Kain tayo! Let's eat! – Winnipeg Free Press - Winnipeg Free Press

Tito Boy Restaurant is more than a place to find comforting Filipino food. Over the last year, it’s also become an important site of inter-cultural exchange.

“People come here because they want to share stories, they want to talk about their culture,” co-owner Jackie Wild says. “You’ll see a Filipina with her group of non-Filipino friends and she’ll be teaching them about all the dishes — it’s really, really fun and really, really sweet.”

Jackie Wild owns Tito Boy, a Filipino restaurant in South St. Vital, with her father, Agustin Doming. (MikeDeal / Winnipeg Free Press)

Wild and her father, Agustin Doming, opened the small St. Vital eatery last October. The venture was the realization of a lifelong dream for Doming, who trained as a chef before pursuing a slightly more stable career in health care. In 2021, he made a long-distance return to the industry while helping family members back in the Philippines open a restaurant from afar.

“They opened up a very small takeout counter; it was very modest, very humble, but I saw the spark reignite in his eyes,” Wild says. “He was just so excited about the work he was doing.”

It was time to start cooking closer to home.

The father-daughter duo started working on Tito Boy — which is a reference to Doming’s familial nickname — during a transitional time in their respective lives. He was getting ready to retire from a 16-year career as a health-care aide and she was in the midst of a maternity leave with her second child. While neither had run a restaurant before, they both had transferable skills.

Tasting Notes

Tito Boy Restaurant, 730 St. Anne’s Rd.

Visit titoboys.com for more information

While the interior of Tito Boy is calm and minimalistic — white walls, natural wood furniture with pops of lush green artwork — the menu is a vibrant rainbow.

While the interior of Tito Boy is calm and minimalistic — white walls, natural wood furniture with pops of lush green artwork — the menu is a vibrant rainbow.

Purple is the dominant tone. Ube, a deep purple yam popular in the Philippines, appears in main dishes, desserts and drinks. Made with yam-infused glutinous rice flour, the violet-hued Ube Mochi Waffles ($14) are dense and chewy. Appearing under the matamis (or sweets) section of the menu, the waffles themselves aren’t particularly sweet, leaving room for sugary toppings of cookie crumbs and sweetened condensed milk sauce. Complete the lilac experience with an Ube Iced Latte ($5.25).

The goal at Tito Boy is to offer a mix of fusion and traditional food. Pancit Bihon ($16) is a staple of the latter. It’s an umami-rich dish made with a base of rice noodles cooked in a blend of savoury soy and oyster sauces. Tito Boy’s entry in the canon comes in a substantial serving piled high with brightly coloured and lightly stir-fried carrots, cabbage and snow peas.

The barbecued pork Silog Platter ($14) is another Filipino mainstay. Served with a hearty skewer of charred pork slathered in a sweet barbecue sauce, the dish includes sticky garlic rice, pillowy fried eggs and a small cucumber tomato salad. The accompanying atchara — a lemongrassy pickled papaya salad — is a standout condiment that cuts the overall richness of the dish. Don’t sleep on the bottle of spiced vinegar adorning each table.

Tasting Notes is an ongoing series about Winnipeg restaurants, new and old, meant to offer diners a taste of what’s on the menu.

“Throughout my upbringing, (my parents) opened a cleaning business and ran a corner store in the West End — that entrepreneurial itch was always deeply ingrained in their DNA,” says Wild, who is the president of the Manitoba Filipino Business Council. “And I’ve been really lucky to be surrounded by some pretty impressive Philippine community members who defied the lack of having intergenerational wealth and were able to create a legacy for themselves and their families.

“I wanted to try that, at least give it a kick at the can,” she adds. “What’s the worst case scenario? You start a business and it fails. At least you tried.”

It’s still early days, but there’s been plenty of reasons to celebrate during the first year in business. Tito Boy has attracted a dedicated following despite its owners’ initial reservations about opening up shop in St. Vital.

“We’re the first (Filipino restaurant) in the south end of the city. It was a huge risk; it was either going to go really, really well or really, really poorly — I didn’t see a middle ground,” Wild says. “But people came out in droves.”

Ube Mochi Waffles — chewy ube-flavoured rice flour waffles finished with ube-infused drizzle. (MikeDeal / Winnipeg Free Press)

Part of that success, she says, is due to the cultural touches served up alongside the food.

Tagalog is present throughout the menu and restaurant. Customers are greeted by the words “kain tayo,” which translates to “let’s eat,” splashed above the central bar. Working at Tito Boy has been language immersion for Wild, who didn’t grow up speaking Tagalog at home.

Jackie Wild puts the finishing touches on a popular drink, the Ube Iced Latte. (MikeDeal / Winnipeg Free Press)

“The second- and third-generation Filipino people are very far removed from their culture. Many of them don’t speak the language anymore because they were assimilated into Canadian culture,” she says. “We all learn from each other; I feel like my Tagalog is so much better now.”

There’s a sungka set — a board game played with shells — stationed in the cosy lounge, and a large wooden fork and spoon hung on the wall, a staple decor item in many Filipino homes, Wild says, laughing. A karaoke machine is ready to be cued up at a moment’s notice.

Tito Boy also offers kamayan dinners daily on request. The communal feasts are a pre-colonial tradition, during which food is served on banana leaves and eaten by hand.

Pork BBQ Silog Platter is a hearty breakfast dish served with pork skewer, aromatic garlic fried rice, crispy fried eggs, atchara and salad. (MikeDeal / Winnipeg Free Press)

“It’s something that a lot of our community still looks forward to doing today because it’s a bonding experience,” Wild says. “And a lot of non-Filipino folks will come in to experience it, too.”

Tito Boy is one of a number of new Filipino businesses, cultural events and restaurants that have cropped up in Winnipeg in recent years. While the city has long been home to the largest concentration of Filipino residents in Canada, Wild says the movement likely has more to do with wealth distribution than population.

Pancit Bihon — thin rice noodles cooked with savoury sauces stir-fried with cabbage, celery, carrots and peas. (MikeDeal / Winnipeg Free Press)

“A lot of Filipino families will send money back home, so they don’t have a lot of extra money saved up to be able to even front an endeavour like this,” she says. “But now you have the emergence of second and third generation people who have accumulated more wealth thanks to the sacrifices their families have made.”

Calamansi Lychee Lemonade (left) and Tamarind Mango Iced Tea. (MikeDeal / Winnipeg Free Press)

The city’s growing Filipino food scene is also benefitting from a shift in culinary perceptions.

“There are some deeply rooted preconceived notions around Philippine food being cheap or lesser than. We do use cheaper cuts of meat, but there’s so much time and care that’s put into marinating and infusing flavours,” Wild says. “People are much more open-minded today.”

At Tito Boy, the owners plan to continue building community through food with special dining events, lumpia-making workshops and take-home food products.

eva.wasney@winnipegfreepress.com

Twitter: @evawasney

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More fiber in the diet may help boost levels of GLP-1, an Ozempic-like hormone : Shots - Health News - NPR

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A fiber found in barley, called beta-glucan, may improve insulin sensitivity, lower blood pressure and increase satiation between meals, research shows. LauriPatterson/Getty Images

LauriPatterson/Getty Images

For several months now, I've been studying how the new medications, Ozempic and Wegovy, cause dramatic weight loss.

Both medications contain a compound, semaglutide, that squelches hunger like a fly swatter smashes a mosquito. People who take the medication say they no longer have constant cravings for food, so they eat less frequently. The drug seems to quiet what some people call "food noise," the constant internal chatter telling them to eat.

While reading study after study about Wevgovy and Ozempic, I learned that the drug mimics a hormone that our bodies naturally make when we're eating food. It's called GLP-1. This made me wonder: Could we increase levels of this hormone by changing our diet?

Turns out, the answer is yes – you can increase your body's production of GLP-1 with your diet, says Frank Duca, who studies metabolic diseases at the University of Arizona. One of the key foods that triggers its release is a food most Americans struggle to eat enough of, even though it comes with a cornucopia of health benefits. Yup, I'm talking about fiber.

"Whenever my family finds out that I'm studying obesity or diabetes, they say, 'Oh, what's the wonder drug? What do I need to take? What do I need to do?'" Duca explains. "And I say, 'Eat more fiber.' "

But here's the hitch. Not all fiber works the same way. Duca and other researchers are beginning to show that particular types of fibers are more potent at triggering GLP-1 release and at regulating hunger than others. "We're seeing now that companies are adding fiber to foods, but a lot of the time, they don't add the kind of fiber that's super beneficial for you," Duca says.

How GLP-1 helps flip hunger into satisfaction

To understand why fiber is so important for producing GLP-1, let's look at what happens when you don't eat much fiber. Let's say you wake up in the morning feeling hungry and you eat two slices of white bread and a fried egg. As the digested food moves into the small intestine, many of the nutrients, such as the carbohydrates, fats and amino acids, trigger an avalanche of activity in your blood and brain.

"The food activates cells in your intestine, which then release a ton of hormones," says Sinju Sundaresan, who's a gut physiologist at Midwestern University. About 20 of these hormones, including GLP-1, are known as satiation hormones.

"They tell your body to start absorption, and to suppress your hunger signals," Sundaresan says. So you slow down eating and eventually stop because you feel satisfied.

At this point, GLP-1 kicks into action. It stimulates the release of insulin and slows down how quickly the bread and egg moves from your stomach into the intestine. So you don't use up the fuel all at once, says Gary Schwartz, who studies the neuroscience of eating and appetite at Albert Einstein College of Medicine.

GLP-1 also likely activates neural circuitry inside the brain by turning on nerves inside the lining of your gut. "These neurons collect information from the gut, and then signal all the way to the brain stem, where you find another signaling pathway for GLP-1," Schwartz explains.

But GLP-1's actions are extremely fast. "Once the hormone hits the blood, it begins to be degraded," says integrated physiologist Darleen Sandoval, at the University of Colorado, who has studied GLP-1 for more than a decade. "By the time GLP-1 gets to the heart and the rest of the circulation, there's very little of it left," she says.

And so an hour or two after eating this no-fiber breakfast, GLP-1 levels in your blood plummet. And when lunch rolls around, you're hungry again.

This is where GLP-1 differs substantially from semaglutide, the active ingredient in weight-loss drugs. GLP-1 sticks around in the blood for only a few minutes, but semaglutide persists for days. And this stability allows the drug to go into the brain, where it squelches appetite and cravings directly, says Sandoval. That's why people on these drugs lose so much weight. "In mice or rats, we can give naturally occurring GLP-1 directly into the animals' brains, and it stops them from eating," Sandoval says.

But, back to our breakfast scenarios: What if, instead of eating white bread, you had two slices of high-fiber rye bread, with about 8 to 10 grams of fiber in them? Turns out, adding that hefty portion of fiber adds another opportunity for your intestine to release GLP-1, many hours after the meal.

Satiation hormones last longer after eating fiber

Our bodies don't have the capacity to break down fiber. So it moves through our small intestines largely unchanged, and eventually – approximately 4 to 10 hours after a meal – reaches our colons.

Here, inside the large intestine, the fiber meets a whole crew of microbes that can digest the fiber. Bacteria in your large intestine can break down certain dietary fibers into smaller molecules. And these smaller molecules can trigger the release of not only GLP-1, but also another key hormone that decreases your appetite, called PYY (peptide YY). These smaller molecules also can suppress appetite on their own, and have been linked to lower body weight and better glucose regulation.

Since this extra boost of GLP-1 and PYY occurs hours after you eat, it can tamp down cravings between meals and even the overall desire to eat the next meal. "PPY regulates satiety – that is how long you wait between meals," says the University of Arizona's Frank Duca. "The release of PYY, in addition to the GLP-1, can increase the length of time between meals," he says.

These hormones may even influence how much you eat at the next meal. "This is what's called a second meal effect," says Edward Deehan, a nutritional microbiologist at the University of Nebraska-Lincoln. "If you eat a lot of fiber at one meal, by the time it's in your colon, it's around the time of your next meal. So you may have improved insulin responses and improved satiety or a feeling of fullness," Deehan says.

But, not all fiber is equal: To get this extra boost of satiation hormones, you need to eat fiber that bacteria can digest. These fibers are called fermentable because bacteria literally ferment them, in a similar way that yeast ferments barley into beer.

Scientists, such as Duca, have just started trying to figure out which fermentable fibers may be best at suppressing appetite and inducing weight-loss. "So the agricultural community in the U.S. could prioritize the growing of grains with these fibers," he explains.

In one preliminary study with mice, Duca and his colleagues found that a fiber in barley, called beta-glucan, induced the most weight loss in obese animals. "At face value and, at least in our settings, it was only beta-glucan that was effective," he says.

How To Add Barley To Your Diet

Cooking barley is super easy. Some recipes call for soaking the grain before boiling. But it's not necessary. Simply add one cup of barley and three cups of water to a pot.

For pearled barley, continue boiling for about 30 minutes. For hulled barley, boil for about 40 minutes. Strain the water and you're ready!

You can throw barley into soups or on salads and boiled barley is a great fiber-rich substitute for white rice. You can also buy barley flour and use it for baking breads, muffins and pancakes.

Beta-glucan is also found in oats and rye. And indeed, studies with people have found that beta-glucan fiber may improve insulin sensitivity, lower blood pressure and increase satiation between meals.

Other fermentable fibers include dextrin in wheat, oligosaccharides in beans, peas and lentils, and pectin in apples, pears and green bananas.

If your diet currently doesn't include much fiber, Duca says, don't worry too much about which fiber you start adding. "Just being aware of how much fiber you're eating and increasing it, that's a huge step to improving your health," he says. "Then once you get into the habit of eating more fiber, you can be more specific about adding more beta glucan and barley."

But beware of processed foods that claim to have fiber added to them, Duca says. "Companies are hearing that they need to increase the fiber in their foods, but then a lot of times, they're adding fiber that isn't super beneficial for you," he says. "It's the type of fiber that just passes right through you, without triggering the release of any hormones."

This story was edited by Jane Greenhalgh

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More fiber in the diet may help boost levels of GLP-1, an Ozempic-like hormone : Shots - Health News - NPR
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7 Top Health Benefits of Dates, Including Nutritional Value - Good Housekeeping

Dates are a super-healthy, super-versatile super-fruit. Grown in a variety of countries (including Egypt, Saudi Arabia and Iran) as well as in California and Arizona, the fruit is widely available fresh or dried — and both are delicious.

“There are a wide an assortment of varieties, and each one has different rich flavors,” says Michael Crupain, MD MPH, author of The Power Five: Essential Foods for Optimum Health, who’s on the faculty of Johns Hopkins Bloomberg School of Public Health. “While some people worry about their sugar content, dates are actually a low glycemic index food, in part because they are rich in fiber. Dates are a great substitute or go-to when you're craving something sweet.”

Whether you eat them as snacks, or use them in sweet or savory dishes, you're getting a host of health benefits.

Dates nutrition

Here are the overall nutritional stats of Medjool dates, a highly popular variety:

AnnaPustynnikova//Getty Images

Four pitted Medjool dates have:

• 266 calories
• 1.7g protein
• 72g carbohydrates
• 6.4g fiber
• 64g sugars (total)
• 62mg calcium
• 52 mg magnesium
• 60 mg phosphorous
• 668 mg potassium
• 86 ug beta-carotene
• 144 IU vitamin A

Dates health benefits

Dates are highly nutritious

As Dr. Crupain pointed out, dates are high in natural sugar, and high in calories as well (if that’s something you’re keeping an eye on). That said, they have only a negligible amount of fat, and their host of health-boosters like fiber and antioxidants, as well as other beneficial compounds, give them their superfruit profile.

They are a superfood

You may have seen dates referred to as a superfood and wondered if that’s actually true. “A superfood is food that’s packed with nutrients and delivers health benefits,” says Dawn Jackson Blatner, RDN, author of The Superfood Swap. “Dates can be considered a superfood because they’re rich in beneficial compounds, such as polyphenols. Preliminary research suggests that these polyphenols in dates — and likely other beneficial compounds — are associated with a wide variety of health benefits.”

Dates are rich in antioxidants

Research shows that dates are abundant in phenolic antioxidants (including catechins) as well as flavonoids, which have antioxidant properties. Here’s why antioxidants are great for your health: They fight free radicals (cell-damaging chemicals), repair DNA and help keep our cells healthy, according to Harvard School of Public Health. That’s one reason why a diet that’s full of fruits and vegetables is especially healthy for us humans.

And high in fiber

According to the Mayo Clinic, dietary fiber is a key component of a healthy diet, keeping your digestion system chugging along and reducing your risk for heart disease, diabetes, and certain types of cancer, as well as helping you stay at a healthy weight. And like other fruits, dates are a good source. Says Dr. Crupain, “Two dates have about 3 grams of fiber—a little over 10% of the daily recommended amount. The fiber in dates is important for helping you feel full, feeding your gut bacteria, and keeping you regular.”

More foods to explore

They are a heart-healthy food

“Dates are a heart-smart food primarily because of their antioxidants and fiber content,” says Blatner. “They contain antioxidant compounds like polyphenols, which may decrease inflammation to support heart health. And the fiber in dates can support healthy cholesterol and triglyceride levels.” All in all, this can add up to a stronger ticker!

Dates have bone-building benefits

There are various nutrients in dates that are beneficial for bone health. “They contain phosphorus, magnesium, and calcium,” Blatner points out. “However these minerals are not in high amounts, so while dates have benefits they’re not officially considered ‘good sources.’” She adds, however, “Dates are a good source of copper [19%DV], which is another mineral that may support healthy bones.”

They are versatile

“Dates are naturally sweet and chewy, and they’re versatile as well,” says Blatner. “I consider them ‘nature’s caramel’ because they have a rich caramel-like flavor, but you can also use them in savory recipes. Dates have a pit in them, so get them already pitted or make sure to remove the pits before eating.”

---

FAQ

How many dates can a person eat in a day?

“Medjool dates tend to be the most popular in the U.S.— you can enjoy two or three of these dates a day, since that’s considered one serving,” says Blatner. “That gives you space in your day to enjoy other types of fruits as well.” And then you’ll get even a greater variety of nutrients!

How to eat dates

Here are some ideas from Blatner for enjoying dates:

• Stuff dates with nut butter, goat cheese, or even chopped nuts for a snack.
• Add chopped dates to oatmeal or yogurt parfaits.
• Put chopped dates in salads; Blatner especially loves the combo of kale, dates, chopped nuts, and Parmesan.
• Mix chopped dates into a batch of homemade granola.
• Use dates as a binder when making energy bites.
• Put dates in smoothies to naturally add sweetness.
• Enjoy two-ingredient brownie bites by blending dates with cacao powder.

Executive Director

Lisa (she/her) is the executive director of the Hearst Health Newsroom, a team that produces health and wellness content for Good Housekeeping, Prevention and Woman’s Day. Formerly the executive editor of Women’s Health, The Good Life and Parenting magazines and a senior editor at Esquire and Glamour, she specializes in producing investigative health reports and other stories that help people live their healthiest possible lives. She has won many editing awards, including the National Magazine Award.

Nutrition Lab Director

Stefani (she/her) is a registered dietitian, a NASM-certified personal trainer and the director of the Good Housekeeping Institute Nutrition Lab, where she handles all nutrition-related content, testing and evaluation. She holds a bachelor’s degree in nutritional sciences from Pennsylvania State University and a master’s degree in clinical nutrition from NYU. She is also Good Housekeeping’s on-staff fitness and exercise expert. Stefani is dedicated to providing readers with evidence-based content to encourage informed food choices and healthy living. She is an avid CrossFitter and a passionate home cook who loves spending time with her big fit Greek family.

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7 Top Health Benefits of Dates, Including Nutritional Value - Good Housekeeping
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How to eat rice without gaining weight; tips and tricks by nutritionist - Hindustan Times

Published on Oct 28, 2023 03:39 PM IST

You can eat your rice and lose weight at the same time if you follow these tips by Nutritionist Nmami Agarwal.

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Published on Oct 28, 2023 03:39 PM IST

Weight loss journey can be arduous with many dietary restrictions and difficult lifestyle choices that we have to make. For instance many people avoid rice or roti when they are trying to shed kilos. But is it the right approach? Nutritionist Nmami Agarwal shares tips and tricks to eat rice without gaining weight.(Freepik)

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Published on Oct 28, 2023 03:39 PM IST

"Do you love rice as much as I do and are worried about gaining weight? Well don’t be. Let me teach you how to eat rice without gaining weight. Here’s the trick!" writes Agarwal on her Instagram page.(Freepik)

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Published on Oct 28, 2023 03:39 PM IST

Portion size is the key when it comes to enjoying rice without guilt. Agarwal says that we generally do not realise the portion size while eating rice, so the best thing is to take a medium size bowl and mind the portion size of rice.(Freepik)

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Published on Oct 28, 2023 03:39 PM IST

If you are having rice along with high-protein lentils and loads of veggies, you need not worry about weight gain. "Balance your plate with proteins and vegetables. Take a lot of protein like Dal, Rajma, Chola etc and have it with rice. Also add any vegetables of your choice to pair it with rice," says Agarwal.(Pinterest)

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Published on Oct 28, 2023 03:39 PM IST

While having your favourite meal of dal-chawal-sabzi, be mindful of adding dal and veggies first before filling your plate with rice, as this will make you mindful about your portion size. "If you wish to take second helping of rice.. add dal and vegetables first then rice. This will help you control the portion size while adding fibre and protein to prevent insulin spikes," says Agarwal.(Freepik)

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Published on Oct 28, 2023 03:39 PM IST

Adding probiotics to your dal-chawal plate can be highly beneficial. "Lastly, finish of your meal with curd. Curd will add probiotics to your meal and help you digest everything well," concludes the Nutritionist.(Photo Instagram)

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How to eat rice without gaining weight; tips and tricks by nutritionist - Hindustan Times
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Can Eating Leftover Rice Kill You? Here’s The Science Behind ‘Fried Rice Syndrome’ - Yahoo Canada Finance

Once again, TikTok has spurred intense conversations relating to food safety.

In recent weeks, a 2008 news story resurfaced on the social media platform, terrifying users about the dangers of eating reheated leftover starches, particularly rice and pasta. On TikTok, it’s referred to as “fried rice syndrome.”

Originally published in the Journal of Clinical Microbiology, the story focused on the death of a Brussels-based student following his consumption of a plate of meal-prepped spaghetti that he supposedly cooked Sunday, left out, and five days later reheated and ate it.

So that may get you wondering: How long can food be left out and eaten again? Is it safer to eat leftovers out of a fridge? What, exactly, did the late student actually consume?

We asked all of that and more to food safety experts.

What is ‘fried rice syndrome’?

In the case of the Brussels student, the illness was food poisoning caused by the Bacillus cereus bacterium.

Found throughout the environment in its dormant, spore form, the microorganism doesn’t usually cause an illness, explained Dr. Ellen Shumaker, a food safety expert and director of outreach for the Safe Plates program at North Carolina State University.

The non-germinated organism is often seen in soil and starchy food (again, like rice or pasta). According to Shumaker, it is mostly associated with cooked rice, hence the syndrome’s name.

Once cooked, explained the expert, the spores can germinate, become active, and start creating toxins. “Eating the toxin is what makes people sick,” Shumaker said.

“The spores of the organism germinate in response to the heat of cooking,” said Dr. Donald Schaffner, a professor and extension specialist in food science at Rutgers. “The organism survives the cooking process and then grows in foods not properly refrigerated quickly. Once the organism reaches relatively high concentrations (hundreds of thousands or millions of organisms), it can cause illness through infection or the formation of a heat-stable toxin. When people ingest the organism or the toxin, they become ill.”

The spores generally germinate when the food sits in what Shumaker defines as “the temperature danger zone,” between 40 and 140 degrees Fahrenheit. 

“To avoid bacteria growth, it is recommended to keep foods out of this temperature range for longer than four hours,” she said.

It’s important to note that although the germination process may kick off during cooking time, it continues while the food sits at room temperature.

How long can we leave starchy food at room temperature before it goes bad?

Once cooked, the food is ripe ground for spore germination — unless the dish is immediately put into the fridge, which would stop the multiplication of the active bacteria.

“The general common sense recommendation is to leave cooked foods at room temperature for no more than two hours,” Schaffer noted. “If cooked foods are promptly refrigerated, it means that the organism will not multiply to dangerous levels.”

Once cooked, Bacillus cereus bacterium spores can germinate in rice and other starchy foods, causing illness after they've been left out at room temperature to multiply.

Once cooked, Bacillus cereus bacterium spores can germinate in rice and other starchy foods, causing illness after they've been left out at room temperature to multiply.

At least on TikTok, many comments focus on the assumption that refrigerating still-warm fare may negatively impact it. Turns out, that might be the opposite of the truth.

In fact, at least when analyzing the practice through a food poisoning lens, Shumaker explained that “because toxin formation occurs in the temperature danger zone, it’s important to cool foods quickly.”

Although hot foods can be put directly in the refrigerator, Shumaker contends that it all depends on the amount of fare you’re putting away. More specifically, the larger the pot, the longer it will take for the food to cool down in the middle of the pot.

“It is recommended to divide large portions of hot food into shallow containers to allow it to cool more quickly before putting it into the fridge,” she advised. “Also, make sure that the fridge is below 41 degrees.”

What are the symptoms of this specific food poisoning?

Generally speaking, “fried rice syndrome” symptoms are similar to those seen in reaction to other types of food poisoning (vomiting, diarrhea, nausea, abdominal cramps and the like).

However, unlike other bacteria that cause poisoning pretty immediately after consumption, Bacillus cereus bacterium can lead to reactions 30 minutes to 5 hours after ingestion, Shumaker said.

“Diarrhea could start 8 to 16 hours after eating the contaminated fare,” she revealed.

Although there is no medicine to take when incurring the syndrome, the most important way to stay healthy and combat it, say the experts, is to stay hydrated.

In severe cases, when vomiting and diarrhea go on for hours, it is advisable to seek treatment at an urgent care facility, where professionals are likely to administer fluids to help with the dehydration.

Because Bacillus cereus illness is caused by a toxin and not a bacteria, antibiotics, which specifically attack organisms like the latter, won’t help the situation, Shumaker said.

Can food poisoning caused by Bacillus cereus bacteria lead to death?

Though the death of the Brussels student was indeed decided to be associated with Bacillus cereus bacterium, “It is very rare for this type of food poisoning to lead to death,” Schaffer said.

Shumaker agreed, noting how the issue is usually resolved within a day or two of symptoms.

The Centers for Disease Control and Prevention also assure the public that, although food safety measures should always be kept in mind, these food poisoning cases often go unreported because patients start feeling better within a few hours.

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Can Eating Leftover Rice Kill You? Here’s The Science Behind ‘Fried Rice Syndrome’ - Yahoo Canada Finance
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Britney Spears Says She Was Allowed To Eat "Almost Nothing But Chicken And Canned Vegetables" For 2 Years - NDTV Movies

Britney Spears shared this image. (courtesy: britneyspears)

Washington:

Pop singer Britney Spears shared how her father made her follow a strict diet under her "conservatorship", reported People. The pop megastar claimed in her new autobiography 'The Woman in Me' that her father, Jamie Spears, allowed her to eat "almost nothing but chicken and canned vegetables" for two years. "No matter how much I dieted and exercised, my father was always telling me I was fat. He put me on a strict diet. The irony was that we had a butler - an extravagance - and I would beg him for real food," Britney Spears wrote in her memoir.

According to People, the Lucky singer explained that she would ask the butler to "sneak a hamburger or ice cream" to her, however, the butler said he couldn't because he had "strict orders" from her father. "So for two years, I ate almost nothing but chicken and canned vegetables," she wrote, before noting that "two years is a long time to not be able to eat what you want, especially when it's your body and your work and your soul making the money that everyone's living off of." "I found it so degrading," she added.

Though Britney Spears has alleged that her father's control was traumatic, Jamie, now 71, has often maintained that he was acting in his daughter's best interests.

"I love my daughter with all my heart and soul," he told the Daily Mail in a 2022 interview. "They've heard the allegations from Britney. I don't mind taking that beating because I know it's not true, and because I don't want to start something else."

Spears congratulated her fans on social media on Tuesday, the day her memoir, The Woman in Me, was officially released, and said her book was already a historical success. "It's happening!!! My book is the highest-selling celebrity memoir in history and it's only day 1 !!!" her Instagram post caption began. "Thank you to the fans who have been so supportive !!! Love you all !!! #TheWomanInMe @gallerybooks @simonandschuster."

The caption was shared with a photo of the cover of her book with the words, "My story. On my terms. At last," along with a promotional video. In the days leading up to the book's release, Spears revealed in a separate post on Instagram that she didn't write her memoir to "offend" anyone, reported People.

"My book's purpose was not to offend anyone by any means," she wrote in a note posted last week. "That was me then... that is in the past!!!"

Spears pointed out that most of what she writes about in the book occurred 20 years ago. "I have moved on and it's a beautiful clean slate from here," she wrote. "I am here to establish it that way for the rest of my entire life! Either way, that is the last of it and s--- happens!!"

The pop icon noted she found "closure" in writing her book. "Hopefully I can enlighten people who feel particularly alone in most cases or hurt or misunderstood," the Toxic singer explained. "Again my motive for this book was not to harp on my past experiences...," reported People.

(Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

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Counting time instead of calories also controls blood sugar and belly fat - CNN

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for life.

CNN  — 

People with type 2 diabetes who followed a time-restricted diet lost belly fat and improved their blood sugar as much as those who counted calories, according to a new randomized clinical trial that followed a group of 75 people for six months.

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This diet with exercise reduces dangerous belly fat and more, study says

“Our findings show time restricted eating is a viable alternative for people with type 2 diabetes who are sick of calorie counting for weight loss,” said lead study author Krista Varady, a professor of nutrition at the University of Illinois Chicago, in an email.

Varady was also lead author of a July study that found time-restricted eating had the same impact on weight loss as calorie counting among a racially diverse group of 77 people who were followed for a year.

In the new study, published Friday in JAMA Network Open, people who counted time instead of calories also lost a few more pounds but not much more: There was a 3.6% reduction in weight for time-restricted eating and a 1.8% loss from counting calories compared with those in the control group who were not assigned to a diet.

“We found that just by limiting the eating window to 8 hours per day, the time restricted eating group naturally cut out about 300 calories per day,” Varady said, even though they were allowed to eat whatever they wanted.

Calorie counters were asked to cut 500 calories per day and found tracking the food “too tedious, so they only ended up cutting out 200 calories per day,” Varady said, a factor she attributes to the difference in weight loss.

What was important — and surprising — was that both groups significantly improved their A1C, a test that averages blood sugar levels over the previous three months, she said.

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“Both groups reduced A1C by almost a full point (0.9%). This is pretty major,” Varady said. “They started with A1C at 8, so now they are down to 7. Dropping below 6.5 would mean they achieved diabetes remission.”

Both groups also lost equal amounts of dangerous visceral belly fat, which contributes to diabetes, heart disease and stroke, Varady said.

“Controlling blood sugar is more important for those with type 2 diabetes, but losing weight (specifically visceral fat) usually leads to better blood sugar control,” she added. “Even though the two groups lost different amounts of weight, they had similar reductions in their visceral fat and their waist circumference.

“We speculate that this might be why their blood sugar improved similarly, even though the weight loss was different on the scale.”

Debate on time-restricted eating

Do these results mean time-restricted eating is best for everyone wishing to lose weight? Not quite, said Dr. David Katz, a specialist in preventive and lifestyle medicine. Katz, president and founder of the nonprofit True Health Initiative, a global coalition of experts dedicated to evidence-based lifestyle medicine, was not involved in the study.

“Time restricted eating is a tactic, nothing more, nothing less,” Katz said in an email. “It’s a tactic to ‘punch a hole’ in daily calorie intake. It confers no metabolic magic; the benefits associated derive from caloric reduction, and thus, weight loss.”

Preventive cardiologist Dr. Ethan Weiss followed time-restricted eating in his personal life until he conducted a clinical trial that found no benefits for weight loss or cardiovascular health. In fact, people in his study who fasted from 8 p.m. until noon the next day lost lean mass, which includes muscle.

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However, there was no loss of lean muscle mass in the new study, Varady said.

A 2022 study that followed 139 obese Chinese people for a year also found no differences between time-restricted eating and calorie control on body fat, metabolic risk factors or overall weight.

Weiss said he became enamored with time-restricted eating after studies found mice that ate high-fat, high-sugar foods during an eight-hour period didn’t get fat and sick like other mice eating the same diet all day. In 2014, Weiss began eating only in a noon to 8 p.m. window. He quit after the negative results of his study.

“I definitely lost weight when I did it,” said Weiss, who is affiliated with the Cardiovascular Research Institute at the University of California, San Francisco. “But my family hated it, right? If we were going out at 11 o’clock in the morning, I was always quote ‘hangry’ by noon and we’d have to stop whatever we were doing for me to get something to eat. They said I was a pain in the ass.”

Weiss was not involved in the new study, and while he feels it was “nicely done,” he said he believes the jury is still out on the benefits of counting time versus calories.

“There’s a huge debate among scientists on the topic, but to me it doesn’t feel like it’s a magic bullet,” Weiss said. “Maybe it can fit into a suite of interventions we can offer people. I think that seems reasonable.”

Making healthy choices is key to losing weight, experts say, but having support all the way makes the journey easier.

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Everyone is different

The best route to weight loss can differ from person to person, experts say, which is one reason why there are so many dietary options. One thing is clear, however: Having support along the weight-loss journey helps.

“In our study we provided accountability by meeting with participants weekly for the first 3 months and then biweekly for the last three months,” Varady said. “Work with a dietitian or find a weight loss support group that can provide accountability, as this makes a big difference in sticking to a diet.”

If someone feels that time-restricted eating might be right for them, Varady suggested starting with a 10- to 12-hour window, gradually moving it down to eight hours over a couple of weeks.

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“Anyone with type 2 diabetes should first talk with their doctor or with a dietitian before trying time-restricted eating, since certain medications can cause low blood sugar if they’re not taken with food,” she said.

In addition, staying well-hydrated during the fasting period can reduce side effects such as headaches from dehydration, she said.

Time-restricted eating is right for some, but not for others, Katz said. “Having more than one tactic is advantageous, because it empowers more people to find a way that works best and is most comfortable for them,” he said.

“Finally, calorie-control tactics can be superimposed on any dietary pattern but are no substitute for the overall quality of that diet,” he said. “What we eat when we eat is more important than when.”

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