble bowl: In a small bowl, combine tomatoes with salt to taste and a drizzle of olive oil, and toss to combine. Season avocado pieces with salt to taste. In a large bowl, season farro with 3 tablespoons pickling liquid. Take 2-3 tablespoons of cashew cream on the back of a large spoon and spread generously onto one half of each of four bowls. Divide farro among th bowls. Top bowls with pickles, chard, zucchini, tomatoes, avocado pieces and fermented foods, if using. Each diner can mix together everything in his or her bowl before eating.

-- Adapted from Jessica Largey, Simone Restaurant, Los Angeles

---

Whole Trout en Papillote with Garlic Broccoli

Total Time: 50 minutes

Serves: 4

4 whole trout, cleaned

7 tablespoons olive oil

2 teaspoons salt

2 teaspoons paprika

1 teaspoon freshly ground black pepper

2 lemons, thinly sliced

4 tablespoons chopped fresh herbs, such as oregano, chives, rosemary, sage, parsley or cilantro

3 cloves garlic

2 anchovy fillets packed in oil, drained

1 head broccoli, cut into florets

1. Preheat oven to 400 degrees. Rub each trout generously with a tablespoon of olive oil. Season each fish inside and out with 1/2 teaspoon salt, 1/2 teaspoon paprika and 1/4 teaspoon black pepper, and stuff with a quarter of the lemon slices and herbs.

2. On a clean work surface. set out four sheets of parchment paper or aluminum foil large enough to fold over fish. Place 1 trout in center of each sheet. Fold edges up and over to create packets; crimp edges to seal, or secure with toothpicks if using parchment paper. Transfer packets to a baking sheet and bake fish until cooked through and flesh easily flakes apart when pressed with a fork, 20-25 minutes.

3. Meanwhile in a food processor, combine remaining olive oil, garlic and anchovies. Pulse until a coarse paste forms. Transfer mixture to a large bowl and add broccoli; toss to combine.

4. Place broccoli on another sheet of parchment paper or aluminum foil. Fold edges up and over to make a packet, then seal. Transfer packet to a baking sheet and bake until tender, 15-20 minutes. Serve immediately with fish.

-- Adapted from "Eat Complete" by Drew Ramsey, MD (Harper Wave)

---

Feel-Good Foods: Get Your Daily Dose

The following nutrient-dense foods come highly recommended for their anxiety- and depression-busting properties by nutritional-psychiatry specialists Dr. Uma Naidoo of Harvard Medical School and Dr. Drew Ramsey of Columbia University. Like others in their field, both doctors emphasize that it's not an eat-three-almonds-and-call-me-in-the-morning situation. These foods are most effective as part of a larger program including regular exercise, a healthy sleep pattern, therapy and, where appropriate, medication.

BEANS such as small red beans contain B vitamins, thiamine, iron and magnesium.

FERMENTED FOODS such as kimchi and pickles contain probiotics.

FRUITS such as berries and avocados (yes, that's a fruit) contain potassium, B vitamins, vitamin C and magnesium.

LEAFY GREENS such as spinach and kale contain magnesium, iron, zinc, vitamin A, vitamin E and B vitamins.

LEGUMES such as lentils contain magnesium, B vitamins, zinc and iron.

MEATS such as grass-fed beef and organ meats contain vitamin A, B vitamins, zinc and iron.

NUTS AND DRUPES such as walnuts and cashews contain magnesium, omega-3 fats, zinc, B vitamins, vitamin E and selenium.

OILS such as olive and fish contain omega-3 fats and vitamin E.

SEAFOOD such as clams, wild salmon and anchovies contain zinc, iron, B vitamins, omega-3 fats, magnesium and selenium.

SEEDS such as sunflower and chia contain vitamin E, vitamin B1, magnesium, zinc and omega 3 fats.

SPICES such as ginger and turmeric contain magnesium, vitamin C, vitamin B6, vitamin B1 and vitamin E.

WHOLE GRAINS such as quinoa, farro and wild rice contain zinc, iron, vitamin B1, selenium and magnesium.

License this article from Dow Jones Reprint Service[http://www.djreprints.com/link/DJRFactiva.html?FACTIVA=WJCO20180728000002]


CO 

jbfit : James Beard Foundation

NS 

gdepr : Mood Disorders | gment : Mental Disorders | gfod : Food/Drink | ghea : Health | grcps : Recipes | gcat : Political/General News | glife : Living/Lifestyle | gmed : Medical Conditions | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | nrgn : Routine General News

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usa : United States | namz : North America

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MMR | NND | OFD

PUB 

Dow Jones & Company, Inc.

AN 

Document J000000020180728ee7s00001


SE Voices
HD After a recent operation, I started taking opioid painkillers – and realised a horrible truth
BY Janet Street-Porter
WC 933 words
PD 27 July 2018
ET 12:12 PM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

Constipation is just one of the side effects of these drugs, as well as insomnia, and doctors prescribe extra medication for both. It’s not long before you’ve got so many prescriptions you’re in a spiral

Since my knee replacement operation 17 days ago, I’ve worked diligently at my mobility, icing the new joint four times a day and attempting to work through a chart of exercises in spite of the (receding, but still present) pain.

TD 

I’ve made a good recovery and went back on television after two weeks. I managed not to rely on a stick, or a walking support, just grim determination not to be immobile and vulnerable. So far, so good – but now another problem has surfaced, or rather, has not surfaced: my guts have gone into lockdown.

I have become one of the millions suffering from chronic constipation caused by opioid-based painkillers[https://www.independent.co.uk/news/world/americas/los-angeles-opioid-lawsuit-pharmaceuticals-mike-feuer-a8335516.html]. The minute I woke up in hospital after the operation I was offered dihydrocodeine tablets, and when I was discharged after three days I left with 56 of these pills and I can take up to eight a day. Other pain relief included the morphine I received during the operation, which made my skin itch for days afterwards.

Sleeping was difficult, and so I was offered an antidepressant (amytriptalline) which gave me dreadful anxiety dreams. All this medication was meant to make me feel better, but actually I felt tearful and stoned. It has taken weeks to scale it down, but the effect on my (normally healthy) gut has been dramatic.

All over the UK, people are taking too many painkillers (prescriptions have gone up by 27 per cent of late), and the side effect is that we are seriously constipated. When I tweeted that my guts were locked, I received hundreds and hundreds of suggestions, from natural remedies like pineapple, prunes and figs to more serious “colon-cleansing” pills.

For cancer sufferers and the elderly who are being given Tramadol routinely for pain relief, constipation is a fact of life: the opioids directly affect your bowels. In the end, I took far too many laxatives (four in one day), and although they produced the desired effect, now my stomach is dreadfully sore.

I have weaned myself off the codeine with a glass of wine in the evening, and more ice packs. Sleeping is still intermittent, but I am more concerned about what I have done to my guts.

Earlier this year, I wrote about the over-use of painkillers in the UK – and I worry that sooner or later our doctors will follow their counterparts in the US and start prescribing strong laxatives to opioid addicts[https://www.independent.co.uk/news/world/americas/dark-web-drugs-opioids-prescription-painkillers-hydrocodone-a8397801.html], ieanyone who is on Tramadol or a very high dose of codeine for more than three months.

Something appalling is happening in the US as a result of the opioid addiction crisis[https://www.independent.co.uk/topic/opioid-crisis]. The pharmaceutical industry has worked out that every drug produces side effects (in the case of painkillers, that’s constipation) and has created a new condition called OIC (Opioid Induced Constipation).

That means they can design new drugs which claim to deal with it, available only on prescription and targeted specifically towards people on strong painkillers. In marketing terms, these addicts are known as “the opioid use disorder population”.

Take a look at the advertising video for one constipation drug (Movantik) on YouTube, entitled “ Erica’s Movantik Moment[https://www.youtube.com/watch?v=9k6y3wzVxW0]” – which could be a comedy sketch were it not for real. Smiley, wholesome Erica admits she regularly takes opioids for pain relief (no mention of it being a temporary situation) but after plucking up the courage to call her doctor, she has found relief with Movantik.

Read more

Crackdown on prescription opioids followed ‘dark web’ surge

This pill (made by AstraZeneca) costs about $10 a day, and the side effects are listed as “opioid withdrawal”, sweating, stomach cramps, diarrhoea… and so on. The pill itself might not be addictive, but its very existence will create a strong need in addicts.

One has to question why doctors are writing out more prescriptions for medication when they are not dealing with the cause: addictive opioids. In 2015 alone, 250 millionprescriptions[https://www.bbc.co.uk/news/world-us-canada-40479686] for opioids were written in the US, and the market is worth $10bn dollars a year to the drug companies.

The Washington Post

estimates that the potential market for drugs which deal with the side effects is worth between $1.9bn and $4.8bn dollars per year. The number of prescriptions has risen to a point where 57 per cent of American women of working age take more than four prescriptions a day, so that’s a lot of drugs which have side effects as they interact with each other. Movantik’s Erica is aimed directly at these women.

In this country, constipation is a big industry. At one level, the “clean eating” movement with its ludicrous assumption that there’s such a thing as “dirty” food is all about a healthy gut, and it’s extremely seductive to young women.

As it is, young girls with eating disorders often binge on laxatives in order to slim. Ageing brings cancer and arthritis, both conditions requiring pain relief. Routine operations, like my knee replacement, result in temporary extreme pain at the start of the recovery process.

I’ve said it before, but painkillers are responsible for dreadful side effects and it’s time we started to wean ourselves off them. Strong laxatives should not be part of our daily routine.


IN 

i25782 : Analgesics | ipresc : Prescription Drugs | i257 : Pharmaceuticals | i951 : Health Care/Life Sciences | idrugty : Specialized Drugs/Medications

NS 

gmam : Medication Abuse/Misuse | gadr : Adverse Drug Reactions | nedc : Commentaries/Opinions | gabus : Drug/Substance Use/Abuse | gcat : Political/General News | gcom : Society/Community | ghea : Health | gsoc : Social Issues | 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 

Independent Print Ltd.

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Document INDOP00020180727ee7r003ea


SE Life
HD Feed Your Head: Foods That Target Depression and Anxiety; Based on mounting research, doctors are prescribing nutrient-rich foods as a recipe for better mental health. With the help of high-profile chefs, they're doing it deliciously, too
BY By Kathleen Squires
WC 2219 words
PD 26 July 2018
ET 12:18 PM
SN The Wall Street Journal Online
SC WSJO
LA English
CY Copyright 2018 Dow Jones & Company, Inc. All Rights Reserved.

LP 

In 2015, Jessica Largey was living her dream. As the chef de cuisine at the Michelin-starred restaurant Manresa[https://www.wsj.com/articles/can-you-carbo-load-your-way-to-good-health-1463670677], in Los Gatos, Calif., she won the prestigious James Beard Foundation Rising Star Chef Award. Yet she was anxious and depressed, and she had no idea why. "It's not to say I didn't have happiness in my life. I did," she said. "But I had lost my sense of self."

She tried to counteract her depression by throwing herself into work, but she quickly burned out. She left her position at Manresa and took time off to address her mental health. During that time, she worked with a holistic counselor who asked: "What are you eating?"

TD 

Guided by her counselor, Ms. Largey reexamined her dietary habits. She incorporated more whole grains, leafy greens, avocado, pickles and nuts into her diet. Turmeric and ginger became her staple spices. And she started to feel better. "I realized how my eating habits were actually affecting my emotional and mental state," she said. Changing her diet didn't eliminate her proclivity to depression, but she felt more able to deal with it. Emotionally equipped to step back into work, she recently opened her own restaurant, Simone, in Los Angeles.

Holistic approaches to mental as well as physical wellness often include nutrition. But the connection between food and mental health is now gaining traction in the medical community, too. Research in the field of nutritional psychiatry supports the scientific claim that what you eat and how you feel may be connected, especially when it comes to managing anxiety and depression.

According to the Anxiety and Depression Association of America, anxiety disorders are the most common form of mental illness in the U.S., affecting 18% of the population. Increasingly, mental health professionals are turning to integrative treatments to complement medication and traditional forms of therapy.

Next month, the World Journal of Psychiatry will publish "Antidepressant Foods: An Evidence-based Nutrient Profiling System for Depression," by Dr. Drew Ramsey, assistant clinical professor of psychiatry at Columbia University, and Dr. Laura LaChance of the Centre for Addiction and Mental Health in Toronto. It includes a nutrient-profile scale, which identifies the most nutrient-dense foods in relation to "the prevention and treatment of depressive disorders." The paper names 12 nutrients key to managing depression and anxiety: folate (vitamin B9), iron, long-chain omega-3 fatty acids, magnesium, potassium, selenium, thiamine (vitamin B1), vitamin A, vitamin B6, vitamin B12, vitamin C and zinc. The foods richest in these include bivalves such as clams, mussels and oysters; leafy greens such as kale and spinach; wild salmon; organ meats; nuts; beans and seeds.

Nutritional psychiatrists assert that the "gut-brain" connection is the crux of managing anxiety and depression for many. "The balance of good and bad bacteria in the gut is essential for mental health," said Dr. Uma Naidoo, psychiatry instructor at Harvard Medical School, culinary instructor at Cambridge School of Culinary Arts and director of nutritional and lifestyle psychiatry at Massachusetts General Hospital. "An imbalance causes inflammation and an imbalance of the important hormones and neurotransmitters—melatonin and serotonin—in the brain."

Dr. Naidoo added that nutrition as a facet of therapy especially benefits patients to whom she prescribes medication. "Some of the medications cause weight gain and metabolism changes, so the responsible thing to do is address that," she said. Dr. Naidoo, an integrative psychiatrist, emphasized that diet is just a part of her approach. "I don't only ask what they're eating. I ask how they're sleeping, what they're doing for exercise, what they're doing to be mindful, along with traditional forms of therapy. In my clinical opinion, all of it helps. You can't just say, Take 10 milligrams of Prozac. At the same time, you can't just say, Eat 10 blueberries a day."

Both Dr. Ramsey and Dr. Naidoo are collaborating with chefs, among them David Bouley, who focuses on the connection between good eating and good health at his Manhattan restaurant/cooking lab Bouley at Home. Mr. Bouley is working with both doctors, and nearly 50 others, leading a charge to educate medical professionals, nutritionists and home cooks, in the same way he promotes the connection between food and physical wellness. Mr. Bouley's favorite anti-anxiety ingredient: bacteria.

Eating fermented foods, according to Drs. Ramsey and Naidoo, brings "good bacteria," aka probiotics, to the digestive system that help ease anxiety in the brain. This month, Mr. Bouley is introducing a menu with fermented foods at Bouley at Home. The menu includes ice cream made with koji (a fermenting agent used frequently in Japan), fermented foie gras and fermented mushrooms. Next year, he will publish a book, "Living Pantry," that will document his work with doctors. He will also debut a Living Pantry website geared toward implementing the research in home kitchens.

This last piece is key, said Victoria Albina, a functional- and integrative-medicine nurse practitioner, herbalist and life coach. She stresses the need for accessibility. "Medication and doctor visits are way more expensive than eating real food," she said. "We as a nation need to start supporting community gardens and farm bills to make real food more available." She shares recipes such as bone broth and sauerkraut, which promote good mental health, on her website, victoriaalbina.com. "These are easy, affordable recipes. Even eating frozen vegetables is a great, inexpensive way to get brain-healthy nutrients," she said.

The doctors, chefs and counselors interviewed for this story were very careful to say that mental-health treatment must be individualized and there is no one-diet-fits-all therapy. The following recipes are merely a starting point. What the doctor ordered never tasted, or felt, so good.

Feel-Good Foods: Get Your Daily Dose

The following nutrient-dense foods come highly recommended for their anxiety- and depression-busting properties by nutritional-psychiatry specialists Dr. Uma Naidoo of Harvard Medical School and Dr. Drew Ramsey of Columbia University. Like others in their field, both doctors emphasize that it's not an eat-three-almonds-and-call-me-in-the-morning situation. These foods are most effective as part of a larger program including regular exercise, a healthy sleep pattern, therapy and, where appropriate, medication.

* BEANS such as small red beans contain B vitamins, thiamine, iron and magnesium.

* FERMENTED FOODS such as kimchi and pickles contain probiotics.

* FRUITS such as berries and avocados (yes, that's a fruit) contain potassium, B vitamins, vitamin C and magnesium.

* LEAFY GREENS such as spinach and kale contain magnesium, iron, zinc, vitamin A, vitamin E and B vitamins.

* LEGUMES such as lentils contain magnesium, B vitamins, zinc and iron.

* MEATS such as grass-fed beef and organ meats contain vitamin A, B vitamins, zinc and iron.

* NUTS AND DRUPES such as walnuts and cashews contain magnesium, omega-3 fats, zinc, B vitamins, vitamin E and selenium.

* OILS such as olive and fish contain omega-3 fats and vitamin E.

* SEAFOOD such as clams, wild salmon and anchovies contain zinc, iron, B vitamins, omega- 3 fats, magnesium and selenium.

* SEEDS such as sunflower and chia contain vitamin E, vitamin B1, magnesium, zinc and omega 3 fats.

* SPICES such as ginger and turmeric contain magnesium, vitamin C, vitamin B6, vitamin B1 and vitamin E.

* WHOLE GRAINS such as quinoa, farro and wild rice contain zinc, iron, vitamin B1, selenium and magnesium.

Pressure-Cooker Farro Grain Bowl With Cashew Cream, Summer Vegetables and Pickled Ginger Turmeric Dressing

Chef Jessica Largey recommends adding a few spoonfuls of your favorite fermented food—sauerkraut, beet kraut or fermented radishes, for instance—for an extra boost of anxiety-fighting nutrients. She also changes the toppings with the seasons. Sautéed eggplant mashed into a paste with miso is a favorite option.

ACTIVE TIME 1 hour 30 minutes SERVES 4

For the farro:

* 1 cup whole-grain farro, rinsed

* 2 cups water

* 1 tablespoon toasted sesame oil

* 1 tablespoon apple cider vinegar

* 1 tablespoon kosher salt

For the cashew cream:

* 1 cup unsalted cashews (toasted or untoasted)

* 4 cups water

* Juice of ½ lemon

* Kosher salt

For the red onion and ginger pickles:

* ¼ cup olive oil

* 1 tablespoon red chile flakes

* 1 teaspoon ground turmeric

* 1 small red onion, peeled and sliced ⅛-inch thick

* 2-inch piece ginger root, peeled and cut into matchsticks

* 1 teaspoon kosher salt

* 2 cups apple cider vinegar

* ½ cup wildflower or orange-blossom honey

For assembly:

* 1 tablespoon butter

* 4 tablespoons olive oil, plus more for drizzling

* ½ white or yellow onion, thinly sliced

* 3 cups Swiss chard, stemmed and cut into thick ribbons

* Kosher salt

* Sherry vinegar, or substitute lemon juice, to taste

* 2 medium zucchinis or summer squash, cut into 1-inch pieces

* 2 cloves garlic, smashed

* 3 sprigs fresh thyme or basil

* Zest of ½ lemon

* Salt

* 8 cherry tomatoes

* ½ avocado, cut into chunks

* Fermented foods such as sauerkraut and pickled radishes

1. Make the farro: in a pressure cooker or multicooker, combine farro, water, sesame oil, apple cider vinegar and salt. Cook on high pressure for 1 hour. Release steam and drain off excess liquid. Set aside and let cool.

2. Meanwhile, make the cashew cream: In a medium saucepan, combine cashews and 2 cups water and bring to boil. Reduce heat to maintain a rolling simmer and cook until water evaporates and cashews expand slightly and soften, about 30 minutes. Drain and add remaining water. Repeat process, cooking until water is reduced by half and nuts are barely covered. Once cooked, carefully transfer nuts and remaining water to a blender. Blend on high speed until thick and smooth. Season with lemon juice and salt to taste. Let cool completely in refrigerator, at least 20 minutes. Cover with plastic wrap, pressing onto surface of cashew cream.

3. Prepare the red onion and ginger pickles: In a large saucepan, heat olive oil over medium-low heat. Add chile flakes and let steep 2 minutes. Add turmeric, onions, ginger and salt. Cook, stirring often, until slightly softened, 2-4 minutes. Add apple cider vinegar and honey, stirring to combine. Increase heat to high and bring to a boil. Remove from heat and let cool completely.

4. In a medium skillet, melt butter with 1 tablespoon olive oil over medium-low heat. Add onions and cook until translucent, about 5 minutes. Add Swiss chard and season with salt. Stir to combine, cover and remove from heat. Let greens steam for 5 minutes. Season with vinegar or lemon juice to taste.

5. In a medium skillet, heat remaining olive oil over medium-high heat. Add squash and cook, stirring occasionally until golden brown on all sides, about 7 minutes. Reduce heat to medium-low and add garlic and thyme or basil, tossing to combine. Sprinkle lemon zest over pan. Season with salt to taste.

6. Assemble bowl: In a small bowl, combine tomatoes with salt to taste and a drizzle of olive oil, and toss to combine. Season avocado pieces with salt to taste. In a large bowl, season farro with 3 tablespoons pickling liquid. Take 2-3 tablespoons of cashew cream on the back of a large spoon and spread generously onto one half of each of four bowls. Divide farro among th bowls. Top bowls with pickles, chard, zucchini, tomatoes, avocado pieces and fermented foods, if using. Each diner can mix together everything in his or her bowl before eating.

Adapted from Jessica Largey, Simone Restaurant, Los Angeles

Whole Trout en Papillote with Garlic Broccoli

TOTAL TIME 50 minutes SERVES 4

* 4 whole trout, cleaned

* 7 tablespoons olive oil

* 2 teaspoons salt

* 2 teaspoons paprika

* 1 teaspoon freshly ground black pepper

* 2 lemons, thinly sliced

* 4 tablespoons chopped fresh herbs, such as oregano, chives, rosemary, sage, parsley or cilantro

* 3 cloves garlic

* 2 anchovy fillets packed in oil, drained

* 1 head broccoli, cut into florets

1. Preheat oven to 400 degrees. Rub each trout generously with a tablespoon of olive oil. Season each fish inside and out with ½ teaspoon salt, ½ teaspoon paprika and ¼ teaspoon black pepper, and stuff with a quarter of the lemon slices and herbs.

2. On a clean work surface. set out four sheets of parchment paper or aluminum foil large enough to fold over fish. Place 1 trout in center of each sheet. Fold edges up and over to create packets; crimp edges to seal, or secure with toothpicks if using parchment paper. Transfer packets to a baking sheet and bake fish until cooked through and flesh easily flakes apart when pressed with a fork, 20-25 minutes.

3. Meanwhile in a food processor, combine remaining olive oil, garlic and anchovies. Pulse until a coarse paste forms. Transfer mixture to a large bowl and add broccoli; toss to combine.

4. Place broccoli on another sheet of parchment paper or aluminum foil. Fold edges up and over to make a packet, then seal. Transfer packet to a baking sheet and bake until tender, 15-20 minutes. Serve immediately with fish.

Adapted from "Eat Complete" by Drew Ramsey, MD (Harper Wave)


CO 

jbfit : James Beard Foundation

NS 

gdepr : Mood Disorders | gment : Mental Disorders | gfod : Food/Drink | ghea : Health | glife : Living/Lifestyle | grcps : Recipes | gcat : Political/General News | gmed : Medical Conditions | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | nrgn : Routine General News

RE 

namz : North America | usa : United States

IPC 

N/FCG | N/GEN | N/HLT | N/LIF | R/NME | R/US

IPD 

WSJ | WSJ.com | WSJ.com Site Search | WSJAsia | WSJEurope | WSJ Japanese | Online | WSJ-PRO-WSJ.com | ANTI-ANXIETY FOODS | ANXIETY FOOD | DEPRESSION FOOD | EATING AND MENTAL WELLNESS | FEEL GOOD FOOD | SB113227924349248846937045843591701504675601 | Albina, Victoria | Bouley, David | LaChance, Laura | Largey, Jessica | Naidoo, Uma | Ramsey,, Drew | Ramsey, Drew | SYND | CODES_REVIEWED | Food & Drink

PUB 

Dow Jones & Company, Inc.

AN 

Document WSJO000020180726ee7q006si


SE Opinion
HD Get ready for edible marijuana to shake up the food market
WC 798 words
PD 26 July 2018
SN The Hamilton Spectator
SC HMSP
LA English
CY Copyright (c) 2018 The Hamilton Spectator.

LP 

On Oct. 17, smoking cannabis will become legal in Canada. As for cannabis edibles, they will take a bit longer: Cannabis-infused food products will be legal in a little less than a year's time.

Once edibles are available, things will get complicated in Canada's food industry. But, with the right regulations, this is a profit opportunity that doesn't come by every day.

TD 

The food industry is a $200-billion sector. It is a massive portion of our economy, split into multiple streams. Food retailing, food service, delivery, food trucks, institutional services, arenas, stadiums - there are channels of distribution everywhere, and food can get to wherever you are. In less than a year, this will include cannabis - except that, unlike the smokable version, edibles can be consumed by anyone without those around them knowing. It's discrete, convenient - and potentially dangerous.

Health Canada was caught by surprise by the additional legalization of edibles, and is still trying to come up with an appropriate regulatory framework. Many questions linger about the distinct dangers that edibles pose, particularly for children. Food companies are notoriously paranoid about food-safety issues, since they are always just one recall, outbreak or tragic incident away from closing their doors. All it takes is one child eating a cannabis-infused product, and the damage to that food company would be irreversible.

It is critical that a regulatory framework be put in place, which would include proper labelling of edibles, complete with THC content and intoxicant warnings, to assure both the public and industry that edibles and humans can coexist safely.

With adequate safety measures, edibles present a hugely profitable opportunity for the Canadian food industry. No one really knows for certain what the market potential is for cannabis, much less for edibles, but growth opportunities are palatable. In California, for example, consumers purchased US$180-million worth of cannabis-infused food and drink last year. This amounts to roughly 10 per cent of the state's total cannabis sales. Sales are up 18 per cent since January of this year.

Edibles also stand to shake up current players in the food sector. For example, people may choose cannabis more often than a drink or two, and thus disrupt the alcohol industry. We could see some consumers substituting their usual wine, beer or spirits for a cannabis-infused spaghetti sauce, or possibly even cannabis oil. Or perhaps some will be opt for a pot muffin or brownie. In fact, many wine producers are concerned about what a mature cannabis market will look like. For Ontario, British Columbia and Nova Scotia - where the wine industry is flourishing - this could be a problem. We are already seeing cannabis beer being launched in different places in the country. But it's not just alcohol that is susceptible, as edibles can take many different forms: Candies are the No. 1 food product containing cannabis sold in the United States.

It will be interesting to see how branding strategies will align with cannabis, too. Some people will choose cannabis to get high, but not everyone. Beyond the psychoactive effects of cannabis, there is also the possibility of pitching it as a superfood. The cannabis plant is full of nutritional value. It contains protein, carbohydrates, insoluble fibre, potassium, magnesium, sulphur, calcium, iron, zinc, vitamins E and C and many other elements considered beneficial for human health. For food manufacturers looking for a new value-added feature, cannabis could potentially be the next omega-3 or probiotic.

The Dalhousie survey questioned businesses about their plans for cannabis edibles. Almost 20 per cent of the food processing companies surveyed are either in the edibles market already, or intend to enter the market within a year. But, a whopping 50 per cent of food companies in Canada are uncertain about their position regarding cannabis. Respondents cited different reasons, such as concerns over employees being trained properly, or not knowing what products will eventually be allowed into the market. Many companies are also worried about how cannabis can affect their brands or their supply chain strategy with other partners in the industry.

With legalization, the stigma linked to cannabis will eventually disappear, but it will take a while. The food industry is known to be extremely risk averse, and it won't be any different toward cannabis. Until the industry knows the consumer is ready, cannabis edibles will stay on the sidelines - but hopefully not for too long.

Sylvain Charlebois is a professor in Food Distribution and Policy, Faculties of Management and Agriculture, Dalhousie University


ART 

In this file photo, a cupcake "edible" is shown at a stall at a "Green Market" pop-up event in Toronto on Sunday, December 18, 2016.

CO 

cndhea : Health Canada

IN 

imarij : Marijuana Production | i41 : Food/Beverages | i0 : Agriculture | i01001 : Farming | i01002 : Horticulture | icnp : Consumer Goods

NS 

gmarij : Marijuana Use/Abuse | gabus : Drug/Substance Use/Abuse | gcat : Political/General News | gcom : Society/Community | gsoc : Social Issues

RE 

cana : Canada | namz : North America

PUB 

Toronto Star Newspapers Limited

AN 

Document HMSP000020180726ee7q000uw


SE GO
HD The sweet satisfaction of homemade yogurt; The simple joy of having better for less
BY Melissa Clark
WC 1185 words
PD 25 July 2018
SN The Hamilton Spectator
SC HMSP
ED First
PG G1
LA English
CY Copyright (c) 2018 The Hamilton Spectator.

LP 

If you love yogurt, making your own should be a culinary rite of passage, along the lines of baking your own bread or roasting a chicken, though easier than either.

Mere minutes of active time, and the payback is huge: a pot of tangy, silky yogurt, made with ingredients you can control and personalize to your tastes.

TD 

Yogurt basics

Yogurt is simply milk that has been mixed with specific types of good bacteria, then left to ferment. Good-quality, store-bought yogurt made without additives can be expensive - if you can even find it. Those who eat dairy may find some at farmers' markets or in gourmet stores, but fine alternative yogurts are much harder to come by. Making your own guarantees a supply, and in time, you'll make yogurt that's better than the fancy brands for a lot less money.

To make your own, you'll need good-quality milk (dairy or non) and your favourite plain yogurt. The dairy milk is heated to between 180 and 200 F (just under boiling) to denature, or unravel, its protein structure, allowing it to thicken when it meets the bacteria. (Nondairy milk is simply simmered here to activate the starch.) Then, in both cases, the milk must be cooled to 110 to 120 F before the bacteria (also called the starter culture) is added. This step is important: anything hotter than 130 F could hurt the bacteria; anything cooler won't encourage its growth. Then the milk is set aside to ferment in a warm(ish) place for six to 24 hours, during which the good bacteria multiply, and the milk gains body and texture. Finally, the yogurt is refrigerated, to stop the fermentation while the yogurt thickens.

What's a starter?

You can't make yogurt without a starter culture, that is, specific types of friendly bacteria to activate the fermentation process.

The two bacteria most often used are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lactobacillus delbrueckii subsp. bulgaricus turns lactose into lactic acid, producing a sour or tangy flavour. Streptococcus thermophilus also breaks down lactose into an acid - a digestible fatty acid.

For dairy yogurt, the easiest starter culture is any plain live yogurt: look for the words live, living or alive in the ingredient list. You'll also want to choose a starter yogurt without preservatives, but with a flavour you enjoy since you'll taste it in your batch. You can use homemade dairy yogurt in the subsequent batches, but bear in mind that it'll weaken over time. After a third or fourth use, it's best to use a new starter culture. (Note: Homemade nondairy yogurt cannot be used as a starter culture.)

Yet another option is heirloom yogurt starter, available at some health-food stores and online. The yogurt you make from these strains can be used as a starter indefinitely. Think of it as analogous to a sourdough starter for bread: just as you would in bread baking, you'll have to use it frequently (at least once a week here) to keep it active. The first batch you make from an heirloom starter might turn out on the thin side, but should thicken in subsequent batches.

To culture nondairy yogurt, you can use commercial yogurt, probiotic powder or probiotic capsules, found at health-food stores or online. (If using capsules, choose refrigerated ones over those stored on the shelf.) You can also use a vegan yogurt starter, or if it doesn't bother you, a dairy-based starter culture will work in a nondairy yogurt.

Picking a milk

You have several options for dairy milk, the most common, of course, being cow's milk. You can start with creamline (nonhomogenized) or homogenized milk. Creamline will create a yellow layer that sits atop the yogurt, while homogenized is smooth throughout and won't separate. For best results, choose pasteurized milk instead of sterilized or ultrapasteurized (UHT) milk. It tends to have a better flavour than ultrapasteurized, and ferments more willingly.

If you'd prefer to use sterilized or ultrapasteurized milk, you don't need to heat it to 180 to 200 F. That was done before you bought it. Just heat it to 110 F, stir in the culture, and let it ferment.

Another variable is fat content. Fat adds creaminess and body, so the less fat a milk has, the thinner the resulting yogurt will be. (Higher-fat milks yield thicker, richer yogurts.) First published in 2016, our master recipe, which calls for whole milk, with the option of adding cream, yields a luscious yogurt, but you can substitute low-fat milk: 2 per cent works much better than 1 per cent, in terms of flavour and texture.

You can also make yogurt from goat's, sheep's or buffalo milk. Each has its own flavour. Goat's milk, for example, is tangier than cow's milk, and may need less time to ferment. For these yogurts, you can use a cow's milk starter, a starter of the same milk variety (if you can find it), or a store-bought starter culture powder. Simply substitute the milks one-to-one for cow's milk in our master recipe.

Lactose-free milk often won't ferment and thicken properly. If you can't tolerate lactose, use an alternative dairy-free milk instead.

Nondairy milks generally stay thin even after fermentation. They're tangy like yogurt, but tend to be more pourable than spoonable. Thickening them, however, isn't hard. Our master recipe uses agar powder, but you can experiment with gelatin, pectin, cornstarch, arrowroot or gums (locust bean or xanthan). Or enjoy them as they are in smoothies or poured over cereal.

After testing, we've found cashew milk yields the best results when used in nondairy yogurt. It's rich, gently flavoured, and ferments willingly with either a yogurt starter culture or probiotic capsule. Almond milk also works, but unless it's homemade, it stays very thin. Soy milk thickens without having to add starches or agar powder, giving you a lushly textured yogurt. Less successful is oat milk, which takes on a cardboardlike flavour when fermented.

Hot tip

Harold McGee, who writes about the chemistry of food and cooking, says:

"When you rinse the pot with water, you precoat the metal surface with water molecules, and that coat seems to protect the surface from direct contact with the milk proteins when you pour the milk in. When you turn on the heat, the protein molecules take longer to contact the hot metal and bond to it. So less protein sticks to the pan bottom and scorches."


ART 

Mere minutes of active time, and the payback is huge: a pot of tangy, silky yogurt, made with ingredients you can control and personalize to your tastes. For best results, choose pasteurized milk instead of sterilized or ultrapasteurized (UHT) milk. It tends to have a better flavour than ultrapasteurized, and ferments more willingly. KARSTEN MORAN NYT KARSTEN MORAN NYT 


NS 

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

RE 

cana : Canada | namz : North America

PUB 

Toronto Star Newspapers Limited

AN 

Document HMSP000020180725ee7p000bh


SE Food and Drink
HD Heinz advert banned for second time after comparing can of baked beans to protein shake
BY Sabrina Barr
WC 670 words
PD 25 July 2018
ET 04:48 AM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

The advert has been forbidden for being in breach of advertising code

A Heinz[https://www.independent.co.uk/topic/heinz] advert depicting a couple comparing the nutritional content of a can of baked beans with a protein[https://www.independent.co.uk/topic/Protein] shake has been banned for the second time for breaching advertising[https://www.independent.co.uk/topic/advertising] code.

TD 

The advert shows a man entering his kitchen after exercise, taking a protein shake out of the fridge and telling his family about his newfound love ofprotein.

After describing the protein shake as being “supercharged with high fibre and minimal fat,” his partner then takes a bowl of baked beans out of the microwave, with the caption on the screen outlining the high protein and fibre and low fat content of the Heinz product.

Read more

Five commonly believed protein myths debunked

The original version of the advert was banned by the Advertising Standards Authority last year for also comparing the baked beans to a protein shake, before a slightlyamended version was broadcast in February.

However, the organisation has come to the conclusion[https://www.asa.org.uk/rulings/hj-heinz-foods-uk-ltd-a18-441012.html] that the updated version of the advert is still in violation of the advertising code for making an unfound nutritional claim.

“We considered that in the context of the man’s statements, the woman’s statement ‘Right. We’re just having some beans’ would be interpreted by viewers to mean that the beans had as much protein, fibre and fat as the protein shake that had just been displayed, particularly as directly afterwards, the text ‘High in protein. High in fibre. Low in fat’ appeared next to the bowl of beans,” the ASA states.

As consumers may interpret the advert as implying that consuming baked beans can be just as nutritious as a protein shake, the ASA therefore concluded that the advert “must not appear again in its current form.”

A Heinz spokesperson has explained in a statement provided to

The Independent

that the intention of the advert was to explain the nutritional value of baked beans in a light-hearted way.

“Our popular TV ad, ‘Good without going on about it’, simply aimed to be a memory jogger about the goodness of beans in a humorous way which we believed fully met advertising requirements,” the spokesperson says.

“Following the ASA ruling last year the ad was amended and once against Clearcast, the organisation that checks that TV ads meet all advertising codes on behalf of broadcasters, gave their full approval.

Read more

Personal trainer reveals why he has never touched a protein shake

“Although we are disappointed with the ASA decision we have no plans to run this particular TV ad again.”

MissFitsNutrition[https://missfitsnutrition.com/], a protein brand geared towards women,has stated that it agrees with the decision made by the ASA, as the nutritional value of a can of baked beans shouldn't be equated to that of a protein shake.

"Heinz fails to fully represent its product accurately in the advert," a MissFits spokesperson tells

The Independent

.

"Each tin contains 22g sugar. Compare this to a single serving of MissFitsprotein powder which delivers 0g sugar! Given sugar links to obesity and diabetes, this is a major omission from Heinz.

Read more

The definitive guide to protein shakes

"It shows the importance of looking at the back of a pack when picking up a product, and seeing true nutritional value."

Form Nutrition[https://formnutrition.com/], a protein company that specialises in plant-based protein,adds that the advert doesn't take into account the other elements included in many protein shakes, saying:"When comparing nutritional values, there's a lot more to consider than just protein, fibre and fat as the Heinz ad does.

"For example, it doesn't mention sugar content. Canned beans often contain a lot of sugar.

"Some of our proteins also contain added fibre and probiotics to support gut health."

In 2016, another Heinz advert was prohibited over fears[https://www.independent.co.uk/news/business/news/heinz-baked-beans-can-song-advert-banned-a7433276.html] that it could be putting the health and safety of children at risk.


CO 

hinzc : Kraft Heinz Co

IN 

i838 : Advertising | iadv : Advertising/Marketing/Public Relations | ibcs : Business/Consumer Services | imark : Marketing | i41 : Food/Beverages | icnp : Consumer Goods | ifood : Food Products

NS 

c32 : Advertising | gfod : Food/Drink | gnutr : Nutrition | c31 : Marketing | ccat : Corporate/Industrial News | gcat : Political/General News | ghea : Health | glife : Living/Lifestyle | ncat : Content Types | nfact : Factiva Filters | nfcpin : C&E Industry News Filter

RE 

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

PUB 

Independent Print Ltd.

AN 

Document INDOP00020180725ee7p001jn


SE Health & Families
HD What are the best vegetarian meat substitutes and are they good for you?
BY Rachel Hosie
WC 1411 words
PD 23 July 2018
ET 09:29 AM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

LP 

Make sure you get enough protein and the essential nutrients for a healthy lifestyle by choosing your meat-alternatives wisely

With veganism on the rise - seven per cent of Brits now choose to enjoy a plant-based lifestyle[https://www.independent.co.uk/life-style/food-and-drink/vegans-uk-rise-popularity-plant-based-diets-veganism-figures-survey-compare-the-market-a8286471.html] - many people are turning to meat substitutes to bulk out their meals and ensure they’re consuming enough protein.

TD 

While meat-free protein sources includingbeans, lentils, chickpeas, soya, nuts, seeds, wheat, rice, maize, milk, yoghurt and cheese all provide protein, many vegetarians like to consume mycoprotein, a single-cell protein derived from funghi.

Quorn is a mycoprotein and one of the best-known brands of meat alternatives. And the vegetarian company, best known for its meat-free mince and “chicken style” pieces, has now announced it will be investing £7m into a new product development centre[https://www.independent.co.uk/news/business/news/quorn-vegan-food-research-development-laboratory-vegetarian-sales-a8459666.html], with the hope of capitalising on the UK’s growing appetite for meat substitutes.

Read more

How to cook the perfect vegan BBQ

But whilst there’s no denying the benefit to the environment of cutting down your meat intake, do substitutes actually provide all the nutrients we need?

“Plant-based sources of protein are generally incomplete - they don’t contain all of the essential amino acids, which are the building blocks of protein - meaning it’s essential to eat a variety of them every day,” registered dietitian Nichola Ludlam-Raine[https://nicsnutrition.com/] explained to

The Independent

.

“Soya, quinoa and hemp are the only plant-based complete sources of protein i.e. they contain all of the essential amino acids that our body needs.”

Ludlam-Raine says it’s important to bear in mind, however, that meat-alternatives often contain a lot less protein than their meaty equivalents.

A post shared by Nichola Ludlam-Raine  RD (@nicsnutrition)[https://www.instagram.com/p/BipMOdplA2Z/] on

May 11, 2018 at 9:19am PDT

While this may not be an issue for everyone - the majority of people in the UK eat more than enough protein on a daily basis - fitness fanatics and avid gym-goers, who require a higher than average protein intake for muscle repair, may need to make an effort to consume enough protein if they’re not eating meat.

The average person requires a minimum of 0.8g protein per kg of body weight a day, but this can increase to 2g if you’re a regular exerciser or are trying to lose fat and prevent muscle loss.

Here’s how some of the most popular meat-free alternatives compare to chicken breast protein-wise:

Chicken breast - 24g protein/100g (raw weight)

Quorn - 14g protein/100g

Tofu - 11.5g protein/100g

Chickpeas - 7g protein/100g

Jackfruit - 1.7g protein/100g

We spoke to Harley Street nutritionist and

Re-Nourish

author Rhiannon Lambert to get her verdict on some of the most widely consumed meat substitutes:

Tofu

CHINESE TOFU STIR FRY .  I’m giving you this tasty and healthy, Chinese dish (and it’s vegan too!) I made on set with @SamsungUK! . INGREDIENTS (Serves 2) . 300g wholewheat medium noodles 50g courgette, chopped 40g cherry tomatoes, chopped 3 tbsp dark soy sauce 3-4cm fresh ginger, grated Grated zest and juice 1 lime A handful of fresh coriander 1 tbsp olive oil 200g tofu, cut into cubes 1 tbsp toasted sesame seeds (optional) 200g stir fry vegetables . RECIPE . 1️⃣Bring a large pan of water to the boil and cook the noodles according to the pack instructions. Drain and reserve a cupful of the cooking water. 2️⃣In a small bowl mix the soy sauce, lime zest and juice and ginger with 4 tbsp of the noodle cooking water. 3️⃣Heat the olive oil in pan and add the tofu. Cook on each side and sprinkle with the sesame seeds, turning to coat. 4️⃣Add the vegetables. Add the soy/ginger/garlic sauce, then add the noodles and toss well to combine. 5️⃣Continue to cook until the tofu is cooked completely, then remove from the pan and serve with coriander leaves and lime wedges. . Enjoy, save the recipe and tag me when you fancy recreating it! . #ReNourish #Rhitrition #Fakeaway #rhiannonlambert #veganmeals[https://www.instagram.com/p/BjeDunQBrO5/]

A post shared by RHIANNON LAMBERT BSc MSc ANutr[https://www.instagram.com/rhitrition/] (@rhitrition) on

May 31, 2018 at 10:04pm PDT

Unlike most plant proteins, tofu (which is made from soya) contains all the essential amino acids we require from food because they cannot be made by the body. “Soya is typically affordable and nutritious, being that it is a good source of iron and calcium and the minerals manganese, selenium and phosphorus,” Lambert explains.

However, the health benefits of soya are often disputed: while the oft-heard claim that soya contains oestrogen is a mere myth - rather, it contains phytoestrogens -some studies[https://www.independent.co.uk/life-style/health-and-families/soya-male-body-health-side-effects-truth-milk-sexual-function-a8382976.html]

have

suggested that men who consume soya regularly have a lower concentration of sperm.

Tempeh

A post shared by TasteToronto Light (@tastetorontolight)[https://www.instagram.com/p/BkVYH3JHmUD/] on

Jun 22, 2018 at 9:41am PDT

While tofu is unfermented, tempeh is a fermented soya product that has recently become a popular vegetarian meat replacement - soya beans are fermented and then pressed into a compact cake.

“It is high in protein, probiotics (which are beneficial to your gut health) and is a source of magnesium, phosphorus and manganese,” says Lambert. It's also been linked to lowering cholesterol, boosting bone health and is considered one of the healthiest plant-based protein sources. At 320 calories per cup, it's quite calorie-dense though.

Seitan

A post shared by Elyse (@thevegperson)[https://www.instagram.com/p/BljvaguADtT/] on

Jul 22, 2018 at 8:05pm PDT

Seitan is a vegan protein source that is typically made from wheat gluten and water. It also contains the minerals selenium and iron. “Seitan is a good option for vegans who cannot eat soya products as other popular vegetarian foods (such as tofu and tempeh) are soya-based,” adds Lambert.

However seitanis usually processed, and some store-bought versions are high in additives, salt and preservatives.

Quorn

A post shared by Quorn UK (@quorn_uk)[https://www.instagram.com/p/BlIlBYDgr7q/] on

Jul 12, 2018 at 6:55am PDT

Lambert believes Quorn is a good alternative protein source and it is high in fibre which has been linked to helping to maintain a healthy gut microbiome. “It is also low in saturated fat and is incredibly versatile with mince options, sausages, burger and meat style pieces.”

Quorn is made from mycoproteinwhich is produced by adding oxygen, nitrogen, glucose and minerals to a fungus called Fusarium venenatum. While the fungus

is

edible, the Centre for Science in the Public Interest (CSPI) claim some people have adverse reactions to it. "We urge consumers to avoid Quorn and urges retailers not to sell this product that is dangerous to sensitive individuals," says the CSPI[https://cspinet.org/eating-healthy/foods-avoid/quorn].

Jackfruit

珞If you don’t know jackfruit, you will soon. It’s a healthy and sustainable vegan meat replacement. Best of all, it's insanely delicious. Here's me tucking into BBQ pulled jackfruit, pineapple, guac, mayo & lettuce blue corn tortillas @FarmGirlCafe. Yum, yum, yum! . #ReNourish #Rhitrition #RhiannonLambert #FarmGirl #Vegan[https://www.instagram.com/p/BhYUVGvhQ48/]

A post shared by RHIANNON LAMBERT BSc MSc ANutr[https://www.instagram.com/rhitrition/] (@rhitrition) on

Apr 9, 2018 at 11:31pm PDT

Jackfruit has recently risen in popularity largely due to its close resemblance to pulled pork. However, as tasty as it is, it’s not a great source of protein. “So if you’re going to add it to your main meal, make sure serve it up with something like lentils, quinoa or beans,” Lambert advises.

The fruit is low in calories,a good source of fibre and potassium, and it's typically served with minimal processing.

A post shared by Stacey Homemaker (@stacey_homemaker)[https://www.instagram.com/p/BljNBFvAFhm/] on

Jul 22, 2018 at 3:04pm PDT

“A well planned plant-based diet can be both nutritious and healthy, and meat-free diets have indeed been associated with lower risks of heart disease, high blood pressure, type 2 diabetes, obesity and various cancers,” says Ludlam-Raine.

“This could be down to the fact that meat-alternatives often provide more fibre and less saturated fat (and fewer calories), however most of the research is only observational and many vegetarians may be more health conscious; thus being more likely to exercise and less likely to smoke.”

Even if you’re an omnivore, adding some plant-based protein to your diet can be a great way to add some diversity to what you’re consuming, as well as benefiting the environment.


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CLM Sex Files
SE life
HD For better or for worse; How is your partner influencing your health?
BY Simone Paget
CR Winnipeg Sun
WC 687 words
PD 23 July 2018
SN The Winnipeg Sun
SC WPGSUN
ED Final
PG A34
LA English
CY Copyright © 2018 The Winnipeg Sun

LP 

When you're in a relationship, it's normal for your partner's habits to rub off on you. Whether it's their obsession with kale and long walks, or their love of fresh baked doughnuts, paired with a nicotine chaser, we're influenced by our loved ones -for better or for worse.

Hoping to study the connection between health and romantic relationships, digestive health company up4 Probiotics company surveyed 2,000 people to find out how their partnerships affected their diet or exercise routine. The study found that women are 60% more likely than men to have an unhealthy partner. However, it takes two to tango. According to the survey, women are also 56% more likely to encourage bad health habits in their partners.

TD 

I've had former partners critique my body and eating habits -and it hurts. As women we are socialized to be agreeable and avoid conflict, so I can understand why someone (like myself) might go along with their partner's habits rather than risk causing them the same kind of pain.

Other times, you don't realize how a relationship is wreaking havoc on your health until it's too late. When my former partner and I hit a rough patch, we both started drinking more. I stopped scheduling my regular chiropractic appointments. He stopped playing hockey (something he loved) and went back to smoking, which he'd promised to quit once we moved in together. It was as though all of our internal, emotional struggles were now expressing themselves externally and it was heartbreaking. By the time we broke up, it was clear that neither of us were our best selves.

Our story isn't unusual. Many survey respondents said they feel tension in their relationship due to health habits (56% with an unhealthy partner and 40% with a healthy partner). With that said, negotiating competing diets and health habits can be challenging even for the happiest of couples.

Nicole in Toronto is happily engaged to her partner and says, "I live in a household where one person is trying to gain weight and the other is trying to lose and it's a total mess. He eats my weight gaining food. I just, forget to eat. It spirals from there."

Tara in D.C. who is also happily partnered has similar struggles. "The husband was diagnosed with Type 1 diabetes in late 2016, and I spent 2017 eating all the carbs he couldn't when we went out places. You'd think having him on a strictly balanced diet would have been good for both of us, but not so much. We're better at it now, but it's wild how these things work," she says.

However, it goes both ways.

The study found that partners with healthy habits are actually way more influential than unhealthy ones. The study found that 66% of respondents said they tended to have healthier habits when coupled up with a healthy partner.

My friend Samantha explained that she's noticed an uptick in her health since she met her husband. "My current partner has been such an amazing influence on my physical health in the sense that he is active. He loves moving his body and being outside and especially as a family that has been so life changing."

If you're still trying to figure out your health as a couple, keep in mind that things do have a way of turning around. Take for example, my ex and I. Since breaking up, he's completely transformed his diet and quit smoking. Now that we're friends, he's the one who inspires me to be healthy.

Looking to make health changes in your relationship? Make it a team effort. The study found that couples who cooked and were active together, felt healthier overall. Change is possible but it often takes time, patience and a village -or in this case, two people who love each other working towards a common goal.


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SE Features
HD Is everything you thought you knew about yogurt wrong?
WC 1204 words
PD 23 July 2018
SN The Daily Telegraph
SC DT
ED 1; National
PG 21
LA English
CY The Daily Telegraph © 2018. Telegraph Media Group Ltd.

LP 

As a new study suggests it could lower the risk of stroke, Victoria Lambert looks at the health benefits of this so-called 'superfood'

Could a pot of full-fat yogurt for breakfast be an alternative to taking a daily aspirin to prevent strokes? New research published in the American Journal of Clinical Nutrition suggests that a fatty acid found in dairy could lower the risk of death from cardiovascular disease - and strokes in particular.

TD 

Moreover, the University of Texas scientists, who analysed nearly 3,000 adults aged over 65 for 22 years, reported that they had found no significant link between dairy fats and heart disease and stroke, two of the biggest killers associated with a diet high in saturated fat.

The report follows another US study which found that men and women who already have high blood pressure are at lower risk of developing cardiovascular disease if they eat more than two servings of yogurt a week.

Scientists from the Boston University School of Medicine, Massachusetts looked at two large cohorts (55,898 females from the Nurses' Health Study, and 18,232 males from the Health Professionals Follow-Up Study) and found that eating yogurt as part of a healthy diet reduced the risk by 17 per cent in women and 21 per cent in men.

It's interesting news for those of us who made the switch from full-fat plain yogurts to skimmed-milk versions. Especially as recent evidence has revealed that these dairy-light yogurts are not so healthy, either. A Public Health Liverpool report in April found that some single pots of yogurt contained the equivalent of almost five sugar cubes.

But is yogurt, with its balance of protein, carbohydrates and fat that's rich in calcium and Vitamin D, really such a "superfood" - or is it time to rethink everything we thought we knew its health benefits? First, yogurt is no longer the dieter's best friend… Time was when dieters were advised to reach for a yogurt to take the edge off their appetite. Not any more.

"Well, not if you are opting for a low-fat yogurt which is high in sugar," says Kim Pearson, a nutritionist based in Wimpole Street, London. "Some well-known brands contain 20g (five teaspoons) of sugar per serving. People think they are healthy, but commercial yogurts are little more than a dessert."

The NHS recommends that all adults keep sugar consumption to no more than 30g a day. In the new study, the low-fat yogurts contained 17g of sugar and researchers noted that those "seeking to increase yogurt intake should be advised to maintain a healthful eating pattern".

Can yogurt help - rather than trigger - asthmatic conditions? A new study from the University of Wisconsin-Madison published in the Journal of Nutrition last month found that eating an 8oz yogurt before a meal improved the metabolism and dampened down inflammation, which is associated with chronic conditions such as asthma, arthritis and inflammatory bowel disease.

The scientists behind the research, which was supported by the American National Dairy Council, claim the key is yogurt's ability to calm chronic inflammation by improving the levels of healthy bacteria in the gut.

The news will be of interest to anyone with an allergy-related condition, such as asthma, who may have eschewed dairy thinking it could trigger an attack. However, Allergy UK warns that while food allergies can be triggers for asthma, only a very small percentage of people are allergic to milk products. A spokesman says: "For them, eating these foods may result in wheezing.

"Calcium-rich dairy products are essential for healthy bones, especially for children and adolescents. And people with asthma can be at higher risk of the bone disease osteoporosis because of the use of steroid medication. So you should only avoid dairy products if necessary, ensuring you replace them with other sources of calcium under the guidance of your GP, nurse or a dietitian."

Can yogurt alleviate arthritis? Here the picture is even less clear. Dr Stephen Simpson, director of research and programmes at Arthritis Research UK, comments: "This study suggests that low-fat yogurt might have an impact on some types of inflammation. However, because the research represents a correlation with biomarkers of inflammation and didn't include people with arthritis, it's too soon to say whether eating yogurt could make a difference for these people. We know that people with arthritis want to know more about the role their diet plays in managing their condition. That's why we are investing in studies in this area."

Does Dr Simpson think dairy should be avoided in general by those with arthritis? "There isn't enough evidence to say that any particular diet improves arthritis symptoms. But we do know that excluding a food group - like dairy - could mean that you miss out on important vitamins and minerals, such as calcium.

"The most important thing is to eat a healthy, balanced diet and maintain a healthy weight, to avoid putting extra strain on your joints."

What's wrong with probiotic yogurt? "Yogurts contain probiotics which can improve a range of gut conditions," says Dr Foster. "The theory is great. But the dose in the brands you find in supermarkets is so low, it is of negligible benefit. The probiotics get broken down by stomach acid long before they get a chance to be useful."

An independent Canadian study published in Nutrients in 2017 agrees. Scientists from the University of Toronto looked at 31 studies which found probiotics were associated with "decreased diarrhoea and constipation, improved digestive symptoms, glycaemic control, antioxidant status, blood lipids, oral health and infant breastfeeding outcomes, as well as enhanced immunity and support for Helicobacter pylori [which causes ulcers] eradication".

But they warned that many of the studies had been funded by the food industry and tested dosages that were up to 25 times the dosage found in most food products. "Many dosages are too low to provide the benefits demonstrated in clinical trials," warned Dr Mary Scourboutakos, the lead researcher. "Further research is needed to enable more effective use of these functional foods."

Pearson says: "Consuming probiotics in food is great as everyday maintenance but if it was for a specific purpose - such as after taking a course of antibiotics - I would recommend a high-strength supplement instead."

Is going dairy-free beneficial? Non-dairy yogurts - such as those made with soya beans or coconut milk - can be among the most highly processed varieties, and are often laden with sugar; Alpro's Go On Strawberry, for instance, contains two teaspoons per 100g.

However, Pearson singles out one dairy-free variety, Co Yo Vanilla Dairy Free Yoghurt, for praise. "This yogurt contains just four ingredients: coconut milk, vanilla bean paste, tapioca starch and live cultures. (The plain version contains just three - no vanilla). It's relatively high in fat, but they are healthy fats, so that's no bad thing as long as it's in moderation."

Still, at £4.99 for a 400g pot, going vegan isn't a cheap option.

'Some wellknown brands contain 20g (five teaspoons) of sugar per serving'


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SE Life and style
HD Rosemary Ferguson: ‘I do realise my tastebuds are a bit warped’
BY Interview by Chris Hall
WC 490 words
PD 22 July 2018
ET 12:00 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2018. The Guardian. All rights reserved.

LP 

The nutritionist and former model, 43, on feeling the same now as she did when she was 17, vanity and being a role model for her daughters

I enjoy the feeling you get after exercise more than during it. I was always sporty at school and did a lot of Thai boxing when I lived in New York. I rode a horse for a long time. I love running and I’ve turned into a yoga bunny.

TD 

Despite being a nutritionist, I do eat sweets and bags of crisps. I’m all about a good relationship with food, which I think is one where you can have an ice cream without feeling guilty. I do realise my tastebuds are a bit warped. I was eating a flaxseed cracker the other day and said it was delicious and a friend said: ‘That is disgusting! Your tastebuds have gone horribly wrong.’

When you’re younger, there’s a stage where you don’t give a damn about what’s going to happen and then there’s a stage where you think: ‘What the hell am I doing with my life?’ It would have been nice to hear then that it’s going to just unfold and you should be confident about that. Also, that you won’t feel any different in your 40s than you do when you’re 17 – you’re still the same person in essence.

I haven’t had any major crises, though I do have a certain amount of vanity about getting older. Sometimes I look at my photos and I think my knees are starting to drop. But I feel better in my body than I ever have. And mentally I’m definitely better. I feel more in control of what I am and what I want. I have three girls and I want to be an example to them so I want them to see me working hard.

I am strict about phones and Snapchat – it drives me nuts. If I don’t see my kids for three hours and I find them curled up in a corner with a phone it’s like pushing the red button and I take them off them. They say: ‘But, Mum, you’re the worst of all of us!’

My mum and dad are both kind, fair and balanced, and I try to be like that, not to be too extreme about anything. And I like it when people are straightforward.

Living well is about feeling well, so if you don’t feel well it doesn’t matter how you look. Take little steps and you’ll feel better – rather than thinking: ‘We’re never going to make it, it’s such a massive mountain to climb,’ keep taking little steps.

Rosemary is a spokesperson for Renew Life [https://www.renewlife.com/] , supporting gut health


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SE Society Desk; SECTST
HD Olivia Ahern, Victor Schmidt
WC 348 words
PD 22 July 2018
SN The New York Times
SC NYTF
ED Late Edition - Final
PG 14
LA English
CY Copyright 2018 The New York Times Company. All Rights Reserved.

LP 

Olivia Marjorie Ahern and Victor Thomas Schmidt were married July 21 in Newport, R.I. Ian G. Ahern, the bride's twin brother who became a Universal Life minister for the event, officiated at the home of the bride's maternal grandmother, Marjorie P. Spencer.

Mrs. Schmidt, 27, is a candidate for a doctoral degree in biological oceanography at the University of Rhode Island's Graduate School of Oceanography in Narragansett, R.I. She graduated from the College of Charleston.

TD 

She is a daughter of Vivian Spencer Fleuette of Providence, R.I., and F. Gregory Ahern of New York. The bride's father retired as the executive vice president for corporate communications and government relations, working in New York and Washington, at the Financial Industry Regulatory Authority; he is also the chairman of the Westerly Hospital Foundation and a director of Westerly Hospital, both in Westerly, R.I. Her mother is a special projects coordinator, in Providence, for Senator Sheldon Whitehouse, Democrat of Rhode Island. The bride is also a stepdaughter Robin Springborn and of Michel Fleuette.

Mr. Schmidt, 34, is a research fellow in microbiome sciences, studying lactose intolerance at the Max Planck Institute for Developmental Biology in Tübingen, Germany. He graduated from St. Lawrence University and received a doctoral degree in biomedical sciences from Brown.

He is a son of Christine Bata Schmidt and Peter G. Schmidt of Toronto. The groom's mother is a senior member of the board of Bata, a shoe manufacturer with headquarters in Lausanne, Switzerland, and is the chairwoman of the Bata Shoe Museum in Toronto. His father is a private investor in software that improves manufacturing efficiency.

The couple met in 2014, when Mr. Schmidt was conducting experiments at the Graduate School of Oceanography, where Ms. Ahern was a student. She would regularly visit the building where he was working, to collect jugs of the seawater that was pumped directly from the bay into the building. ''I thought he was really cute,'' she said. ''And eventually we sparked a conversation.''


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SE Society Desk; SECT
HD This Week's Wedding Announcements
WC 6436 words
PD 22 July 2018
SN The New York Times
SC NYTF
ED The New York Times on the Web
LA English
CY Copyright 2018 The New York Times Company. All Rights Reserved.

LP 

Greta Buerman and Pyrs Carvolth

Although Ms. Buerman and Mr. Carvolth overlapped at Cornell in 2011, it wasn't until each moved to San Francisco in November 2015 that they would finally meet. Shortly after he had arrived from New York and she Boston, they crossed paths at a San Francisco supermarket.

TD 

''I was shopping with my brother at Safeway, when I saw this beautiful woman there,'' Mr. Carvolth said. ''Then I turned and said, 'Hey, I know that girl, she went to Cornell.''' She was someone, he also told his brother, he had ''admired from afar'' while at Cornell.

''She was always with a lot of friends,'' he said. ''She seemed like the kind of person that everyone wanted to be around.''

He tried his best at being around her at Safeway, positioning himself in areas of the store he hoped she might see him and start a conversation, but Ms. Buerman, who had never seen or heard of Mr. Carvolth, simply went about her business and then headed for the checkout counter. He managed to get directly behind her while she attempted to pay her bill, and watched as she struggled through a conversation with the clerk who had been asking for her loyalty membership card. Knowing the store could look up members by telephone number, Mr. Carvolth stepped in and saved the day by offering his own card, thinking that would create a spark, but it didn't.

''He told me that he had also gone to Cornell,'' Ms. Buerman said. ''Yet I'm standing there thinking: 'What is this deadbeat doing at a supermarket on a weekday afternoon? Doesn't he have a job?'''

They each walked away with groceries but no contact information. But Mr. Carvolth went on Facebook the next week to contact a friend of Ms. Buerman's.

Read more.

______

Leela Vosko, Robert Hamlin

Leela Wansook Vosko and Robert Tappan Hamlin III were married July 20 at the Country Club in Brookline, Mass. The Rev. F. Washington Jarvis, an Episcopal priest, officiated.

Ms. Vosko, 29, is the manager of marketing and communications at the Emerging Markets Private Equity Association in Washington. On July 30, she is to begin working as the director of marketing engagement at the Independent Community Bankers of America, a nonprofit trade association representing community banks, in Washington. She graduated from the New School.

She is the daughter of Chaweewan Vosko and William M. Vosko of Bangkok. The bride's father is the coordinator of the primary English language development program at the Regent's International School, a private prekindergarten to Year-13 school in Bangkok, where her mother is a Thai language and culture teacher.

The groom, 31, is an associate investment officer focusing on the global financial technology sector at the International Finance Corporation, the World Bank's private investment arm in Washington. Mr. Hamlin graduated cum laude from Harvard, and received an M.B.A. from the University of Pennsylvania. He is a chairman of the leadership council of the Resolution Project in New York, a nonprofit organization that encourages social entrepreneurship of college students.

He is the son of Sandra L. Hamlin and Mr. Hamlin Jr. of Brookline. The groom's mother, who is retired, was an associate justice of the Massachusetts Superior Court in Boston. Until May, she was on the board of the Dexter Southfield School, a private grade school in Brookline. His father, who is retired, was a consultant and lawyer in private practice focusing on life science companies in the New York and Boston areas.

The groom is the great-great-grandson of the late Senator Nelson W. Aldrich, Republican of Rhode Island.

The couple met in 2013 in New York when they were set up by mutual friends, who had been successfully set up with each other by Ms. Vosko a few months earlier, and were returning the favor.

______

Brooke Hargrove, Jensen Bouzi

Brooke Liana Hargrove and Jensen Matthew Bouzi were married July 21 at the Grosse Pointe War Memorial in Grosse Pointe, Mich. The Rev. Charles Christian Adams, a Baptist minister, officiated.

Mrs. Hargrove-Bouzi, 27, is a product designer in Manhattan for ArtBinder, an art inventory management company. She graduated from Mount Holyoke College.

She is a daughter of Robin L. Hargrove and Gerry L. Hargrove of Bloomfield Hills, Mich. The bride's father retired from General Motors, where he served as general counsel for Middle East and Africa operations. He was based in Dubai, United Arab Emirates. He is currently an adjunct law and business professor at the University of Michigan. The bride's mother retired as a commercial relationship officer for Michigan National Bank in Detroit.

Mr. Bouzi, 26, is a software engineer in Manhattan at MongoDB, a database software company. He graduated from Amherst College.

He is a son of Fenelon Bouzi and Eugenie Bony of Brooklyn. The groom's mother is a registered nurse at Visiting Nurse Service of New York in Brooklyn. His father is a an electrical engineer for the Metropolitan Transportation Authority in New York City.

The couple met in March 2012 at a party at Mount Holyoke College.

______

Nicholas Clark-Spear, Mark Badum

Nicholas Edward Clark-Spear and Mark Rudy Badum were married July 17 at the Manhattan Marriage Bureau. Huiling Zheng, a staff member of the New York City Clerk's Office, officiated. On July 23, the couple will have a second ceremony led by Dr. Brian L. Resler, a friend of the couple, at the Château de Belcastel in Belcastel, France.

Mr. Clark-Spear (left), 34, is the business operations manager, in New York, for Tisbury Psychological Services, a psychological evaluation and testing company. He graduated from Columbia.

He is a son of Amy F. Clark and Walter E. Spear of Northford, Conn. The groom's mother is a stress-relief practitioner in private practice in Northford. His father is a psychologist in New York.

Mr. Badum, 33, is a freelance illustrator and artist who goes by the name Bats Langley. His credits include the illustrations for ''Groggle's Monster Valentine,'' and he produces illustrations regularly for Cricket, Ladybug and other publications. His work was shown most recently at the AFA Gallery in New York, in May. He graduated from the Rhode Island School of Design.

He is a son of Terri L. Badum and Rudolph H. Badum of Wolcott, Conn. The groom's mother retired as a school nurse for the public schools of New Britain, Conn. His father is a network support specialist for the city government of Meriden, Conn.

The couple met in 2005 in New York at a dormitory party at Columbia, when both were still in college. They kept in touch for several years until, in 2008, having moved to the New York area, Mr. Badum asked Mr. Clark-Spear if he'd like to go out for coffee. It turned out to be their first date.

______

Claire Bukata, Christopher Beaver

Claire Louise Bukata and Christopher Francis Beaver were married July 19 at San Francisco City Hall by Martin Devin, a deputized marriage commissioner.

The bride and groom met at Colgate University, from which each graduated.

The bride, 31, is a middle school mathematics teacher at San Domenico School, an independent school in San Anselmo, Calif. She received a Master of Science in education from Fordham.

She is the daughter of Anne K. Bukata and Dr. Christopher L. Bukata of Gladstone, N.J. The bride's father, a veterinarian, retired from Murray Hill Veterinary Associates, which he co-founded, in New Providence, N.J. Her mother retired, as a vice president for commercial real estate lending, from United National Bank in Bridgewater, N.J.

The groom, 32, is a founder and the chief marketing officer of the ExecRanks, an online platform in Marin, Calif., that connects businesses with advisers and board members.

He is the son of Jane W. Beaver and Jim C. Beaver of Palm Desert, Calif. The groom's mother is the founder and chief executive of Materials Solutions for Healthcare, a supply chain consulting company in Palm Desert. His father retired as the executive director of the West Contra Costa Healthcare District in San Pablo, Calif.

______

Sona Bajaria, Keith Barrett

Sona Hansraj Bajaria and Keith Kanute Barrett were married July 20 at the St. Priscilla Catholic Church in Livonia, Mich. The Rev. Theodore D'Cunha, a Roman Catholic priest, performed the ceremony. On July 21, Pandit Prasad Bhat performed a Hindu ceremony at the Henry Hotel in Dearborn, Mich.

The bride, 40, is a vice president for marketing in New York at Pernod Ricard, a French company that produces distilled beverages. She graduated from the University of Michigan and received an M.B.A. from Northwestern.

She is a daughter of Niranjana H. Bajaria of Dearborn Heights, Mich., and the late Dr. Hansraj J. Bajaria. The bride's father was the president and founder of Multiface, an engineering and management consulting company in Garden City, Mich., and a co-author of the book ''Statistical Problem Solving.''

The groom, also 40, is a product management leader at the software start-up Gusto in San Francisco. He graduated from Washington University in St. Louis, from which he also received a master's degree in computer science.

He is a son of Myrtle M. Barrett of Palo Alto, Calif. and the late Oliver K. Barrett. The groom's mother is retired and was a former research lab technician at Washington University. His father was the assistant general manager for Delhi Transport, a public transportation company in New Delhi.

The couple were introduced through mutual friends in 2001, but didn't have their first date until October 2015, while Ms. Bajaria was in San Francisco on a business trip.

______

Daniela Cannizzaro, Adam Dubrow

Daniela Laura Cannizzaro and Adam Emerson Vincent Dubrow were married July 21 at Hildene, a museum in Manchester, Vt. Meghan E.M. Ferguson, a Universal Life minister, officiated.

Mrs. Dubrow, 28, is a part-time clinical research coordinator at the New York State Psychiatric Institute at the Columbia University Medical Center, where she is part of a team of researchers studying addiction treatment. She is also pursuing a Ph.D. in clinical psychology at the New School, from which she also received a master's degree in the subject. She graduated from Barnard College.

She is a daughter of Lucy A. Cannizzaro and Salvatore Cannizzaro of Neponsit, Queens. The bride's father is a lead clinical pharmacist at Kingsbrook Jewish Medical Center in Brooklyn. He is also a clinical instructor of pharmacy practice at Long Island University's Brooklyn campus, and at Touro College of Pharmacy in Manhattan. Her mother is an associate director of administration and the director of pharmacy at Mount Sinai Brooklyn hospital.

Mr. Dubrow, 29, is the director of advanced analytics at Crossix Solutions, a health care technology and analytics firm in Manhattan. He graduated from Columbia.

He is the son of Laura J. Oliver and Leonard M. Dubrow of Manchester. Until 2001, his father owned and operated Manchester Cinema and Derry Cinema in Londonderry, Vt. He has written ''We Can Lift Each Other Up Higher and Higher: Daily Guide for the Perplexed,'' a book of daily inspirational readings (TheBookPatch, 2018) The groom is a great-grandson of the late Benjamin Dubrow, who founded Dubrow's Cafeteriaon the Lower East Side of Manhattan.

The couple met in 2007 during their first days at Barnard and Columbia through mutual friends. But they only got to know each other after celebrating their last night at school with friends at a local hangout. They then ran around Columbia's campus with them and even jumped into the fountain at Low Plaza.

______

Leela Hauser, Justin Bozonelis

Leela May Hauser and Justin Koutras Bozonelis were married July 21. The Rev. John Vlahos, performed the ceremony at the Greek Orthodox Archdiocesan Cathedral of the Holy Trinity in New York, where he is the dean, with the Rev. Alexander Karloutsos, another Greek Orthodox priest, among those taking part.

Mrs. Bozonelis, 32, is the global marketing director for media intelligence at LexisNexis, the legal and business information provider, in New York. She graduated from Champlain College in Burlington, Vt.

She is a daughter of Sue E. Hauser and Edward P. Hauser of Topsham, Me. The bride's father is a senior planner at Bath Iron Works, a shipyard in Bath, Me., and a subsidiary of General Dynamics. Her mother retired as an administrative assistant at Mount Ararat Middle School in Topsham.

Mr. Bozonelis, 42, is a managing director at Cantor Fitzgerald, the financial services firm in New York, and is in charge of raising money for hedge funds in the United States. He graduated from N.Y.U.

He is the son of A. Helen Bozonelis and B. Theodore Bozonelis of Chatham, N.J. The groom's mother retired as an editor in the education division, in Parsippany, N.J., of Pearson, a British book publisher, and is also the author of ''200 Years with Abraham Lincoln: One Man's Life and Legacy,'' (Enslow Publishing, 2008) and other history books for children. His father retired as the assignment judge for Morris and Sussex counties of the New Jersey State Superior Court; his chambers were in Morristown, N.J.

The groom and his father are both archons of the Ecumenical Patriarchate of Constantinople, and the groom's father is the national secretary of the group, which is known as the Order of St. Andrew the Apostle. The groom is also a trustee of the endowment fund that supports Greek Orthodox ministries in the United States, and the first vice president of the Cathedral of the Holy Trinity.

The couple met in 2015 at the coat check of a New York bar that she was leaving and he was entering. ''I literally stopped and introduced myself,'' Mr. Bozonelis said. ''I was just taken with her beauty and her smile -- she has a phenomenal smile.'' They had their first date a few months later.

______

Lynn Yi, Brian Chi

Lynn Donglin Yi and Brian Cheun Chi were married July 21 at the Shakespeare Club, a women's club in Pasadena, Calf. Lior Pachter, a professor and mentor of the bride who became an American Marriage Ministries minister for the event, officiated.

The bride, 27, is a full-time student at the University of California, Los Angeles and the California Institute of Technology, where she is studying to receive a Doctor of Philosophy and a medical degree. She graduated magna cum laude from Harvard.

She is a daughter of Lihua G. Chen and Jizu Yi of Bayside, Queens. The bride's father is the vice president of Wuhan YZY Biopharma, a biotechnology company with headquarters in Wuhan, China. Her mother works in Manhattan and Queens as an acupuncturist.

The groom, 30, works in Los Angeles as a municipal bond trader at the investment firm Kayne Anderson Rudnick. He graduated from the University of Pennsylvania.

He is a son of Ming L. Chi and Wei Chi of Los Angeles. The groom's mother is an accountant at the Watt Companies, a real estate company in Santa Monica, Calif. His father retired as a deputy director at Los Angeles World Airports.

The couple met in 2014 on Coffee Meets Bagel.

______

Caitlin Smyth, David Menendez

Caitlin Ann Smyth and David Martin Menendez were married July 20 at the English Manor, an events space in Ocean Township, N.J. The Rev. John Michael O'Sullivan, a priest associated with the Federation of Christian Ministries, officiated.

Ms. Menendez, 34, works in Bedminster, N.J. as a vice president and the assistant brand and marketing director at Peapack-Gladstone Bank. She graduated from the University of Richmond.

She is a daughter of Kathleen C. Smyth of Spring Lake Heights, N.J., and the late Gary W. Smyth. The bride's mother works in New York as a reporter and researcher at Fortune magazine. Her father worked in New York and New Jersey as a bond trader.

Mr. Menendez, also 34, is an investigator at Horizon Blue Cross Blue Shield of New Jersey, an insurance company with headquarters in Newark. He graduated from William Paterson University.

He is the son of Ralph Menendez and Jill E. Menendez of Oradell, N.J. The groom's mother works as an administrative assistant at Norton Engineering Consultants in Fairfield, N.J. His father retired as the chief of operations at the New Jersey Division on Civil Rights, a government agency in Newark.

The couple met in 2015 on Tinder.

______

Amanda Baker, Michael Mazur-Biuso

Amanda Sarah Baker and Michael Gregory Mazur-Biuso were married July 21 at Guastavinos, an events space in New York. Joan Brenner, a rabbinical chaplain, officiated.

The bride, 31, is the owner of Pilates with Amanda, a studio in New York, and the owner of ASB Photography, a lifestyle photography company also in New York. She graduated from George Washington University.

She is the daughter of Sally J. Baker and Warren A. Baker of New York. The bride's father, who is retired, was the owner of Warjo Promotions, an advertising agency that sold promotional items in New York. He is a volunteer firefighter at the Shelter Island Fire Department. Her mother, who is retired, was a Broadway stage manager and production stage manager in New York.

She is the maternal granddaughter of the late Bernard B. Jacobs, who was the president and a chief executive of the Shubert Organization in New York.

The groom, 32, is a real estate agent with the Corcoran Group in New York. He graduated from the University of Illinois, Urbana-Champaign.

He is the son of Peggy A. Mazur of New York and Gerald Biuso of Milford, N.J. The groom's mother, who is retired, was a special-education teacher for the New York City Department of Education. His father works in Milford and is the chief executive of the Land Improvement Contractors of America, a general contracting company based in Lisle, Ill.

The couple met in 2008 through mutual friends in New York.

______

Kimball Sargent, Michael Netto

Kimball Gardner Sargent and Michael Joseph Netto were married July 21 at the Hyannis Port Yacht Club in Hyannis Port, Mass. Zoe Ehrlich Shyn, a friend of the couple, received permission from the State of Massachusetts to officiate.

Mrs. Netto, 38, is a strategic business unit manager at New Balance in Boston. She graduated from the University of Denver.

She is the daughter of Julie Tennant Sargent and William T. Sargent of New York. The bride's mother is a first vice president and portfolio manager at Morgan Stanley in New York. Her father retired as the owner of WTS Communications, a print brokerage company, also in New York.

Mr. Netto, 40, is a mechanical engineer with the Massachusetts Army National Guard in Camp Edwards, Cape Cod, Mass. He is also a licensed Coast Guard captain who runs private sport fish vessels for offshore fishing tournaments and deliveries. He graduated from Tufts.

He is the son of Susan Lamothe Netto and Joseph A. Netto of Falmouth, Mass. The groom's mother retired as an educator, administrator and department chair of foreign languages for the Falmouth Public Schools. His father, also retired, was an educator and director of transportation for Wareham Public Schools in Wareham, Mass.

The couple met on Cape Cod in 2015 at Baxter's Boathouse in Hyannis.

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Syaru Shirley Lin, Harry Harding

Syaru Shirley Lin and Harry Harding Jr. are to be married July 22 at the Gosport Chapel on Star Island, off the coast of Rye, N.H. The Rev. Darrick D. Jackson, a Unitarian-Universalist minister, is to officiate.

Ms. Lin, 50, is an adjunct professor of political economy at the Chinese University of Hong Kong, and a lecturer in political science at the University of Virginia in Charlottesville. She is the author of ''Taiwan's China Dilemma: Contested Identities and Multiple Interests in Taiwan's Cross-Strait Economic Policy.'' She is also a member of the Hong Kong Committee for Pacific Economic Cooperation, an advisory group to the government of Hong Kong, and is a council member of the Focused Ultrasound Foundation, an organization that promotes a nonsurgical therapeutic technology. She graduated cum laude from Harvard and received a doctoral degree in politics and public administration from the University of Hong Kong.

She is a daughter of Lin Tai Chun Tao Wendy and Lin Shun Ho Gary of Taipei. The bride's father retired from the Taipei operations of IBM, for which he was both the director for outsourcing in greater China, and the manager of the company's air-traffic control division. Her mother retired as the chairwoman of Excelsior Bi-Lingual Experimental School in Zhuzhou, China.

Mr. Harding, 71, is a professor of public policy at the University of Virginia, where he was the founding dean of the Frank Batten School of Leadership and Public Policy. He graduated from Princeton and received a doctoral degree in political science from Stanford.

He is the son of the late Vernette Vickers Harding, who lived in Rhinebeck, N.Y., and the late Mr. Harding who lived in New York. The groom's mother was a bone-development researcher at the Harvard School of Public Health in Boston. His father retired as the director of corporate relations at Time magazine.

The couple met in Hong Kong in 2007, at a dinner that followed a talk, entitled ''Rethinking U.S.-China Relations,'' that Mr. Harding had given at the University of Hong Kong. They began dating in 2009, after he accepted a position as a visiting professor at the university.

The bride's previous marriage ended in divorce, as did the groom's.

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Charlotte Peak, William Duncan

Charlotte Anna Peak and William Carl Duncan were married July 20 at the Immaculate Conception Roman Catholic Chapel in East Brewster, Mass. The Rev. Mark Lane, a Roman Catholic priest, performed the ceremony.

The couple, both 25, met at Georgetown, from which each graduated, she magna cum laude.

The bride is an analyst in Boston for Ernst & Young, the professional services firm. She specializes in work force and people analytics.

She is the daughter of Marianna Koval of Brooklyn and the late Robert M. Peak. The bride's mother, formerly the president of the Brooklyn Bridge Park Conservancy from 1999-2009, is now a senior researcher for the N.Y.U. Stern School of Business Center for Sustainable Business in New York. The bride's father was a partner in Ropes and Gray, a New York law firm. The bride is also the stepdaughter of Stephen Burgay, the senior vice president for external affairs at Boston University.

The groom is studying for a master's degree in biomedical engineering at Boston University.

He is a son of Joyce H. Duncan and William Martin Duncan of Wayne, N.J. The groom's mother served as president of the Parent Teacher Organization Council president in the Wayne Public Schools. His father was a captain for Ladder Company 1 in the Paterson Fire Department in New Jersey and a 9/11 responder.

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Annabel Moorman, Adam Stoler

Annabel Jean Moorman and Adam Joseph Stoler were married July 21 at Bow Wood Farm, the home and goat farm of the bride's parents in Lexington, Ky. Rabbi Karen Landy officiated.

Mrs. Stoler, 27, is a sixth-grade science teacher at William Diamond Middle School in Lexington, Mass. She graduated from Oberlin College.

She is the daughter of Leesa Baggett Moorman and Keith Moorman. The bride's father is a partner in the law firm Frost Brown Todd in Lexington. Her mother retired as the personnel counsel for the Energy and the Environment Cabinet of Kentucky, for which until 2015 she served as the general counsel for the Department of Charitable Gaming. She is now a goat herder at Bow Wood Farm.

Mr. Stoler, 30, is the manager of addiction treatment services at MassHealth, the Medicaid program for Massachusetts, in Boston. He graduated magna cum laude from Skidmore College and received a Master of Public Administration from the University of Massachusetts Boston.

He is a son of Karen Teitelbaum Stoler and Mel H. Stoler of Brookline, Mass. The groom's mother is the director of student support at the Chestnut Hill School, an independent school for prekindergarten to sixth grade in Chestnut Hill, Mass. His father, who is retired, was the assistant director of child and adolescent services at the Massachusetts Department of Mental Health in Boston.

The couple met in 2014 through OkCupid, and shortly after exchanging messages, they had their first date at the Bell in Hand Tavern, established circa 1795. On the anniversary of their first date, Mr. Stoler gave Ms. Moorman a T-shirt from the tavern, which said: ''I Was There and the Rest is History.''

______

Olivia Ahern, Victor Schmidt

Olivia Marjorie Ahern and Victor Thomas Schmidt were married July 21 in Newport, R.I. Ian G. Ahern, the bride's twin brother who became a Universal Life minister for the event, officiated at the home of the bride's maternal grandmother, Marjorie P. Spencer.

Mrs. Schmidt, 27, is a candidate for a doctoral degree in biological oceanography at the University of Rhode Island's Graduate School of Oceanography in Narragansett, R.I. She graduated from the College of Charleston.

She is a daughter of Vivian Spencer Fleuette of Providence, R.I., and F. Gregory Ahern of New York. The bride's father retired as the executive vice president for corporate communications and government relations, working in New York and Washington, at the Financial Industry Regulatory Authority; he is also the chairman of the Westerly Hospital Foundation and a director of Westerly Hospital, both in Westerly, R.I. Her mother is a special projects coordinator, in Providence, for Senator Sheldon Whitehouse, Democrat of Rhode Island. The bride is also a stepdaughter Robin Springborn and of Michel Fleuette.

Mr. Schmidt, 34, is a research fellow in microbiome sciences, studying lactose intolerance at the Max Planck Institute for Developmental Biology in Tübingen, Germany. He graduated from St. Lawrence University and received a doctoral degree in biomedical sciences from Brown.

He is a son of Christine Bata Schmidt and Peter G. Schmidt of Toronto. The groom's mother is a senior member of the board of Bata, a shoe manufacturer with headquarters in Lausanne, Switzerland, and is the chairwoman of the Bata Shoe Museum in Toronto. His father is a private investor in software that improves manufacturing efficiency.

The couple met in 2014, when Mr. Schmidt was conducting experiments at the Graduate School of Oceanography, where Ms. Ahern was a student. She would regularly visit the building where he was working, to collect jugs of the seawater that was pumped directly from the bay into the building. ''I thought he was really cute,'' she said. ''And eventually we sparked a conversation.''

______

Gabriella Figueroa, Gregory Sotereanos

Gabriella Roma Figueroa and Gregory Nicholas Sotereanos were married July 21 at the Princeton University Chapel in Princeton, N.J. The Rev. Dr. Theresa S. Thames, an ordained elder in the United Methodist Church and the associate dean of religious life and of the chapel, performed the ceremony.

The bride and groom, both 26, met at Princeton, from which they graduated. She was on the Princeton hockey team, he was on the football team.

The bride is a real estate developer in New York with DNA Development. She was also a professional ice hockey player in the inaugural 2015-16 season of the National Women's Hockey League. She was a member of the U.S.A. Women's National under-18 ice hockey team, winning a silver medal in the 2010 world championship in Chicago.

She is the daughter of Dara R. Figueroa and J. Antonio Figueroa of Branchburg, N.J.

The groom is a real estate finance associate in New York with Natixis, a French investment bank.

He is a son of Dr. Barbara L. Mondik and Dr. Nicholas G. Sotereanos of Pittsburgh.

______

Esther Eng, Kevin Tsang

Esther May Eng and Kevin Kaiwin Tsang were married July 21. Sacha Jones, a Universal Brotherhood minister, officiated at the Manhattan Penthouse in Manhattan.

Ms. Eng, 32, is a third-grade teacher at Public School 244Q, also known as the Active Learning Elementary School, in Flushing, Queens. She graduated from Barnard College and received a master's degree in special education from Queens College.

She is a daughter of Hui Ling Eng and Dewey Eng of Flushing. The bride's father is a housekeeper at the Four Seasons Hotel in Manhattan. Her mother retired as an assistant at the Yasmine Djerradine Institut de Beauté, a spa in Manhattan.

Mr. Tsang, 34, manages a multifamily building in Astoria, Queens, that he owns with his mother, Ailee K. Tsang of Forest Hills, Queens. He graduated from the University of Michigan.

He is also the son of the late Hogoon Tsang. The groom's mother is a secretary and a translator at Public School 120Q in Flushing. His father retired as a mechanical engineering consultant from Lummus Global, an oil and gas engineering services company in Bloomfield, N.J.

The couple met at the birthday party of a mutual friend in 2013, and began dating a few months later, after Ms. Eng asked Mr. Tsang for a veterinarian recommendation for her West Highland terrier, as he also has a dog, a shepherd-hound mix.

The bride's previous marriage ended in divorce.

______

Mary Glover, Scott Melton

Mary Margaret Glover and Scott Douglas Melton were married July 21 at the Sunningdale Lodge on Sebago Lake in Standish, Me. John S. Nugent, associate judge for the Circuit Court for Baltimore City, officiated.

The bride, 31, is a judicial clerk for the Circuit Court for Baltimore City and serves under Judge Nugent. She graduated from Drew University in Madison, N.J., and received a law degree from the University of Maryland.

She is a daughter of Mary M. Glover and William L. Glover of Ellicott City, Md. The bride's father is a national account manager for Tyco Integrated Security, which is headquartered in Boca Raton, Fla. The bride's mother is the owner of a home upholstery company in Ellicott City.

The groom, 36, is the senior vice president and chief philanthropy officer of the National Aquarium, a nonprofit public aquarium in Baltimore. He graduated from Winthrop University in Rock Hill, S.C.

He is the son of Faye W. Melton and George D. Melton of Cayce, S.C. The groom's mother, who is retired, was the owner of a child care business in Cayce. The groom's father, who is retired, was a machinist for Honeywell in Irmo, S.C.

The couple met through the dating app Hinge in Baltimore.

______

Cedric Moreau, Orlando Reece

Cedric Georges Auguste Moreau and Durwood Orlando Reece were married July 21 at the Old Dutch Church in Kingston, N.Y. Alexander Channing, a Universal Life minister and friend of the couple, officiated.

Mr. Moreau (left), 46, is the chief executive and general manager of Mykita North America and Crystalline Consulting and Distribution, both eyewear companies based in New York. He graduated from Lycée des Métiers de L'Optique in Paris.

He is a son of Jean-Claude Moreau of Paris and the late Liliane R.C. Moreau. His father, who is retired, was the chief executive of Vigier & Fils, a family-owned fruit and vegetable wholesale importation and distribution company in Paris.

Mr. Reece, 50, who is known as Orlando, is the chief operating officer and a founder of Swoup, a New York-based company that designed a consumer savings app. He graduated from the College of William and Mary in Williamsburg, Va.

He is a son of Yvonne J. Reece and Claude W. Reece of Alexandria, Va. Mr. Reece's father, who is retired, was a private sector officer and second secretary at the United States embassies in Bangladesh, Barbados and Zimbabwe. His mother, who is also retired, was a vegan personal chef in Alexandria.

The couple were set up in 2014 on a blind date in New York.

______

Nicole Flynn, Daniel Weidenfeld

Nicole Patricia Flynn and Daniel Rabb Weidenfeld were married July 21 at the Madonna Inn in San Luis Obispo, Calif. Rabbi Charles F. Buckholtz, a cousin of the groom, officiated.

Ms. Flynn, 33, is to begin studying for a master's degree in social work in August at the California State University, Northridge, from which she graduated in May. She is also a counselor for adults with severe mental illness at Gateways Hospital and Mental Health Center in Los Angeles.

She is a daughter of Susan L. Flynn of Boston and Kenneth J. Flynn of Rockland, Mass. The bride's father is a construction supervisor for Wise Construction, a company in Winchester, Mass., and is also a carpenter in Rockland. Her mother was a licensed nurse practitioner working with AIDS patients at Lemuel Shattuck Hospital in Boston.

Mr. Weidenfeld, 36, is a comedy writer and executive producer in Los Angeles whose credits include ''The Eric Andre Show'' and ''China, IL,'' which both aired during the programming for adults block on the Cartoon Network. He graduated magna cum laude from Tufts.

He is a son of Sheila Rabb Weidenfeld and Edward L. Weidenfeld of Washington. The groom's mother was the press secretary for Betty Ford and was also a special assistant to President Gerald Ford. She is the author of ''First Lady's Lady: With the Fords at the White House'' (Putnam, 1979). His father is a lawyer in private practice in Washington, and is a founder of Phyto Management in Washington, and of Maryland Cultivation and Processing in Funkstown, Md., both licensed medical cannabis cultivators.

The groom is also a grandson of the late Maxwell M. Rabb, who lived in New York and was the secretary to the cabinet of President Dwight D. Eisenhower, and was the United States ambassador to Italy from 1981 to 1989.

The couple met on OkCupid in 2012 and dated for a few months before going their separate ways. They reconnected in 2013, and Mr. Weidenfeld said their course has not wavered since. ''From the first date the second time around, it's been five years,'' he said.

______

Chloe Zale, Matthew Sternberg

Chloe Elizabeth Zale and Matthew David Sternberg were married July 21. Rabbi Sarah H. Reines officiated at the Weekapaug Inn in Westerly, R.I.

Ms. Zale, 28, is a strategy consultant in New York, advising companies in the health and wellness industry. She graduated magna cum laude from Yale.

She is the daughter of Dr. Carol F. Zale and David Zale of New York. The bride's father is an investment adviser in New York. Her mother is a psychiatrist in New York.

The bride is a great-granddaughter of Morris Zale, one of the founders of the Zale Corporation, which operates jewelry stores throughout the United States.

Mr. Sternberg, 32, is a principal consultant, providing strategy advice for insurance industry clients, in the New York office of the Boston Consulting Group. He graduated from Duke, and received an M.B.A. from the University of Pennsylvania.

He is the son of Laurie Sternberg and Seymour Sternberg of Purchase, N.Y. The groom's father retired as the chief executive of the New York Life Insurance Company.

The couple met in 2013 while waiting for an elevator in the Midtown Manhattan building where the Boston Consulting Group's New York offices were then located. She then worked there, too. She complimented him on his tie -- a gift from his father that is one of his own favorites -- and he was, he said, instantly taken with her.

''It was her confidence, the way she smiled at me, just the connection that existed in that moment,'' he said.

______

Chloe Zale, Matthew Sternberg

Chloe Elizabeth Zale and Matthew David Sternberg were married July 21. Rabbi Sarah H. Reines officiated at the Weekapaug Inn in Westerly, R.I.

Ms. Zale, 28, is a strategy consultant in New York, advising companies in the health and wellness industry. She graduated magna cum laude from Yale.

She is the daughter of Dr. Carol F. Zale and David Zale of New York. The bride's father is an investment adviser in New York. Her mother is a psychiatrist in New York.

The bride is a great-granddaughter of Morris Zale, one of the founders of the Zale Corporation, which operates jewelry stores throughout the United States.

Mr. Sternberg, 32, is a principal consultant, providing strategy advice for insurance industry clients, in the New York office of the Boston Consulting Group. He graduated from Duke, and received an M.B.A. from the University of Pennsylvania.

He is the son of Laurie Sternberg and Seymour Sternberg of Purchase, N.Y. The groom's father retired as the chief executive of the New York Life Insurance Company.

The couple met in 2013 while waiting for an elevator in the Midtown Manhattan building where the Boston Consulting Group's New York offices were then located. She then worked there, too. She complimented him on his tie -- a gift from his father that is one of his own favorites -- and he was, he said, instantly taken with her.

''It was her confidence, the way she smiled at me, just the connection that existed in that moment,'' he said.

______

Kaleigh Rogers, Stuart Thompson

Kaleigh Noel Rogers and Stuart Andrew Thompson were married July 21 at the home of the bride's parents in Hepworth, Ontario. Curtiss Law, the deputy clerk of Owen Sound, Ontario, and a friend of the couple, officiated.

The bride, 29, and groom, 32, met at Western University in London, Ontario, from which each graduated with honors.

Mrs. Thompson is a reporter in New York with Motherboard, the science and technology website for Vice Media. She also received a master's degree in journalism from Western University.

She is the daughter of Brenda Rogers and Randy Rogers of Hepworth. The bride's parents, both retired, founded Keystone Computer Resources, a company in Hepworth that created software to manage records for small urban municipalities in Ontario.

Mr. Thompson is the graphics director of The New York Times opinion section.

He is a son of Kim Thompson of Burlington, Ontario, and Brian Seifried of Manila. The groom's mother retired as an administrative assistant at Hamilton General Hospital in Hamilton, Ontario. His father retired as the chief information officer at Coats, an English industrial thread manufacturer based in London.


NS 

npan : Personal Announcements | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | niwe : IWE Filter | nrgn : Routine General News

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usa : United States | usma : Massachusetts | boston : Boston | nyc : New York City | orla : Orlando | sfra : San Francisco | thail : Thailand | usnj : New Jersey | usny : New York State | apacz : Asia Pacific | asiaz : Asia | devgcoz : Emerging Market Countries | dvpcoz : Developing Economies | namz : North America | seasiaz : Southeast Asia | usca : California | use : Northeast U.S. | usfl : Florida | usnew : New England | uss : Southern U.S. | usw : Western U.S.

IPD 

Society Desk

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The New York Times Company

AN 

Document NYTF000020180722ee7m00037


SE Lifestyle,Health
HD How to beat the bloat - top health tips to find relief for your stomach
BY By Rosie Hopegood
WC 827 words
PD 22 July 2018
ET 01:00 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2018 Mirror Group Ltd

LP 

Ways to reduce that uncomfortable, bloated feeling in your tum

We all know the feeling – you’ve been eating healthily and keeping fit, but somehow your stomach is still bloated and uncomfortable. But there are ways you can combat it…

TD 

Did you know?

Women’s colons are 10cm longer than men’s, in part to allow for extra nutrients to be absorbed during pregnancy and child rearing. While blokes have a smooth, horseshoe-shaped colon, women’s are more tangled, making digestion harder work.

"The digestive system is primed to work best during the day time, and slows down its digestive functions at night," says Jeannette Hyde[http://www.jeannettehyde.com/], Nutritional Therapist and author of The Gut Makeover.

"We have evolved to eat in daylight – it wasn’t until relatively recently in human history that we had light at night to cook and eat at a time that isn’t our natural rhythm."

Always leave a couple of hours after dinner before bed.

"Contractions that move food along the digestive tract slow down at night, meaning you can have digestive issues, wind and bloating if you eat close to bed time," says Jeannette.

If your body is trying too hard to digest that midnight feast, it will also have less time to focus on the purpose of sleep, namely healing and rejuvenating your body.

Sugar gets the blame for a lot of things, and disrupting gut health is one of them.

"It isn’t known exactly why sugar can lead to an imbalance of beneficial bacteria and non-beneficial bacteria, and bloating, but it’s worth keeping as a treat," explains Jeannette.

But don’t replace sugar with unhealthy sugar substitutes.

"Artificial sweeteners, such as those contained in diet drinks, have been shown to cause an unbalance of bacteria in animals, so may be worth avoiding if you want a flat tummy," warns Jeannette.

"Having a fasting stretch of 12-14 hours between dinner and breakfast can promote weight loss and encourage beneficial bacteria to thrive in the gut which can improve metabolism and balance hunger hormones," says Jeannette.

"It’s easy to do if you are eating nice and early – say 7pm for dinner and then just having water between then and a 7am breakfast the next day."

Fermented foods like sauerkraut and miso paste are having a heyday because of the tummy-loving bacteria they contain. Kefir, a milk drink, makes an easy addition to your diet.

"It contains billions of beneficial bacteria that help redress the balance between friendly bacteria and non-friendly bacteria," says Jeannette.

"It’s a staple in Eastern Europe, tastes like a slightly fizzy drinking yoghurt and is delicious blended with fruit."

● Try The Collective Kefir in Mango ’n’ Turmeric, and Coconut ’n’ Honey, £1.50 from Sainsbury’s[https://go.redirectingat.com?id=76202X1526515xs=1url=https%3A%2F%2Fwww.sainsburys.co.uk%2Fwebapp%2Fwcs%2Fstores%2Fservlet%2FProductDisplay%3FlangId%3D44%26productId%3D1200574%26storeId%3D10151%26krypto%3DxEsbf%252Bt2uaxKrBqkFZ5NbAZYx5Vxv%252BCn4QG70gvbgBYyoNRK198Dy2VvFHE0zG5Xs6ej6AWJb%252FU9YIPf45Xz3YoFC9fmB8jC54N9L3cvDUFKZs7ZB8gUo1dAcTzSKHeED9mtJXlQqZorVOlq9IiY7lTBXMuQbv4WYit%252BT0lA5bDcL3OqA%252BVi93X7NEQg%252BYcjfrS8Fs1fZ7t5as7LimtU3Q%253D%253Dsref=https%3A%2F%2Fwww.mirror.co.uk%2Flifestyle%2Fhealth%2Fhow-beat-bloat-top-health-12946222].

If your tummy feels like a hard, inflated drum after a pizza or a bowl of pasta, it may be worth avoiding gluten for three weeks, and noting if you are less bloated during that time.

"This is called an elimination diet, and can provide useful information for you to tailor your diet long term," explains Jeannette. "Try reintroducing some wheat again and see what the reaction is."

You can also do this with any other foods you suspect might be a problem. Keep a food diary by writing down all the foods you eat, and then any symptoms of bloating and when they appear. That way you may discover a pattern and find out which foods are behind the bloating.

"Often when people have chronic bloating they become nervous of many foods and cut out lots that contain fibre," says Jeannette.

"For long-term gut health, it's vital to include lots of different vegetables and some fruit."

We all have about a kilo and half of bacteria in the digestive tract, mainly in the colon.

"For good health, your colon needs to be thriving with lots of different types of bacteria, and the way to promote it is to feed the bacteria with many types of fibre-rich foods."

Bloating is often nothing to worry about, but it’s essential to see your GP if it persists.

"Women often dismiss persistent bloating as being something less sinister and don’t go to their doctor," says Louise Bayne, CEO of ovarian cancer charity Ovacome.

"But it’s an important indicator of ovarian cancer. GPs will typically see just one case of ovarian cancer every five years so they may not link bloating to the disease."

As a result, some women are treated for irritable bowel syndrome (IBS) or menopausal symptoms. If your bloating carries on for more than three weeks, ask your GP for a CA125 blood test, which detects levels of a protein that may indicate ovarian cancer.

The Collective's Kefir, £1.50, will be available in Sainsbury's, Ocado and Waitrose


NS 

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

RE 

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

PUB 

Trinity Mirror Group PLC

AN 

Document MIRUK00020180722ee7m0005m


CLM Your Good Health
SE Life
HD Facts don't back up testimonials on ozone as Crohn's treatment
BY Dr. Keith Roach
CR Times Colonist
WC 643 words
PD 20 July 2018
SN Victoria Times Colonist
SC VTC
ED Final
PG C5
LA English
CY Copyright © 2018 Victoria Times Colonist

LP 

Dear Dr. Roach: I'm 36 and have had Crohn's disease for years. I'm having a mild Crohn's flare. My specialist is leaning toward biologicals (Remicade, Humira, etc.), but I'm not game for that. I've been hearing more and more about ozone therapy, pioneered in Germany. Do you have any experience with that? P.G.

I don't have any experience with ozone, and when I looked it up, I found many treatment centres with impressive testimonials.

TD 

However, when I looked it up in the scientific literature, I found nothing. It took further research to try to identify why.

Ozone was indeed studied in Germany in the 1930s, but the effectiveness of using ozone topically (on wounds) was not impressive, and it was much less effective than other, safer treatments.

Research was mostly abandoned. Ozone is irritating to mucus membranes and to the lungs. The Food and Drug Administration has stated that "ozone is a toxic gas with no known useful medical application in specific, adjunctive or preventive therapy." The Natural Medicines Comprehensive Database has reviewed the evidence and concluded that ozone treatment is "likely unsafe." From the standpoint of medical science, the question is answered, and ozone is neither safe nor effective. I recommend strongly against it.

However, people clearly are using it, and I read reports of people saying it worked for them. One study looked at people who, like you, had had Crohn's disease for many years.

The longer people have had inflammatory bowel disease, the more likely they are to try alternative treatments. These may include herbal therapies, such as wheatgrass, curcumin and Boswellia; traditional Chinese medicines; probiotics; and acupuncture. People naturally will try alternative treatments when standard treatments are less effective or more toxic than desired. Some alternative treatments I mentioned have shown promise, and although none has been studied well enough to be definitive, there is enough information to suggest that they might be useful and deserve further study.

I suspect that most of the practitioners offering ozone treatment are doing so in good faith, believing it will be helpful, despite the evidence. That can lead people to believe it is working: There is a robust history of people claiming that ineffective, dangerous treatments are effective, probably due to placebo effect.

Unfortunately, there also are some people who prey on the desperately sick while knowing that their treatments are ineffective and toxic.

Dear Dr. Roach: My total cholesterol has been above 200 for as long as I can remember. A recent test showed a total cholesterol of 215, with an HDL of 112 and an LDL of 89. My cholesterol/HDL ratio is 1.9. My doctor seems unconcerned about the total cholesterol because my HDL is so high, which he feels is a good thing. I am a 67-year-old female who has exercised for 30 to 45 minutes, six days a week, for about 40 years. If I exercise more than that, my HDL and total cholesterol levels go even higher.

Should I be concerned? K.J.

Doctors prefer looking at LDL cholesterol or non-HDL cholesterol (not total cholesterol) to help stratify risk for heart disease.

HDL has a protective effect. You are in an unusual and enviable position, having an HDL cholesterol higher than your LDL cholesterol, and this puts you at substantially lower-than-average risk for heart disease for your age. Exercise routinely raises HDL and also reduces risk for heart disease, so exercise as much as you want, and don't worry about your cholesterol. Dr. Roach regrets that he is unable to answer individual letters, but will incorporate them in the column whenever possible. Readers may email questions to ToYourGoodHealth @med.cornell.edu


NS 

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Victoria Times Colonist

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SE News
HD WEIRD BUT TRUE
BY and Max Jaeger
WC 285 words
PD 19 July 2018
SN New York Post
SC NYPO
ED All Editions
PG 22
LA English
CY (c) 2018 N.Y.P. Holdings, Inc. All rights reserved.

LP 

A Louisiana man got the 411 on 911 the hard way.

Christian Palacios, 24, called police in the town of Thibodaux to see if he had any active warrants for his arrest.

TD 

He didn't. But cops charged him with unlawful use of 911 to make a non-emergency call.

The Spanish navy may have to float a loan to pay for this.

After going through a redesign to improve the S-80 submarine's buoyancy because it couldn't float, it was rebuilt - and it turned out to be too big for its dock, authorities said.

Mistakes in construction have caused the sub's cost to balloon to $1.16 billion - double original ­estimates.

Monkey see, monkey go on the on the lam!

A Florida woman took her pet spider monkey Spanky on the run rather than face charges for keeping wildlife without a permit, authorities said.

Spanky's owner, Tina Ballard, 56, was arrested in Linville, NC, and officials in Florida are charging her with evidence-tampering for fleeing with her beloved simian.

These goons were caught breaking and entering - on surveillance cameras they had stolen.

A group of bumbling Australian thieves accidentally recording themselves committing a burglary - and getting high afterward, cops said.

"Surveillance cameras were stolen during the incident . . . all the while live-streaming footage to the owner's mobile phone," Queensland police said.

Turns out nitrates can make you irate.

Hot dogs and other processed meats may contribute to mania, according to a new study.

Nitrates found in processed meats affect gut bacteria that can have a ripple effect on brain chemistry in people diagnosed with bipolar disorder - leading to mania, scientists report.


CO 

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SE Society
HD Drugs alone won't fix our epidemic of depression
BY James S Gordon
WC 1091 words
PD 19 July 2018
ET 06:31 AM
SN The Guardian
SC GRDN
LA English
CY © Copyright 2018. The Guardian. All rights reserved.

LP 

To fight a rising tide of depression and suicide, psychiatrists need to do more than just fill patients up with pills

The New York Times recently published an important investigative report shining[https://www.nytimes.com/2018/04/07/health/antidepressants-withdrawal-prozac-cymbalta.html] a long-overdue light on the painful, sometimes disabling experience of withdrawing from antidepressants – drugs that millions of Americans have been taking, sometimes for decades

TD 

The recent deaths of Kate Spade[https://www.theguardian.com/us-news/2018/jun/05/kate-spade-dead-latest-news-death-designer] and Anthony Bourdain[https://www.theguardian.com/us-news/2018/jun/08/anthony-bourdain-chef-found-dead-61] threw into stark relief the human toll that depression can take. But the problem is complex, with multiple factors. We are seeing a striking increase in the number of Americans diagnosed with depression, and an accompanying increase in suicides. This is coupled with the promiscuous and sharply increasing prescription of antidepressants to 34.4 million Americans in 2013-2014, up from 13.4 million just 15 years earlier. And this pervasive prescribing continues despite the lack of proof of the drugs’ long-term effectiveness; their mixed results even with short-term treatment; the frequent side-effects – weight gain, gastrointestinal problems and sexual dysfunction – that are themselves depressing. Meanwhile, we are paying the prohibitive financial costs of depression – an estimated annual average of $210.5bn in treatment and lost productivity.

These numbers raise critical questions: why are so many Americans becoming depressed? Why do rates of suicide, depression’s dire and irreversible consequence, continue to increase – by 25% since 1999 according to a recent Centers for Disease Control and Prevention report? Why are we treating vast numbers of these depressed and suicidal people with drugs that are of limited effectiveness? How can we do better?

Depression is characterized by low energy and despondency, negative self-esteem, pervasive pessimism, difficulties with eating, sleeping and sexual functioning, and helplessness and hopelessness. It is caused by biological, psychological, social and economic and spiritual challenges which are increasing in number and severity and often compound one another. These include decreases in social support and the loneliness that follows; high levels of stress about the economy, and the future; the hyper-competitiveness and hypercritical self-assessments of youth; sedentary lifestyles and poor diet; and our addiction to our digital devices.

The prevailing psychopharmacological treatment is based on the theory that depression is a neurotransmitter disorder. Pharmaceutical manufacturers and physicians are fond of making an analogy between depression and type-1 diabetes. The bodies of type 1 diabetics do not produce enough insulin, so diabetics receive insulin by injection. Depressed people, the analogy goes, are incapable of producing adequate amounts of neurotransmitters and must be prescribed drugs to increase them.

The prevalent view of depression as a 'Prozac deficiency disease' prevents many Americans from seeking out a more comprehensive, safe and effective approach

This is incomplete and misleading. Some depressed people may have lower levels of serotonin or norepinephrine. But no one knows how many, and doctors rarely measure these levels before prescribing drugs. A variety of emotional, social, nutritional and environmental factors affect a person’s fluctuating neurotransmitter levels, which in turn affect how a person functions. In other words, low levels are likely to be the symptoms, not the cause, of depression. Unfortunately, the prevalent view of depression as a “Prozac deficiency disease” prevents many Americans from seeking out a more comprehensive, safe and effective approach, grounded in self-care and group support.

Meditation is fundamental to this approach. Slow, deep breathing relaxes our body, quiets our mind, and lowers the stress which often precipitates depression. It quiets activity in the amygdala, a portion of the emotional brain responsible for fear and anger, and enhances activity in the hippocampus, which mediates stress and memory and is damaged by depression. Meditation thereby promotes functioning and increases tissue mass in the frontal part of the cerebral cortex, where depression has inhibited judgment, self-awareness and compassion. Meditation also makes it easier for us to connect with others who may provide comfort, intimacy and support. It gives us perspective – helping us see that what seemed insurmountable is manageable. It promotes compassion, and facilitates finding mood- and life-enhancing meaning and purpose.

Physical activity complements meditation. As a depressed person moves, she overcomes her inertia, releases tension and reclaims and enjoys a body that seemed alien, even hostile. Jogging, tai chi, yoga and dance all lower stress and stress hormones, may help rebuild the hippocampus and enhance activity in the frontal cortex. Exercise by itself can be at least as effective as drugs in relieving depression.

Food is a third healing ally. Deficiencies in vital nutrients that are low in the standard American, processed food diet are more prevalent in people with lower incomes, but widespread among all Americans. At least 30% of adults are deficient in vitamin D, preventing them from effectively synthesizing serotonin and making them more vulnerable to depression. Other nutrient deficiencies – including folic acid, vitamins B6 and 12, magnesium, zinc and chromium – may also play a crucial role in depression.

Populations high in omega 3 fatty acids (present in fish and fish oil) are less depressed, as are people with a healthy balance of bacteria in their intestine. Supplementing one’s diet with vitamins, minerals and the gut-healing bacteria of “probiotics” may be crucial in relieving depression.

These self-care tools enhance the production of the neurotransmitters that drugs are aimed at – serotonin, dopamine and norepinephrine – without damaging side-effects. And the active engagement that self-care requires may itself be the most effective antidote to depression’s hallmark symptoms of hopelessness and helplessness.

Speaking to a compassionate, knowledgable professional and participating in supportive, stigma-free, educational small groups also helps. This human support helps depressed people overcome loneliness and develop more effective strategies for dealing with self-defeating behavior, and encourages them to rediscover – or discover – connection, meaning and purpose. When we are suicidal, it can be life-saving.

Scientific evidence and common sense tell us it’s time to make comprehensive programs of self-care and human support the norm for relieving depression, promoting resiliency and renewing enthusiasm for life. Prescription drugs, which can sometimes be helpful, should be a rarely used last resort.

* James S Gordon MD, a psychiatrist, is the author of Unstuck: Your Guide to the Seven-Stage Journey Out of Depression and the founder and executive director of the Center for Mind-Body Medicine

* In the UK, the Samaritans [https://www.samaritans.org/] can be contacted on 116 123. In the US, the National Suicide Prevention Lifeline [https://suicidepreventionlifeline.org/] is 1-800-273-8255. In Australia, the crisis support service Lifeline [https://www.lifeline.org.au/] is on 13 11 14.


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HD FEATURE-Fighting global warming, one cow belch at a time
WC 1051 words
PD 19 July 2018
ET 04:20 AM
SN Reuters News
SC LBA
LA English
CY Copyright 2018 Thomson Reuters. All Rights Reserved.

LP 

ROME, July 19 (Thomson Reuters Foundation) - From New Zealand to the United States and Kenya to Colombia, scientists are on a mission to fight global warming by making livestock less gassy.

Livestock are responsible for about 14.5 percent of global greenhouse gas emissions, according to the United Nations' Food and Agriculture Organisation (FAO).

TD 

According to calculations by some experts, this puts the livestock sector on par with transport. The U.N.'s Intergovernmental Panel on Climate Change says transport is responsible for 14 percent of emissions.

Ruminants such as cattle, buffalo, sheep and goats produce nitrous oxide, carbon dioxide and methane, which is the most emitted gas and is released through belching.

Scientists are working on ways to reduce those emissions, including by breeding animals that burp less, adjusting their diets so they produce less methane and planting trees in pastures.

"We domesticated ruminants over 10,000 years ago and relatively little has changed. It's time that got an upgrade," said Elizabeth Latham, co-founder of Texas-based Bezoar Laboratories.

Her company is working on a type of probiotic - helpful bacteria or yeasts in the digestive system - which has shown a 50 percent reduction of methane emissions in cattle during research.

Although less prevalent than carbon dioxide, the main greenhouse gas, methane is more potent because it traps 28 times more heat, according to a 2016 study by the Global Carbon Project, which groups climate researchers.

Bezoar's probiotic can be put in water or feed, and even sprinkled on grass, said Latham, who won a Unilever Young Entrepreneurs Award in 2017 for the patent-pending product.

Thousands of miles away, New Zealand's AgResearch has bred sheep to produce 10 percent less methane.

"In a single sheep, a 10 percent drop maybe not so significant. But when there's 19 million sheep in the country, it starts to make a huge impact," said Suzanne Rowe, a geneticist at the government institute.

The low-methane sheep are the result of a decade of research, and they are also leaner and grow more wool, she said.

"The beauty of breeding the animal to be low methane… is it's permanent," Rowe told the Thomson Reuters Foundation, adding the team is conducting similar research on cattle and deer.

Agriculture accounts for nearly half of New Zealand's total greenhouse gas emissions, and transforming the sector is key to meeting the target of becoming carbon neutral by 2050, Climate Change Minister James Shaw has said.

BOOSTING PRODUCTIVITY

Attempts to reduce methane emissions from livestock are not limited to the world's most affluent nations.

In India, a national programme to boost the milk production of cows and buffalos by improving their diet is also helping the environment, according to Rajesh Sharma, senior manager at the National Dairy Development Board (NDDB).

The NDDB uses software to assess the ideal diet for an animal, based on its physical profile and environment. Changes usually include adjusting the feed quantity and adding locally-available mineral supplements.

The tailored diet means each animal produces 12 to 15 percent less methane, according to Sharma.

Over the past five years, the programme has reached about 2.6 million of the nearly 300 million cows and buffalos recorded in India's 2014 livestock census, he said.

In Kenya, scientists are testing various local grasses to see if they improve the productivity of livestock, which would reduce the amount of emissions per kg of milk, meat or eggs.

Cows are placed in respiration chambers where scientists measure the methane emissions from different feeds available in East Africa, said Lutz Merbold, senior scientist at the Mazingira Centre, a Nairobi-based research institution.

Results are expected in mid-2019, according to Merbold, who hopes to persuade farmers to adjust feed practices by appealing to their concerns on climate change.

"If you have a well-fed cow and drought hits you, it will probably survive longer than a less well-fed cow," he said.

Improvements in productivity alone could reduce up to 30 percent of methane emissions from livestock globally, said Anne Mottet, FAO's livestock policy officer.

Her department has developed a web application that allows farmers and researchers to calculate how changes in animal feed may affect emissions.

Latin American ranchers are experimenting with silvopastoralism - planting trees in pastures where they absorb greenhouse gases and offset emissions, while restoring degraded soil and improving biodiversity.

"They can be different types of trees - for timber, fruit trees, even trees that animals can eat," said Jacobo Arango, a researcher at the Colombia-based International Centre for Tropical Agriculture.

BALANCED DIET

As consumers have become more environmentally conscious, ruminants have been vilified for their emissions, as well as the amount of land and water they require.

Beef farming in particular has been heavily criticised, as it accounts for 41 percent of the livestock sector's greenhouse gas emissions, according to FAO.

In a March report, Greenpeace warned that a continued increase in the consumption of meat and dairy could undermine Paris Agreement targets to stop temperatures from rising more than 2 degrees Celsius above pre-industrial times.

The environmental group called for global meat and dairy production and consumption to be cut by half by 2050.

Yet, campaigns to abandon meat sometimes ignore the reality of small-scale farmers in Asia, Africa and South America who depend on animals for their health and livelihoods, according to experts.

Merbold, of the Mazingira Centre, said consumers in richer countries have the privilege of turning away from meat-heavy diets.

"But if you're living in certain regions in Africa, livestock provides you with essential nutrition you can't get somewhere else," he said.

The animals are also used to transport water and plough land, as well as producing manure to fertilise crops, said FAO's Mottet.

What is needed is balance, she said.

"We have countries that consume about 100 kg of meat (per person each year). In others, it's about four." (Reporting By Thin Lei Win @thinink, Editing by Jared Ferrie(Please credit the Thomson Reuters Foundation, the charitable arm of Thomson Reuters, that covers humanitarian news, women's rights, corruption and climate change. Visit www.trust.org[http://www.trust.org])


RF 

Released: 2018-7-19T11:20:59.000Z

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SE Business
HD Probiotic studies often omit safety results
BY Megan Thielking
WC 857 words
PD 19 July 2018
SN The Boston Globe
SC BSTNGB
PG B.10
VOL ISSN:07431791
LA English
CY © 2018 The Boston Globe. Provided by ProQuest Information and Learning. All Rights Reserved.

LP 

Analysis finds enthusiasm can override data precision

As consumer interest grows in probiotics and other supplements that claim to regulate gut microbes, experts are posing a critical question: Are they safe?

TD 

Probiotics are increasingly popular, from Greek yogurt and kombucha to pills chock-full of bacteria in the supplement section of the grocery store. But a new analysis published Monday in Annals of Internal Medicine finds that many studies of probiotics and similar products fail to adequately report on safety and adverse events. And without that information, the authors say, it's impossible to broadly conclude whether the products are safe.

“There seems to be an unbridled enthusiasm for the [microbiome]," said Dr. Pieter Cohen, a physician who studies dietary supplements at Harvard Medical School and wasn't involved in the new research. “But a lot of these studies would not be considered robust, and they don't measure the downsides."

The study looked at how often those downsides were studied in 384 randomized, controlled trials of probiotics, prebiotics, and synbiotics. Probiotics contain live microorganisms that are supposed to give some sort of health benefit to the user. Prebiotics are supposed to nourish the growth of beneficial bacteria in the gut. Synbiotics are a combination of the two.

The study's authors found that 37 percent of trials didn't report safety results and 28 percent didn't report harms-related data. And even among the studies that did mention adverse events among study participants, 16 percent didn't use adequate metrics and 37 percent used only generic statements, such as “the treatment was well-tolerated." Some reports have linked probiotics to possible side effects such as gastrointestinal problems.

Reporting of serious adverse events was even less common: 80 percent of the trials didn't report the number of serious problems that cropped up during the study. And almost none of the studies included a definition of adverse events or serious adverse events.

“We can't say if the probiotics are safe or not, because we don't have the data," said Aida Bafeta, one of the study's authors and an epidemiologist at the Institute of Social and Preventive Medicine in Lausanne.

It's not the first time experts have raised a red flag about the safety of such supplements sold directly to consumers. A 2011 report by the federal Agency for Healthcare Research and Quality found that the scientific literature is “not well equipped to answer questions on the safety of probiotics in intervention studies with confidence."

Government regulations don't address the safety of the probiotics shoppers can buy at the grocery or drugstore, supplement shops, or online. If a probiotic is intended to diagnose, treat, or prevent a disease, the Food and Drug Administration regulates it like a drug and a biological product and the manufacturer has to test it in humans and apply for FDA approval. But many probiotics don't make such health claims and can be sold with little or no regulation. The new report shows safety questions loom over that over-the-counter market.

“The market ran ahead of the science," said Linda Duffy, who oversees probiotic and microbiome research projects at the National Center for Complementary and Integrative Health, part of the National Institutes of Health.

Experts say there are other safety concerns the study couldn't capture: Products tested in clinical trials might be a higher quality than what's sold in stores. Cohen said some commercial products might contain additional strains that consumers aren't aware of or more bacteria than the amount listed on the label. Others might not contain the microorganism listed on the label at all.

“Do I think most of the products out there in the consumer marketplace have this quality assurance stamp of approval? No, I do not," said Duffy.

Her advice to consumers: Read the label carefully, look for the studies, and remember the limitations of the research that exists.

“We don't have a definitive amount of data yet that says we can absolutely conclude that there is any probiotic strain that we can absolutely give a health claim to at this point," she said.

Cohen said it's critical to shop only from companies that have evaluated safety, quality, and efficacy of a product and that include both the strain and the amount of that strain on the label. And, he added, it's important to talk to a physician about whether taking probiotics and similar products will be helpful for a particular condition. Probiotics are typically marketed toward a healthy population as a dietary supplement, but the actual indications for their use are much more narrow.

“We have this narrative that live bacteria used in food production can only be beneficial for the human body," Cohen said. “But just because something is useful in making bread does not mean that it necessarily has a health benefit."

Megan Thielking can be reached at megan.thielking@statnews.com. Follow her on Twitter @meggophone. Follow Stat on Twitter: @statnews.

Credit: By Megan Thielking STAT

Caption:

Stock.adobe.com


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SE Lifestyle
HD Football fields of fancy foods
BY Liza Weisstuch
WC 1122 words
PD 18 July 2018
SN The Boston Globe
SC BSTNGB
PG G.5
VOL ISSN:07431791
LA English
CY © 2018 The Boston Globe. Provided by ProQuest Information and Learning. All Rights Reserved.

LP 

NEW YORK — It wasn't long ago when if you wanted kale chips, you had to bake them yourself. If you're gluten-free, you likely thought you'd eat salad until the end of days. And if you asked a store clerk where to find the kombucha, she might look at you blankly and said “gesundheit!"

Today, though, you can buy kale chips at CVS, choose from an array of kombucha flavors at any number of convenience stores, and take your pick of gluten-free delicacies. What was once a trend toward healthier, more mindful eating has become an ingrained lifestyle for countless Americans, and judging by this year's Fancy Food Show, which took place at the Jacob K. Javits Convention Center in Manhattan earlier this month, those habits show no signs of fading away.

TD 

This year marked the 64th show, an event produced by the Specialty Food Association, a member-based trade organization. Nearly 2,400 companies showcase over 240,000 products across 365,000 square feet, the equivalent of about six football fields. The crowd of about 34,000, consisting largely of owners of and buyers for small food markets and chain grocery stores as well as restaurateurs, chefs, and distributors, all had the same mission: to make sure their inventories and ideas stay on trend.

Today, in what might seem a counterintuitive development, “specialty" and “on-trend" are interchangeable. According to a study by Mintel, total specialty food sales in the United States bring in about $140.3 billion, up 11 percent since 2015. But first, about that word. “Specialty" might seem a bit vague, but Phil Kafarakis, president of the SFA, has a very clear definition. Specialty food companies are focused on several touchstones: purity and authenticity of ingredients, integrity of the process, and packaging. Also, social awareness and sustainability are huge factors.

“It's a sign of the times with respect to consumer attitude and need for food that solves their problems. It's a completely opposite approach to brand innovation," said Kafarakis. “And then you often have makers tied into some social cause tied into the fabric of their business, whether that's commitment to fair trade or supporting something unique in their community. I like to talk about values, not value."

For anyone walking the floor, this trend-stalker among them, it is an exercise in pacing, staying hydrated, and staying organized. Over the course of two days, we were scanning packages emblazoned with terms like vegan, gluten-free, fair trade, probiotic, and superfood, from companies that have words like nature, natural, wild, fresh, healthy, raw, real, and naked in their names. I consumed butter by the spoonful (herbed, hand-churned butter from an Amish farm, that is, which makes it slightly more acceptable), partook in several comparative tastings of olive oil, including one with a product that toted fruit from a 500-year-old tree in Italy, and I was schooled in the variety of fruity, floral, woody, acidic, and nutty flavors that cacao lends to chocolate bars. I developed a new appreciation for tinned fish, and I sampled pink pepper quinoa crackers, chocolate-covered potato chips, vegetable sorbets, vegan jerky, gluten-free bread, and other snacks that once would have seemed like contradictions in terms. I drank fish broth, beef broth, all sorts of fresh-pressed liquids, and enough cold brew coffee to keep a family of four awake for an overnight drive, which was almost enough to keep me fueled for the entire day.

There were plenty of traditional items, too, though often with some eccentric twist, like pastas made from chickpea flour and pretzels made from ground-up cauliflower. And I ate crickets, crushed and cooked. Daniel Novak, cofounder and CEO of Montreal-based Crickstart, won me over when he described them as “little land shrimp" and explained that 2 billion people in 80 countries eat insects as part of their diets. Who was I to contest the diets of 2 billion people? His organic chili-flavored crackers, for the record, are earthy and intensely crispy. Massachusetts is one of his first US regions to sell his bars and crackers. You can find them at Cambridge Naturals and online.

The show floor is organized by countries and by eight American regions, Massachusetts being one of them. Chocolate and other sweets were heavily represented by the Bay State. Companies like Boxborough-based Two Friends showcased small batch chocolate bars in flavors like saffron and chili pepper; CB Stuffers from Swampscott unveiled its coaster-size, 1-inch-thick salted pretzel peanut butter cup; and Goodnow Farms in Sudbury, one of the few bean-to-bar chocolate makers on hand, presented its exquisite single-origin bars.

Browsing through the items from 54 countries, it was clear that ghee, a versatile traditional Indian clarified butter, is on its way to becoming a common ingredient, cauliflower is the new kale, African flavors are the new darlings of the spices world, and imitation meat is the next meat. I spotted several that aren't widely available yet, but absolutely worth keeping an eye out for, like truffle “perlage," black truffle juice encapsulated in caviar-size spheres from Tartuf Langohe in Italy's Piedmont region; Juusto, a halloumi-like baked cheese, a traditional Scandinavian delicacy, made in Wisconsin; and popped, crunchy tofu (think: protein meringue) from Korea.

Perhaps the most exciting part, though, was the abundance of startups that got their own sprawling showcase space in “Incubator Village" which, in years past, had been merely “Incubator Alley." Jen Faigel, cofounder and executive director of CommonWealth Kitchen, an incubator in Dorchester that was established in 2009, was there with eight startups, including Bauman's Best Botanicals, which makes shrubs or flavored vinegar; Farmhouse Burger Company, whose veggie burgers are fortified with organic pearled barley; Five Way Foods, which makes fish and beef broths; and Sweet Teez Bakery, a Jamaican rum cake company founded by Dorchester native Teresa Thompson Maynard as a result of her pursuit of allergen-free snacks for her family. They're a small fraction of the 50 member companies at CommonWealth, which is also a manufacturing facility. It's a $2.5 million per year operation, having grown 700 percent from 2014 to now.

“Part of the reason we're growing is because the food industry is growing in so many ways," Faigel told me. “It's resetting itself from big industrial centralized food, to small and simple, with clean labels, regional ingredients we can pronounce, and healthier-for-you options."

Liza Weisstuch can be reached at liza.weisstuch@gmail.com. Follow her on Twitter and Instagram @livingtheproof.

Credit: By Liza Weisstuch Globe correspondent


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SE Dining In, Dining Out / Style Desk; SECTD
HD The Sweet Satisfaction of Homemade Yogurt
BY By MELISSA CLARK
WC 1821 words
PD 18 July 2018
SN The New York Times
SC NYTF
ED Late Edition - Final
PG 7
LA English
CY Copyright 2018 The New York Times Company. All Rights Reserved.

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If you love yogurt, making your own should be a culinary rite of passage, along the lines of baking your own bread or roasting a chicken, though easier than either. Mere minutes of active time, and the payback is huge: a pot of tangy, silky yogurt, made with ingredients you can control and personalized to your tastes.

Yogurt Basics

TD 

Yogurt is simply milk that has been mixed with specific types of good bacteria, then left to ferment. Good-quality, store-bought yogurt made without additives can be expensive -- if you can even find it. Those who eat dairy may find some at farmers' markets or in gourmet stores, but fine alternative yogurts are much harder to come by. Making your own guarantees a supply, and, in time, you'll make yogurt that's even better than the fancy brands for a lot less money.

To make your own, you'll need good-quality milk (dairy or non) and your favorite plain yogurt. The dairy milk is heated to between 180 and 200 degrees (just under boiling) to denature, or unravel, its protein structure, allowing it to thicken when it meets the bacteria. (Nondairy milk is simply simmered here to activate the starch.) Then, in both cases, the milk must be cooled to 110 to 120 degrees before the bacteria (also called the starter culture) is added. This step is important: Anything hotter than 130 degrees could hurt the bacteria; anything cooler won't encourage its growth. Then the milk is set aside to ferment in a warm(ish) place for 6 to 24 hours, during which the good bacteria multiply, and the milk gains body and texture. Finally, the yogurt is refrigerated, to stop the fermentation while the yogurt thickens.

What's a Starter?

You can't make yogurt without a starter culture, that is, specific types of friendly bacteria to activate the fermentation process.

The two bacteria most often used are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lactobacillus delbrueckii subsp. bulgaricus turns lactose into lactic acid, producing a sour or tangy flavor. Streptococcus thermophilus also breaks down lactose into an acid -- a digestible fatty acid.

For dairy yogurt, the easiest starter culture is any plain live yogurt: Look for the words live, living or alive in the ingredient list. You'll also want to choose a starter yogurt without preservatives, but with a flavor you enjoy since you'll taste it in your batch. You can use homemade dairy yogurt in the subsequent batches, but bear in mind that it'll weaken over time. After a third or fourth use, it's best to use a new starter culture. (Note: Homemade nondairy yogurt cannot be used as a starter culture.)

Yet another option is heirloom yogurt starter, available at some health-food stores and online. The yogurt you make from these strains can be used as a starter indefinitely. Think of it as analogous to a sourdough starter for bread: Just as you would in bread baking, you'll have to use it frequently (at least once a week here) to keep it active. The first batch you make from an heirloom starter might turn out on the thin side, but should thicken in subsequent batches.

To culture nondairy yogurt, you can use commercial yogurt, probiotic powder or probiotic capsules, found at health-food stores or online. (If using capsules, choose refrigerated ones over those stored on the shelf.) You can also use a vegan yogurt starter, or if it doesn't bother you, a dairy-based starter culture will work in a nondairy yogurt.

Picking a Milk

You have several options for dairy milk, the most common, of course, being cow's milk. You can start with creamline (nonhomogenized) or homogenized milk. Creamline will create a yellow layer that sits atop the yogurt, while homogenized is smooth throughout and won't separate. For best results, choose pasteurized milk instead of sterilized or ultra-pasteurized (UHT) milk. It tends to have a better flavor than ultra-pasteurized, and ferments more willingly.

If you'd prefer to use sterilized or ultra-pasteurized milk, you don't need to heat it to 180 to 200 degrees. That was done before you bought it. Just heat it to 110 degrees, stir in the culture, and let it ferment.

Another variable is fat content. Fat adds creaminess and body, so the less fat a milk has, the thinner the resulting yogurt will be. (Higher-fat milks yield thicker, richer yogurts.) First published in 2016, our master recipe, which calls for whole milk, with the option of adding cream, yields a luscious yogurt, but you can substitute low-fat milk: 2 percent works much better than 1 percent, both in terms of flavor and texture.

You can also make yogurt from goat's, sheep's or buffalo milk. Each has its own flavor. Goat's milk, for example, is tangier than cow's milk, and may need less time to ferment. For these yogurts, you can use a cow's milk starter, a starter of the same milk variety (if you can find it), or a store-bought starter culture powder. Simply substitute the milks 1-to-1 for cow's milk in our master recipe.

Lactose-free milk often won't ferment and thicken properly. If you can't tolerate lactose, use an alternative dairy-free milk instead.

Nondairy milks generally stay thin even after fermentation. They're tangy like yogurt, but tend to be more pourable than spoonable. Thickening them, however, isn't hard. Our master recipe uses agar powder, but you can experiment with gelatin, pectin, cornstarch, arrowroot or gums (locust bean or xanthan). Or enjoy them as they are in smoothies or poured over cereal.

After much testing, we've found cashew milk yields the best results when used in nondairy yogurt. It's rich, gently flavored, and ferments willingly with either a yogurt starter culture or probiotic capsule. Almond milk also works, but unless it's homemade, it stays very thin. Soy milk thickens without having to add starches or agar powder, giving you a lushly textured yogurt. Less successful, however, is oat milk, which takes on a cardboard-like flavor when fermented. This is a great opportunity to try things out: Feel free to make the yogurt with different milks until you find the one you like best. (Our How to Make Yogurt guide, online at NYTCooking.com, has tips and fine-tuned recipe substitutions should you need a bit of assistance experimenting with nondairy milks.)

Frequently Asked Questions

How long should I ferment the yogurt? The longer you let it sit, the more sour it will be. Ferment your first batch during the day (instead of overnight), so you can taste it every few hours and make sure it's to your liking before you refrigerate it. If it seems too mild after 12 hours, you can let it sit out to increase the tanginess: It can be out at room temperature for up to 24 hours without spoiling.

Where's the best place to let my yogurt ferment? In a warm place. A turned-off oven with the oven light on; wrapped in a heating pad, towel or warm blanket, like a sheepskin or down quilt, and set on a countertop, a corner of your kitchen, or on top of the fridge. Some people like to put it in a cooler filled with a few inches of hot water. It doesn't matter where, as long as it's relatively warm. The warmer the spot, the more quickly the milk will ferment. The ideal temperature range is 90 to 105 degrees, but even warm room temperature will get the job done, albeit more slowly. And this should go without saying, but keep the setting yogurt away from a cold draft or air conditioner.

How can I make sure my milk doesn't scorch? Rub an ice cube over the inside bottom of the pot before adding the milk.

Harold McGee, who writes about the chemistry of food and cooking, says: ''When you rinse the pot with water, you precoat the metal surface with water molecules, and that coat seems to protect the surface from direct contact with the milk proteins when you pour the milk in. When you turn on the heat, the protein molecules take longer to contact the hot metal and bond to it. So less protein sticks to the pan bottom and scorches.''

What do I do if my pot of milk boils? Take it off the heat immediately, stirring it to cool it down, or transferring the pot to an ice bath. Boiled milk will make for a thicker yogurt, but perhaps one with a bit less bacteria. As long as you bring it down to 110 to 115 degrees before adding the starter culture, the yogurt should be fine. If the milk was boiling to the point that it's curdled, start over. At that point, both texture and flavor will have been compromised.

Should I use an ice bath to cool the milk? It is easiest to let the heated milk cool to 110 to 115 degrees without the use of an ice bath, as long as you have the time. (It can take 45 minutes to 1 1/2 hours, depending on your pot and how much milk you've heated.) Letting the milk cool by itself (uncovered) allows it to release steam, which results in a thick, custardy yogurt. With an ice bath, you run the risk of cooling the milk too much or unevenly: Make sure to keep a watchful eye and stir constantly.

If you plan to ferment the yogurt in the same pot you set in an ice bath, you might want to warm the pot slightly before setting it aside to ferment. Otherwise, the milk's temperature could continue to drop: Simply put the pot back on the stove for a few seconds to warm it.

My yogurt isn't setting. What did I do wrong? It could be the starter culture, which loses its thickening power over time. As a precaution, buy a new yogurt starter after about every 3 to 5 batches.

Adding starter to milk that is over 130 degrees can also kill the bacteria, so avoid any bacteria-decimating hot spots by stirring the milk well before taking its temperature.

Milk with too many preservatives (lactose-free milk or nondairy milks, in particular) may not ferment. Those preservatives are doing their job, that is, inhibiting the bacteria. Start again with new milk.


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To make your own yogurt, be sure to keep track of the temperature of the warmed milk, add a starter culture, let the mixture sit in a warm place and then refrigerate it. (PHOTOGRAPHS BY KARSTEN MORAN FOR THE NEW YORK TIMES)

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SE Science
HD Hot dogs and other cured meats may cause mania, new study finds
BY By Henry Bodkin
WC 496 words
PD 17 July 2018
ET 11:00 PM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2018. Telegraph Media Group Ltd.

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Hotdogs[https://www.telegraph.co.uk/food-and-drink/news/this-is-why-you-dont-order-a-hot-dog-from-burger-king---photo-sh/] and other cured meat such as salami and beef jerky may be causing manic episodes, according to a new study.

Scientists say they suspect the chemical preservative nitrate is causing the disorders.

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They found people hospitalised for an episode had more than three times the odds of having ever eaten nitrate-cured meats than people without a history of a serious psychiatric condition.

The study was backed up a further experiment in rats who were fed a diet with added nitrates and had mania-like[https://www.telegraph.co.uk/mental-health/] hyperactivity after just a few weeks.

A number of genetic and other risk factors have been linked to the manic episodes that characterise bipolar disorder and may occur in other psychiatric conditions.

Yet those factors have been unable to explain the cause of these mental illnesses, and researchers are increasingly looking for environmental factors, such as diet, that may play a role.

While the findings was was not designed to determine cause and effect, the new study adds to evidence that certain diets and potentially the amounts and types of bacteria in the gut may contribute to mania and other disorders that affect the brain.

Researchers at Johns Hopkins University School of Medicine in Baltimore cautioned it's too early to take any clinical messages from the results, and occasional cured meat consumption is unlikely to spur a manic episode in most of the population.

At a glance | NHS definitions of mental health issues[https://cf-particle-html.eip.telegraph.co.uk/a7bf607e-2a1e-4b1c-ac95-e246db8f1132.html] But the findings add to evidence of the multiple factors that contribute to mania and bipolar disorder.

Seva Khambadkone, one of the researchers, said: "It's clear that mania is a complex neuropsychiatric state, and that both genetic vulnerabilities and environmental factors are likely involved in the emergence and severity of bipolar disorder and associated manic episodes.

"Our results suggest that nitrated cured meat could be one environmental player in mediating mania."

Professor Robert Yolken said: "Future work on this association could lead to dietary interventions to help reduce the risk of manic episodes in those who have bipolar disorder or who are otherwise vulnerable to mania."

He added results of a separate study showed when people with bipolar disorder are given probiotics, which can change the composition of gut bacteria, after a manic episode, they are less likely to be rehospitalised in the following six months.

Prof Yolken said: "There's growing evidence that germs in the intestines can influence the brain.

"And this work on nitrates opens the door for future studies on how that may be happening."

Mania, a state of elevated mood, arousal and energy that lasts weeks to months, is generally seen in people with bipolar disorder, but can also occur in those with schizoaffective disorder.

Manic states can lead to dangerous risk-taking behaviour and can include delusional thinking, and most of those affected experience multiple hospitalisations in the course of their psychiatric illness.


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SE Health
HD Omega-3: Fish oil supplements do nothing to prevent heart attacks or stroke, major study finds
BY Alex Matthews-King
WC 788 words
PD 17 July 2018
ET 11:48 PM
SN Independent Online
SC INDOP
LA English
CY © 2018. Independent Print Ltd. All Rights Reserved.

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'Surprising' findingdebunks heart benefits of pills used by millions, but 'needs to be taken seriously' say independent researchers

Omega-3 fish oil supplements taken by millions of people worldwide to keep their heart and brain[https://www.independent.co.uk/life-style/health-and-families/health-news/fish-oil-does-not-aid-memory-loss-7847464.html] healthy won’t help you live longer and may even lower levels of protective cholesterol, a major review has found.

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A review by the internationally recognised Cochrane Library[http://www.cochranelibrary.com/] evaluating 79 of the best conducted experiments on omega-3 supplements’ health benefits found they make “little or no difference” to premature deaths.

The report did not have enough evidence to look at whether oily fish itself was beneficial but the omega-3 fats they contain, when taken as a supplement like cod liver oil, had no benefits.

Read more

Cod Liver Oil: Should I continue taking it?

Fish oil and probiotics in pregnancy may decrease child's allergy risk

AstraZeneca buys fish-oils drug maker Omthera

While plant-based omega-3, found in seed and nut oils such as rapeseed or walnuts, did appear to have some benefits for heart irregularities, these were only very slight.

“This large systematic review included information from many thousands of people over long periods,” said the Cochrane group’s lead author Dr Lee Hooper from the University of East Anglia. “Despite all this information, we don’t see protective effects.”

While these findings “go against popular beliefs”, Dr Hooper added “the most trustworthy studies consistently showed little or no effect of long-chain omega-3 fats on cardiovascular health.

"While oily fish is a healthy food, it is unclear from the small number of trials whether eating more oily fish is protective of our hearts.”

Read more

What supplements do scientists use, and why?

Omega 3 fats are a group of long chain fat molecules abundant in cod liver oil and other supplements widely promoted as helping to protect against heart disease.

These can’t be made by our bodies and need to come from our diet, but that does not mean that more of them is necessarily a good thing.

Despite this they are by far the most widely taken dietary supplement in the UK[https://www.nhs.uk/news/2011/05May/Documents/BtH_supplements.pdf] and a cornerstone of a global health industry worth billions each year.

Government nutrition advisors[https://www.gov.uk/government/publications/sacn-advice-on-fish-consumption] say there is ample evidence of omega-3 protecting against cardiovascular disease and NHS advice is to eat at least one portion of oily fish a week.

These benefits now seem less certain and for the millions of people who take supplements as an alternative, there doesn't appear to be a shortcut to a healthy diet.

But the Cochrane review found that supplements containing the omega 3 fats found in oily fish, mostly eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) did nothing to prevent heart attacks, cardiovascular disease, stroke or other issues.

While these fats did help reduce some fats in the blood, the benefits of lowering harmful triglycerides were offset by a reduction of beneficial high density lipoprotein[https://heartuk.org.uk/files/uploads/huk_fs_mfsR_HDL_High-density_lipoprotein_08-06-16.pdf] (HDL) – a type of cholesterol which protects artery walls and rounds up fats in the blood to be recycled in the liver.

Plant-based omega-3, most commonly alpha­linolenic acid (ALA), did appear to help reduce heart irregularities, with 2.6 per cent of supplement users affected compared to 3.3 per cent of the placebo group.

But this effect is so small it would take 143 people boosting their ALA levels to prevent one person developing an irregular heart beat, arrhythmia, Dr Hooper said. There was also little to no benefit on deaths.

Low-carb and low-fat diets are equally as effective when trying to lose weight, Stanford researchers say

The research in the Cochrane review covered 112,000 people and were all randomly controlled trials, usually testing a supplement against a dummypill over a long period.

Independent academics said the results should be taken seriously, though some suggested it might not account for a global increase in omega-3 levels in recent years as food manufacturers add it to foods.

“Given the strong evidence from previous epidemiological studies this conclusion is somewhat surprising, but it needs to be taken seriously,” said nutrition researcher Dr Ian Johnson of the Quadram Institute.

Professor Tim Chico, an expert in cardiovascular medicine at the University of Sheffield said similar issues had been seen with vitamins where excessive supplement use to replicate the benefits of a healthy diet was actually harmful.

“Supplements come with a significant cost, so my advice to anyone buying them in the hope that they reduce the risk of heart disease, I’d advise them to spend their money on vegetables instead,” he added.


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SE Lifestyle,Health
HD Revealed: The foods you should always avoid when suffering from common health issues
BY By Natasha Holt
WC 747 words
PD 16 July 2018
ET 02:46 PM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2018 Mirror Group Ltd

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From colds to constipation, here are some suggestions that might just help improve your condition

You might feel like treating ­yourself to your favourite snack when you’re not well, but raiding the ­cupboards can be the worst thing to do…

TD 

Avoid: sugary drinks

When you have a cold you generally feel low on energy, so it can be tempting to reach for a sugary drink as a quick pick-me-up. Unfortunately though, that’s a bad move because sugar causes ­inflammation in the body and weakens the immune system, making it harder for white blood cells to fight the virus.

Avoid: milk

The idea that you should avoid dairy products, and in particular milk, when you have a cough or cold is one that has been around for years, because many people believe it increases the ­production of phlegm.

Recent research, however, has shown this isn’t the case. But while milk won’t result in more mucus, it can still make the existing phlegm thicker and more irritating to your throat. This can make it harder to breathe and can aggravate a cough.

13 reasons why spending time in the sunshine is good for your health[https://www.mirror.co.uk/lifestyle/health/13-reasons-spending-time-sunshine-12930217]

Avoid: citrus fruits

Oranges and other citrus fruits might be full of vitamin C but they are also highly acidic and can aggravate the lining of the stomach, especially when you’re not feeling too well. Tomatoes and tomato-based sauces will most likely have the same effect as they are also very acidic.

Avoid alcohol because it contains ­chemicals that are difficult to ­metabolise and will make your stomach even more unsettled.

Avoid: cured meats

Research in America found that people who suffer from migraines have higher levels of a gut bacteria which processes nitrates. This means they are more ­sensitive to foods containing nitrates and this could trigger an attack.

Nitrates are used to preserve bacon, sausages and other processed meats and occur naturally in leafy greens. Chocolate, red wine, coffee and fizzy drinks containing caffeine are also thought to trigger migraines in some people.

Orange a day keeps poor eyesight away, says new research[https://www.mirror.co.uk/lifestyle/health/orange-day-keeps-bad-eyesight-12911850]

Avoid: lemonade and grape juice

Lemonade, orange juice and grape juice are all highly acidic so will ­irritate a sore throat, and raw fruits, such as pineapple, and pickled vegetables, may have the same effect. If your throat feels raw and painful then hard, abrasive foods such as crisps, nuts and cereal bars are likely to cause some discomfort when you’re eating so it’s best to avoid these until you have recovered.

Avoid: alcohol

If a fever has left you ­shivering and sweating in bed then you probably won’t feel much like drinking anyway. But even if your fever is mild it’s best to stay away from alcohol until you’ve recovered.

Like coffee, alcohol is a diuretic, which means it has a ­dehydrating effect on the body and will make the effects of the fever worse.

Similarly, sugary foods such as sweets or chocolate will inhibit your immune system further.

Choose fresh fruits that are rich in vitamin C, and potassium-rich foods such as bananas and potatoes.

Water-based soups are hydrating and soothing while proteins such as chicken, turkey and eggs will give your immune system the energy it needs.

Avoid: chocolate

Many sufferers claim that chocolate causes constipation and this could be for many reasons. Firstly, ­chocolate is high in sugar which is difficult for your bowels to process and it also contains caffeine which leads to dehydration, making your stools harder to pass.

Lastly it contains milk, which is thought to be binding.

However, some studies show that chocolate can ease constipation in certain people, so keep a food diary and see how it affects you.

Avoid: burgers and chips

If you’re feeling nauseous it can be tempting to opt for stodgy foods. But fried or fatty foods will take longer to pass through the digestive system so can make the ­sickness worse.

They can also trigger acid reflux, which will leave you feeling even worse than you did already.

Avoid: onions

Onions, beans, cabbage and broccoli all increase intestinal gas and bloating, which could make the diarrhoea worse. Some artificial sweeteners, diet drinks and sugar-free sweets can have a ­laxative effect, so are best avoided until you’re feeling better again.


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SE Business
HD Profit vs. prudence: Food sector prepares for edible cannabis; With the right regulations, this is a profit opportunity that doesn’t come by every day
BY Sylvain Charlebois
WC 988 words
PD 16 July 2018
SN The Globe and Mail (Breaking News)
SC GMBN
LA English
CY ©2018 The Globe and Mail Inc. All Rights Reserved.

LP 

Part of cannabis laws and regulations

Go to more stories on cannabis laws and regulations

TD 

Sylvain Charlebois is professor of food distribution and policy, faculties of management and agriculture, Dalhousie University

On Oct. 17, smoking cannabis will become legal in Canada. As for cannabis edibles, they will take a bit longer: Cannabis-infused food products will be legal in a little less than a year’s time.

Once edibles are available, things will get complicated in Canada’s food industry. But, with the right regulations, this is a profit opportunity that doesn’t come by every day.

Initially, Bill C-45 did not include edibles. It was only last fall, when the parliamentary health committee decided that edibles would need to be included as well if the country was going to adopt a comprehensive approach to legalized cannabis. According to a recently published survey from Dalhousie University, 93 per cent of those favourable to the legalization of marijuana are also very likely to try at least one edible product. Recognizing this possibility, the parliamentary committee approved a neat little amendment and, voilà, edibles became part of the package.

The food industry is a $200-billion sector. It is a massive portion of our economy, split into multiple streams. Food retailing, food service, delivery, food trucks, institutional services, arenas, stadiums – there are channels of distribution everywhere, and food can get to wherever you are. In less than a year, this will include cannabis – except that, unlike the smokable version, edibles can be consumed by anyone without those around them knowing. It’s discrete, convenient – and potentially dangerous.

Health Canada was caught by surprise by the additional legalization of edibles, and is still trying to come up with an appropriate regulatory framework. Many questions linger about the distinct dangers that edibles pose, particularly for children. Food companies are notoriously paranoid about food-safety issues, since they are always just one recall, outbreak or tragic incident away from closing their doors. All it takes is one child eating a cannabis-infused product, and the damage to that food company would be irreversible.

It is critical that a regulatory framework be put in place, which would include proper labelling of edibles, complete with THC content and intoxicant warnings, to assure both the public and industry that edibles and humans can co-exist safely.

With adequate safety measures, edibles present a hugely profitable opportunity for the Canadian food industry. No one really knows for certain what the market potential is for cannabis, much less for edibles, but growth opportunities are palatable. In California, for example, consumers purchased US$180-million worth of cannabis-infused food and drink last year. This amounts to roughly 10 per cent of the state’s total cannabis sales. Sales are up 18 per cent since January of this year. In Colorado, where cannabis is also legal, sales of edibles rose by about 60 per cent a year over the past two years. This kind of tremendous growth is what the food industry needs right now. The more consumers are exposed to cannabis, the more they will opt for the edible version. Quite simply, this is a potential phenomenon akin to what the industry saw with sales of gluten-free products.

Edibles also stand to shake up current players in the food sector. For example, people may choose cannabis more often than a drink or two, and thus disrupt the alcohol industry. We could see some consumers substituting their usual wine, beer or spirits for a cannabis-infused spaghetti sauce, or possibly even cannabis oil. Or perhaps some will be opt for a pot muffin or brownie. In fact, many wine producers are concerned about what a mature cannabis market will look like. For Ontario, British Columbia and Nova Scotia – where the wine industry is flourishing – this could be a problem. We are already seeing cannabis beer being launched in different places in the country. But it’s not just alcohol that is susceptible, as edibles can take many different forms: Candies are the number one food product containing cannabis sold in the United States.

It will be interesting to see how branding strategies will align with cannabis, too. Some people will choose cannabis to get high, but not everyone. Beyond the psychoactive effects of cannabis, there is also the possibility of pitching it as a superfood. The cannabis plant is full of nutritional value. It contains protein, carbohydrates, insoluble fibre, potassium, magnesium, sulfur, calcium, iron, zinc, vitamins E and C and many other elements considered beneficial for human health. For food manufacturers looking for a new value-added feature, cannabis could potentially be the next omega-3 or probiotic.

The Dalhousie survey questioned businesses about their plans for cannabis edibles. Almost 20 per cent of the food processing companies surveyed are either in the edibles market already, or intend to enter the market within a year. But, a whopping 50 per cent of food companies in Canada are uncertain about their position regarding cannabis. Respondents cited different reasons, such as concerns over employees being trained properly, or not knowing what products will eventually be allowed into the market. Many companies are also worried about how cannabis can affect their brands or their supply chain strategy with other partners in the industry.

With legalization, the stigma linked to cannabis will eventually disappear, but it will take a while. The food industry is known to be extremely risk averse, and it won’t be any different toward cannabis. Until the industry knows the consumer is ready, cannabis edibles will stay on the sidelines – but hopefully not for too long.

Follow this link to view this story on globeandmail.com: Profit vs. prudence: Food sector prepares for edible cannabis

The Globe and Mail


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dlhsu : Dalhousie University

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The Globe and Mail Inc.

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SE Life & Arts
HD The skinny on ‘healthy' ice creams
BY By LESLIE BECK
WC 754 words
PD 16 July 2018
SN The Globe and Mail
SC GLOB
ED Ontario
PG A13
LA English
CY ©2018 The Globe and Mail Inc. All Rights Reserved.

LP 

For many of us, summer isn't summer without ice cream. But if you're controlling your weight or managing your blood cholesterol, regularly splurging on premium ice cream isn't recommended.

Consider, for example, that most Haagen-Dazs ice cream flavours deliver 270 calories for every one half-cup serving and some even more – white chocolate raspberry truffle and chocolate peanut butter serve up 300 and 380 calories a serving, respectively. That's quite a splurge.

TD 

Consider also that half of a cup of premium ice cream contains nine to 11 grams of cholesterol-raising saturated fat, roughly the same amount found in a McDonald's Big Mac (10 g saturated fat), about half a day's worth for healthy adults.

(One half-cup of ice cream, stated on nutrition labels, is the size of half a baseball, one-quarter of an ice cream pint.)

Fortunately, if ice cream is a regular part of your summer diet, there are more moderate indulgences in the freezer aisle. Newer, “healthier" products boast less sugar and fat (and, in some cases, more protein and fibre) and prominently display calories per pint on the front package.

Despite their lower calorie content, though, there are reasons why you shouldn't indulge in the whole tub.

LOWER-CALORIE ICE CREAM ALTERNATIVES

Halo Top's website claims you can enjoy the whole pint (280 to 360 calories depending on flavour) as a regular part of your diet.

One pint does have considerably fewer calories than a pint of Haagen-Dazs's cookies and cream (1,080 calories), Ben and Jerry's Chunky Monkey (960) or Breyer's maple walnut (640). Its first ingredient is skim milk (versus cream), so it's much lower in fat than regular ice cream.

It also contains very little sugar. To keep calories low, Halo Top is sweetened with stevia, a zero-calorie sweetener derived from a plant, and erythritol, a sugar alcohol that has virtually no calories.

Eating an extralarge portion of sugar alcohols – also found in lookalike frozen dessert products such as Coolway, Enlightened and Breyer's Delights – can cause diarrhea. While erythritol is the least laxative sugar alcohol, it may cause symptoms in people with irritable bowel syndrome.

Brands such as Halo Top and Arctic Zero also contain a prebiotic fibre; downing the whole pint could cause bloating and gas.

These low-fat, low-sugar treats get their creamy texture from thickeners (e.g., maltodextrin, corn fibre, xanthan gum, guar gum). So if you're into natural foods with simple ingredient lists, these products might not be for you.

FROZEN YOGURT VS. ICE CREAM

Choosing frozen yogurt, made with low-fat milk, allows you to dodge fat, especially saturated fat.

That's a good thing if you're trying to lower your LDL (bad) cholesterol level.

But thanks to its added sugar content, many brands of frozen yogurt have the same sugar and calorie content as regular ice cream.

Compliments wild blueberry Greek frozen yogurt, for instance, has 16 grams of sugar (four teaspoons' worth) for every one half-cup. That's one teaspoon more than a serving of Breyer's chocolate ice cream contains.

Frozen yogurt may contain active bacterial cultures, but don't consider it a good source of probiotic bacteria.

The amount of live bacteria in frozen yogurt depends on the quantity that was in the yogurt it was made from and on the ability of the bacteria strain to survive the freezing process (and the acidity of your stomach).

NON-DAIRY VERSIONS

Haagen-Dazs, Ben and Jerry's and Breyer's offer dairy-free frozen desserts for plant-based eaters.

They're made with ingredients such as almond milk, ground almonds, pea protein and/or coconut cream.

Dairy-free doesn't mean calorie-free, though.

Haagen-Dazs and Ben and Jerry's non-dairy flavours serve up 260 to 300 calories for every one half-cup (along with plenty of sugar). Breyer's dairy-free ice cream is more reasonable, at 150 calories a serving.

BOTTOM LINE

Eating a whole pint of low-calorie ice cream or frozen dessert in one sitting isn't mindful eating.

Instead, take time to savour the creaminess and flavour of a small portion of ice cream, be it lowcalorie, plant-based or the real thing. Doing so will promote satiety and curb your calorie intake.

Leslie Beck, a Toronto-based private practice dietitian, is Director of Food and Nutrition at Medcan.


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The Globe and Mail Inc.

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Document GLOB000020180716ee7g0000d


SE Women
HD The rise of the skintellectual: how a crippling car crash led Alexia Inge to create a multi-million beauty brand
BY By Elizabeth Day
WC 1328 words
PD 16 July 2018
ET 12:13 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2018. Telegraph Media Group Ltd.

LP 

Women Mean Business banner[https://cf-particle-html.eip.telegraph.co.uk/a1207c87-55d4-47aa-a6bb-22f0905eb9c6.html] When Alexia Inge[https://www.telegraph.co.uk/beauty/people/meet-women-have-changed-beauty-game/alexia-inge/] was 22, she was in a serious accident. Her father, Christopher, had been driving along a winding country lane near the family home in Somerset, with Inge in the passenger seat, when a car shot around the corner and smashed into them. It flipped upside down, killing both the driver and passenger. Christopher was “a bit knocked about”. Inge broke her back and sternum.

Doctors put her in a cast from her neck down to her waist. For two months, Inge lay in her childhood bedroom on pain medication, considering her future and being fed home-cooked meals by her mother, Rosie.

TD 

She needed two years of physio in order to learn to walk again. It was too painful to stand for any length of time, so her career in modelling fell by the wayside.

Later, she received £45,000 in compensation.

“I knew I wanted to do something really good with it,” Inge says now.

After a chance meeting with an American management consultant, Jessica DeLuca, she had the idea for Cult Beauty[https://www.telegraph.co.uk/beauty/face/cult-beauty-brands-need-know/] .

The two women combined their skills - DeLuca’s corporate experience, with Inge’s insider knowledge of the beauty and fashion industries[https://www.telegraph.co.uk/fashion/style/2017-diverse-year-fashion-yet-hold-applause-now/] (her younger sister Olivia [https://www.telegraph.co.uk/news/celebritynews/10727222/Olivia-Inge-praises-brave-Cara-Delevingne.html] is also a highly successful model).

Together, they came up with a deceptively simple premise: a one-stop online shop for beauty products that actually worked, and made no overblown or pseudo-scientific claims. Inge invested her compensation money in the start-up.[https://www.telegraph.co.uk/business/sme-home/best-startup-ideas-2017/]

“We started in Jess’s spare bedroom in her flat,” says Inge, 41. “It was probably about 18 months until we started paying ourselves, and then it was a salary of £500 a month.”

Today, we’re meeting in Cult Beauty’s sparkly new headquarters in Islington, North London - all white walls, tasteful flower arrangements and height-adjustable work stations that can turn into standing desks at the press of a button. The offices were designed by her husband, architect Pravin Muthiah. It has been quite a journey from that bedroom start-up...

“We’ve survived,” Inge agrees. “And survived really is the word. It hasn’t always been easy!”

Cult Beauty is now celebrating 10 years in the business. It is one of Britain’s fastest-growing private companies, employs 110 staff and now stocks sells 200 brands, from the established Charlotte Tilbury make-up[https://www.telegraph.co.uk/beauty/people/make-up-artist-charlotte-tilbury-receives-mbe-round-up-must/] range to new names such as Huda, the brainchild of award-winning beauty blogger Huda Kattan[https://www.telegraph.co.uk/beauty/people/meet-women-have-changed-beauty-game/huda-kattan/] . In 2017, their pre-tax profit was £3.6million.

Each product on Cult Beauty comes independently recommended and has a full list of ingredients, so that consumers can make up their own minds about what they want to put on their skin or hair.

“It’s radical transparency,” explains Inge, who will often spend her down-time painstakingly typing out the ingredients herself. “And I’m dyslexic as well, so I have to put a thumb over each letter to make sure I’ve read it correctly.”

The most marked change in our beauty habits over the last decade, she says, is that we have all become a lot more informed - largely thanks to people sharing tips on social media and highly influential beauty vloggers who offer free make-up tutorials on YouTube.

“I call it the rise of the skintellectual: people who are so well-informed because they have access online and can hold companies to account.”

I call it the rise of the skintellectual: people who are so well-informed because they have access online and can hold companies to accountThe other big trend, she adds, is “wellness make-up” - beauty products designed to make you look healthier and more natural. According to Inge, the exaggerated, highly-contoured, heavily made-up Instagram [https://www.telegraph.co.uk/news/2018/06/22/wane-social-media-influencers-big-brands-drop-stars-fears-fake/] faces made famous by the Kardashians and currently seen on the contestants of Love Island are, like, so over.

“Whereas before, people would show their status by buying the right kind of handbag, now it’s about having a beautifully healthy glow as a social signifier,” she explains. “It’s the glow that tells everybody: I have a reasonable amount of holidays, I can afford to eat really well, I have a personal trainer to be perfectly lean. When you have this lifestyle, you get this glow. Meghan Markle[https://www.telegraph.co.uk/fashion/people/duchess-sussex-throws-fashion-curveball-summery-yellow-dress/] would, I think, be the perfect example of that. But now,” Inge grins, “there is make-up that means you can fake it.”

Over the next 10 years, she thinks we’ll begin to see women taking health supplements as part of their skincare routine. There’s an increasing awareness that external beauty starts from the inside, and one of Cult Beauty’s featured products is a Glow Inner Beauty Powder - which describes itself as “edible skincare” and contains probiotic “ superfoods[https://www.telegraph.co.uk/food-and-drink/news/should-cooking-algae-latest-superfood/] ” that promote better gut health, which in turn promise to improve one’s complexion.

Gosh, I say, that all sounds like an awful lot of bother. What if you just need a quick fix? Inge laughs.

“One of my go-tos is a Simple Human sensor mirror that magnifies to five times a normal mirror and emulates natural light, which you so often don’t get in modern bathrooms,” she says. Inge has two stubbornly recurring chin hairs which she has affectionately nicknamed Veronica and Doris. The mirror is “brilliant” at spotting when they need plucking.

Inge is such funny and self-deprecating company that it would be easy to overlook her phenomenal professional success. She is a female CEO and entrepreneur[https://www.telegraph.co.uk/business/powering-prosperity/rise-of-the-female-entrepreneur/] in an environment that is notoriously hostile towards women.

The Telegraph’s Women Mean Business campaign was launched earlier this year because start-ups run by women in Britain receive just nine per cent of venture capital funding annually, despite the fact around a third of businesses in the country are female-owned. The glaring gender disparity highlighted by this newspaper[https://www.telegraph.co.uk/women/business/launching-women-mean-business-campaign-women-should-feel-comfortable/] has prompted the government to launch a review into the causes.

“I think it’s a great and necessary campaign,” Inge says. “It’s a confidence thing [when it comes to women asking for money]. I’ve always thought it’s a bit like dating: if you look like you’re desperate and really need the money, you’ll never get it.

“I’m talking in stereotypes, but the way that men have been brought up is to show confidence - to fake it till they make it and say ‘We’re great, you’d be idiots not to invest,’ as opposed to the more collaborative, female approach which is to say ‘This is what I’d really like from you.’

Whereas before, people would show their status by buying the right kind of handbag, now it’s about having a beautifully healthy glow as a social signifier“In the early days, when I was recruiting, if we advertised a job with a salary of £30,000-£35,000 and you asked a female candidate what they would like, they would say £33,000. A man would say £37,000,” she continues.

“But it’s changing now and I do see younger women with a lot more confidence, partly because they have grown up with more female role models in business.”

Has she ever experienced sexism in business?

“Yeah, when we were trying to get funding, for sure,” Inge admits. “We’d walk into a room and all the men would end up like this...” she breaks off, slouches in her chair, spreads her legs and assumes a lecherous facial expression. “Their attitude was ‘What are you going to do for us then?’”

As it turned out, Inge didn’t need their help to build a multi-million pound business. But I’m guessing those venture capitalists are kicking themselves now.

To read about the Telegraph’s Women Mean business campaign, visit telegraph.co.uk/women/business[http://telegraph.co.uk/women/business]


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Telegraph Media Group Ltd.

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SE Travel
HD Boulder
BY Melanie D.G. Kaplan
WC 2388 words
PD 15 July 2018
SN The Washington Post
SC WP
ED FINAL
PG F01
LA English
CY Copyright 2018, The Washington Post Co. All Rights Reserved

LP 

"So Boulder."

I heard it first from friends who moved there, as in: "The woman swimming in the lane next to me today was an Olympian. So Boulder." Or: "Our grocery store is offering goat yoga. So Boulder." Then I began visiting, and I heard it not only from Boulderites (in an adoring, self-deprecating way that makes you want to search for skits about "Boulderlandia") but also under my own breath. Like when I found a rack of Prana dresses at McGuckin's, the beloved hardware store; or when I realized that a pet shop called P.C.'s Pantry sells gluten-free biscuits and has an in-house baker; or when I learned that February is Stout Month, which just might, among locals, have more celebrants than Valentine's Day.

TD 

For a city of just 103,000 residents (almost a third of whom are students at the University of Colorado at Boulder), it packs a lot of punch. And for good reason: At 5,430 feet and generally sunny, it's a spectacularly beautiful destination that's been smart (and pioneering) about growth and preserving open space, so it's a magnet for athletes, bohemians, scientists and outdoor enthusiasts of every ilk. When I visited my friends, for example, they both were training: she for her umpteenth Ironman; he for a 50-mile run at 10,000 feet. So Boulder. With a progressive dining and brewing scene, it's a breeze to eat healthfully and drink locally. Even outdoor music is better in the Front Range: You won't regret splurging for a concert ticket at Red Rocks, just to the south. So what's the catch? The average home now costs $1.2 million. And there's an annoying surplus of youthful energy, from the CU-Boulder students to the octogenarians who pass you on the bike path. You've been warned.

Go

Local Faves

Here's a hiking tip: When you're winded climbing up Mount Sanitas and a runner flits by you in fluorescent yoga pants (and then passes you again after summiting), remind yourself you're still adjusting to the altitude, even if you kind of already adjusted last week. Just west of downtown, Sanitas is among the most popular hikes for locals and dogs. My friends and I chose a moderate 2.5-mile loop that gained 1,350 feet in elevation, and the view from the top was stunning. I looked out to see Denver, the I.M. Pei-designed National Center for Atmospheric Research and CU-Boulder's red-roofed campus. If you really want to roll like the locals, end your adventure at Sweet Cow, where you can line up with the groupies for a scoop of the best ice cream in town.

Bad news, friends: You just missed Tube to Work Day, July 11. But you can still enjoy Boulder Creek, where locals come out to play every day of the week. The creek meanders from Boulder Canyon right through downtown, and the adjacent 5.5-mile paved path is great for walking, running and biking. Pick up provisions at the farmers market or dogs at Mustard's Last Stand and picnic by the water. Dip your toes into the local culture, which often involves students swaying in hammocks and smoking weed. (I'm sure they're studying.) Tubing season lasts all summer: Start at Ebin G. Fine Park, where work attire is discouraged.

Guidebook musts

On the Celestial Seasonings Tour , the factory in northeast Boulder sounds and looks like any other - machines whirring, forklifts crawling. But it smells like stepping into a box of Sleepytime tea. Our guide, Debbie, asked us not to touch anything: "You don't have to put your nose on something to smell it. That's just gross." Wearing super-flattering blue hairnets, we learned about blendmaster Charlie, who might taste 120 teas and herbal infusions a day, and walked into the calming - and eye-wateringly strong - peppermint room. At the end, Debbie explained that it takes three seconds for a machine to wrap a box in plastic "and 10 minutes to get it off."

Since it opened in 1898, the Colorado Chautauqua - part of a national cultural movement from the late 19th and early 20th centuries - has celebrated nature, lifelong learning, music and the arts. Nestled against the famed Flatirons, it remains a treasured spot that operates in the spirit of its founders. You can hike 48 miles of trails, rent original cottages, eat in the dining hall or attend a concert. (On deck: the Gipsy Kings, Ziggy Marley and Boz Scaggs.) But the best of Chautauqua can be found just by showing up with friends. A couple of years ago, I had a birthday picnic on the lawn. On a nice day, you'll see a steady stream of hikers. Start at the Ranger Cottage, the hub for all city hikes, plenty of which are accessible and kid-friendly. For a steep climb, rock scrambling and epic view, try the First and Second Flatiron hike.

Eat

Local Faves

At Shine Restaurant & Potion Bar, my friend Sarah said "It's a sign of an excellent menu that you're paralyzed by all the good choices," which is how I felt in general about dining in Boulder. Shine (from Trilogy Wine Bar & Lounge's Blissful Sisters, as the triplets are known) features a spirited menu - mushroom bisque, probiotic slaw sampler, lamb meatballs - and life-enhancing libations. (One of our "potions" included a B12 shot from a syringe.) It wasn't until we were later recalling the scrumptious buttermilk biscuit of Sarah's veggie burger that we remembered the restaurant is 100-percent gluten free. If you can't get a table, head to nearby Rincon Argentino for killer empanadas.

A comfortable, intimate neighborhood farmhouse kitchen and pub, Bramble & Hare may be better known for its cocktails (ostensibly, beyond the witty names such as Here I Am, Arrack You Like a Hurricane). But equally notable: Nearly all the food is sourced at the chef's northeast Boulder farm. A young tattooed server wearing a crocheted bow tie had me at mention of the seared farm carrots with a pistachio tarator. The menu changes daily, but the mac and cheese is a staple, as are rustic dishes such as pork and white bean chili, root vegetable curry and beef bread pudding. Bramble's elegant sibling, Black Cat, adjoins in the back. Peek next door for some magical decor.

Guidebook musts

If Boulderites ever kick off their Birks and dress up for dinner, it very well may be for Pizzeria Locale. The elegant restaurant serves classic Neapolitan-style pizza with perfectly doughy crust and spare, flavorful toppings. Locale - those in the know pronounce the "e" - takes pride in its Stefano Ferrara pizza oven, which cooks pizza in 90 seconds at 900 degrees, and its almost exclusively Italian wine list. A marble bar curves around the open kitchen, and alfresco dining is as good for seeing and being seen as it is for pizza-savoring. I sat outside with a lunch special ($12 for Margherita pizza, half an arugula salad and iced tea served in striking Italian glassware) and kept feeling like I should say "Grazie" to my server.

The Boulder Dushanbe Teahouse was constructed 30 years ago by hand (as in no power tools) in Boulder's sister city, Dushanbe, Tajikistan, before it was disassembled, shipped and rebuilt here. Whether you visit for breakfast, lunch, dinner or afternoon tea - during which you can order Argentine mushrooms, Thai fish cakes, Indian samosas or Chinese tea glazed ribs - you'll think you've walked into a Persian shrine. Of note: hand-carved cedar columns, an ornate, hand-painted ceiling and hand-sculpted, life-size copper figures in the bubbling fountain. Oh, and the tea! Find more than 100 loose-leaf options at the bar. From July 28-29, the teahouse hosts the Rocky Mountain Tea Festival.

Shop

Local Faves

Easy to navigate by bike, Boulder is a favorite of triathletes, who find joy in suffering up excruciating hills. But even mere mortals can bike here, and University Bicycles is the place to start. U-Bikes, as it's called, has a solid collection of rentals, a great inventory of helmets, bike bags and maps, and fun vintage cycles hanging from the ceiling - such as the Schwinn Stingray with a baseball-bat holder. Mountain bikers, try Valmont Bike Park and the more challenging Betasso Preserve. Check U-Bikes' website for rides from the shop, from five to 65 miles. Need bars, energy chews, pumps, tubes or lights after hours? Visit the store's velo vending machine out front, natch.

When I travel, I'm all about finding gifts that are local, consumable and compact, so I hit the jackpot at Savory Spice Shop. Who wouldn't love Red Rocks Hickory Smoke Seasoning and Pyramid Peak Lemon Pepper? Savory originated in Denver and now has many locations, but some items - such as the Best of Boulder gift set I bought (including Pearl Street Plank Salmon Rub and Hippy Dip Olive Oil and Salad Spice) are only available here. An impressive list of local businesses, from ice cream shops to breweries, use Savory's spices. For those with a sweet tooth: The Black Onyx chocolate sugar's got your name on it.

Guidebook musts

Oh, the bounty! Among the pleasures I sampled at the Boulder County Farmers Market: tomatoes so red they looked like they'd been Photoshopped, dried peaches, black-bean dip, artisanal mole, hard pretzels, goat cheese, pea shoots, edible flowers, pesto and a bitter mustard green called mizuna. Every Saturday through mid-November, the market delights its throngs of locals and visitors who line up for the cash-only Izzio Artisan Bakery, gaze at Hazel Dell's wacky lion's mane mushrooms and sample cherry dark chocolate from the Fortuna Chocolate truck. The Wednesday evening market is less crowded; both have live music weekly.

My old neighbors loved jigsaw puzzles, and it was at their house that I first saw a work of art from Liberty Puzzles with its gorgeous, quarter-inch maple veneer pieces that send their cardboard brethren sulking back to the closet. So I was pleased to learn that Liberty, a throwback company founded in 2005, produces its puzzles in Boulder. Weekday afternoons, guides will show you around the factory, which includes laser-cutting machines, a take-apart room where humans check that pieces are fully separated, and the wall of shame - a photo collage of naughty dogs. (Liberty will replace pieces that are lost and, er, eaten.) Each of the 700 puzzles includes "whimsy" shapes that reflect the theme, and visitors can pick a free one from the extras jar. I picked a guitar. Buy puzzles here, or visit its retail location in the Pearl Street Mall.

Stay

Local Faves

Boulder Adventure Lodge is the real deal. Just three miles west of the Pearl Street Mall, its rustic rooms sit on Four Mile Creek (crack your windows to hear the babble) with trails and the Boulder Creek path minutes away. The pet-friendly A-Lodge has 27 rooms, hostel-style bunks and sites for campers and #vanlife. Rooms include kitchenettes, and I was happy to try a local porter on tap at check-in. After soaking up some outdoors, enjoy the hot tub, slackline park, yoga, Thursday bluegrass jams, Saturday bands and monthly film nights, which attract hundreds. (Upcoming ones are on July 19 and Aug. 23.) Summer rates start at $179 for rooms and $55 for the hostel. If nearby shopping is your sport, try Basecamp Boulder, a camp-themed hotel in town.

Guidebook musts

Struggling to picture Boulder before athleisure and cold-pressed juices? Step into Hotel Boulderado , where you can ring a bell for service on a 1909 Otis elevator and sip from a historical drinking fountain that sources its water from Arapahoe Glacier on the Continental Divide. The 160-room, 109-year-old hotel, a block off Pearl Street, is also home to Spruce Farm & Fish restaurant and License No. 1, said to be the first city restaurant with a liquor license after local prohibition ended in 1967. In this cavernous speakeasy, enjoy Sidecars and Pisco Sours, billiards and comedy nights. Summer rates start at $203. If ritzy is more your style, head to the nearby St. Julien Hotel & Spa.

Explore

Local Faves

If Boulder isn't hippie enough or high enough (elevation-wise) for you, you're in luck. Nederland , best known for its spring Frozen Dead Guy Days, is a 30-minute curvy drive west of town. At 8,230 feet, five bucks will buy you a pretty groovy afternoon: a ride on the Carousel of Happiness (complete with a 1913 Wurlitzer) and a pint at Very Nice Brewing Co. Dude, you can't help but smile! Stroll around town, where you'll find street musicians, a coffee and taco bar (Salto) and a shack-sized visitor center with a sticker: "Don't hate. Neditate." One shop was closed with a "Sorry, I'm in Red Rocks" sign. Take a hike or keep on driving: Ned sits on the breathtaking Peak to Peak Highway, a National Scenic Byway that stretches to Rocky Mountain National Park, if you dare brave the crowds.

Guidebook musts

Car-free and vibrant, Pearl Street Mall is the 40-year-old, four-block promenade that serves as the city's commercial and social hub. With a nice mix of boutiques, sidewalk cafes, indies and chains, you'll find Fior Gelato, the three-story Boulder Bookstore and Prana, which offers free daily yoga classes. Check out Spinster Sisters Co. Mercantile (locally made products and "Be Hippy" trucker hats) and the Boulder Psychic Institute (get healed free every Thursday at 6). Stroll slowly enough to enjoy the musicians and performance artists. In the span of a few days, I caught a high school string quartet, mime, bagpiper, tarot-card reader, sombrero-wearing percussionist, accordionist and the legendary Zip code man who stands before a crowd, asks spectators' hometowns and (almost always) guesses their number.

travel@washpost.com

Kaplan is a freelance writer based in the District. Her website is melaniedgkaplan.com. Find her on Twitter: @melaniedgkaplan


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SE Go
HD Trendy foods you'll be seeing everywhere; Fancy Foods Show in New York showcases the latest healthy flavours and products
BY Maura Judkis The Washington Post
WC 1757 words
PD 14 July 2018
SN The Hamilton Spectator
SC HMSP
ED First
PG G7
LA English
CY Copyright (c) 2018 The Hamilton Spectator.

LP 

Every year, thousands of food brands head to New York to show off their wares and entice buyers from grocery stores to stock their products.

It's a trade event titled the Fancy Foods Show, and it's one of the best places to catch trends before they hit grocery store shelves. New products make their debuts there, and months later, they appear on the shelves of your local Whole Foods Market. (Also, when it comes to free samples, the place is like an all-you-can-eat buffet.) Trendy turmeric? We called it. Gochujang is the new Sriracha, and souping is the new juicing? Yeah, we knew that in 2017.

TD 

Here are the flavours and products that are going to be big over the next year:

Ayurvedic foods

Ayurveda is the Indian practice of holistic medicine in which certain foods and herbs are eaten together to balance a person's health and to benefit digestion, immunity and more. While many Indian foods are Ayurvedic, specialty brands are now expressly branding their products with the term.

A company called Dancing Elephant is producing packaged cups of kitchari, an Indian stew that boasts healing spices, in three flavours. Atina Foods makes traditional Indian herbal jams, pickles and pastes from "home recipes evolved from Indian Ayurvedic healing traditions." Davidson's Organics has introduced a line of Ayurvedic teas, each with a specific function: weight loss, sleep, digestion, decongestion and general detoxification.

Vegan Rob's makes an "Ashwagandhabar," an energy bar that the company says reduces stress, anxiety and depression. Ashwagandha, "one of the most powerful herbs in Ayurvedic healing," according to the Chopra Center, also appears in a Remedy Organics protein shake. And Bohana, a snack food company, makes bags of air-popped water lily seeds, "one of the most popular seeds in Ayurveda." They're similar to popcorn or puffed rice.

Canned fish salads

"Canned fish salad" is not a very sexy phrase, but hear me out. This is not your water-packed StarKist. It's a high-quality fish with vegetables, herbs and spices, and if you pair a tin of it with a crusty roll, you'll have a perfectly good meal. Sardines have been getting trendier, and the brand Season is on the bandwagon, offering a sardine salad kit in three flavours. The kits come with a spoon and crackers.

Freshé has four flavours of tinned tuna salad, all packed full of veggies in an attractively designed can. Its fish salads are made in Portugal, which is where some of the best tinned seafood in the world originates.

Spicy drinking vinegars

Maybe you haven't yet realized that drinking vinegar is A Thing or even why drinking vinegar is A Thing. It's OK, I'm here for you. Drinking a small daily quantity of straight-up apple cider vinegar became trendy in the past three years because foodie health blogs such as Goop promoted it as a detoxifying weight-loss cure-all. The science on that is pretty murky, but plenty of brands have jumped into the market. Plain apple cider vinegar is, for most people, unpleasant to drink - throat burn! - so many versions of the drink sweeten it with maple syrup or juice to make it more palatable - such as BluePrint Organic, which makes a blueberry hibiscus version of the drink, or Crafted, which has turned it into a sparkling fruit soda.

But this year, several companies are taking a cue from a traditional folk recipe and leaning into the burn: Fire Brew, based in Portland, Ore., has a line of "health tonics." Fire Cider has an extra-spicy take on the drink. Red Root & Co. calls its version Fire Tonic. A little goes a long way.

Flavoured ghees

Ghee, or clarified butter, is another staple of Indian cooking, but it's been having a moment of late - thanks, in part, to its purported health benefits, and also because the fat is promoted for adherents of the paleo and ketogenic diets. Plain ghee is versatile, but at this year's show, special flavoured ghees were popping up. Farmtrue's comes in the flavours garlic scape and vanilla maple chai, and the company also makes ghee-nut butters. 4th & Heart makes its ghee in several flavours, and has a line of chocolate ghee spreads. Pure Indian Foods has both turmeric and garlic ghee, as well as a ghee that contains medium chain triglyceride oil that is intended to be stirred into coffee (it's a paleo thing).

Quinoa situations

It's not just in salads. It's in your breakfast, your chocolate, your mac and cheese. You cannot escape quinoa. Do not resist.

Have it for breakfast with Melanie's Medleys, a line of ready-to-eat morning grain bowls, or try Prime Planet's instant quinoa cereal. The brand Tiny Hero, too, has three flavours of quinoa and oat breakfast bowls and is also putting quinoa in mac and cheese, er, excuse me, "maq and cheese."

Chuao Chocolatier is introducing Moon Bark, a line of outdoorsy, trail mix-inspired bars. Quinoa pairs with agave and sesame in one of Jcoco's bars of "culinary inspired chocolates." Unreal is selling crispy quinoa-filled versions of M&Ms and Reese's peanut butter cups. The most blatant expression of this trend might be Undercover Quinoa: chocolate-covered quinoa snacks.

Moringa goes mainstream

Mankind's quest to discover new superfoods continues apace. Next up: moringa, an ancient plant that has long been used in Asia and Africa for its reputed health benefits. According to Healthline, it is rich in nutrients and antioxidants, and it may reduce inflammation. So it's no surprise that it's popping up in products.

Kuli Kuli sells powdered moringa smoothie mix, energy shots and moringa superfood bars, with a half-cup of greens in each bar. Stash is selling a new organic roasted moringa mint tea. And Brad's Organic has it in its unadulterated flavour, as well as with lemon and ginger.

If you would rather crunch your moringa like cheese puffs, Vegan Rob's makes snackable puffed moringa bites.

Cauliflower gets convenient

Have you ever wanted to make something with cauliflower and thought, "Ugh, this vegetable is just far too much work?"

Good news: cooking with this trendy brassica has never been easier, thanks to new convenience products that go beyond your basic cauliflower rice.

Caulipower has a cauliflower-based baking mix, in regular and paleo-friendly. Glean also makes cauliflower flour. Kitchen & Love sells cauliflower cups intended to be a quick convenience meal in three globally inspired flavours.

If you need more than an individual serving, Path of Life has cauliflower fried rice in the frozen aisle. From the Ground Up has cauliflower-based replacements for all of your favourite junk food, such as pretzel sticks and Cheez-Its.

And there's cauliflower in chocolate ice cream - yes, ice cream - by Peekaboo. Don't worry, it tastes like chocolate ice cream.

Kombucha + booze

Kombucha is great, but wouldn't it be even better if it could get you tipsy? Now it can. The fermented tea drink has a tiny amount of alcohol in it, but some companies are upping the alcohol by volume (ABV). Wild Tonic's Jun Kombucha is fermented until it reaches 5.6 per cent ABV, making it slightly boozier than many beers. Another new beverage isn't technically kombucha, but it's going after the same health-conscious drinker. Willie's Superbrew makes a fermented fruit drink with 4.5 ABV. It's the kind of light, fruity drink that would be good next to a pool on a hot summer's day.

Cucumber ... in what?

Sometimes flavours go in or out of fashion for reasons that are hard to explain. Why was watermelon so big last year? Why is cucumber suddenly everywhere this year? I haven't the faintest idea. It feels very '90s, like Bath & Body Works' cucumber melon lotion, and the '90s are back in style. That is my very best guess.

Anyway, you'll be drinking a lot of cucumber soon, especially in sparkling beverages: Belvoir Fruit Farms has a cucumber-and-mint lemonade, and Found has a cucumber mint sparkling water. Natalie's Orchid Island Juice Company is selling a cucumber jalapeno juice, and House of Broughton has a cucumber syrup. Bauman's Best Botanicals has a cucumber-and-spice shrub, Health-Ade Kombucha has a new jalapeno-kiwi-cucumber kombucha, and Dry has cans of cucumber soda. Try ZuMora cucumber mint agua fresca, or GoLive probiotic water in cucumber melon.

Pretend you are in a spa. That's where people drink cucumber.

Water weirdness

You're still drinking coconut water? What is this, 2015?

Birch water is so last year. Don't even talk to me about aloe water.

We obviously need new waters, so let's dive right in. There's Bee's Water, a honey-sweetened water that is "full of natural energy." Then there's Sap on Tap, a maple water whose motto goes for the jugular: "Out with coconut water. In with maple tree water." One of its waters comes with yerba mate, for a natural caffeine boost. The aforementioned GoLive is a "live probiotic water," and it's interactive: press a compartment on the cap and release the live probiotics into the water, shake it and enjoy your ensuing gut health.

But wait, here comes the mike drop of waters: organic water.

You fools have been drinking conventional, non-organic water your whole lives; do you even know what you've been missing? A company named Asarasi makes sparkling water that is harvested as a byproduct from maple sap, and because it is filtered through the tree, it has achieved USDA organic certification, something that regular water does not have (water is an inorganic compound). It tastes like sparkling water.

Last, an Israeli company called O. Vine is making wine grape water, which really makes me think of Jesus. It's a sparkling water that gets its slight wine flavour from grape skins. I regret to inform you that it has no alcohol in it. I will continue drinking my own version of grape water: it's called wine.


ART 

Moringa, an ancient plant and superfood, was plentiful in many forms at the Fancy Foods Show, even as a savoury puffed snack. Maura Judkis The Washington Post 


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SE News
HD HOW NOT TO DIE (YET)
BY Phil Hammond
WC 269 words
PD 14 July 2018
SN The Daily Telegraph
SC DT
ED 1; National
PG 7
LA English
CY The Daily Telegraph © 2018. Telegraph Media Group Ltd.

LP 

Dr Phil Hammond's guide to living longer are you pro-biotics?

Have you swallowed the probiotic hype? These microorganisms, generally bacteria or fungi, are claimed to provide health benefits when consumed. We have trillions of bacteria inside our guts (our microbiome) and in 1907, Élie Metchnikoff - who was awarded the Nobel Prize the next year - postulated that Bulgarian peasants lived longer because of their high yogurt diet. "The dependence of intestinal microbes on food makes it possible to modify the flora in our bodies and to replace the harmful microbes with useful ones."

TD 

Multiple claims have been made about the ability of probiotic food or supplements to assist digestion, help the body make vitamins, aid mineral absorption, strengthen the immune system and improve metabolism and mood. But does the evidence stack up?benefit of probiotic supplements for healthy adults. But a study of 90 women, 75 to 80 years old, with low bone mineral density has found that those who took two daily doses of freeze-dried Lactobacillus reuteri had 50 per cent less loss in their shin bone density measured a year later.

It was a small trial, but it was randomised, placebo-controlled and double-blind, and the findings were statistically significant. Perhaps oestrogens could be affected by probiotics, or perhaps they improve calcium absorption. More studies are needed but the gastro-intestinal side effects were the same in the probiotic and placebo groups, so they might be worth experimenting with.

Instead of supplements, try fermented foods (yogurts, kimchi, kombucha and miso). And sleep with the window open.


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HD REVIEW --- Books: The Many Tiny Worlds Among Us
BY By Helen Bynum
WC 1131 words
PD 14 July 2018
SN The Wall Street Journal
SC J
PG C9
LA English
CY Copyright 2018 Dow Jones & Company, Inc. All Rights Reserved.

LP 

Microbia

By Eugenia Bone

TD 

Rodale, 271 pages, $25.99

'Have you ever felt a visceral connection with the environment around you?" asks Eugenia Bone in her latest book. As an avid gardener and composter, I would have to respond with an unqualified, exuberant yes. I rejoice at the smell of soil. I accept the consequences of not using pesticides and fungicides -- albeit with the odd sigh. We gardeners may not be able to see the micro-organisms around us, but we are usually cognizant of their overriding presence. We appreciate something of what they do for us in our little patch of heaven, from helping to release the nutrients in organic matter to promoting sustainable gardening through the use of special fungi rather than chemical fertilizers. Confident that I share Ms. Bone's particular frisson of sympathy with the planet, I accept her invitation to travel into the microbial world, keenly anticipating expositions on the microbiomes of soils, plants and people.

Microbiomes are the collection of all genetic material in a particular environment, all the microbes -- the bacteria, fungi, viruses and more -- that inhabit that ecosystem. As we still don't know or cannot replicate what microbes need to reproduce, most can't be grown in a laboratory, but we can identify and catalog them by their genetic fingerprints. We can comprehend how they function via the proteins and other molecules their genes code for. "Every higher organism has a microbiome," Ms. Bone writes. "Multiple microbiomes, in fact. The different microbiomes of a plant or a person have evolved to fill a niche -- as if the host was a landscape -- and the role the microbes play in that niche can be so important that without them the host fails to thrive."

Our understanding of microbiomes has made great advances in the 21st century thanks in part to the large and continuous volume of data generated by advances in DNA extraction, genetic sequencing and computing technologies. Ambitious collaborative projects, such as the Earth Microbiome Project, launched in 2010, have helped produce standardized methods for collecting and analyzing this data. The excitement now is in appreciating the myriad functions of what are, in effect, minute chemical factories.

Our understanding has been enhanced by the experts translating this evolving science and making it reader-friendly. This is where Ms. Bone's book is unique. A journalist and food writer, Ms. Bone has written in the past about fungi and food. In "Microbia: A Journey Into the Unseen World Around You," she tells the story of how she went back to school for a deeper understanding of the microbial world -- and it's very funny. Over the course of two semesters at Columbia University, she studies biology and, specifically, bacteriology and mycology, but she also confronts the angst, frustration, bemusement, loneliness, jealousy and sheer otherness of being a 55-year-old among members of a different "tribe." "I looked over at the blond girl in the hot pants," she writes, "half expecting her to be texting emojis to a friend. She had her laptop out with multiple windows open and was logging on to the online forum Piazza with her left hand while taking notes with her right hand, periodically flipping her shiny hair and casting eyes about the room. That's when I realized I was in trouble."

There are new concepts to be puzzled over, facts to be learned and techniques to practice. Bad at memorizing for tests and poor at the required math, Ms. Bone tries mnemonics and indulges in some of her son's "study drug," a stimulant similar to Adderall that helps her focus. Her study sheets are constantly at hand. Realizing that she can't do this alone, she hires a tutor. Her husband hardly gets a look in. The course work and its ideas become all pervasive, and her sense of total immersion speaks to her belief that herein lies the secret of microbes: "Everything I learned about nature had a microbial connection. And I was beginning to think that maybe the microbial way of life was the secret to understanding it all." Nadir and nirvana ricochet off each other.

Indeed, the subject she is studying does seem to explain a great deal. Microbe-related products have become big business. There is a huge interest in the organisms that humans host, especially in the gut microbiome. Problems such as obesity (among other diseases) have been linked to unhealthy gut flora that is out of balance because of our diet and our excessive use of antibiotics, and there are pro- and prebiotic diets and supplements to help address this dysbiosis. Other products to help us monitor or exploit this microbial realm include a mail-order fecal-analysis service and a $1,500 Infinity Burial Suit meant to expedite the decomposition process after we die. The author gives her personal appraisal of these offerings and takes it on good authority that the suit is a waste of money.

Ms. Bone is brought back to earth, literally, by a concern with food and the soil in which it is grown. In much of the nation's corn belt, she notes, the soil's microbiome has been degraded, with the current levels of crop production underpinned by "mechanization, nitrogen fertilizers, pesticides, herbicides, and biotech seeds that tolerate weed killers." Industrially manufactured chemicals have replaced the heavy tilling of the past, but they require huge amounts of energy to produce and distribute. When she challenges farmer Ron Heck of Iowa about this reliance on synthetic materials, his response is not one of ignorance or total disregard but of economics: "I guess you'll hear chemicals destroy microbes and no one cares," he says to Ms. Bone, "but the truth is the state of the science does not tell us how to economically take care of the microbes of the soil." He reckons his 4,000 acres produce "a basic diet for 100,000 people."

Could we reduce the amount of microbe-destroying chemicals we use if we reduced our consumption and food waste and developed a better means of caring for the soil? Ms. Bone finds a beacon of hope in the research on perennial edible grains carried out by the Land Institute in Salina, Kan. Such grains would retain the essential microbial richness around the plants' roots and soil. But what microbe, I wondered, might generate sympathy and arouse awareness about habitat destruction the way elephants and pandas have done for wildlife conservation? "Microbia" might not have all the answers, but it puts the questions out there and reminds us that we all can learn.

---

Ms. Bynum is the author of "Botanical Sketchbooks."

License this article from Dow Jones Reprint Service[http://www.djreprints.com/link/DJRFactiva.html?FACTIVA=WJCO20180714000027]


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HD What The Diet Of A 5,300-Year-Old 'Iceman' Says About Ancient Europeans
BY Ailsa Chang
WC 708 words
PD 13 July 2018
SN NPR: All Things Considered
SC LTCN
LA English
CY Copyright 2018 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 

AILSA CHANG: In the early 1990s, a pair of hikers out in the Italian Alps made a discovery - a frozen man who was more than 5,000 years old. He has since been named Otzi after the mountain range where he was found. Otzi has told us a lot about what life was like 5,000 years ago. Scientists have analyzed his sheepskin coat, his goatskin tights, his tattoos covering his skin. And Dr. Frank Maixner of the Institute for Mummy Studies in Bolzano, Italy, joins us now to talk about what Otzi ate. Welcome.

FRANK MAIXNER: Hello, Ailsa, to you.

TD 

CHANG: So I understand it took about 30 years to figure out what was inside his stomach because his stomach was shoved high up into his rib cage.

MAIXNER: That's correct - moved up due to the mummification process under the ribs, and it is now positioned in this unusual position which was a long time overlooked also.

CHANG: OK, so what was in that belly?

MAIXNER: First surprise was really the high fat content we saw there. So it was obvious that a meal was high-fat in this case. And we saw also traces of animal and plant remains under the microscope.

CHANG: And what kind of meat?

MAIXNER: The meat we traced to the ibex and to the red deer.

CHANG: An ibex is a kind of mountain goat.

MAIXNER: That's correct. So it's a mountain goat which lives here in the Alpine area, which obviously has been hunted 5,000 years ago.

CHANG: Does this confirm what we thought humans way back then ate? It was mostly meat, right? Like, I'm thinking the paleo diet is all about high protein, and this kind of confirms that people thousands of years ago did eat a lot of protein.

MAIXNER: Yeah, specifically in this situation. We have to really see also here the limitation of the study. It's one single individual we have now looked at. It's maybe not so easy to generalize. But definitely he ate what he needed in this situation. So we can imagine that he was hiking in about 3,000 meters altitude. It's a harsh environment, very cold. And you need energy in this case.

CHANG: So you have looked at his skin. You have looked at his clothes. You've looked inside his stomach now. What is next for poor Otzi?

MAIXNER: (Laughter) Yeah, we have nearly looked at everything. That's true. But I think what is nice that's - with the new development of new techniques, more sensitive techniques, we can go further. And what we saw already now in the DNA-based analysis - that there are still traces of this so-called gut microbiome present.

CHANG: What is that?

MAIXNER: It's the bacteria community which thrives in the gut of humans. And we try to reconstruct now this ancient gut microbiome since it's really important to understand then how it is maybe changed to nowadays gut microbiomes.

CHANG: So that's the next step in this big study of Otzi - is to look at the bacteria in his stomach.

MAIXNER: Yes, since the bacteria are always linked to the food, so what you eat then shapes the bacteria community. And we think here it would be really interesting to see what bacteria are still present at this time since the diet quite substantially changed to our nowadays diet.

CHANG: Will Otzi continue to be on display for the public to see as you're doing all these studies on him?

MAIXNER: Yes, that's the case. He's in a conservation chamber, which has also a window where people can look at the mummy. And it's displayed here in Bolzano, in Italy continuously to the public.

CHANG: That was Dr. Frank Maixner of the Institute for Mummy Studies in Bolzano, Italy, joining us via Skype. He's the lead researcher on a new study about the diet of Otzi, the 5,000-year-old Iceman. Thank you so much for joining us.

MAIXNER: It was a pleasure to talk to you.


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SE Weekend
HD God bless alternative eats at the ballpark
BY Tim Carman
WC 1209 words
PD 13 July 2018
SN The Washington Post
SC WP
ED FINAL
PG T21
LA English
CY Copyright 2018, The Washington Post Co. All Rights Reserved

LP 

Somewhere in the sixth inning, as the Nationals spanked the fins off the Tampa Bay Rays during an afternoon game in early June, I pulled an orange from my thermal lunch bag and began peeling the sucker. Within seconds, the fruit's sweet citrus aroma started to permeate the heavy air around me, tickling the nostrils of fellow bleacher bums in right field.

A guy behind me suddenly leaned in and stage-whispered, "You know that eating healthy at a ballgame is un-American." He laughed. I laughed. I feigned an apology. "I won't let it happen again."

TD 

Such is the risk of bringing your own grub to the ballpark: You might get mistaken for a communist if you don't conform to the beer, dogs, peanuts and soft-serve-in-a-plastic-helmet diet that has defined American baseball fare for generations. Even radical noncomformists seem to turn tea-party rigid about their food choices once they walk through the gates of a Major League Baseball park.

Believe me, I understand the mind-set. A game ticket is essentially a day pass to eat like Joey Chestnut, the human garbage disposal of wieners. No stadium glutton wants to sit near someone who nibbles on a rotisserie-chickensalad sandwich and roasted almonds with pink Himalayan sea salt between sips of probiotic apple-cider vinegar juice. Not unless their form of gluttony also includes chewing up and spitting out fans who want to break from the tyranny of overpriced concessions.

Like every other pro ballclub, the Nationals regularly update the offerings at their park. If you desire, you can suck down a DC Brau instead of a 25-ounce tall boy of Bud Light. Or bite into a Haute Dog instead of a Nats dog. Or spoon into Dolci Gelati instead of that mosaic of frozen pebbles known as Dippin' Dots. These three local brands - which, incidentally, if ordered at the park, can cost you up to $33 total - are all serious improvements over their concessionaire counterparts, even if none of them strays far from the kinds of food that have been sold at stadiums since Babe Ruth gobbled down a dozen dogs and eight sodas between games of a doubleheader.

Bringing your own food opens up new worlds of flavor for the fan who can stand the general hassle and/or the public teasing that may come with flouting the standard baseball diet. There are limits, of course, to what you can bring to Nats Park, which, unlike movie theaters, allows you to pack your own dinner. All outside food and drink must be contained "in single-serving bags within a soft-sided container or cooler that does not exceed" 16 by 16 by 8 inches. So you can forget about lugging a paella pan to the game.

But as I learned over the course of three visits to Nats Park - two losses and a victory for the home team, pretty much par for the course this season - you can cram a lot of food into that small container. For my trial run, I stopped at the Harris Teeter in the Navy Yard (401 M St. SE; 202-554-0164) and combed the store for items that were, in descending order of importance, delicious, easy to fit into my bag and not typically found at the ballpark. If I wanted to enjoy a wedge of Saint-Andre triple-cream cheese with a mini baguette while Anthony Rendon put on a hitting clinic for his birthday, I wasn't going to let a few quizzical looks distract me from my private Georgetown party at the park.

My initial marching orders were to cobble together a meal for under $25. The task soon proved to be easier than baiting a troll on Twitter. My Teeter run resulted not only in the cheese, the baguette, the almonds, the chicken salad sandwich, the probiotic juice and the orange, but also a Kit Kat bar. I had nearly $3 leftover and plenty of food to take home. When was the last time you had leftovers from the ballpark? I mean, aside from a half-eaten bag of peanuts roasted during the Bush administration?

For the second trip, I made a fast-casual run, which was even easier than the stop at the Teeter. The streets around Nats Park practically groan under the weight of these restaurants. I strolled into three shops along First Street, starting at the subcontinental Rasa (1247 First St. SE; 202-804-5678) for a chicken tikka bowl whose name I didn't care to utter aloud: Tikka Chance on Me. I also ordered a side of mini samosas. I stopped next door at Roti Modern Mediterranean (1251 First St. SE: 202-747-2636) for a side of hummus and pita bread, plus a can of San Pellegrino Limonata. Finally, I popped into Taylor Gourmet (1259 First St. SE; 202-851-3220) for a Lemon Cooler, a name that aptly describes one of my favorite cookies in Washington. Total price: $21.52.

With my fast-caz haul, I ate better than any of my friends at the game. We even ended up passing around the chicken tikka bowl as if it were a three-foot water bong on which everyone could take a deep, exhilarating hit.

One key to toting outside food into the park is finding an entrance where you won't stand in a Disneyesque line while your dinner turns into a soft gruel. The first base entrance is your best bet - unless the Nats are facing the Boston Red Sox, whose fans seem to crawl out of the Anacostia River for every D.C. game. I roasted in line so long - on a day when the heat index was 110 degrees - that by the time I reached my seat, I could have eaten myself.

On my third trip to the park, the heat and humidity proved to be a knockout combination to my final meal, for which I decided to break the bank. I spent a total of $36 in search of an ideal dinner. On this evening, it was a fool's errand.

My six-piece order of drumettes from Bonchon (1015 Half St. SE; 202-488-4000) was clinging to life, the chicken's crisp outer shell reduced to a semi-soggy crunch. The Crazy Feta dip from Cava (52 M St. SE; 202-536-2522) had started to break down into oil and curds, and the pulled pork sandwich from Willie's Brew & Que (300 Tingey St. SE; 202-651-6375) was a bland pile of pig meat. I couldn't blame the weather for that last bite, and, to be honest, I could have selected foods that stood up better to the high temps. I'll take some of the, well, heat for this botched experiment.

So, when your planned meal is essentially sacrificed to the sun gods, you have little choice but to suck it up and suck down a $16 beer. And to order one of those Nats dogs that everyone seems to think is the only meal fit for a true baseball fan.

tim.carman@washpost.com


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HD China Stocks-Factors to watch on Friday
WC 483 words
PD 12 July 2018
ET 06:21 PM
SN Reuters News
SC LBA
LA English
CY Copyright 2018 Thomson Reuters. All Rights Reserved.

LP 

* PREVIOUS TRADING SESSION MOVES:

* SSEC +2.2 pct, CSI300 +2.2 pct, HSI +0.6 pct

TD 

* HK->Shanghai Connect daily quota used 3.3 pct, Shanghai->HK daily quota used 6.3 pct

* HK->Shenzhen Connect daily quota used 0.5 pct, Shenzhen->HK daily quota used 4.0 pct

* CNY official close 6.673 per dollar

* FTSE China A50 +1.8 pct, BNY Mellon ADR China Select Index +2.1 pct

SHANGHAI, July 13 (Reuters) - Following is a list of recent corporate and policy announcements, as well as other news that might affect Chinese financial markets. Policy, government, sector news:

* China says "bully" United States started a trade war

* Beijing urges U.S. firms in China to lobby Washington over trade war

* U.S. would re-open trade talks if China makes major changes -Mnuchin

* EXCLUSIVE-With U.S. trade under a cloud, China opens to Indian pharma

* U.S. companies in China mostly oppose tariffs, survey shows

* China does not need U.S. soybeans for state reserves -Sinograin official

* ANALYSIS-Hedge funds embrace China yuan short trade, but no doomsday in sight

* China to restrict subsidies for shantytown redevelopment projects Data:

* POLL-Economists raise China's 2018 GDP growth forecast despite trade uncertainty

* China Jan-June FDI up 1.1 pct y/y to 446.29 bln yuan - commerce ministry Data:

* China June trade data

Company moves:

In focus

* U.S. senators want ban on China's ZTE, despite Trump action

Earnings/Performance

* Contemporary Amperex Technology sees h1 net profit down 48.2-51.2 percent y/y

* TCL expects 6-month net profit to rise 50-60 pct y/y

* Citic Securities' preliminary h1 net profit up 13.4 percent y/y

* Chaozhou Three-Circle sees h1 net profit up 25-35 percent y/y

* Tongling Nonferrous Metals sees h1 net profit up 61-86 percent y/y

* Angang Steel sees h1 net profit up 91.6 pct y/y

* Livzon Pharmaceutical sees h1 net profit up about 20-30 percent y/y

* China Fortune Land's H1 contract sales up 15.56 percent y/y

Equity changes/IPOs

* Shanghai Pudong Development Bank's six senior executives bought shares on July 11-12

* Dehua Tb New Decoration Material plans share buyback worth 100-300 mln yuan within six months

* Hubei Dinglong to buy back shares worth up to 400 million yuan M&A

* Western Mining wins bid for 17.0 percent stake in mining firm for 259.0 million yuan

* By-Health to acquire stake in Guangzhou Jv via share issue to own Australia probiotics brand Other moves (spin-offs, divestitures, deals)

* Zhengzhou Yutong Bus receives new energy vehicle subsidies worth 836.85 mln yuan

* Suzhou Dongshan Precision Manufacturing reaches financing agreement, to sell some display assets (Compiled by Luoyan Liu)


RF 

Released: 2018-7-13T01:21:41.000Z

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china : China | hkong : Hong Kong | zhenzh : Zhengzhou | anhui : Anhui | apacz : Asia Pacific | asiaz : Asia | bric : BRICS Countries | chinaz : Greater China | devgcoz : Emerging Market Countries | dvpcoz : Developing Economies | easiaz : Eastern Asia | henan : Henan

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CLM Self-Care
SE Style
HD How to Make This the Summer of Missing Out
BY By Hayley Phelan
WC 1474 words
PD 12 July 2018
ET 03:00 AM
SN NYTimes.com Feed
SC NYTFEED
LA English
CY Copyright 2018. The New York Times Company. All Rights Reserved.

LP 

You could say I had the epiphany when, in the middle of a flight to Los Angeles — and a busy New York workday — the Wi-Fi stopped working. Two very odd things happened in quick succession. First: I did not fall out of the sky. Second: After recovering from the initial fury-implosion, I worked more intently and productively than I had in ages.

What was this strange, unburdened feeling, I wondered, as I stepped off the plane hours later? Turns out the internet had a word for it already: JOMO.

TD 

JOMO, is not a misspelling of “mojo” but, rather, stands for “joy of missing out.” The antithesis of FOMO (fear of missing out), JOMO is about disconnecting, opting out and being O.K. just where you are.

It’s a lot like that age-old wisdom about being present — only retrofitted for a world in which missing an email could be a fireable offense, and deleting Bumble could mean you don’t go on a date for another three months. Like it or not, we need our technology devices; we just don’t need them as much as we think we do. JOMO is about finding that balance.

“To me, it’s about setting boundaries,” said Cara Wenig, 30, a sales rep and JOMO practitioner. “In my work, it is really important to respond quickly and to be on top of things so it’s not as if I can completely unplug. But I can be more mindful about it.”

Given JOMO’s Luddite bent, it’s (perhaps) surprising that the tech industry has recently come on board. This spring, Sundar Pichai, the C.E.O. of Google, took the stage at the company’s annual developer conference with the words “Joy of Missing Out” projected behind him.

Mr. Pichai was announcing a new “digital wellbeing[https://wellbeing.google/]” initiative that aims to encourage healthier tech habits via several tools, including a dashboard on its newest Android that shows you how much time you spend per app, suggested breaks from marathon sessions and batched notifications to avoid the update-every-second situation.

Apple announced, soon after, its own stab at digital health: a “Screen Time” dashboard, which gives you a peek into your digital use, and enhanced “Do Not Disturb” functions.

Of course, it’s safe to assume that Google and Apple are not doing this solely out of the good of their hearts. Over the past few years, research has been building on the impact of our constant tech use, including one study that[https://choice.npr.org/index.html?origin=https://www.npr.org/2017/12/17/571443683/the-call-in-teens-and-depression] suggests the rising suicide rate among teenagers may be linked to smartphone use and social media.

“We see time and time again that the constant distraction is making people feel very unhappy,” said Ashley Whillans, a behavior scientist, who has been studying the relationship between happiness, time and money.

All of which means missing out can be a good thing. But how best to do it?

⬇⬇⬇

① Know that you likely have a problem.

If you’re wondering whether you may also be engaging in unhealthy tech habits, here’s a helpful pop quiz:

Do you own a smartphone?

That’s it. Because if you answered yes, you’re essentially carrying around what the Center for Humane Technology, an organization working to spur reform in the tech and media industries, calls a “slot machine” in your pocket. Play it enough times, and you’re bound to get hooked. This isn’t an accident. This is big business.

“Tech companies have spent the last 10, 20 years building internet and mobile products that are addictive on purpose,” said Dan Frommer, the editor in chief of Recode. “There is a threshold where utility becomes addiction, and I think it’s safe to say a lot of the most popular products today have taken it too far.”

② Monitor your digital diet as you would your food diet.

Today, many of us are mindful about what we put into our bodies because we know how certain foods make us feel: Gluten may make one sluggish, say, while sugar can worsen anxiety. But what about when it comes to our minds? Imagine what that extra hour of mindless scrolling is doing to it.

Try making a mental note (or keeping a diary) on your digital habits. Apps like Moment[https://inthemoment.io/], which help you track your app usage, can help, as will the forthcoming dashboards from Google and Apple. Then experiment with eliminating or limiting the amount you engage in each one. See what you learn.

Instead of focusing so much on the contents of our food, we may do better to cultivate awareness around which mental and digital activities actually nourish us — and which send us into a tailspin of anxiety and despair. Gorging on clickbait content and empty-calorie YouTube sessions probably isn’t doing us any favors. But, as with our tummies, starvation isn’t the answer.

Don’t think of JOMO as a detox, but more like an integral part to a healthy, well-balanced nutrition plan for your brain. You may not always want to do it, it may not always feel natural or fun, but, like that kale smoothie you choke down or the probiotics you spring for at Whole Foods, you do it because it’s good for you.

③ Manage people’s expectations of you (and set them low).

Begin to cultivate the expectation that you may take a while to respond to text messages and emails. If you feel undue pressure from family and friends, you can let them know ahead of time that you may not always be available.

Google’s “director o’ design” (his real title), Glen Murphy, said one of the most surprising realizations he took out of his digital well-being research was how much “social factors” played a role in determining “expectations of responsiveness.”

Certain people like to respond to things right away, while others take their time. The problem is, friends and colleagues may have certain expectations no matter which camp you’re in. If you don’t respond quickly, they freak out. But it doesn’t have to be that way.

“I think we all have the friend or the boss that takes days to respond to an email,” Mr. Murphy said. “We can all strive to have that freedom.”

④ Do things with intention.

Next time you find yourself about to binge-watch that next series on Netflix, remind yourself what you could be doing instead, like catching up with a friend on the phone, or simply getting more sleep. Of course, the last episode of say, “The Staircase,” may win out — but at least you’ll be choosing it with intention.

“A lot of the time, we fail to recognize the moments in our lives actually become our lives,” Ms. Whillans said. “The moments that we’re spending on our computer checking email slowly accumulate to hours and days, time we’re not spending living our lives.”

Ms. Whillans’s research suggests that we’re pretty bad at recognizing the opportunity cost that comes with spending money, and even worse at seeing the opportunity cost when it comes to time.

“We don’t spontaneously recognize all the things we’re not getting by saying yes to something,” Ms. Whillans said. She has found, however, that if people were reminded of what they were giving up to spend that extra hour online, or doing chores — namely, time they could be spending with family, friends or learning a new skill — they often choose to give up on the time-sucking activity, and feel happier in the process.

⑤ Hold the tech industry accountable.

There’s a reason abstinence often doesn’t work: It’s too difficult.

So, as long as we’re not all going to collectively delete our social media accounts or chuck our phones out the window, we’ll need the tech industry to cooperate.

“The measures that a person can take are what we call Band-Aids,” said Max Stossel, the head of content and storytelling at the Center for Humane Technology. “Ultimately we really need changes like the ones Apple and Google are just starting to explore. We only have so much willpower to resist.”

Both Apple and Google benefit from consumers using their product to the point of addiction, Mr. Frommer said, “but they also are probably starting to have people burn out and stop using their device altogether,” which no business wants.

“It will be really crucial to see how these companies will follow through with the announcements,” Mr. Frommer said. “Are they just following a trend for good P.R., or is this the kind of thing they really value and build into everything they offer.”

Time — that precious and all-too-scarce commodity — will tell.

░░░░░░


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HD BRIEF-By-Health To Acquire Stake In Guangzhou JV Via Share Issue To Own Australia Probiotics Brand
WC 97 words
PD 12 July 2018
ET 07:29 AM
SN Reuters News
SC LBA
LA English
CY Copyright 2018 Thomson Reuters. All Rights Reserved.

LP 

July 12 (Reuters) - By-health Co Ltd:

* SAYS IT PLANS TO ACQUIRE REMAINING 46.67 PERCENT STAKE IN ITS GUANGZHOU JV IN ORDER TO OWN AUSTRALIA PROBIOTICS BRAND LIFE-SPACE GROUP PTY LTD

TD 

* SAYS IT PLANS TO BUY STAKE IN GUANGZHOU JV FOR 1.4 BILLION YUAN ($210.08 million) VIA SHARE ISSUE Source text in Chinese: https://bit.ly/2N9ijQk[https://bit.ly/2N9ijQk] Further company coverage: ($1 = 6.6640 Chinese yuan renminbi) (Reporting by Hong Kong newsroom)


RF 

Released: 2018-7-12T14:29:48.000Z

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SE Life
HD Latching on to probiotics for kids; Parents find benefits in giving their infants gut-health supplements
BY Brandie Weikle Special to the Star
WC 1102 words
PD 12 July 2018
SN The Toronto Star
SC TOR
ED ONT
PG T5
LA English
CY Copyright (c) 2018 The Toronto Star

LP 

When Yael Baruch brought her infant daughter, Lacey, home from the hospital in early May, it was an especially momentous event for the Toronto mom of three and her husband, Ronnie Basch.

That's because their newborn had made a surprise appearance eight weeks before her expected due date, extending their hospital stay to four weeks.

TD 

As is common among babies born prematurely, Lacey began having a little extra trouble with her digestion.

"Lacey was showing signs of discomfort with lots of gas and tummy aches," Baruch says.

"When we were in the NICU (neonatal intensive care unit), lots of babies were taking Biogaia for digestion issues."

So on the advice of their NICU nurse, says Baruch, they decided to begin giving the popular baby probiotic drops to their tiny girl.

"It's been two weeks and we definitely see an improvement."

As science begins to reveal more about the roles that good bacteria play in our lives - including in digestion as well as our broader immune systems - parents are cottoning on to the potential benefits of administering probiotics to their infants, supplements containing billions of good bacteria.

"Whether it's going to improve the health of a baby that's already healthy, I personally really doubt it," says microbiologist Marie-Claire Arrieta, an assistant professor at the University of Calgary.

"With that said, we know that probiotics are safe," says Arrieta, also a mother of two and co-author of Let Them Eat Dirt: Saving Our Children From an Oversanitized World.

While there's no official recommendation for broad use of pediatric probiotics, there are many conditions that can be improved by using them - colic and premature birth among them, she says.

"Preemies have it hard and part of the reason is their guts are really under developed and they're not really ready to face the world," she says.

But that doesn't mean every parent of an infant should necessarily rush to the pharmacy or vitamin shop to get probiotics for their baby.

The Canadian Paediatric Society doesn't have a current position on probiotics.

Its last statement on the subject was in 2015, and a spokesperson for the group says that's not recent enough to still be referenced for this article.

The upshot at the time, though, was that literature suggests there are benefits to using probiotics for treating some conditions, but that more research is needed.

During that time, though, use of probiotics has continued to become more mainstream.

Registered nutritionist Lianne Phillipson, author of Sproutright: Nutrition to Tummy to Toddler, says the interest from her clients and their confidence in giving probiotics to their children has increased in recent years.

"When I was doing my Mommy Chef classes 10 years ago and I would recommend probiotics, parents would go to their doctors and many would come back and say 'My doctor thinks you're a quack' and says 'don't waste your money.'"

Since that time, though, there's been more research, and "the microbiome is talked about so much more," she says.

In humans, the microbiome is the mini-ecosystem of microbes within our guts.

Babies are born without them and our early exposures to microbes is what kick-starts our immune system, Arrieta says.

In Let Them Eat Dirt, she and her co-author, esteemed microbiologist Brett Finlay, stressed the importance of rethinking the modern-day habit of blasting natural microbes away with overuse of antibacterial soaps, sanitizer and antibiotics.

So, too, has knowledge changed in the past five years about how babies come into contact with crucial good bacteria right as they're born, Arrieta says.

"We now know that babies born via C-section, for a number of weeks have different microbiomes than babies that are born vaginally, and now we know it's because of the passage through the vaginal canal."

Having heard about this possible connection between the immune-boosting microbiome and mode of delivery, expectant parents of babies born through planned Caesarean sections have become interested in trying to make a C-section birth look a little more like vaginal deliveries, at least from a microbial perspective, perhaps heading off a need for oral probiotics.

This has given rise to a do-it-yourself practice known as vaginal seeding, explains obstetrician Chelsea Ellwood, a Vancouver-based reproductive infectious disease specialist and spokesperson for the Society of Obstetricians and Gynecologists of Canada (SOGC).

"And that practice is where (parents) take some gauze, place it in the vagina, and they rub it all over the baby's face and put it in the mouth and all over the baby after delivery, to try and mimic the process that would go on theoretically during a vaginal birth."

Parents pack their own gauze for the procedure and hospitals don't stand in the way, says Ellwood, but "this practice has come about with basically no evidence to support it."

What research has shown is that an infant's gut microbiome looks different if they were born vaginally or through C-section.

Additionally, Ellwood says, one retrospective study made a link between infant gut microbiome at 3 months potentially influencing a scoring system that might mean the infant has a higher risk of developing asthma at two to three years.

"And thus the leap was made that the way the baby comes out influences the infant's gut microbiome at three months, that subsequently influences the infant's long-term adverse health-outcome risk."

Physicians cannot recommend a practice unless they know it does no harm, and Ellwood warns there's no safety data on vaginal seeding.

Direct oral contact with a gauze soaked in bodily fluids could expose babies to an undiagnosed infection from the mother in a different, more adversarial way than they would have through vaginal delivery, she says.

Gabrielle Cassir, an obstetrician at Mount Sinai Hospital in Toronto, shares the same safety concerns.

"Patients that do deliver vaginally are usually screened for group B streptococcus," she explains.

"People who have elective C-sections are not necessarily screened for it."

But it's important to note that the moment of birth isn't the only opportunity to give newborns a microbial good start.

"A very important aspect to discuss with patients is that breastfeeding may be the best way to have good microbes flourish," Cassir says.


ART 

Marie-Claire Arrieta co-wrote Let Them Eat Dirt: Saving Our Children From an Oversanitized World. Ben Nelms/The Toronto Star

NS 

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SE LocalLiving
HD For a 7-year-old still wetting the bed, parents' anxiety can worsen accidents For a 7-year-old still wetting the bed, parents' anxiety can worsen accidents
BY Meghan Leahy
WC 745 words
PD 12 July 2018
SN The Washington Post
SC WP
ED FINAL
PG H15
LA English
CY Copyright 2018, The Washington Post Co. All Rights Reserved

LP 

Q: Six months ago, my wife and I decided it was time for our 7-year-old to stop wearing GoodNites overnight and for us to really encourage him to get up and use the bathroom at night. We would wake him up twice at first, and then reduced it to waking him up once before we went to bed. He has had some successful nights, but even after a round of probiotics from the doctor, he continues to have accidents more often than not. He does not want to go back to wearing GoodNites, so we're not sure what to do next.

A: Ah, nighttime potty training: the nightmare of so many parents. Your child trains like a champ during the day, only to struggle keeping dry at night, for years and years. This is shocking for parents. How can the child be consistently toilet-trained every day, and then not be able to control their bladder at night?

TD 

Well, it turns out there's a lot we don't know about nighttime bed-wetting (or nighttime incontinence/nocturnal enuresis). It is extraordinarily common, especially in children younger than 7. Even after that age, many doctors see incidences of bed-wetting, and a majority of these incidences do not have a medical cause. It seems that most children are simply deep sleepers and/or have an "immature bladder," meaning it can't store urine for an entire night. Many cases of bed-wetting are hereditary. It is also worth noting that boys suffer from bed-wetting far more than girls, and cases like this solve themselves in time.

After children reach 6 or 7, doctors usually become involved with the bed-wetting (as is the case with your family). It is rare, but there can be urinary tract infections, diabetes, sleep apnea, spinal cord issues, or deformities of the bladder or urinary tract, and doctors will order tests to start to rule out these issues. Again, these issues are extremely uncommon (only 3 percent of bed-wetting children). Bed-wetting can also be a sign of extreme stress or trauma; these children are usually trained in the day and night, and then will inexplicably begin bed-wetting. If there has been any trauma or important transitions in the family, please let your doctor know, as this will greatly impact your son's care.

Your son is stuck between a rock and a hard place. He has given up training pants and doesn't want to move backward; the thought of wearing them again is probably humiliating and they can feel like diapers for babies. But without the training pants, he wakes up wet and has to change his bedding daily. Doctors warn it is the emotional stress of bed-wetting that causes the most harm to children, not the bed-wetting itself. So, what are you to do?

Cultivate the confidence that this will get better. Do you actually know this? No, but your son needs to see hope and confidence. If he feels that you are relaxed and unruffled by this, he will also be able to stay calm and move forward. It is important to regulate your emotions around this process, rather than "working" on your son like he is a project.

Handle the laundry issue. Buy waterproof sheets, use as little and as easily laundered bedding as possible, and have your son help you. A little bit of agency on his part will help him to feel less like a "failure."

If the issue isn't medical, investigate using an alarm or "pee pad." It is not guaranteed to work, but many parents swear by it. Talk to your doctor before going down the alarm path.

I know this is a challenging time, but do your best to stay laid back. One way or another, your son will eventually stay dry through the night. Keep in touch with your doctor, treat this as a laundry issue, stay compassionate and good luck.

ïfiµ Also at washingtonpost.com Read the transcript of a recent live Q&A with Leahy at washingtonpost.com/advice, where you can also find past columns. Her next chat is scheduled for July 18.

 Send questions about parenting to meghan@mlparentcoach.com.


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SE City + Region
HD Lack of sleep linked to learning deficits in babies; U of A research delves into long-term effects of infant snoring, sleepless nights
BY Keith Gerein
CR Calgary Herald
WC 592 words
PD 11 July 2018
SN Calgary Herald
SC CALH
ED Early
PG A5
LA English
CY Copyright © 2018 Calgary Herald

LP 

Babies who fail to get enough sleep or are plagued by persistent snoring are more likely to experience some developmental delays by age two than other infants, new University of Alberta-led research has found.

In particular, nighttime sleep duration was found to have the greatest influence on early childhood learning, according to the study that followed the progress of hundreds of Edmonton-area children.

TD 

"It's not a mystery that if you have poor sleep or poor sleep quality like snoring, you are going to have difficulty with learning and behaviour," senior author Dr. Piush Mandhane said Monday. "The question is really how bad does it need to be before you start to see those occurring, and is there a long-term effect on children?" The findings are detailed in two separate papers published in the June issue of Sleep Medicine. The research is part of the broader Canadian Healthy Infant Longitudinal Development (CHILD) study, which has tracked 3,500 children born between 2009 and 2012 in Edmonton, Vancouver, Winnipeg and Toronto.

Previous research from the initiative has focused on how a mother's diet during pregnancy can affect a child's cognitive development, the importance of an infant's gut bacteria, and how environmental factors might play a role in the development of allergies and asthma.

For the latest project, Mandhane and his team analyzed sleep pattern data from the 800 children in the Edmonton area to gain a better understanding of the effects likely to show up by a child's second birthday.

"That's where the novelty (of the study) comes in," said Mandhane, a University of Alberta pediatrics professor. "It is really starting to show that very young children are influenced significantly by sleep duration and disruption."

For their first paper, the team discovered that children who regularly slept less than 12 hours a day tended to have inferior cognitive and language skills by age two. The disparity was particularly pronounced for poor nighttime sleepers.

"We were surprised at the magnitude of the effect," Mandhane said.

Scholars also looked at disrupted sleep behaviour, finding that persistent snoring was associated with poorer language skills but had no effect on general cognitive development.

In the second paper, researchers delved into the children's snoring patterns, hoping to find out if there were different types of snorers and what factors might be influencing them.

Infants given acid-reflux medication were more likely to develop early-onset snoring, while exposure to environmental factors such as smoke or dog dander was more associated with late-onset snoring, the study found. Children with allergies and nasal congestion, as well as those with divorced parents, were most likely to snore all the time. kgerein@postmedia.com


ART 

/ Dr. Piush Mandhane, an associate professor and researcher of pediatrics at the University of Alberta, is the senior author of a report on development delays among infants who fail to get enough sleep or are plagued by persistent snoring. "We were surprised at the magnitude of the effect," he says.; / Dr. Piush Mandhane, an associate professor and researcher of pediatrics at the University of Alberta, is the senior author of a report on development delays among infants who fail to get enough sleep or are plagued by persistent snoring. "We were surprised at the magnitude of the effect," he says. [CAHR_20180711_Early_A5_02_I001.jpg];

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SE Life and style
HD Is it OK to share an ice-cream with your dog?
BY Paula Cocozza
WC 551 words
PD 11 July 2018
ET 09:55 AM
SN The Guardian
SC GRDN
PG 2
LA English
CY © Copyright 2018. The Guardian. All rights reserved.

LP 

After a video of a woman feeding a cone to her pet went viral, other dog-owners were quick to point out that they share saliva with their dogs, too. But it isn’t always safe

A video of a woman offering her ice-cream cone to a black dachshund sprawled at her feet has gone viral[https://www.instagram.com/p/Bk_OaGpDi1M/?hl=entaken-by=browncardigan]. The setting is idyllic: a picnic blanket in a park on a hot day. After the dachshund has had its fill – 22 licks, according to the Daily Mail – the woman tucks her hair behind her ear and returns the cone to her own mouth.

TD 

“A lot of people do it. I have seen it at the seaside. But I wouldn’t,” says Sarah Wright, the editor of Your Dog[https://www.yourdog.co.uk/] magazine and owner of a norfolk terrier who “sticks his nose into everything; the smellier the better”. But is it really any worse to eat food your dog has licked than to let your dog lick your face? “That’s true,” she says. “My dog licks my face and I don’t mind that. It’s more of a hello lick,” she adds.

The problem is that dogs like eating other dogs’ faeces, fox faeces, goose faeces, whatever faeces are available in the park. “There will be bacteria in a dog’s saliva,” a spokesperson for Battersea Dogs & Cats Home[https://www.battersea.org.uk] says. “Probably just a word of caution on that. It’s up to an owner whether they want to share something with their dog, but they could end up with an upset stomach.”

The British Veterinary Association[https://www.bva.co.uk/] is less permissive and “strictly” advises against sharing food “on grounds of pet and human health”. Maybe the video of the woman peacefully offering her cone to the dachshund has made dog owners shy, because the ones I ask are unanimously disapproving, even though one admits, on condition of anonymity, that “everybody does it”.

It’s up to an owner whether they want to share something with their dog, but they could end up with an upset stomach

Leaving aside the risk to humans, ice-cream isn’t good for dogs. Battersea warns against it “because of the sugar, and because some dogs can be intolerant to dairy”. Wright objects on the grounds of contributing to the dog obesity crisis[https://www.theguardian.com/uk-news/2015/mar/26/pet-obesity-a-growing-problem-in-the-uk]. A couple of dozen licks of ice-cream, she says, “can be the equivalent of a couple of cheeseburgers” for humans.

So, what summer treats can a dog enjoy? “Frozen yoghurt restores bacteria in the gut,” says Jacob Van Nieuwkoop, the managing director of Purple Bone[https://www.purplebone.com/], a lifestyle dog retailer. “If my dogs have an upset stomach, I let them lick it; it’s a source of probiotics.” However, he doesn’t share his own ice-cream.

Fiona Woods of Fiona’s Diggidy Daycare[https://fionasdiggidydaycare.com/] in Brixton advocates “frozen kong toys filled with dog treats and peanut butter”, while Battersea suggests ice cubes. If you are wedded to the idea of ice-cream, you could try Doggy Ice Cream[https://www.facebook.com/doggyicecream], which comes in carrot and old sock flavour (AKA cheese and sweet potato). It’s made from human-grade ingredients, so if you scoop it into your own mouth by mistake, no harm done.


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CLM FRONT BURNER
SE Dining In, Dining Out / Style Desk; SECTD
HD To Lick: A Frozen Yogurt Twist That's All in the Timing
BY By FLORENCE FABRICANT
WC 1153 words
PD 11 July 2018
SN The New York Times
SC NYTF
ED Late Edition - Final
PG 3
LA English
CY Copyright 2018 The New York Times Company. All Rights Reserved.

LP 

For dessert at Dez, the Middle-Eastern fast-casual restaurant in NoLIta, there's soft-serve frozen yogurt. The flavor changes monthly. For July, delicately seasoned turmeric and cardamom frozen yogurt is swirled into cups and garnished with orange segments and toasted coconut. Dez's dessert joins a growing list of frozen confections inspired by the Eastern Mediterranean, like the booza served in Williamsburg, Brooklyn and the cinnamon-honey ice cream with bits of baklava at the new Ample Hills outpost in Astoria, Queens.

Soft-serve frozen yogurt, $5, Dez, 227 Mulberry Street (Spring Street), inthedez.com.

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Follow NYT Food on Facebook , Instagram , Twitter and Pinterest . Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice .

Recipe: Blueberry Yogurt Parfait

The beneficial phytonutrients in blueberries are anthocyanins, a type found in other fruits and vegetables with red, blue and purple pigments. Scientists use a test called the O.R.A.C. (short for oxygen radical absorbance capacity) to rate the antioxidant capacity in foods, and by this measure blueberries always come out on top. So if red wine is off limits and beets just aren't your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your smoothie -- or try any of this week's recipes. This beautiful parfait tastes so much richer than it is. You can serve it for breakfast or for dessert. Look for organic yogurt that has no thickeners or gums added to it.

2 cups blueberries

1/4 cup sugar

1 tablespoon freshly squeezed lime juice

1/2 teaspoon balsamic vinegar

2 cups drained low-fat yogurt or low-fat Greek style yogurt

1 tablespoon shelled pistachios, finely chopped

1. Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.

2. Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

Yield: Serves four

Recipe: Creamy Homemade Yogurt

Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you'd rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.

2 quarts whole milk, the fresher the better

1/4 cup heavy cream (optional)

3 to 4 tablespoons plain whole milk yogurt with live and active cultures

1. Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.

2. Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.

3. Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.

4. Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.

Yield: 1 3/4 quarts

Recipe: Homemade Nondairy Yogurt

Of all the nondairy milks you could use for yogurt, cashew milk works best, turning pleasantly sour with an underlying sweetness. If you wish to go beyond cashew milk, our How to Make Yogurt guide can help, but whatever you choose, look for nondairy milk with the fewest possible ingredients, ideally just nuts, grains or pulses, and water. While not strictly necessary, the starch used here makes for a creamy, silky yogurt that's still loose enough to stir. If you prefer a thicker yogurt, add a little more, or try the agar powder variation. Or leave the thickener out entirely for a thin, pourable yogurt that's perfect for smoothies.

4 cups cashew milk

3 to 4 tablespoons cornstarch or arrowroot powder

2 tablespoons yogurt with active live cultures or 1 probiotic capsule

1. Place 3/4 cup milk in a small bowl and whisk in starch until smooth.

2. Bring remaining milk to a simmer in a medium pot. Whisk starch into hot milk, then let simmer until mixture thickens, 2 to 3 minutes. It should be very thick, like pudding. (It will thin out after fermentation.) Remove from heat, transfer to a glass jar or ceramic bowl (not a reactive metal bowl), and let cool until it reaches 110 degrees.

3. Stir in starter, cover, and let ferment somewhere warm and draft-free for 12 to 24 hours, until it milk turns sour, to taste. If it separates, simply whisk or shake it back together.

4. Refrigerate for at least 4 hours to set.

Yield: 1 quart


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SE Health and Fitness
HD Outwardly youthful, inwardly old: the test that tells how badly you’re ageing
BY By Victoria Woodhall
WC 1436 words
PD 10 July 2018
ET 09:58 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2018. Telegraph Media Group Ltd.

LP 

Kate Percival thought she was doing everything right when it came to her health and wellbeing. At 57, she was slim, ate a fresh wholefood diet[https://www.telegraph.co.uk/health-fitness/nutrition/diet/], monitored her health with twice-yearly blood tests.

She knew that more women die of cardiovascular disease [https://www.telegraph.co.uk/science/2018/01/08/women-likely-die-heart-attack-doctors-see-male-problem-study/] than cancer so wasn’t going to let either of those diseases creep up on her, if regular screening could help it.

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As her mother and grandfather had both had bowel cancer,[https://www.telegraph.co.uk/news/2018/04/03/nhs-delays-put-thousands-bowel-cancer-patients-risk/] she also had regular colonoscopies. And as co-founder of London members’ club Grace Belgravia, with its health clinic specialising in preventative medicine, she took full advantage of its elite nutrition experts, chefs, trainers and doctors.

When she tried a new telomere test to determine how well she was ageing[https://www.telegraph.co.uk/beauty/skin/anti-ageing-report-turn-back-genetic-clock/], she expected to breeze through it. However, the result shocked her. Her “biological age” was 63 – six years older than her chronological age. “I honestly thought that I would be younger, not older. I was not overweight, nor unfit. I’d done such a lot to keep myself healthy and thought, what more could I do?”

Telomeres are the end caps of our chromosomes – the parts of our cells that carry genetic information and are responsible for cell division. Every time a cell divides, the caps shorten, until they are too short for the cell to replicate and it dies altogether – otherwise known as ageing. In some people, they shrink faster than in others and lifestyle plays a major part.

Older than you feel | What is premature-ageing you?[https://cf-particle-html.eip.telegraph.co.uk/40e9e0df-4dcf-4132-bddf-140576f578fb.html] “Thirty per cent of how we age [https://www.telegraph.co.uk/health-fitness/body/50-anti-ageing-tips-to-help-you-break-the-time-barrier/] is related to our genes, which we can do nothing about, but 70 per cent is related to lifestyle,” says Dr Tim Evans, who carried out Kate’s test at the Grace Medical Clinic. “Research suggests that premature telomere shortening is associated with smoking, being overweight, inactivity, stress, poor sleep, presence of cancer and even trauma.” Shorter telomeres put you at greater risk of age-related diseases than someone with a lower biological age.

Having eliminated all other causes in conjunction with her doctor, Kate’s elevated score was put down to stress[https://www.telegraph.co.uk/health-fitness/body/how-stress-affects-your-heart-skin-memory-and-fat-deposits/] and lack of sleep. “Looking back, I was working 60 hours a week, on call 24/7. On holiday, I was always on email or a phone. I never escaped the pressure.”

She was also sleeping less [https://www.telegraph.co.uk/health-fitness/body/bad-nights-sleep-really-does-body/] than six hours a night. “I’m incredibly resilient at work, but the truth is that even if emotionally one can cope with it, what is it actually doing to your body?”

Women with the highest perceived stress levels [https://www.telegraph.co.uk/health-fitness/body/how-to-beat-stress-a-complete-and-relaxing-guide/] were found to have shorter telomeres, equivalent to at least a decade of additional ageing, compared to women with low stress, in a study by the department of Psychiatry at the University of California. “Stress is inflammatory and inflammation shortens telomeres,” explains Dr Evans.

Coming face-to-face with the science of senescence has been a powerful motivator for Kate. She now prioritises her sleep, aiming for eight hours[https://www.telegraph.co.uk/beauty/body/do-we-really-need-eight-hours-of-sleep-every-night/] rather than six and tries to switch off her screen by 10pm. She also diarises exercise, something she’d previously neglected because she was too busy. “I know the irony of owning a fitness club and gym and not taking exercise,” she reflects.

A 2017 study published in the journal Prevention showed that people who exercised five times a week (jogging for 30 to 40 minutes) had longer telomeres than sedentary people, a difference of nine years of biological ageing.[https://www.telegraph.co.uk/beauty/body/the-anti-ageing-workouts-to-take-up-now/]

Kate learned Vedic Meditation[https://www.telegraph.co.uk/meditation/] to lower her stress levels and introduced courses at Grace Belgravia, where members, like her are typically uber-busy executives and mothers. They are offered a free telomere test on joining and a bespoke health and lifestyle programme depending on their results.

“The ‘outwardly youthful, inwardly old’ profile is not uncommon among stressed-out high-achieving midlifers and this applies to both men and women,” says Dr Evans.

“I see people who are super lean and super fit, everything seems perfect. It is often the younger ones that expect to have the superhuman result. Yet they can come back with a result that’s significantly older than their chronological age.”

Three good anti-ageing techniques[https://cf-particle-html.eip.telegraph.co.uk/4d26e776-3b0c-44de-8f81-b45168199e8d.html] How significant? Are we talking a decade older? “We don’t go as far as that,” he says. “The test has a coefficient variance of five per cent, so anything plus or minus two years in a 40-year-old patient is acceptable to me as a doctor. However, try telling that to the patient whose test result suggests that they are two years older than their chronological age!”

However, a negative differential of six years does raise a red flag for Dr Evans. “Then, I go back and ask the same questions. Only then might they reluctantly admit they are having a horrible time at work, their marriage is in ruins, they are having counselling, perhaps on medication and did not want to admit to appalling sleep [https://www.telegraph.co.uk/sleep/] and constant stress.”

While stress might well be the cause, a very bad result can also indicate asymptomatic cardiovascular disease. A patient who was clearly not stressed and whose result was unexpectedly bad was referred by Dr Evans to a cardiologist, who discovered three narrowed coronary arteries of which the patient was completely unaware.

“She had mildly elevated cholesterol, no chest pain, no breathlessness, no family history yet she had disease significant enough to cause a problem. Fifty per cent of heart attacks [https://www.telegraph.co.uk/news/2018/06/04/new-mobile-heart-attack-test-could-give-patients-instant-all/] occur in people with normal cholesterol,” he points out.

Celebrities defying the ageing process[https://cf-particle-html.eip.telegraph.co.uk/6467c27c-8530-45eb-9182-76027e5159c9.html] Telomeres and the way they shorten are relatively new to science. British scientist Elizabeth Blackburn, author of The Telomere Effect: A Revolutionary Approach to Living Younger, Healthier, Longer, was awarded the 2009 Nobel Prize for Medicine for discovering exactly how telomeres protect chromosomes and the importance of the enzyme telomerase in building telomeres.

It’s a potential new biomarker in our quest not just to live longer but extend our “healthspan”, the years we live actively and disease-free. It’s also part of a rising demand for personalised medicine, where tailored nutrition[https://www.telegraph.co.uk/nutrition/] and training can be based on our personal genetic profile or even the state of our microbiome (these days, we’re happy to put our poo in the post to get our gut bacteria to talk).

It’s also big business. The global genetic testing market is estimated to be worth nearly $10 billion, and set to grow 10 per cent by 2020. When commercial telomere tests first appeared eight years ago, they cost in the thousands of pounds. But now with a price tag of less than £500, they’re in line with other popular anti-ageing treatments [https://www.telegraph.co.uk/beauty/skin/would-you-try-the-new-anti-ageing-tweakments/] such as a couple of rounds of Botox or a weekend detox retreat.

How to | Fight ageing[https://cf-particle-html.eip.telegraph.co.uk/f507b538-1276-4aee-a0a5-b0c13ba86ea0.html] Not everyone agrees that a telomere test is money well spent. Thomas von Zglinicki, Professor of Cellular Gerontology at Newcastle University’s Campus for Ageing and Vitality, was the first to propose telomere length as a biomarker of ageing in humans. He says: “There is no doubt that telomere length can predict age-associated risks for big cohorts, but it is also very clear that its precision for an individual is very low – only slightly better than throwing a dice,” he says.

Kate has made some key lifestyle changes ahead of a second telomere test, which she hopes will reflect that she is now exercising and sleeping more.

When you sleep properly, it gives you a new perspective on life“I was kidding myself I could do without them before. I was slim and ate healthily and thought that was enough. One of the biggest changes I’ve made since the telomere test is prioritising my sleep. I absolutely make sure I get eight hours every night and am in bed before midnight. I try to switch off by 10.30pm rather than watching box sets or reading emails. When you sleep properly, it gives you a new perspective on life.

“I have also been exercising at least three times a week, doing a lot of pilates, cardio, HIIT [https://www.telegraph.co.uk/health-fitness/body/midlife-hiit-rules-use-high-intensity-workouts-without-harming/] and boxing. I used to walk everywhere and think that was enough in itself, but it’s not. I’ve taken to rowing, too, as it combines cardio and strength-building. I also carve out an hour’s quiet time to myself in the morning to get ready – that’s my meditation.”

• For a consulation and telomere test (£550) at Grace Belgravia, go to gracebelgravia.com[http://gracebelgravia.com/]


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SE Science Desk; SECTD
HD Alternative Medicine: Probiotics May Aid Your Bones
BY By NICHOLAS BAKALAR
WC 237 words
PD 10 July 2018
SN The New York Times
SC NYTF
ED Late Edition - Final
PG 6
LA English
CY Copyright 2018 The New York Times Company. All Rights Reserved.

LP 

A probiotic supplement could be good for your bones, a new study suggests.

Researchers studied 90 women, 75 to 80 years old, all generally healthy but with low bone mineral density. They measured their bone density at the start of the study, and then randomly assigned them to a placebo or to two daily doses of freeze-dried Lactobacillus reuteri, an intestinal tract microbe that occurs naturally in many, but not all, people.

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After one year, they measured the women's bones again. The reduction in density in the shin bone was nearly half as large in women taking L. reuteri supplements as in those taking the placebo. Side effects, most commonly gastrointestinal symptoms, were similar in the treatment and placebo groups. The study is in the Journal of Internal Medicine.

The lead author, Dr. Anna G. Nilsson, said that why this happens is unclear. ''Perhaps estrogens could be affected by probiotics,'' she said, ''and there is some discussion about calcium absorption, a change in the calcium regulating hormones.''

Dr. Nilsson, an associate professor at the University of Gothenburg in Sweden, said that it is not yet time to advise women to take probiotics. ''This is the first study in humans,'' she said. ''We need confirmatory studies. And we've only studied one strain of L. reuteri, the type used in animal studies.''


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HD One Tech Startup, 300 Million Cows --- Aiming to modernize a giant Indian dairy industry
BY By Bill Spindle
WC 1408 words
PD 7 July 2018
SN The Wall Street Journal
SC J
PG A1
LA English
CY Copyright 2018 Dow Jones & Company, Inc. All Rights Reserved.

LP 

BHUBANESWAR, India -- When Srikumar Misra moved back home to this eastern Indian city from London in 2010 to launch a milk company, it was about as far from Silicon Valley as an ambitious entrepreneur could get.

Armed with social media, smartphone apps and big-data analytics, Mr. Misra's dairy business is among hundreds of start-up companies leveraging the arrival of the internet in rural areas in India.

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Technology is taking on one of India's biggest economic challenges: modernizing the country's massive informal economy. Tech is especially being put to the test by a tangle of millions of independent laborers, farmers and tiny companies that make up the lumbering farm sector.

Mr. Misra, a former executive with Tata Group, one of India's largest conglomerates, zeroed in on the huge but underdeveloped dairy industry, which is exceedingly fragmented.

India boasts the world's largest dairy herd -- some 300 million buffalo and cows that produce 165 million metric tons of milk annually. Yet the average farmer owns just two cattle, and most live on one-family farms on tiny plots that lack roads and electricity. In the U.S., the second-largest producer globally, the average dairy farm has nearly 150 cows.

Milk in India is distributed through millions of tiny store fronts, roadside stalls and home delivery men who sell it in milky masala tea, baked into sweets or simply as raw milk. No sprawling U.S.-style grocery chains do business in India.

Between cow and consumer, milk quality has suffered. Middlemen in India often sneak water, sugar or powdered milk into raw milk, adding volume and lowering the quality. The milk that independent middlemen gather from farmers and deliver to towns and villages is often unpasteurized and not properly refrigerated.

That's why almost all Indians boil their milk -- which is where Mr. Misra saw an opening.

"There was a huge problem with food products that people could trust. The opportunity was addressing this trust deficit," he said.

Mr. Misra and his wife, Rashima, a marketing executive who became a partner in the business, envisioned a brand with a snappy slogan that would define a premium milk product. They settled on Milky Moo. Motto: "No need to boil."

They believed India's emerging middle class would spend more on a high-quality, healthy product. Young parents were beginning to jump onto social media in meaningful numbers in India, opening a fresh path to building a new brand at warp speed.

Before that, their company, Milk Mantra, needed a factory and a supply network, both of which required capital. Mr. Misra tapped an emerging source of funds for Indian agricultural start-ups, venture capital, which was no easy task back in 2009.

Venture capitalists have been increasingly active in India, though until recently nearly all of them have been looking to invest in Silicon Valley-like dot-coms.

Odisha state, the heart of Mr. Misra's proposed new market, is one of India's least-developed regions, far off the radar screen even of investors based in the country.

It took Mr. Misra two years to convince a collection of 21 angel investors from England and India to put up $1.5 million, land an additional $1 million from a venture-capital firm, and $2 million borrowed from an Indian bank to back Milk Mantra.

A venture-capital arm of Fidelity, now known as Eight Roads Investment Advisors, was among other later investors, putting in $8 million.

Milk Mantra pays farmers more for milk than the informal collectors, and provides farmers with something those collectors never did: a small blue dairy diary where the quantity and the quality of the milk is recorded for them after they have their twice-daily milk collection tested for milk fat levels and contaminants at village collection points.

The information helps inform farmers what their milk is worth. Milk Mantra also provides veterinary support and information about feed to farmers. Raw milk from village farmers is trucked to regional collection points, then on to a factory where it is pasteurized and homogenized.

The company labored to monitor and control the supply chain, challenging entrenched relationships that tie rural villages to cities through an opaque web of middlemen in the informal economy. Convincing farmers they were better off switching took work.

The start-up took on the largest supplier of milk in the region -- a politically powerful cooperative controlled by the state of Odisha -- which responded to competition by improving its own operations and introducing premium products.

The toughest challenge, says Mr. Misra, is changing longstanding consumer habits and attitudes, to convince them to change the way they buy and consume milk, even if it costs a bit more.

His wife found new customers on Facebook, WhatsApp and Twitter and engaged them with dairy riddles, recipes and milk puns -- "Have a Moo'velous great week ahead! #MondayMotivation.

The company invited customers to milk-tasting events geared toward children. They took orders online, and delivered direct to homes for the first year.

Milk Mantra also introduced products, such as flavored milks, probiotic yogurts and paneer, a kind of Indian cottage cheese.

In a working-class neighborhood of Bhubaneswar, about eight hours south of Kolkata in eastern India, the young family of Deeptiranjan Sahoo, 40 years old, and Snehajali Sahoo, 32 years old, consume milk differently now because of Milk Mantra.

Mr. and Ms. Sahoo drink milk delivered to their home by an independent middleman because it's cheaper; the milkman has been selling to the family for a generation. But the family started paying a few more rupees each day for another liter of Milky Moo from a local stand for their two children, ages 6 and 2, because they see it as healthier.

"We don't want to take a risk with the kids," says Ms. Sahoo.

The remote village of Odapainga, about an hour's drive outside of Bhubaneswar, is reaping some of the benefit from those extra rupees the Sahoo family spends on Milky Moo milk.

Before Milk Mantra, Saketa Bhusav Dash lived and worked in another city nearly a dozen hours drive from his home in Odapainga to supplement the income from his family's village general store, which his wife, Bandita Dash, manages. Now the 37-year-old earns that income by organizing the collection and testing of 500 liters a day of milk from about 50 local farmers as Milk Mantra's representative.

On a recent morning, some of those farmers gathered at the tiny collection booth and testing point, chatting and gossiping while they waited in line. They poured raw milk from metal canisters into a large collection jug. A Milk Mantra technician took a small sample from each to test for milk fat levels, solids and contaminants.

Mr. Dash and Milk Mantra have veterinarians who work with many of the farmers to improve the diet and health of their animals. Some have used their record of consistently high-quality production to qualify for loans from banks that Milk Mantra partners with, enabling them to purchase more cows and buffalo.

"We realize the value of our animals," said Hare Krishna, a 53-year-old farmer who now has a stable of four cows.

Using an application from Bangalore-based company StellApps Technologies, Milk Mantra uploads all of the farmers' test results into a cloud database.

Milk Mantra revenues have grown steadily at about 35% annually. Sales reached 1.8 billion rupees (about $27 million) this fiscal year, while producing an average of 120,000 liters of milk daily. The company has 340 employees, with almost 900 other workers on contracts.

Milk Mantra has run into obstacles along the way. Community leaders near its milk processing plant blocked access to the plant entrance for several days soon after it opened, complaining it might harm local water supplies. They relented when the company agreed to contribute to a fund that pays for community development.

Profits have come more slowly, with the company going into the black six months ago. That took years longer than Mr. Misra envisioned, he said, because of regulatory and legal hurdles.

Milk Mantra is experimenting with a home-delivery service -- this time with an online subscription plan for customers who want regular deliveries of its products.

License this article from Dow Jones Reprint Service[http://www.djreprints.com/link/DJRFactiva.html?FACTIVA=WJCO20180707000113]


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SE Life and style
HD Vary the veg and go for a walk: how to have a gut-friendly barbecue
BY Emine Saner and Mala Mawkin
WC 512 words
PD 7 July 2018
ET 01:00 AM
SN The Guardian
SC GRDN
PG 2
LA English
CY © Copyright 2018. The Guardian. All rights reserved.

LP 

It’s grilling season, but that doesn’t mean you have to wake up with a bloated stomach. Here are some tips to help your digestive system when eating an al fresco feast

There is nothing so innately human and primal as blackening a bumper pack of sausages while under the influence of lighter-fluid fumes, cheap beer and sunstroke. Barbecue season is upon us,

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but these al fresco adventures can play havoc with our digestive systems the morning after. So, how can you have a healthier barbecue that doesn’t leave you feeling bloated and sore the next morning?

Go big on veg

The temptation is to load it up with sausages, burgers, chicken wings and lamb chops and to shove a lonely pepper on as an afterthought. If we were to put as much thought into the variety of vegetables we serve up as to the meat, our gut microbiota – the good and bad bacteria, funguses and parasites that live in our gut – would be a lot more balanced and varied, too, and that has been linked to better gut health. If you have the same three fruit and veg every day, you will decrease the range of your microbiota, so take advantage of the opportunity to get creative with vegetable skewers. Dietitian Megan Rossi[https://www.drmeganrossi.com/] says: “If you want to increase gut microbe diversity, you should try and have 30 different plant-based foods a week.”

Go for a pre-barbecue walk

Kirsten Jackson, a dietitian and the founder of The Food Treatment Clinic[http://thefoodtreatmentclinic.com/], explains that exercise and relaxation has been shown to improve digestive health and that poor gut microbiota is linked to poor mental health and stress. “Doing a daily walk of 30 minutes can help to reduce those stress levels and to improve your microbiota,” she says. Just make sure you think of it as walking to improve your digestive health, rather than walking to work up an appetite...

Don’t skip breakfast

Beware of falling into the trap of having nothing for breakfast to save yourself for a big barbecue at lunch, warns Jackson – it may sound like you are being virtuous, but your microbiota will not thank you for it: “By lunch you’ll be really hungry, so you’ll eat more than you would do if you’d eaten breakfast – and that is more likely to have a bigger impact on your gut,” Jackson says.

Mind those buns

If you have IBS, you may be particularly sensitive to food that are high in Fodmaps – fermentable carbohydrates that get broken down by your microbiota. In some people, that process creates a lot of gas, meaning the next day can feel very uncomfortable, to say the least. Burger buns made from wheat are high on that list – and it is easy to eat two or three over the course of an afternoon of barbecuing. That, says Jackson, “can have quite a dramatic effect”.


NS 

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

RE 

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

PUB 

Guardian Newspapers Limited

AN 

Document GRDN000020180707ee77000mb


SE News
HD How to cultivate a taste for cocktails
BY Mark Diacono
WC 1494 words
PD 7 July 2018
SN The Daily Telegraph
SC DT
ED 1; National
PG 18,19
LA English
CY The Daily Telegraph © 2018. Telegraph Media Group Ltd.

LP 

GARDENING

Warm weather demands a cool drink, and your garden can be a rich source of refreshment, says food writer and grower Mark Diacono

TD 

The kitchen garden is a pretty fine place in July. The herbs are flourishing, berries are coming along strongly and even the summer vegetables are catching up after a slow, late spring. And whether your summer evening plans include idleness in the setting sun, the World Cup, World Cup avoidance, Wimbledon, Wimbledon avoidance or a good book, warm weather demands a cool drink, and your garden can be a rich source of inspiration for refreshment.

A quick snip of lemon verbena or mint brightens up a gin and tonic easily enough, but if you can get in the habit of making infusions - in alcohol or sugar syrup - you'll find they're a fantastic way of capturing the excess of scent and flavour in summer to dispense in any number of combinations, whenever the mood takes.

INSPIRED INFUSIONS Most often, I use gin or vodka for boozy infusions, filling the jar first with 1/10 its volume of sugar (you can always add more later). If I'm using fruit, it's best to finely shred or grate it to encourage the flavours to impart quickly; I add herbs whole, as their intensity ensures they infuse well. How long to leave the flavours to infuse is down to when you like the flavour best.

At this time of year, rhubarb gin (see right) is a wonderful way of using the sour stalks, and if you grow sweet cicely, the gentle aniseed sweetness of its leaves and seed adds another dimension to it. The limoncello that tasted so fine under the Mediterranean sun is somehow closer to lavatory cleaner when bought from the supermarket here. Yet homemade - the zest of five lemons, a crushed stick of lemongrass, and a handful of lemon verbena infused in vodka for three days, then mixed in equal quantity with sugar syrup - it will take you immediately off to foreign climes.

If you get the infusion bug, a jam jar makes a good size for experimentation without the risk of losing a bottle of booze to an ill-judged combination. The cumin flavour of perilla (aka shiso) leaves and flowers combined with those of rose-scented pelargonium in vodka, a few torn fresh bay leaves with blackberries in rum, and raspberries with Rosa rugosa flowers in vodka were among last summer's successes.

SUGAR SYRUP SEASON Sugar syrups are another seasonal must. The method is simple: dissolve sugar in an equal weight of simmering water, and remove from the heat. To this you can add a handful of your chosen herb, spice or fruit, tasting as it cools, and removing the leaves when the desired strength is reached. Syrups will keep in the fridge for a couple of months at least. Mint, lemon verbena, scented pelargoniums, orange thyme, ginger rosemary and even lovage are among my favourites.

Of course, syrups are delicious in non-alcoholic drinks as well as the cocktails here, as long as you balance the sweetness with some acidity: lemon verbena syrup with tonic and a slice of lime, mint syrup with lemon juice and soda, and lovage syrup with cucumber and cloudy apple juice are among my summer mocktail favourites.

With these two techniques at your disposal, you can look forward to enjoying the flavours of early summer for months ahead.

Charlie's mojito So great is the mojito I'd suggest its invention means we move one step up the evolutionary ladder to homo mojito. The combination of white rum, mint, sugar, lime and soda water is a lesson in perfectly drawing together the sweet, sharp, aromatic and punchy that most cocktails require.

It was invented in Cuba, in honour of Sir Francis Drake, not, as I accidentally said the first time I made it in public, Sir Charlie Drake.

This mojito is one made in honour of that slip of the tongue - a very English twist on a Cuban masterpiece, that is pretty much a gin and tonic mojito.

IngredIents 50ml gin 40ml lemon verbena syrup 2 limes, juice and skin 26 mint leaves Crushed ice Tonic water to taste Method ? The ingredients should be very cold indeed.

Add the lime juice, lime skin and mint to a bowl and pound with the end of a rolling pin - this is known as "muddling" - to extract scent and flavour. Lift out the lime skins, and squeeze to extract all the juice.

Add the lemon verbena and gin, stir and pour into a glass. Add ice and top with tonic water.

Thai basil and cucumber shrub Shrubs are a wonderful coming together of the sweet and sharp, and this is one of those drinks that you can really get a taste for. It makes an enlivening midmorning nip just as it is, or revisit it at the end of the day with equal volume of gin, and perhaps a little tonic.

For optimum gut health - it is lightly fermented - it should be made a week ahead, but it can be used immediately if the state of your microbiome isn't uppermost in your mind at that moment. It will last for three weeks or so in the fridge.

Makes around 250Ml IngredIents 200g caster sugar 240ml rice wine vinegar 25g Thai basil 1 large cucumber, peeled Method ? Dissolve the sugar in the vinegar in a pan over a moderate heat, stirring frequently. Take the pan off the heat. Place the basil in a glass bowl, and pour the warm vinegar over. Allow to cool.

Grate the cucumber into the bowl, stir and cover with a tea towel. Leave to infuse for at least 12 hours, and up to 24.

Pour through a strainer into a jug and decant into a sterilised jar. Use at once, or leave to mature for a week in the fridge.

Rhubarb gin, and with mint Summer's rhubarb is delightfully sour and full of flavour and, unlike sloe gin, it is a mercifully short time from plot to pour.

Fill a jar with 1/10 sugar, loosely fill to two thirds with finely shredded rhubarb, with gin leave to infuse for at least weeks, shaking the occasionally dissolve the sugar and encourage to infuse.

At this point, a rhubarb gin and tonic would be entirely appropriate. If you are feeling adventurous, add a generous handful of mint to the jar to create rhubarb and mint gin (remove the mint after a few days), or if impatience has the better of you, add a few leaves to your glass, swirl with a few cubes of ice and add your rhubarb gin and tonic.

The choice of mint makes quite a difference: I like Moroccan mint for this, though occasionally I use apple mint for more subtle zing, strawberry mint for a little more "summer fruit" and sometimes Swiss mint, which smells cold, as it if has been in the freezer.

If you are without rhubarb or impatient, there are excellent rhubarb gins to buy - I Warner Edwards' rhubarb gin cocktails Chelsea Flower Show recently - that combine with or for cocktail below.

Flow recen comb mint the c below Rhubarb and ginger fizz gin Rosemary pairs beautifully with rhubarb, and better still if you can find ginger rosemary, perhaps my favourite new herb of recent years. Using sparkling wine is exceptional, but bear in mind that gin and fizz makes for an effective discombobulant.

IngredIents 50ml rhubarb gin 40ml ginger rosemary syrup (see left) Sparkling wine or soda water, to taste Crushed ice Method ? Combine all ingredients in a long glass and serve.

Cucumber martini This one sounds a little peculiar but, I promise, make it once and you'll keep turning to it when the air weighs heavy and hot. It's important to peel the cucumber as the skin brings too much bitterness; occasionally, if I'm trying to drag things out a little while a good song is playing, I'll deseed it, too.

A good-sized cucumber will give you enough juice for a few, but the volume varies depending on variety, time of year and how fresh the cucumber is.

If you grow lovage, it should be heading to seed around now and it sets this drink off beautifully. If you have a few borage flowers in the garden, they add visual flourish - as well as a little more sweet cucumber flavour.

IngredIents 5 tbsp cucumber juice 5 tbsp vodka 3 tbsp sugar syrup Juice of ½ lime Good pinch of crushed lovage seed (optional) Method ? Push a peeled cucumber through a juicer, or if you don't have one, blitz it in a blender, then strain through muslin. Shake all the ingredients together, with a little crushed ice if you like, and serve. And get ready to make another, because you'll want one.


NS 

gwbs : Wine/Beer/Spirits | gfod : Food/Drink | ggard : Home Gardening/Landscaping | 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 DT00000020180707ee77000bm


SE Gardening
HD Want to give your summer cocktails extra zing? Add some home-grown ingredients
BY By Mark Diacono
WC 1481 words
PD 6 July 2018
ET 09:00 AM
SN The Telegraph Online
SC TELUK
LA English
CY The Telegraph Online © 2018. Telegraph Media Group Ltd.

LP 

The kitchen garden is a pretty fine place in July. The herbs are flourishing, berries are coming along strongly and even the summer vegetables are catching up after a slow, late spring. And whether your summer evening plans include idleness in the evening sun, the World Cup, World Cup avoidance, Wimbledon, Wimbledon avoidance or a good book, warm weather needs a cool drink, and your garden can be a rich source of inspiration for refreshment.

A quick snip of lemon verbena or mint brightens up a gin and tonic easily enough, but if you can get in the habit of making infusions – in alcohol or sugar syrup – you’ll find they’re a fantastic way of capturing the excess of scent and flavour in summer to dispense in any number of combinations whenever the mood takes.

TD 

Inspired infusions

Most often, I use gin or vodka for boozy infusions, filling the jar first with 1/10 its volume of sugar (you can always add more later). If I’m using fruit, it’s best to finely shred or grate it to encourage the flavours to impart quickly; I add herbs whole, as their intensity ensures they infuse well. How long to leave the flavours to infuse is down to when you like the flavour best.

At this time of year, rhubarb gin (see below) is a wonderful way of using the sour stalks, and if you grow sweet cicely, the gentle aniseed sweetness of its leaves and seed adds another dimension to it. The limoncello that tasted so fine under the Mediterranean sun is somehow closer to lavatory cleaner when bought from the supermarket here, yet homemade – the zest of five lemons, a crushed stick of lemongrass, and a handful of lemon verbena infused in vodka for three days then mixed in equal quantity with sugar syrup – will take you immediately off to foreign climes.

If you get the infusion bug, a jam jar makes a good size for experimentation without the risk of losing a bottle of booze to an ill-judged combination. The cumin flavour of perilla (aka shiso) leaves and flowers combined with those of rose-scented pelargonium in vodka, a few torn fresh bay leaves with blackberries in rum, and raspberries with Rosa rugosa flowers in vodka were among last summer’s successes.

Sugar syrup season

Sugar syrups are another seasonal must. The method is simple: dissolve sugar in an equal weight of simmering water, and remove from the heat. To this you can add a handful of your chosen herb, spice or fruit, tasting as it cools, and removing the leaves when the desired strength is reached. Syrups will keep in the fridge for a couple of months at least. Mint, lemon verbena, scented pelargoniums, orange thyme, ginger, rosemary and even lovage are among my favourites.

Of course, syrups are delicious in non-alcoholic drinks as well as the cocktails here, as long as you balance the sweetness with some acidity: lemon verbena syrup with tonic and a slice of lime, mint syrup with lemon juice and soda, and lovage syrup with cucumber and cloudy apple juice are among my summer mocktail favourites.

With these two techniques at your disposal, you can look forward to enjoying the flavours of early summer for months ahead.

Charlie’s mojito

So great is the mojito I’d suggest its invention means we move one step up the evolutionary ladder to homo mojito. The combination of white rum, mint, sugar, lime and soda water is a lesson in perfectly drawing together the sweet, sharp, aromatic and punchy that most cocktails require. It was invented in Cuba, in honour of Sir Francis Drake, not, as I accidentally said the first time I made it in public, Sir Charlie Drake. This mojito is one made in honour of that slip of the tongue – a very English twist on a Cuban masterpiece, that is pretty much a gin and tonic mojito.

INGREDIENTS

* 50ml gin

* 40ml lemon verbena syrup

* 2 limes, juice and skin

* 26 mint leaves

* Crushed ice

* Tonic water to taste

METHOD

* The ingredients should be very cold indeed.

* Add the lime juice, lime skin and mint to a bowl and pound with the end of a rolling pin – this is known as “muddling” – to extract scent and flavour. Lift out the lime skins, and squeeze to extract all the juice.

* Add the lemon verbena and gin, stir and pour into a glass. Add ice and top with tonic water.

Thai basil and cucumber shrub

Shrubs are a wonderful coming together of the sweet and sharp, and this is one of those drinks that you can really get a taste for. It makes an enlivening mid-morning nip just as it is, or revisit it at the end of the day with equal volume of gin, and perhaps a little tonic. For optimum gut health – it is lightly fermented – it should be made a week ahead, but it can be used immediately if the state of your microbiome isn’t uppermost in your mind at that moment. It will last for three weeks or so in the fridge. 
Makes around 250ml

INGREDIENTS

* 200g caster sugar

* 240ml rice wine vinegar

* 25g Thai basil

* 1 large cucumber, peeled

METHOD

* Dissolve the sugar in the vinegar in a pan over a moderate heat, stirring frequently. Take the pan off the heat. Place the basil in a glass bowl, and pour the warm vinegar over. Allow to cool.

* Grate the cucumber into the bowl, stir and cover with a tea towel. Leave to infuse for at least 12 hours, and up to 24. Pour through a strainer into a jug and decant into a sterilised jar. Use at once, or leave to mature for a week in the fridge.

Cucumber martini

This one sounds a little peculiar but, I promise, make it once and you’ll keep turning to it when the air weighs heavy and hot. It’s important to peel the cucumber as the skin brings too much bitterness; occasionally, if I’m trying to drag things out a little while a good song is playing, I’ll deseed it, too.

A good-sized cucumber will give you enough juice for a few, but the volume varies depending on variety, time of year and how fresh the cucumber is. If you grow lovage, it should be heading to seed around now and it sets this drink off beautifully. If you have a few borage flowers in the garden, they add visual flourish – as well as a little more sweet cucumber flavour.

INGREDIENTS

* 5 tbsp cucumber juice

* 5 tbsp vodka

* 3 tbsp sugar syrup

* Juice of ½ lime

* Good pinch of crushed lovage seed (optional)

METHOD

* Push a peeled cucumber through a juicer, or if you don’t have one, blitz it in a blender, then strain through muslin. Shake all the ingredients together, with a little crushed ice if you like, and serve. And get ready to make another, because you’ll want one.

Rhubarb gin, and with mint

Summer’s rhubarb is delightfully sour and full of flavour and, unlike sloe gin, it is a mercifully short time from plot to pour. Fill a jar with 1/10 sugar, loosely fill to two thirds with finely shredded rhubarb, top with gin and leave to infuse for at least two weeks, shaking the jar occasionally to dissolve the sugar and encourage the flavours to infuse. At this point, a rhubarb gin and tonic would be entirely appropriate.

If you are feeling adventurous, add a generous handful of mint to the jar to create rhubarb and mint gin (remove the mint after a few days), or if impatience has the better of you, add a few leaves to your glass, swirl with a few cubes of ice and add your rhubarb gin and tonic. The choice of mint makes quite a difference: I like Moroccan mint for this, though occasionally I use apple mint for more subtle zing, strawberry mint for a little more “summer fruit” and sometimes Swiss mint, which smells cold, as it if has been in the freezer.

If you are without rhubarb or impatient, there are excellent rhubarb gins to buy – I used Warner Edwards’ rhubarb gin in cocktails at Chelsea Flower Show recently – that combine with mint or for the cocktail below.

Rhubarb and ginger fizz

Rosemary pairs beautifully with rhubarb, and better still if you can find ginger rosemary, perhaps my favourite new herb of recent years. Using sparkling wine is exceptional, but bear in mind that gin and fizz makes for an effective discombobulant.

INGREDIENTS

* 50ml rhubarb gin

* 40ml ginger rosemary syrup (see above)

* Sparkling wine or soda water, to taste

* Crushed ice

METHOD

* Combine all ingredients in a long glass and serve.


NS 

gfod : Food/Drink | gwbs : Wine/Beer/Spirits | ggard : Home Gardening/Landscaping | grcps : Recipes | gcat : Political/General News | glife : Living/Lifestyle | ncat : Content Types | nfact : Factiva Filters | nfce : C&E Exclusion Filter | nrgn : Routine General News

RE 

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

PUB 

Telegraph Media Group Ltd.

AN 

Document TELUK00020180706ee76002mr


SE Editorial
HD Get ready for edible marijuana to shake up the food market; With adequate safety measures, edibles present a hugely profitable opportunity for food industry
BY Sylvain Charlebois
WC 787 words
PD 6 July 2018
SN The Hamilton Spectator
SC HMSP
ED First
PG A8
LA English
CY Copyright (c) 2018 The Hamilton Spectator.

LP 

On Oct. 17, smoking cannabis will become legal in Canada. As for cannabis edibles, they will take a bit longer: Cannabis-infused food products will be legal in a little less than a year's time.

Once edibles are available, things will get complicated in Canada's food industry. But, with the right regulations, this is a profit opportunity that doesn't come by every day.

TD 

The food industry is a $200-billion sector. It is a massive portion of our economy, split into multiple streams. Food retailing, food service, delivery, food trucks, institutional services, arenas, stadiums - there are channels of distribution everywhere, and food can get to wherever you are. In less than a year, this will include cannabis - except that, unlike the smokable version, edibles can be consumed by anyone without those around them knowing. It's discrete, convenient - and potentially dangerous.

Health Canada was caught by surprise by the additional legalization of edibles, and is still trying to come up with an appropriate regulatory framework. Many questions linger about the distinct dangers that edibles pose, particularly for children. Food companies are notoriously paranoid about food-safety issues, since they are always just one recall, outbreak or tragic incident away from closing their doors. All it takes is one child eating a cannabis-infused product, and the damage to that food company would be irreversible.

It is critical that a regulatory framework be put in place, which would include proper labelling of edibles, complete with THC content and intoxicant warnings, to assure both the public and industry that edibles and humans can coexist safely.

With adequate safety measures, edibles present a hugely profitable opportunity for the Canadian food industry. No one really knows for certain what the market potential is for cannabis, much less for edibles, but growth opportunities are palatable. In California, for example, consumers purchased US$180-million worth of cannabis-infused food and drink last year. This amounts to roughly 10 per cent of the state's total cannabis sales. Sales are up 18 per cent since January of this year.

Edibles also stand to shake up current players in the food sector. For example, people may choose cannabis more often than a drink or two, and thus disrupt the alcohol industry. We could see some consumers substituting their usual wine, beer or spirits for a cannabis-infused spaghetti sauce, or possibly even cannabis oil. Or perhaps some will be opt for a pot muffin or brownie. In fact, many wine producers are concerned about what a mature cannabis market will look like.

For Ontario, British Columbia and Nova Scotia - where the wine industry is flourishing - this could be a problem. We are already seeing cannabis beer being launched in different places in the country. But it's not just alcohol that is susceptible, as edibles can take many different forms: Candies are the No. 1 food product containing cannabis sold in the United States.

It will be interesting to see how branding strategies will align with cannabis, too. Some people will choose cannabis to get high, but not everyone. Beyond the psychoactive effects of cannabis, there is also the possibility of pitching it as a superfood. The cannabis plant is full of nutritional value. It contains protein, carbohydrates, insoluble fibre, potassium, magnesium, sulphur, calcium, iron, zinc, vitamins E and C and many other elements considered beneficial for human health. For food manufacturers looking for a new value-added feature, cannabis could potentially be the next omega-3 or probiotic.

The Dalhousie survey questioned businesses about their plans for cannabis edibles. Almost 20 per cent of the food processing companies surveyed are either in the edibles market already, or intend to enter the market within a year. But, a whopping 50 per cent of food companies in Canada are uncertain about their position regarding cannabis.

Respondents cited different reasons, such as concerns over employees being trained properly, or not knowing what products will eventually be allowed into the market. Many companies are also worried about how cannabis can affect their brands or their supply chain strategy with other partners in the industry.

With legalization, the stigma linked to cannabis will eventually disappear, but it will take a while. The food industry is known to be extremely risk averse, and it won't be any different toward cannabis. Until the industry knows the consumer is ready, cannabis edibles will stay on the sidelines - but hopefully not for too long.

Sylvain Charlebois is a professor in Food Distribution and Policy, Faculties of Management and Agriculture, Dalhousie University


CO 

cndhea : Health Canada

IN 

imarij : Marijuana Production | i41 : Food/Beverages | i0 : Agriculture | i01001 : Farming | i01002 : Horticulture | icnp : Consumer Goods

NS 

c151 : Earnings | gmarij : Marijuana Use/Abuse | c15 : Financial Performance | ccat : Corporate/Industrial News | gabus : Drug/Substance Use/Abuse | gcat : Political/General News | gcom : Society/Community | gsoc : Social Issues | ncat : Content Types | nfact : Factiva Filters | nfcpin : C&E Industry News Filter

RE 

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Toronto Star Newspapers Limited

AN 

Document HMSP000020180706ee76000c2


SE 3am,Celebrity News
HD Megan McKenna reveals secret health battle that made her look 'anorexic' AND 'pregnant'
BY By Frances Kindon
WC 450 words
PD 5 July 2018
ET 09:04 AM
SN Mirror.co.uk
SC MIRUK
LA English
CY © 2018 Mirror Group Ltd

LP 

The TOWIE star-turned-country singer says the agonising disorder has 'taken over my life'

Megan McKenna has been secretly fighting a debilitating condition that causes dramatic weight loss and symptoms so severe that she can't leave the house.

TD 

The TOWIE star has been forced to rethink every aspect of her lifestyle after being diagnosed with irritable bowel syndrome (IBS), which at its worst has left her unable to eat, drink or even get dressed.

And she hit back at cruel trolls who have branded her 'skeletal' weight and 'anorexic', admitting the condition has 'taken over my life'.

"I didn't know what it was and people were really criticising me, saying you look anorexic, you look skeletal, it's disgusting," she told the Daily Mail of her 'vile' online attackers.

'Mental Megs' is back! Megan McKenna's explosive temper resurfaces as bra-clad star suffers taxi meltdown[https://www.mirror.co.uk/3am/celebrity-news/mental-megs-back-megan-mckennas-12595083]

The condition typically sees sufferers fluctuate between bouts of bloating, following by a desperate urge to use the toilet, and for Megan, the first painful stage often leaves her looking 'two months pregnant'.

"I can go from that extreme, to having a really bad belly and losing weight - because if you can't keep [food] down, how are you going to keep it on?" she said.

Megan McKenna takes romantic holiday with 'Muggy' Mike Thalassitis after THAT drunken row[https://www.mirror.co.uk/3am/celebrity-news/megan-mckenna-takes-romantic-holiday-12528813]

Since Not only has she had to cut down on her booze intake, with alcohol being a know bowel irritant, but she has also had to leave nights out because of sudden attacks.

"When I get a really bad bout of painful bloating and that urgency that I need to go to the toilet, and I'm out on a night out with my friends, there's been times when I've had to leave and go back. Because there's no way I want to be in that situation where I'm in a club and really unwell. It can be really awful," she said.

The condition first struck during her tumultuous on-off relationship with co-star Pete Wicks, before she was finally diagnosed in October 2017 after filming There's Something About Megan in Nashville, Tennesse.

Megan - who is now dating Love Islander Mike Thalassitis[https://www.mirror.co.uk/3am/celebrity-news/meet-muggy-mike-thalassitis-celebs-11979787]- said the condition has impacted everything from her modelling and to her singing, with the star often forced to change outfits at the last second because she can't wear anything tight.

However, she's found some relief in the form of Alflorex probiotics, and hopes her story will help other sufferers feel less embarrassed.


NS 

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

RE 

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

PUB 

Trinity Mirror Group PLC

AN 

Document MIRUK00020180705ee7500369


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