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7 Animals Who Eat Their Own Babies WION7 Animals Who Eat Their Own Babies - WION
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Sunday, December 31, 2023
What To Eat This Week: 12/31/23. - How Sweet Eats
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What To Eat This Week: 12/31/23. - How Sweet Eats
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What To Eat This Week: 12/31/23. - How Sweet Eats
Welcome!
Hey hey! You found me. At the corner of the internet that I've deemed extremely self-indulgent.
Find a Recipe:
Categories
Monthly Archive:
What To Eat This Week: 12/31/23. - How Sweet Eats
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Saturday, December 30, 2023
12 Healthiest Fruits to Eat, According to Nutrutionists - Prevention Magazine
Their blue hue is more than just pleasing to the eye. Anthocyanins are the phytochemicals that give these berries, a true superfood, their striking color—and anti-inflammatory properties. “Anthocyanins have also been shown to be neuroprotective, decreasing inflammation in the brain and supporting brain health, like cognition, memory, and mood,” says Dandrea-Russert. These phytochemicals, which act as fuel for the healthy bacteria in your intestine, coupled with the fiber content of blueberries also make them a gut-healthy choice. Dandrea-Russert loves them on oatmeal, stirred into a blueberry crumble bake, or tossed into a salad.
12 Healthiest Fruits to Eat, According to Nutrutionists - Prevention Magazine
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What to eat in a day on the DASH diet according to a dietitian, to make following the heart-healthy plan easy - Yahoo News Canada
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The DASH diet is designed to reduce high blood pressure, but is also a generally healthy way to eat.
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It's low in salt, but packed with whole foods such as vegetables and legumes.
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Dietitian Danielle Smith shared some of her favorite DASH diet recipes.
If you're thinking of switching to the heart-healthy DASH diet you might be wondering where to start.
Business Insider is here to help. This year, Danielle Smith, a dietitian working with Top Nutrition Coaching, who specializes in the low-sodium, whole-food diet designed to lower high blood pressure, shared her favorite DASH diet recipes with BI.
We've compiled some below into a handy one-day meal plan to help you follow the diet that the American Heart Association says is the healthiest way to eat.
Breakfast: Wild blueberry and avocado protein smoothie
Smoothies are a quick and easy way to get some fruits and vegetables into your diet. This wild blueberry and avocado protein smoothie also contains a hit of protein, which will help you feel full until lunchtime.
To make it, blend wild blueberries, avocado, vanilla protein powder, a milk of your choice, and water.
Smith said that wild blueberries are a "powerhouse fruit" for the DASH diet, and contain more anti-inflammatory antioxidants than regular blueberries. Antioxidants can help to reduce chronic inflammation, which can contribute to the development of high blood pressure.
Lunch: Roasted beet and lentil salad
For this vegetarian roasted beet and lentil salad, sauté the beet greens, and roast the beets themselves, before tossing them with lentils, chopped carrots and onions, and a homemade vinaigrette.
"Beets are good for blood pressure because they are rich in nitrates, which the body converts into nitric oxide, a molecule that helps relax blood vessels, improve blood flow, and ultimately lower blood pressure," Smith said.
Snack: Greek yogurt with fruit and nuts
The DASH diet allows for two to three portions of dairy per day and this simple snack could also be a quick and easy breakfast.
To make it, add whichever fruit and nuts you like on top of Greek yogurt, which provides calcium, vitamin B12, iodine, and probiotics.
Smith recommended adding walnuts, which are an "excellent" source of anti-inflammatory omega-3 fatty acids, and berries because they are full of fiber and antioxidants.
Dinner: Sheet pan honey mustard chicken
This one-pan recipe is a super easy dinner. Season potatoes, chicken, onions, carrots, and Brussels sprouts with curry powder, honey, and mustard, and then bake in an even layer on a sheet pan for 30 minutes.
This recipe contains all the components of a balanced meal, and the vegetables and protein can be changed depending on your tastes and what's in season. Smith suggested swapping the potatoes with sweet potatoes.
"A high sodium intake can contribute to high blood pressure. Both white and sweet potatoes contain potassium, which helps counter the effects of sodium," she said. Potassium relaxes the walls of the blood vessels, which can help to lower blood pressure.
If you're vegetarian, you could swap the chicken for chickpeas.
Read the original article on Business Insider
What to eat in a day on the DASH diet according to a dietitian, to make following the heart-healthy plan easy - Yahoo News Canada
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Here's What to Eat After a Workout (and What to Avoid) - Vogue
Halperin agrees and says combining these for a “post-workout trifecta” is ideal. She lists yogurt and fruit, peanut butter sandwiches, turkey on whole grain bread with vegetables, hummus with whole wheat pita and veggies, and chicken with brown rice as some of the simple combos you can make yourself after exercising.
Refuel
Carbs are what you need to replenish your energy, especially if you’re training for several hours or multiple times a day. Stangland says that complex carbohydrates (a.k.a. minimally processed) are the best types of carbs as they will provide a rich source of vitamins, minerals, and fibers. These include foods like whole grain bread, brown rice, vegetables, and fruit.
Repair
Halperin says that protein is what helps repair and build muscle, as studies show that taking in 20 to 40 grams is the right amount of protein to help the body maximize muscle growth and health after a workout. You can get your source of good protein in foods like eggs, yogurt, cheese, beans, tofu, tempeh, fish, shellfish, chicken, and turkey.
Stangland adds that foods with high leucine content, which can be found in chicken, fish, and cheese, are also a great option as they contain amino acids that turn on muscle protein synthesis.
Recovery
Carbs and protein also help with recovery. Halperin points to studies that show consuming carbohydrates in a 3:1 ratio to protein has the most benefits to recovering your body after exercise. But there are other foods you can consider working into your post-workout meal.
“Anti-inflammatory foods are great after a workout to help with recovery and reducing muscle soreness,” says Stangland. “These could be tart cherries, turmeric, dark leafy greens, and deep-colored wild berries.”
She adds that you can look to omega-3 fats, like those found in salmon, olive oil, walnuts, and chia seed. Studies show that a week of omega-3 foods will reduce muscle damage. Asche is a big proponent of looking out for magnesium to support the muscles through soreness and antioxidant vitamin E, as it may help reduce inflammation and oxidative stress. You can find a great source of vitamin E in almonds, she says. She explains that research has found that almonds are helpful in exercise recovery.
Fats
So what about fats? Turns out eating healthy low-fat foods may be beneficial after you exercise. “You can absolutely incorporate some fat in your post-workout meal or snack, I just recommend prioritizing sources of monounsaturated and polyunsaturated fat,” says Asche. She lists olives, olive oil, avocado, fatty fish like salmon, nuts like almonds, and seeds as healthy fats to look for. But Halperin says that there needs to be more research done to definitively say that incorporating fats into a post-workout nutrition meal can help with the repair and recovery process.
What should you drink after a workout?
“Consuming a drink after a workout is a great way to get multiple functional nutrients in your body quickly and efficiently,” says Stangland. “Depending on schedules, timing and resources, sitting down for a balanced post-workout snack is not always an option. A drink can get into the bloodstream quickly and deliver the recovery nutrients to the fatigued cells.” Halperin says the best thing you can drink after a workout is water. You’ll want to drink two to three cups of water post-workout for every pound you lose during your exercise session, just as the American College of Sports Medicine recommends. While you can consider a sports drink to help maintain electrolyte balance, Halperin would only do this for more strenuous workouts that last longer than an hour and advises watching the sugar content if there is any.
Here's What to Eat After a Workout (and What to Avoid) - Vogue
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Friday, December 29, 2023
Eating on the floor has reminded me of the importance of family time beyond the holidays - CBC.ca
This First Person column is written by Isma Ishtiaq, who lives in Delta, B.C. For more information about CBC's First Person stories, please see the FAQ.
One of my favourite childhood memories is family dinners seated cross-legged on a small beige mat. The sun was often setting, casting a warm amber glow through the curtains. We'd have a delicious Pakistani meal — the centrepiece was often a steaming pot of biryani decorated with strands of saffron, its spiced aroma filling the air. On other occasions, it would be a creamy butter chicken and homemade naan. We sat in a circle, passing plates, telling stories and sharing highlights from our day. This was a long-standing tradition that my father passed on from his childhood growing up in the bustling city of Lahore to mine in the quiet suburbs of north Delta in B.C.
Dad often emphasized that it wasn't just about sharing a meal, but that sitting on the ground to eat together was a humbling experience that fostered gratitude for the food we were blessed with. As I sat on that simple woven mat, I realized it was also the beautiful embodiment of the threads that held us together as a family and of celebrating our culture in a way that transcended generations.
But as years passed, my siblings and I grew up and got too busy to make it to those family dinners. Between work, school and sports, the time to sit together was no longer there and soon more than a decade lapsed since we had sat on that beige mat.
WATCH | Language doesn't divide this family at dinner time:
Kimchi, chopsticks, Korean, French and English. It's just a typical dinner with the Langevin Kim family in Verdun.
It wasn't until this Thanksgiving dinner, when I was 23, that I thought again of our childhood family tradition of eating dinner together on the ground. I invited my friends to spend Thanksgiving with my family at my house, and told them about this tradition. My friends, all of different cultural backgrounds than my own, were intrigued by the idea and asked if they could try it out.
I rummaged through the storage closet and found, to my surprise, the same beige mat, now rugged and worn-out. My friends didn't seem to mind the humble state of it. So I gave it a shake and laid it out on the living room floor. We recreated the familiar circle on the ground, placing our plates full of Thanksgiving turkey in front of us.
What happened that night was a beautiful moment. My father looked over at me from where he was eating at the dining table, smiled and joined us. As he explained the tradition to my friends, the rest of the parents — still at the dinner table — watched curiously as we revelled in the simplicity of togetherness. Most of my friends said they enjoyed the experience. One of them said it reminded her of sitting around a campfire!
This was the moment that bridged the gap between the traditions of my heritage and the customs of our home in Canada.
The next evening, my siblings, mom and I arranged the Tupperware containers of leftovers from the night before onto the dining table. We waited for my dad to arrive home from work, and took our seats. My dad walked down the stairs, the beige cloth peeking out from under his arm. Smiling, he looked at me and spread it on the ground.
Inspired by our Thanksgiving dinner, he decided to resurrect the tradition.
Once again, we began to share food and stories on that mat. We rediscovered its ability to bring us closer, despite the demands of our busy lives. It was a reminder that the simple act of sharing stories, passing plates and gathering together could weave the threads of my family even tighter.
These days, as the sun sets and casts a warm, amber glow through the curtains, we find ourselves sitting on the same beige mat with a mosaic of food before us. We make a collective effort to prioritize dinner time. It has become a sacred time to set aside our individual concerns and truly be together. Some days, the woven mat is replaced by a dining table for more formal family gatherings, but the essence of togetherness remains the same — not just on Thanksgiving but during the holiday season and all year long. Just as it did in my father's childhood, and just as it would do for generations to come.
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Eating on the floor has reminded me of the importance of family time beyond the holidays - CBC.ca
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You be the judge: should my boyfriend stop eating so much butter? - The Guardian
The prosecution: Pedro
I don’t get why Brits cook everything in butter. It really won’t help reduce Tom’s ‘lockdown belly’
My boyfriend, Tom, and I are always battling in the kitchen, especially when it comes to frying food. He’s British with Indian heritage, and I’m Spanish.
I prefer using olive oil to cook, whereas he uses butter. I don’t understand why Brits want to use butter on everything. One time, Tom even fried bread in butter in the pan. It was delicious, but it was like a heart attack on a plate.
In Spain, we use olive oil for dipping bread, to fry fish and meat, and generally to cook everything with. In the UK, butter seems to be more popular. In my opinion, it makes the food really heavy. Compared with olive oil, butter contains lots of cholesterol and saturated fat, so it’s bad for your heart.
Spain is the world’s largest olive oil producer, and there’s a reason why the Mediterranean diet is often called the best in the world. I come from northern Spain, near a place where a lot of people live to over 100. We walk a lot and we use olive oil in everything, and I reckon that’s the secret. I’ve noticed that in the UK olive oil seems to be used more seasonally: everyone drizzles it on salads in summer, but not to cook with year around.
Tom has been struggling to lose his “lockdown belly” – his words, not mine. He looks great, but cutting out butter would help him achieve his goals. He will literally fry a steak in butter on a Wednesday night. That’s too indulgent. He also uses butter to cook a vegetable stir-fry – that is blasphemy.
I think Tom’s addicted to the flavour of full-fat, salted butter. It’s kind of funny. When he has toast in the morning, I say, “Would you like some bread with your butter?”, because it’s absolutely slathered in it. When I catch him cooking our meals and he slices a huge knob of butter into a pan, I just sigh. Nothing can compare with the smell, taste and health benefits of extra virgin olive oil, so Tom should adjust to my way of doing things, especially if he wants to get serious about his health.
The defence: Tom
I’m not addicted to butter – I just like the taste. Olive oil just doesn’t have enough personality
There’s that famous Britney Spears moment in an interview, where she’s asked if her shopping habit “is an addiction”. And she says, “No, but it makes me happy”. That’s how I feel about butter. I could give it up, but I’m just used to the taste.
I grew up on a farm in the country and we bought our butter and milk fresh from a neighbour. I’m used to putting it on everything.
I realise that the taste of butter can be overpowering for some, but olive oil doesn’t have enough personality or flavour. Whereas if something has been cooked in butter, it feels rich and sumptuous. During winter, there’s nothing better than garlic butter greens to go with a nicely seasoned sirloin steak – real British cooking.
Pedro often jokes that British food is bad, but he actually loves everything I make. Butter isn’t particularly unhealthy unless it’s used in excess. Pedro will come over when I’m cooking, and make such a fuss. He will say: “Dios mio you’re going to give us a heart attack.” It’s all very dramatic.
Pedro is also a fantastic cook, but he’s a lot more health-conscious than me and doesn’t use as much spice and seasoning, other than garlic and parsley. Having a boyfriend from the Mediterranean has really highlighted how British and Indian I am when it comes to my cooking. I am really reliant on butter and also love using cayenne, ginger, turmeric and other spices that Pedro isn’t used to. We once had a row about how to season and fry a piece of fish. He didn’t want it as spicy, and he also wanted to fry it in olive oil.
I am fine with using olive oil when it is required – it is good in a salad. But for my everyday choice of fat, I prefer a nice salted butter. Nothing imparts flavour like it. Yes, I haven’t really lost the weight I put on in lockdown, but to be honest, I haven’t really tried. Pedro says butter is the problem but I don’t think it is. Pedro needs to be more open to cooking with a multitude of fats and flavours because I often compromise for him.
The jury of Guardian readers
Should Tom lay off the butter?
Butter does make everything taste better. Yes, olive oil has its time and place, but for delicious flavour, I’m with AA Milne: “I do like a little bit of butter to my bread!”
Janet, 57
My Punjabi roots beckon me towards butter, but an education in medicine tells me that Pedro is right about olive oil being healthier. Tom can still use butter once in a while, but he should compromise by not using it all the time.
Prabhnoor, 25
Yes! I’m of British heritage and use olive or rapeseed oil for cooking. I view butter as an occasional treat and only when it makes sense (butter for stir-fries?!) Also, try adding a little at the end – you get the buttery flavour using less of it.
Alex, 36
Both Tom and Pedro have ingrained tastes. I agree with Tom that butter is delicious, and with Pedro that olive oil is healthier. They both need to compromise a little – but really, Pedro needs to let a bit of butter into his life.
Martin, 62
Tom is not guilty, but both he and Pedro should compromise. Butter is delicious but so is olive oil, and both have their place in cooking. Share the cooking and alternate the fats. And loosen up, Pedro!
Dawn, 62
Now you be the judge
In our online poll, tell us: who is laying it on a bit thick?
The poll closes at 10am GMT on Thursday 4 January 2024
Last week’s result
We asked whether Matt should keep his phone on more
41% of you said yes – Matt is guilty
59% of you said no – Matt is innocent
You be the judge: should my boyfriend stop eating so much butter? - The Guardian
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Dietician says its OK to enjoy food as diet season approaches - CTV News Montreal
During the holiday season, it's common to indulge in our favourite meals and sweet treats, and once the new year hits, many start to cut back their calories to compensate for holiday eating.
Dietitian Robin Glance says it's OK to enjoy food, especially this time of the year.
Glance calls herself an "anti-diet dietitian" and wants people to know that there's nothing wrong with eating for the joy of eating.
"We need to normalize that it's OK to eat sometimes solely for pleasure," she said. "We've been given this idea that we should make food choices based on what is healthy, but we are humans, and since the beginning of time, we've always celebrated around food."
Glance says food guilt in the days following the holidays is very common, but it's that sort of thinking that could be sabotaging your goals.
"I think when people approach the holidays with this black-and-white view of, 'Oh boy, I'm going to be so naughty, so bad, and I better not do this for long, and therefore, I'm going to be so much better in the new year.' We get this all or none mentality, which kind of makes us feel this urge to get it while we can," she said.
Her first tip in developing a healthier relationship with food is to break up with restrictions and start with adequacy.
"Are you eating three balanced meals, giving you plenty of fibre, nutrients from vegetables and fruits?" asked Glance. "Is there some protein there to fill you up, and some carbs, and yes, I said carbs. They are essential for your brain. If you're eating in a balanced kind of way, and not waiting too long to have a nice filling snack, chances are it will be so much easier to make good choices."
Part of making good choices is also allowing yourself to eat treats and truly enjoy them.
"It triggers this pleasure centre in us and causes a rush of feel good endorphins that can actually be positive and healthy regardless of what's in the food, so when we take away the shame and the stigma, we might be more likely to simply enjoy and get the full benefits," said Glance.
And for anyone who may have a relative or friend questioning what's on their plate during a holiday gathering, Glance says, "Maybe let someone know you're trying to heal your relationship with food and that eating for joy and pleasure is wonderful. And that hearing those comments is creating a bit of distress. Do whatever you need to do to protect yourself from those triggering comments."
Dietician says its OK to enjoy food as diet season approaches - CTV News Montreal
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Thursday, December 28, 2023
Mikayla Nogueira Denies Using Ozempic amid Her Eating Disorder Recovery - PEOPLE
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TikTok star Mikayla Nogueira is addressing her recent weight loss and denying that she used Ozempic to achieve it.
On Wednesday, the 25-year-old content creator posted a video in response to a follower who accused her of taking Ozempic, an FDA-approved prescription medication for people with type 2 diabetes. It's one of the brand names for semaglutide — also known as Wegovy — which works in the brain to impact satiety, and is the latest Hollywood weight loss trend.
Quickly shutting down the critic’s message, Nogueira said comments like that have been hard to see because she’s been privately recovering from an eating disorder for the past six months.
“In recovery I happened to have lost 30 lbs. because I was struggling with binge eating disorder. And when you go through recovery and you stop binging, sometimes you’ll lose weight with that,” she explained. “But to just put in all that work for months to recover from something that has literally nearly taken your life away multiple times, to just be hit with ‘Laugh my ass off, she’s on Ozempic,’ it just sucks.”
“I just feel like it really takes away from anyone who puts in the extreme mental strain to get healthy,” she continued. “I will never personally do Ozempic because I don’t want to cheat my recovery. That’s just my personal opinion.”
Nogueira — known for her viral makeup tutorials — assured her followers that she’s not judging anyone who actually is using Ozempic or other similar weight loss injections. However, she’s not going to participate in the recent trend.
“For me, I don’t believe that would be good for my recovery. Therefore, I will never do it,” she said. “I need to develop a healthy relationship with food and exercise and my body image … and that is extremely difficult. And Ozempic just would not be the path for me.”
The influencer noted that although she’s starting to lose weight and focusing on her health, she’s not going to post about it too much or make it her “whole personality.”
“Yes, I have lost weight. I have done it completely naturally and normally and, you know, better food choices, better life choices,” she added. “I am proud of myself that I did it entirely healthy because it’s the first time in my life that I have, so that’s a huge deal for me.”
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Mikayla Nogueira Hawken/Instagram
In addition to Nogueira, Real Housewives of New Jersey star Jackie Goldschneider previously said she would never take Ozempic because of her recovery from a 18-year eating disorder.
Earlier this year, she criticized the misuse of the medication, writing that Ozempic was "an eating disorder in a needle."
"I can talk about Ozempic all day. It gets me so fired up," Goldschneider said at the time. "I'm horrified by it. I'm not so much horrified by people wanting to lose weight — that has always been a universal thing — but I'm very very scared of what will happen if and when people have to go off this drug."
"It's just going to be a massive number of people who gain a huge amount of weight and suddenly don't know what to do with themselves. I'm just afraid of that day. There's going to be a lot of people with eating disorders," she continued. "You start dropping massive amounts of weight. That's so addicting. That's how I spiraled into anorexia. You get addicted to this new body and to the attention that comes with it."
The reality star said Ozempic is a "scary drug" because of those who only use it just "so that they can be thin and glamorous." However, Goldschneider clarified that she thinks it's "all fine" for those who use it because they have type 2 diabetes or are morbidly obese and actually need the medication.
If you or someone you know is struggling with an eating disorder, please go to NationalEatingDisorders.org.
Mikayla Nogueira Denies Using Ozempic amid Her Eating Disorder Recovery - PEOPLE
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‘People eat two or three packets a day’: how instant noodles took over the world - The Guardian
When a customer steps into Titilayo Taiwo’s noodle shop for breakfast, she knows exactly what to reach for from the small table where piles of ingredients are arranged. Among the scores of regulars at the street-side venue in Muhsin, a low-income suburb of Lagos, is Remilekun Oguntoye, 23, who waits for her usual order: two packs of noodles with a fried egg and some fish.
“In the seven days of the week, I can eat it up to five days,” says Oguntoye, who does not like cooking and sees noodles as a fast, filling alternative. “With the number of times I eat [noodles], I should be an ambassador by now.”
The two 70g packets consumed by Oguntoye in one sitting would equate to about 2,352mg of sodium – 118% of the World Health Organization’s recommended daily intake.
The popularity of instant noodles is spreading quickly in developing countries: in Africa, South America and parts of Asia where noodles are not part of traditional diets. This has come with concerns about their link to the rise of non-communicable diseases, particularly those related to the heart, because of the high levels of salt they typically contain.
Yet consumers who are attracted by their affordability, moreish taste and convenience are often unaware of the related health problems because of weak regulations around labelling.
“It is quite a popular meal, and people rush it a lot,” says Taiwo, who sells three boxes worth of the packet noodles to her customers on an average day.
Between 2018 and 2022, Nigeria – which was already by far Africa’s largest consumer of instant noodles – saw a 53% jump in demand, from 1.82bn servings to 2.79bn, according to data from the Japan-based World Instant Noodles Association. While countries such as Kenya had a far smaller existing customer base, demand there during the same period grew by 160% from 50m to 130m servings. It also rose by 150% in Colombia, and 110% in Egypt.
Affordability and convenience have been key to the food’s persistent global growth, especially during times of crisis such as the Covid pandemic and cost-of-living crisis. Last year, 121.2bn servings were eaten, a 2.6% increase on the previous year, according to the World Instant Noodles Association.
The popularity of Korean pop culture has also boosted demand for Korean foods in richer countries and among the middle classes in developing countries. According to data released by South Korea in November, the country exported a record $785m (£618m) instant noodles in the first 10 months of this year – up almost 25% up on the same period last year.
Instant noodles contain higher levels of salt than ordinary noodles to help improve texture and reduce cooking time. In addition, salt is heavily present in the seasoning sachets provided.
A 2017 study, which analysed the contents of 765 instant noodle products in 10 countries, found a wide range in salt levels, from 35% to 95% of an adult’s daily salt intake. Instant noodles in middle-income countries had a notably higher salt content than in high-income countries.
In Nigeria, the market is dominated by the Indonesian brand Indomie, which has established its own urban culinary culture there. Nigeria was the first African country to have Indomie factories and the brand’s sellers all have a distinctive kiosk, found on every street, in almost every suburb.
Although Indomie noodles quickly became a staple in Nigeria with the younger generation thanks to a successful marketing campaign, they were not the first brand to enter the market: Maggi is a Nestlé-owned product, popular in India.
“Maggi noodles tried to win adults over, and they failed woefully and packed up. Indomie saw this error and took a different strategy,” Opeyemi Famakin, a popular food critic in Nigeria, told the Guardian. “Go for the kids. Catch them young so they grow with you and, by default, become loyal. Millennials in Nigeria grew up eating Indomie. They [were] also sold the two-minute cook time. No dish in Nigeria cooks as fast as two minutes.”
Advertising has also been key in India, where demand is still growing rapidly despite the country being an established market, consuming less than only China, Indonesia and Vietnam.
Maggi may have failed to capture the Nigerian market but is almost ubiquitous in India, according to Nupur Bidla, who researches the nutrition of food products as a member of the Indian organisation Nutrition Advocacy in Public Interest (Napi).
“It’s available to the last mile: available in the villages, in remote hill areas … you might not find vegetables up there, but you’ll find Maggi,” says Bidla.
A recent report by Napi into ultra-processed foods claimed that advertising for Maggi noodles “deliberately conceals important information” such as very high sodium levels – a 70g packet contains about a third of a person’s recommended sodium intake.
The report also says that the brand’s marketing tactics rely on using children in advertising and appealing to the emotions, which Bidla says combines with the addictive nature of salt to get children hooked.
She says that while noodles can cost 10 to 15 rupees (9-14p) in urban areas, that can drop to five rupees in rural areas to ensure their appeal.
“All of their ads include children or celebrities and there’s a fun and happiness element included. They attach aspiration to Maggi. There was a commercial in the past where a rural mother trying to reward her child does it with a bowl of Maggi,” says Bidla.
“What appeals is that you are not able to forget the taste. We know these foods are hyper-palatable and it’s natural that once you have something salty or sweet, you want to have it again. They have designed it like that.”
A Nestlé India spokesperson said: “We believe that all our products can be part of a balanced diet that includes plenty of vegetables, fruits, pulses and whole grains. It is important to us to provide information and services to help people make informed food choices. To support this, we provide nutrition guidance to consumers through online platforms such as AskNestlé. Furthermore, Nestlé India voluntarily includes on its front of pack guideline daily amount (GDA) labelling that provides transparent nutrition information.”
The spokesperson added: “We follow the guidelines provided by India’s central consumer protection authority on advertising to children.”
Indomie have been approached for comment.
Barry Popkin, a US-based nutrition professor who campaigns against ultra-processed foods, says the smell, from artificial additives, is part of the appeal and helps hook peopleon the noodles.
“I see college students using them walking down the street all the time in the US. It’s a very popular product, but we’re nothing [compared with other countries]. In China, Asia and Africa, the amount that people consume is really high. It’s not just China, it is countries that never had the noodle tradition. If you look at the sales trend, it’s amazing,” he says.
“It’s one of the most unhealthy ultra-processed foods because of the amount of sodium and kinds of fats. The fact that people are eating two or three [packets] a day – it’s no wonder hypertension is skyrocketing.”
Outside the University of Nairobi campus, the many noodle kiosks attract a ready supply of students, looking for a cheap and fast meal. The shops stay open long past dinner time, and popular brands push their product with market pop-ups and kid cook-outs.
Lenox Oyanga, a second-year student who consumes instant noodles weekly, says he was not very aware of health issues related to them, and would prioritise his student budget anyway.
“It does concern me, but I can adjust my lifestyle down the line,” he says. Difficult economic times in the country, he believes, would push many to “save their money over their health”.
And with a pack of noodles selling for 35-50 Kenyan shillings (18-26p), it’s easy to see why they are attractive for a student on a budget. Bundle deals drive the price even lower, and the amount consumed even higher.
Brian Chiaji, a tuck shop worker, says: “I stock five boxes every week – each has 20 packs [of noodles] – and they usually all go.”
Oyanga’s university friend, Albert Bahati, 19, says instant noodles have become more widely available than ever in kiosks, minimarts and large supermarkets.
“They are everywhere, meaning that people are consuming it at a high rate,” he says. “Before, it wasn’t as available and seemed like something for the rich, but now it’s the opposite.”
‘People eat two or three packets a day’: how instant noodles took over the world - The Guardian
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Mikayla Nogueira Denies Using Ozempic amid Her Eating Disorder Recovery - PEOPLE
TikTok star Mikayla Nogueira is addressing her recent weight loss and denying that she used Ozempic to achieve it.
On Wednesday, the 25-year-old content creator posted a video in response to a follower who accused her of taking Ozempic, an FDA-approved prescription medication for people with type 2 diabetes. It's one of the brand names for semaglutide — also known as Wegovy — which works in the brain to impact satiety, and is the latest Hollywood weight loss trend.
Quickly shutting down the critic’s message, Nogueira said comments like that have been hard to see because she’s been privately recovering from an eating disorder for the past six months.
“In recovery I happened to have lost 30 lbs. because I was struggling with binge eating disorder. And when you go through recovery and you stop binging, sometimes you’ll lose weight with that,” she explained. “But to just put in all that work for months to recover from something that has literally nearly taken your life away multiple times, to just be hit with ‘Laugh my ass off, she’s on Ozempic,’ it just sucks.”
“I just feel like it really takes away from anyone who puts in the extreme mental strain to get healthy,” she continued. “I will never personally do Ozempic because I don’t want to cheat my recovery. That’s just my personal opinion.”
Nogueira — known for her viral makeup tutorials — assured her followers that she’s not judging anyone who actually is using Ozempic or other similar weight loss injections. However, she’s not going to participate in the recent trend.
“For me, I don’t believe that would be good for my recovery. Therefore, I will never do it,” she said. “I need to develop a healthy relationship with food and exercise and my body image … and that is extremely difficult. And Ozempic just would not be the path for me.”
The influencer noted that although she’s starting to lose weight and focusing on her health, she’s not going to post about it too much or make it her “whole personality.”
“Yes, I have lost weight. I have done it completely naturally and normally and, you know, better food choices, better life choices,” she added. “I am proud of myself that I did it entirely healthy because it’s the first time in my life that I have, so that’s a huge deal for me.”
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Mikayla Nogueira Hawken/Instagram
In addition to Nogueira, Real Housewives of New Jersey star Jackie Goldschneider previously said she would never take Ozempic because of her recovery from a 18-year eating disorder.
Earlier this year, she criticized the misuse of the medication, writing that Ozempic was "an eating disorder in a needle."
"I can talk about Ozempic all day. It gets me so fired up," Goldschneider said at the time. "I'm horrified by it. I'm not so much horrified by people wanting to lose weight — that has always been a universal thing — but I'm very very scared of what will happen if and when people have to go off this drug."
"It's just going to be a massive number of people who gain a huge amount of weight and suddenly don't know what to do with themselves. I'm just afraid of that day. There's going to be a lot of people with eating disorders," she continued. "You start dropping massive amounts of weight. That's so addicting. That's how I spiraled into anorexia. You get addicted to this new body and to the attention that comes with it."
The reality star said Ozempic is a "scary drug" because of those who only use it just "so that they can be thin and glamorous." However, Goldschneider clarified that she thinks it's "all fine" for those who use it because they have type 2 diabetes or are morbidly obese and actually need the medication.
If you or someone you know is struggling with an eating disorder, please go to NationalEatingDisorders.org.
Mikayla Nogueira Denies Using Ozempic amid Her Eating Disorder Recovery - PEOPLE
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Wednesday, December 27, 2023
Nutrition Experts Are Absolutely Begging People In Their 40s And 50s To Start Eating These Foods - Yahoo Canada Sports
If you’re over 50 years old, you’ve probably noticed that food affects you a little bit differently than it did when you were younger. While a nightly bowl of ice cream used to be a delicious, harmless nightly staple, you might find that this habit now has a bigger impact on your health or makes you feel a certain way.
It’s possible that your doctor has talked to you about eating in a way that promotes bone strength or keeps your blood sugar in check, and there’s good reason for that. As we age, our nutritional needs change, and the phrase “you are what you eat” becomes more relevant than ever before.
Women see estrogen levels drop with menopause, which leads to a decrease in bone mass and an increased need for calcium-rich foods that can help stave off osteoporosis. And for both women and men, bodies lose the ability to produce insulin as easily over time, leading to blood sugar imbalances and the potential development of Type 2 diabetes. The metabolism slows down, too, particularly after age 60 — which means calorie-heavy foods are more likely to cause weight gain. And considering that heart disease is the No. 1 killer in the United States, eating a heart-healthy diet is key.
We know, we know. We’re delivering a lot of depressing news here. With that in mind, certain foods can be beneficial when it comes to keeping age-related health issues at bay. Here, a geriatrician and registered dietitians share the top foods people over 50 should pick up at the grocery store.
1.Flavorful herbs like parsley, saffron or rosemary
Because salt can contribute to high blood pressure, Dr. Nina L. Blachman, a geriatrician at NYU Langone Health, suggests limiting salt as much as possible. “Instead of salt, I recommend seasoning foods with herbs,” she said. Flavorful herbs like parsley, saffron or rosemary can go a long way when it comes to adding flavor to your food with little or even no salt.
2.Beans
According to nutritionist Tara Tomaino, a registered dietitian, beans (think chickpeas, black beans, etc.) are a great option for people over 50.
“Whether canned or dried, beans are a great food to incorporate in the diet for people 50 and over,” she said. “Beans are a great source of fiber as well as plant-based protein. Fiber is a key nutrient for heart health, blood-sugar management and weight control. If purchasing canned beans, be sure to rinse and drain them to get rid of the packing liquid and excess sodium. Aim to eat half a cup of beans per day by adding them to salads or soups.”
3.Low-fat cottage cheese
In case you haven’t heard, cottage cheese is making a major comeback — and luckily, Tomaino said, it’s a great option for people over 50.
“This high-protein food is a great choice for any meal of the day or even snacks,” she said. “Pair cottage cheese with fruit for a sweet and salty combo or blend into a dip to enjoy with fresh vegetables. Choose low-sodium or no-salt-added cottage cheese if high blood pressure is a concern.”
4.Dark leafy greens
Choose from your favorite leafy greens, Tomaino suggests: spinach, kale, chard, collard greens and even broccoli.
“These vegetables are high in fiber, iron, magnesium, potassium and calcium, which are all crucial to heart health. Leafy greens are also low in carbohydrates and calories, making them an excellent addition to the diet if you are trying to manage weight and blood sugar.”
5.Salmon
Salmon, ideally wild-caught, is a top food for people over 50 due to it’s omega-3 content, Tomaino said.
“Omega-3 fatty acids are beneficial to heart health and have also been linked to brain health,” she said. “Lower in saturated fat than red meat, salmon is a great protein choice to include in the diet at least once a week. Broiled salmon with veggies makes an easy weeknight sheet pan meal.”
6.Nuts and seeds
Almonds, walnuts, flaxseeds and chia seeds are rich in heart-healthy fats, fiber and essential nutrients, explained nutritionist Marine Melamed. “They can help maintain healthy cholesterol levels, support digestive health, and provide a source of plant-based protein,” she said.
7.Lean protein
Skip the fatty cuts of meat and opt for lean cuts of chicken and turkey, or even eggs. “Lean sources of protein like poultry, lean cuts of meat, eggs and plant-based proteins (tofu, legumes, lentils) are essential for muscle maintenance, immune function and wound healing,” Melamed said.
8.Berries
All kinds of berries, including strawberries, blueberries and blackberries, are packed with health benefits for people over 50.
“Berries are high in antioxidants, which help mitigate inflammation and provide the body with anti-cancer properties,” Tomaino said. “Berries are also high in fiber, making them an excellent fruit choice for those managing blood sugar. Choose organic berries (fresh or frozen) when possible. Eat them on their own or add to oatmeal, yogurt, salads or smoothies.”
9.Quinoa and brown rice
Whole grains are another great option for the 50-plus crowd. “Quinoa, brown rice, whole wheat and oats are high in fiber and complex carbohydrates,” Melamed said. “They provide sustained energy, aid in digestion, and help regulate blood-sugar levels, reducing the risk of developing metabolic diseases.”
While nutritional needs and limitations do become more complex as we get older, with a few simple diet tweaks you can come up with simple, delicious ways to modify your diet. So get that grocery list started!
This article originally appeared on HuffPost.
Nutrition Experts Are Absolutely Begging People In Their 40s And 50s To Start Eating These Foods - Yahoo Canada Sports
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What Happens to Your Body if You Eat a Salad Every Day - Parade Magazine
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What Happens to Your Body if You Eat a Salad Every Day Parade MagazineWhat Happens to Your Body if You Eat a Salad Every Day - Parade Magazine
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Newly discovered species of "fanged" frogs eat crabs in Indonesia: study - Salon
The biodiversity of frogs and toads demonstrates just how ingenious evolution can get. Some are like the glass frog, which resembles a particularly famous Muppet. Others are like the Colorado River toad, whose skin secretes a powerful hallucinogenic enzyme called 5-MeO-DMT. Then there is the so-called "horror frog" or hairy frog, which can break its own bones to pierce through its toes and form makeshift claws. But new frogs are being discovered all the time, notably in a new study in PLOS One, which adds another freaky frog to this list: Meet Limnonectes phyllofolia, the world's smallest "fanged" frog.
Measuring at 1.2 inches (30 millimeters) from snout to vent, L. phyllofolia inhabits an Indonesian region known as Sulawesi Island. Aside from its diminutive stature, the frog's most notable feature are a pair of "fangs" that jut out from its lower jawbone. (Yes, some frogs have teeth!) Resembling pairs of pinpricks from a human's vantage points, the features help the tiny amphibians fight each other, attract mates and crack open the shells of prey like crabs and centipedes. Additionally, L. phyllofolia are unusual among frog species in that the males rather than the females guard the clutches of eggs.
"The discovery and description of the new species highlights the remarkable reproductive trait diversity that characterizes the Sulawesi fanged frog assemblage despite that most species in this radiation have yet to be formally described," the authors write in the study. In an accompanying press statement, the study's lead author Jeff Frederick, a postdoctoral researcher at the Field Museum in Chicago, explained that there are doubtless many other fascinating frog species yet to be found — and in danger of never being discovered at all.
“Most of the animals that live in places like Sulawesi are quite unique, and habitat destruction is an ever-looming conservation issue for preserving the hyper-diversity of species we find there," Frederick said. "Learning about animals like these frogs that are found nowhere else on Earth helps make the case for protecting these valuable ecosystems.”
Newly discovered species of "fanged" frogs eat crabs in Indonesia: study - Salon
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