A hard-boiled egg can be a good source of protein that takes the edge off hunger, but the new “boiled egg diet” takes things a little too far. That’s what two dietitians believe, as a restrictive new weight-loss trend is said to be gaining momentum on social media. What exactly is the boiled egg diet? Here’s important insight you should know.
Women’s Health has reported on the boiled egg diet, which apparently is stirring buzz online. This diet isn’t exactly what it sounds like (fortunately). While it is composed of boiled eggs, that’s not all that’s on the menu. According to WH, the boiled egg diet also includes a list of lean proteins (fish, pork, poultry minus skin), non-starchy vegetables (think leafy greens, broccoli, bell peppers, asparagus, and carrots), a very select handful of fruits (berries, lemons, grapefruit and watermelon), and minimal fats (butter, mayonnaise, and coconut oil).
The boiled egg component of the diet generally comes in as the diet calls for an individual to eat two eggs with fruit at breakfast, then vegetables with eggs or another lean protein at both lunch and dinner, according to registered dietitian and nutritionist Erin Palinski-Wade.
Anytime you subtract all the carbohydrates from your diet, it’s going to help you lose weight—but not in a healthy way. Palinski-Wade says the problem with the boiled egg diet is that it doesn’t provide your body with all the nutrition you need.
To this point, WH also cites Keri Gans, another registered dietitian and nutritionist, listing the foods that are off limits on the boiled egg diet: “[…T]he diet suggests avoiding all processed foods, and even other veggies like potatoes, corn, peas, and legumes. You’re also asked to avoid some fruits: bananas, pineapple, mango, dried fruits, and sweetened beverages.”
Breakfast for dinner doesn’t have to mean a sad plate of scrambled eggs. Try this frittata recipe: Beat 6 eggs with black pepper, a pinch of salt and Parmesan cheese. Sauté 1/2 cup of chopped asparagus and 1/2 cup of chopped lean ham in 1 teaspoon of melted butter or coconut oil for 3 minutes in an oven-safe pan. Add the egg mixture to the pan and stir gently. Cook until the egg mixture has set on the bottom, about 4 minutes, and sprinkle with parsley. Place the pan in the oven and broil for about 3 minutes, or until the frittata is lightly browned. Serves 3.
Slipping some egg onto your sandwich is an easy way to boost your midday protein intake and ward off mid-afternoon hunger pangs. Try topping a lunch BLT with avocado slices and an egg for a slimming protein-and-healthy-fat combo. Dining at home? Cook an egg sunny side up for your sandwich. The yolk makes a sauce for the whole dish that’s worth breaking out the fork and knife.
You can make your own fried rice quickly and easily. This recipe is perfect on those rights when you need some energizing—stat! Boil 1 cup of water with 1/2 teaspoon of salt and 2 tablespoons of low-sodium soy sauce. Add 1 cup of instant rice and stir. Remove from heat, cover and let sit for 5 minutes. Meanwhile, heat 1 teaspoon of sesame oil in a wok or skillet over medium heat, before sautéing 1/2 cup each of onions, green beans and bean sprouts and 2 garlic cloves for 2 to 3 minutes. Pour in 1 beaten egg and scramble for 2 minutes before stirring in the rice and mix. Top it off with 2 finely chopped green onions and a dash of pepper. Top with stir-fried chicken breast or grilled shrimp.
A big bowl of oatmeal is your morning go-to now, right? Right? Good! Now take that big boost of energy to the next level with a cooking trick. Get a little extra protein by stirring in a whole egg while your oats are cooking. (Tip: Add some sweetness before serving by drizzling it all with vanilla extract and a sprinkle of cinnamon.) Similarly, you can thicken up broths and soups by adding a beaten egg at the end of cooking; just stir and remove from heat.
Summer has arrived, and it’s time to fire up the backyard grill. Though many of us are trying to eat less beef for environmental reasons, it’s hard to resist indulging in an occasional steak — and you’ll want to make the most of the experience.
So, what’s the best way to grill that steak? Science has some answers. Meat scientists (many of them, unsurprisingly, in Texas) have spent whole careers studying how to produce the tenderest, most flavorful beef possible. Much of what they’ve learned holds lessons only for cattle producers and processors, but a few of their findings can guide backyard grillmasters in their choice of meat and details of the grilling process.
Let’s start with the choice of meat. Every experienced cook knows that the lightly used muscles of the loin, along the backbone, have less connective tissue and thus give tenderer results than the hard-working muscles of the leg. And they know to look for steaks with lots of marbling, the fat deposits between muscle fibers that are a sign of high-quality meat. “If you have more marbling, the meat will be tenderer, juicier, and it will have richer flavor,” says Sulaiman Matarneh, a meat scientist at Utah State University who wrote about muscle biology and meat quality in the 2021 Annual Review of Animal Biosciences.
From a flavor perspective, in fact, the differences between one steak and the next are mostly a matter of fat content: the amount of marbling and the composition of the fatty acid subunits of the fat molecules. Premium cuts like ribeye have more marbling and are also richer in oleic acid, an especially tasty fatty acid — “the one fatty acid that frequently correlates with positive eating experience,” says Jerrad Legako, a meat scientist at Texas Tech University in Lubbock. Sirloin, in contrast, has less oleic acid and more fatty acid types that can yield less appealing, fishy flavor hints during cooking.
That fatty acid difference also plays out in a big decision that consumers make when they buy a steak: grain-fed or grass-fed beef? Grain-fed cattle — animals that live their final months in a feedlot eating a diet rich in corn and soybeans — have meat that’s higher in oleic acid. Animals that spend their whole life grazing on pasture have a higher proportion of omega-3 fatty acids, polyunsaturated fatty acids that break down into smaller molecules with fishy and gamy flavors. Many consumers prefer to buy grass-fed beef anyway, either to avoid the ethical issues of feedlots or because they like that gamy flavor and leaner meat.
The biggest influence on the final flavor of that steak, though, is how you cook it. Flavorwise, cooking meat accomplishes two things. First, the heat of the grill breaks the meat’s fatty acids into smaller molecules that are more volatile — that is, more likely to become airborne. These volatiles are responsible for the steak’s aroma, which accounts for the majority of its flavor. Molecules called aldehydes, ketones and alcohols among that breakdown mix are what we perceive as distinctively beefy.
The second way that cooking builds flavor is through browning, a process that chemists call the Maillard reaction. This is a fantastically complex process in which amino acids and traces of sugars in the meat react at high temperatures to kick off a cascade of chemical changes that result in many different volatile end products.
Most important of these are molecules called pyrazines and furans, which contribute the roasty, nutty flavors that steak aficionados crave. The longer and hotter the cooking, the deeper into the Maillard reaction you go and the more of these desirable end products you get — until eventually, the meat starts to char, producing undesirable bitter, burnt flavors.
The challenge for the grillmaster is to achieve the ideal level of Maillard products at the moment the meat reaches the desired degree of doneness. Here, there are three variables to play with: temperature, time and the thickness of the steak.
Thin steaks cook through more quickly, so they need a hot grill to generate enough browning in the short time available, says Chris Kerth, a meat scientist at Texas A&M University. Kerth and his colleagues have studied this process in the lab, searing steaks to precise specifications and feeding the results into a gas chromatograph, which measures the amount of each volatile chemical produced.
Kerth found, as expected, that thin, half-inch steaks cooked at relatively low temperatures have mostly the beefy flavors characteristic of fatty acid breakdown, while higher temperatures also produce a lot of the roasty pyrazines that result from the Maillard reaction. So if your steak is thin, crank up that grill — and leave the lid open so that the meat cooks through a little more slowly. That will give you time to build a complex, beefy-roasty flavor.
And to get the best sear on both sides, flip the meat about a third of the way through the expected cook time, not halfway — that’s because as the first side cooks, the contracting muscle fibers drive water to the uncooked side. After you flip, this water cools the second side so it takes longer to brown, Kerth’s team found.
When the scientists tested thicker, 1.5-inch steaks, the opposite problem happened: The exterior would burn unpleasantly before the middle finished cooking. For these steaks, a moderate grill temperature gave the best mix of volatiles. And sure enough, when Kerth’s team tested their steaks on actual people, they found that diners gave lower ratings to thick steaks grilled hot and fast. Diners rated the other temperatures and cooking times as all similar to each other, but thick steaks cooked at moderate temperatures won out by a nose.
That might seem odd, given that steakhouses often boast of their thick slabs of prime beef and the intense heat of their grills — exactly the combination Kerth’s study found least desirable. It works because the steakhouses use a two-step cooking process: First, they sear the meat on the hot grill, and then they finish cooking in a moderate oven. “That way, they get the degree of doneness to match the sear that they want,” says Kerth. Home cooks can do the same by popping their seared meat into a 350°F oven until it reaches their desired doneness.
The best degree of doneness, of course, is largely a matter of personal preference — but science has something to say here, too. Meat left rare, says Kerth, doesn’t receive enough heat to break down its fatty acids to generate beefy flavors. And once you go past medium, you lose some of the “bloody” flavors that come with lightly cooked meat. “A lot of people, myself included, like a little bit of bloody note with the brown pyrazines and Maillard compounds,” says Kerth. “It has a bigger flavor.” For those reasons, he advises, “I wouldn’t go any lower than medium rare or certainly any higher than medium. Then you just start losing a lot of the flavor.”
Kerth has one more piece of advice for home cooks: Watch the meat closely when it’s on the grill! “When you’re at those temperatures, a lot happens in a short period of time,” he says. “You start getting a lot of chemical reactions happening very, very quickly.” That’s the scientific basis for what every experienced griller has learned from (literally) bitter experience: It’s easy to burn the meat if you’re not paying attention.
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).
Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.
Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
Barbecuen. Articles and ideas on everything from grills to cooking elk.
BroBBQ. A blog of recipes, product testing, fun by Jack Thompson.
BBQDryRubs. The site is a nice hobby site from David Somerville covering more than rubs. He focuses on Weber gear and the sausage section is good.
BBQ FAQ. An astonishing compilation of wisdom from scores of serious cue’ers. The only problem is that the mailing list of participants has been dissolved so you can no longer sign up. Also, a lot of the links are broken. Still, the knowledge there is timeless.
BBQ Sauce Reviews. He likes sauce. Some better than others. See if you fave is on his 5-star list.
Braai 4 Heritage. In South Africa they call it braai, and everyone barbecues. They even have a National Braai Day!
Cooking Outdoors. Gary House is fearless as he cooks everything on his grills, even pies and bread. There are sections on barbecue, cast iron cooking, Dutch oven, fire pit, and foil cooking. Lots of recipes well illustrated with photos.
Food Fire Friends. Mark Jenner’s site explores many aspects of outdoor cooking, including recipes, techniques, and product guides, as he works his way toward mastering cooking with live
GrateTV. This frequent video show stars Jack Waiboer, a talented BBQ cook and competitor based in SC, and co-host Bill West (above). They teach tips, technique, tools, toys, secret ingredients, beer drinking, and answer viewer email questions. They know their stuff, and teach it with a smile. That’s them above, and one of the gadgets they feature.
GrillGirl. Robyn Medlin Lindars knows how to cook, and she can do it outdoors. She blogs about her adventures and recipes. Her specialty is making barbecue fun for women. She also cooks on her sailboat! Fun stuff!
A Hamburger Today. Gently patted together by Robyn Lee, this site is made of prime restaurant commentary, stuffed with burger lore, topped with good humor, and held together with beautiful drippy photographs. She is aided by a handful of burgerphiles who know their stuff.
Home BBQ. Message boards that discuss just about anything barbecue.
The Ingredient Store.com. Home of the FAB injections and marinades. FAB is the stuff most of the brisket champs inject (into the meat, not themselves).
Live Fire Online. Curt McAdams can cook and takes nice pix in Ohio. He focuses on barbecuing and grilling, but often digresses on local foods, markets, baking, and dining.
Mark Stevens. I met Mark in one of the online message boards and have learned a thing or two from him and his tips. You can too. His home made website has great links, and some good recipes and tips.
Naked Whiz. This may be the most inaccurate and inappropriate name for a website on the net, but don’t let it deter you. This is the go-to site if you have any questions about charcoal, how it is made, and what is the best.
Nibble Me This. Chris Grove is in Knoxville and he works his Big Green Egg and other cookers hard. He has also written a book about kamados.
Grillocracy. Our lead writer Clint Cantwell’s personal BBQ and grilling blog.
Patio Daddio BBQ. John Dawson brings his analytical IT mind to the patio and tests new techniques, equipment, and recipes with an unusual thoroughness and sharp sense of humor. He also competes. This is one of my faves.
Postcards from Scotsylvania. Scot Murphy is a very smart, witty, fella, and a pretty good cook too. His blog covers barbecue, gardening, politics, comics, and “ruminations about the universe, occasional whining, snarkiness, stuff like that.”
She Smoke. Julie Reinhardt is the author of the book She-Smoke, a Backyard Barbecue Book, and co-owner of Smokin’ Pete’s BBQ in Seattle. This blog is an extension of the book, the restaurant, and how she rolls with two kids in tow.
Adding protein powder to a glass of milk or a smoothie may seem like a simple way to boost your health. After, all, protein is essential for building and maintaining muscle, bone strength, and numerous body functions. And many older adults don’t consume enough protein because of a reduced appetite.
But be careful: a scoop of chocolate or vanilla protein powder can harbor health risks. “I don’t recommend using protein powders except in a few instances, and only with supervision,” says registered dietitian Kathy McManus, director of the Department of Nutrition at Harvard-affiliated Brigham and Women’s Hospital.
What is protein powder?
Protein powders are powdered forms of protein that come from plants (soybeans, peas, rice, potatoes, or hemp), eggs, or milk (casein or whey protein). The powders may include other ingredients such as added sugars, artificial flavoring, thickeners, vitamins, and minerals. The amount of protein per scoop can vary from 10 to 30 grams. Supplements used for building muscle contain relatively more protein, and supplements used for weight loss contain relatively less.
What are the risks?
There are numerous risks to consider when using a protein powder. Among them:
A protein powder is a dietary supplement. The FDA leaves it up to manufacturers to evaluate the safety and labeling of products. So, there’s no way to know if a protein powder contains what manufacturers claim.
We don’t know the long-term effects. “There are limited data on the possible side effects of high protein intake from supplements,” McManus says.
It may cause digestive distress. “People with dairy allergies or trouble digesting lactose [milk sugar] can experience gastrointestinal discomfort if they use a milk-based protein powder,” McManus points out.
It may be high in added sugars and calories. Some protein powders have little added sugar, and others have a lot (as much as 23 grams per scoop). Some protein powders wind up turning a glass of milk into a drink with more than 1,200 calories. The risk: weight gain and an unhealthy spike in blood sugar. The American Heart Association recommends a limit of 24 grams of added sugar per day for women and 36 grams for men.
A new risk revealed
Earlier this year, a nonprofit group called the Clean Label Project released a report about toxins in protein powders. Researchers screened 134 products for 130 types of toxins and found that many protein powders contained heavy metals (lead, arsenic, cadmium, and mercury), bisphenol-A (BPA, which is used to make plastic), pesticides, or other contaminants with links to cancer and other health conditions. Some toxins were present in significant quantities. For example, one protein powder contained 25 times the allowed limit of BPA.
How could protein powder contain so many contaminants? The Clean Label Project points to manufacturing processes or the existence of toxins in soil (absorbed by plants that are made into protein powders).
Not all of the protein powders that were tested contained elevated levels of toxins. You can see the results at the Clean Label Project’s website (www.cleanlabelproject.org).
Daily protein goals
Aim for the Recommended Dietary Allowance for protein intake: 46 grams per day for women and 56 grams for men. For example:
an egg for breakfast (6 grams)
6 ounces of plain Greek yogurt at lunch (18 grams)
a handful of nuts for a snack (4–7 grams)
a cup of milk (8 grams) and 2 ounces of cooked chicken for dinner (14 grams).
What you should do
McManus says that in certain cases, chemical-free protein powders may be helpful—but only with medical supervision. Such cases could include
difficulty eating or an impaired appetite (as a result of cancer treatment or frailty from older age)
a surgical incision or a pressure wound that is not healing well (your body needs protein to repair cells and make new ones)
a serious condition requiring additional calories and protein in order for you to get better (such as burns).
Otherwise, get protein from whole foods: nuts, seeds, low-fat dairy products (yogurt, milk, cheese), legumes (beans, lentils), fish, poultry, eggs, and lean meat. “You’ll find,” McManus says, “that there are many ways to get protein without turning to a powder.”
Bodybuilding supplements are dietary supplements commonly used by those involved in bodybuilding, weightlifting, mixed martial arts, and athletics for the purpose of facilitating an increase in lean body mass. The intent is to increase muscle, increase body weight, improve athletic performance, and for some sports, to simultaneously decrease percent body fat so as to create better muscle definition.
While many bodybuilding supplements are also consumed by the general public the frequency of use will differ when used specifically by bodybuilders. One meta-analysis concluded that – for athletes participating in resistance exercise training and consuming protein supplements for an average of 13 weeks – total protein intake up to 1.6 g/kg of body weight per day would result in an increase in strength and fat-free mass, but that higher intakes would not further contribute.
In addition to being potentially harmful, some have argued that there is little evidence to indicate any benefit to using bodybuilding protein or amino acid supplements. A 2005 overview concluded that “[i]n view of the lack of compelling evidence to the contrary, no additional dietary protein is suggested for healthy adults undertaking resistance or endurance exercise”.
In dispute of this, a 2017 meta-analysis concluded that for athletes participating in resistance exercise training and consuming protein supplements for an average of 13 weeks, total protein intake up to 1.6 g per kg body weight per day would result in an increase in strength and fat-free mass, i.e. muscle, but that higher intakes would not further contribute. The muscle mass increase was statistically significant but modest – averaging 0.3 for all trials and 1.0 to 2.0 kg, for protein intake ≥ 1.6 g/kg/day.
Even as more people are logging onto popular video chat platforms to connect with colleagues, family and friends during the COVID-19 pandemic, Stanford researchers have a warning for you: Those video calls are likely tiring you out.
Prompted by the recent boom in videoconferencing, communication Professor Jeremy Bailenson, founding director of the Stanford Virtual Human Interaction Lab (VHIL), examined the psychological consequences of spending hours per day on these platforms. Just as “Googling” is something akin to any web search, the term “Zooming” has become ubiquitous and a generic verb to replace videoconferencing. Virtual meetings have skyrocketed, with hundreds of millions happening daily, as social distancing protocols have kept people apart physically.
In the first peer-reviewed article that systematically deconstructs Zoom fatigue from a psychological perspective, published in the journal Technology, Mind and Behavior on Feb. 23, Bailenson has taken the medium apart and assessed Zoom on its individual technical aspects. He has identified four consequences of prolonged video chats that he says contribute to the feeling commonly known as “Zoom fatigue.”
Bailenson stressed that his goal is not to vilify any particular videoconferencing platform – he appreciates and uses tools like Zoom regularly – but to highlight how current implementations of videoconferencing technologies are exhausting and to suggest interface changes, many of which are simple to implement. Moreover, he provides suggestions for consumers and organizations on how to leverage the current features on videoconferences to decrease fatigue.
Covid Fatigue: how our brain affects our motivation to follow safety precautions — the strain of following safety precautions for the past six months to prevent the spread of COVID-19 is getting to many of us. Some people are becoming lax and even resistant to wearing masks or practicing physical distancing. Why do we lose the motivation to follow safety guidelines, even when the threat of danger is still there? Experts say our brain is part of the problem – and the solution. Dr. Joe Bienvenu explains how our brain causes us to be desensitized and how we can train ourselves to develop safe habits to continue protecting ourselves and others. #JohnsHopkins#CovidFatigue
“Videoconferencing is a good thing for remote communication, but just think about the medium – just because you can use video doesn’t mean you have to,” Bailenson said.
Below are four primary reasons why video chats fatigue humans, according to the study. Readers are also invited to participate in a research study aimed at developing a Zoom Exhaustion & Fatigue Scale (ZEF) Scale.
Four reasons why
1) Excessive amounts of close-up eye contact is highly intense.
Both the amount of eye contact we engage in on video chats, as well as the size of faces on screens is unnatural.
In a normal meeting, people will variously be looking at the speaker, taking notes or looking elsewhere. But on Zoom calls, everyone is looking at everyone, all the time. A listener is treated nonverbally like a speaker, so even if you don’t speak once in a meeting, you are still looking at faces staring at you. The amount of eye contact is dramatically increased. “Social anxiety of public speaking is one of the biggest phobias that exists in our population,” Bailenson said. “When you’re standing up there and everybody’s staring at you, that’s a stressful experience.”
Another source of stress is that, depending on your monitor size and whether you’re using an external monitor, faces on videoconferencing calls can appear too large for comfort. “In general, for most setups, if it’s a one-on-one conversation when you’re with coworkers or even strangers on video, you’re seeing their face at a size which simulates a personal space that you normally experience when you’re with somebody intimately,” Bailenson said.
When someone’s face is that close to ours in real life, our brains interpret it as an intense situation that is either going to lead to mating or to conflict. “What’s happening, in effect, when you’re using Zoom for many, many hours is you’re in this hyper-aroused state,” Bailenson said.
Solution: Until the platforms change their interface, Bailenson recommends taking Zoom out of the full-screen option and reducing the size of the Zoom window relative to the monitor to minimize face size, and to use an external keyboard to allow an increase in the personal space bubble between oneself and the grid.
2)Seeing yourself during video chats constantly in real-time is fatiguing.
Most video platforms show a square of what you look like on camera during a chat. But that’s unnatural, Bailenson said. “In the real world, if somebody was following you around with a mirror constantly – so that while you were talking to people, making decisions, giving feedback, getting feedback – you were seeing yourself in a mirror, that would just be crazy. No one would ever consider that,” he added.
Bailenson cited studies showing that when you see a reflection of yourself, you are more critical of yourself. Many of us are now seeing ourselves on video chats for many hours every day. “It’s taxing on us. It’s stressful. And there’s lots of research showing that there are negative emotional consequences to seeing yourself in a mirror.”
Solution: Bailenson recommends that platforms change the default practice of beaming the video to both self and others, when it only needs to be sent to others. In the meantime, users should use the “hide self-view” button, which one can access by right-clicking their own photo, once they see their face is framed properly in the video.
In-person and audio phone conversations allow humans to walk around and move. But with videoconferencing, most cameras have a set field of view, meaning a person has to generally stay in the same spot. Movement is limited in ways that are not natural. “There’s a growing research now that says when people are moving, they’re performing better cognitively,” Bailenson said.
Solution: Bailenson recommends people think more about the room they’re videoconferencing in, where the camera is positioned and whether things like an external keyboard can help create distance or flexibility. For example, an external camera farther away from the screen will allow you to pace and doodle in virtual meetings just like we do in real ones. And of course, turning one’s video off periodically during meetings is a good ground rule to set for groups, just to give oneself a brief nonverbal rest.
4)The cognitive load is much higher in video chats.
Bailenson notes that in regular face-to-face interaction, nonverbal communication is quite natural and each of us naturally makes and interprets gestures and nonverbal cues subconsciously. But in video chats, we have to work harder to send and receive signals.
In effect, Bailenson said, humans have taken one of the most natural things in the world – an in-person conversation – and transformed it into something that involves a lot of thought: “You’ve got to make sure that your head is framed within the center of the video. If you want to show someone that you are agreeing with them, you have to do an exaggerated nod or put your thumbs up. That adds cognitive load as you’re using mental calories in order to communicate.”
Gestures could also mean different things in a video meeting context. A sidelong glance to someone during an in-person meeting means something very different than a person on a video chat grid looking off-screen to their child who just walked into their home office.
Solution: During long stretches of meetings, give yourself an “audio only” break. “This is not simply you turning off your camera to take a break from having to be nonverbally active, but also turning your body away from the screen,” Bailenson said, “so that for a few minutes you are not smothered with gestures that are perceptually realistic but socially meaningless.”
Many organizations – including schools, large companies and government entities – have reached out to Stanford communication researchers to better understand how to create best practices for their particular videoconferencing setup and how to come up with institutional guidelines. Bailenson – along with Jeff Hancock, founding director of the Stanford Social Media Lab; Géraldine Fauville, former postdoctoral researcher at the VHIL; Mufan Luo; graduate student at Stanford; and Anna Queiroz, postdoc at VHIL – responded by devising the Zoom Exhaustion & Fatigue Scale, or ZEF Scale, to help measure how much fatigue people are experiencing in the workplace from videoconferencing.
The scale, detailed in a recent, not yet peer-reviewed paper published on the preprint website SSRN, advances research on how to measure fatigue from interpersonal technology, as well as what causes the fatigue. The scale is a 15-item questionnaire, which is freely available, and has been tested now across five separate studies over the past year with over 500 participants. It asks questions about a person’s general fatigue, physical fatigue, social fatigue, emotional fatigue and motivational fatigue. Some sample questions include:
How exhausted do you feel after videoconferencing?
How irritated do your eyes feel after videoconferencing?
How much do you tend to avoid social situations after videoconferencing?
How emotionally drained do you feel after videoconferencing?
How often do you feel too tired to do other things after videoconferencing?
Hancock said results from the scale can help change the technology so the stressors are reduced.
He notes that humans have been here before. “When we first had elevators, we didn’t know whether we should stare at each other or not in that space. More recently, ridesharing has brought up questions about whether you talk to the driver or not, or whether to get in the back seat or the passenger seat,” Hancock explained. “We had to evolve ways to make it work for us. We’re in that era now with videoconferencing, and understanding the mechanisms will help us understand the optimal way to do things for different settings, different organizations and different kinds of meetings.”
“Hopefully, our work will contribute to uncovering the roots of this problem and help people adapt their videoconference practices to alleviate ‘Zoom fatigue,’” added Fauville, who is now an assistant professor at the University of Gothenburg in Sweden. “This could also inform videoconference platform designers to challenge and rethink some of the paradigm videoconferences have been built on.”
If you are interested in measuring your own Zoom fatigue, you can take the survey here and participate in the research project.
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If you’re a vegetarian or try to eat plant-based most of the time, you’re likely familiar with chickpeas. This high-protein legume is part of the ‘bean’ family and is a tasty component of many recipes. In just one cup, eating chickpeas offers your body 10 to 15 grams of protein, 9 to 12 grams of fiber, 4 grams of fat, and 34 to 45 grams of carbohydrates. In short: they’re a powerhouse of nutrients.
They can be served soft or crunchy, salty or slightly sweet, and they still offer lots of vitamins and minerals. When you include chickpeas in your meal planning, you’ll give your body a wellness boost. Pay attention to how you feel after eating chickpeas. If you start to have any sort of stomach issues or other symptoms, consult your doctor. Though most people enjoy the taste and benefits of these bite-sized legumes, some may not digest them well.
From what creates addicting hummus to the perfect addition on top of a salad or warm bowl, chickpeas are a mostly healthy addition to your balanced diet. Here, we explore the side effects of eating chickpeas, including the good and the not-so-good. And for even more healthy tips be sure to check out our list of The 7 Healthiest Foods to Eat Right Now.
They help with digestion.
Fiber is an essential part of digestion, and yet, some people struggle to get enough of it every day. Luckily, chickpeas soar in this category, particularly with a high dose of soluble fiber called raffinose. This helps you to digest your food more slowly since the good kind of bacteria breaks down the raffinose. Also, bowel movements might be more comfortable and more frequent, according to one study about chickpeas.
For optimum vitality and energy, it’s essential to manage your cholesterol. How come? This stat can contribute to heart disease, obesity, strokes, and other serious illnesses. Because chickpeas are packed with soluble fiber, it improves our gut health and thus, lowers our cholesterol levels.
Our bodies are impressive things, able to fight disease, create organs during pregnancy and protect us against viruses, environmental factors, and more. When we feed our body nutrient-rich foods, like eating chickpeas, it’s like giving ourselves a helping hand. In fact, when we consume chickpeas, our bodies produce ‘butyrate,’ a short-chain fatty acid. Some studies have shown this fatty acid can fight sick and/or dying cells. Another study goes a step further and says this could lower our overall risk for colorectal cancer!
They give you stronger bones.
Like many other legumes, chickpeas are packed with fiber, magnesium, and calcium. These present many wonders for our body, but one of the most significant is building stronger healthier bones.
Canned chickpeas should be eaten within a year.
As with anything that’s packaged from a manufacturer, canned chickpeas often contain an added preservative to ensure freshness and taste. Though this doesn’t pose a risk most of the time, in some cases, the metal could be problematic. One study conducted by the University of Minnesota found that sometimes, the cans or lids can rust and leak into our food. That’s why it’s best to store canned goods in a dry, dark place and consume them within one year of purchase.
Be careful of botulism.
Though the risk for contracting botulism from canned goods is very low, it’s still there, according to the Centers for Disease Control and Prevention. Botulism is common when someone cans food at home, and the canning process wasn’t done properly. This serious illness is rare and is caused by bacteria that disrupt the nervous system. Sometimes, when canned foods aren’t stored properly, this bacteria can thrive, particularly in low-salt, low-oxygen, and low-sugar solutions, like chickpeas.
They’re only healthy if you don’t overdo it.
Since chickpeas are healthy, you can have as much as you’d like, right? Not so much. While they are a source of protein, fiber, iron, and zinc, they can also be turned into various snacks and meals that rack up the calories and fat components. Two examples are hummus and falafel, both of which should be eaten in moderation.
They may not be gluten-free—even if they say they are.
If you pay attention to the packaging on chickpeas in Whole Foods, Trader Joe’s, and any other grocery store, you’ll notice ‘gluten-free’ isn’t printed on their label. But, since legumes don’t contain legumes or other sources of gluten, shouldn’t that messaging be apparent? The reason manufacturers shy away from this language is due to the risk of cross-contamination. Some preserves could be derived from grains, so to be on the safe side, they don’t call it a gluten-free food.
So if you find yourself with a can of chickpeas and you’re ready to reap the benefits of this nutritional superstar, check out our list of 29 Healthy Chickpea Recipes.
[…] 2-inch pieces 1 cup green peas (fresh or frozen, thawed) 1/2 cup purple cauliflower florets 1/2 cup chickpeas Chopped parsley leaves, for garnish Lemon wedges Instructions In a small bowl, add saffron thread […] After 15 minutes of cooking, scatter asparagus, peas, cauliflower and chickpeas on top […] the rice to absorb any remaining liquid as well as steam the peas and warm the cauliflower and chickpeas and any other ingredients added […]
[…] (preferably the fire-roasted variety), drained 2 cups short-grain brown rice* 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas 3 cups vegetable broth ⅓ cup dry white wine** or vegetable broth ½ teaspoon saffron threads […] Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt […]
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[…] Sauce & Chickpea Topping Make the roasted chickpeas: Heat the oven to 425°F. Pat the chickpeas dry with a dish towel, then place them on a sheet pan […] Roast the chickpeas until golden and crisp, about 25 minutes, stirring halfway through. Remove chickpeas from the oven and stir in the lemon zest […]
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[…] Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba […] 5 garlic cloves, smashed and finely chopped ½ teaspoon smoked paprika 3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid) 2 (12-ounce) jars roasted red peppers, drained and finely chopped ( […] Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes […]
[…] 1 – 2 tortillas vegan cream cheese a handful of spinach tomato, thinly sliced a small handful of chickpeas 1 – 2 tbsp marinara sauce (or pizza, pasta sauce) SNACK #3 Banana Chocolate Pudding 1-2 Bananas […] a little bit of sweetener if necessary some granola for the top SNACK #4 Raw Falafel Mix a can of chickpeas 1/2 red onion 1 clove garlic juice of 1 lemon a handful of fresh parsley seasonings: sea salt […]
Go to Homepage We’ve rounded up our 60 best, easy dinner recipes! From grilled steak to braised chickpeas to allll the sheet pan dinners—we’ve got you covered […] Yeah, it sounds brunchy, but trust us—try it for dinner! Braised Chickpeas with Chard […]
[…] and one to drink) 1/2 cup halved and pitted Kalamata olives 1/3 cup of raisins 1 x 15 oz can of chickpeas, drained 1/2 cup chopped fresh cilantro 1 x 28 oz can crushed tomatoes 1 teaspoon lemon peel Juic […] Add the stout, olives, raisins, chickpeas, crushed tomatoes and cilantro and bring to a boil […]
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[…] “For over 30 years, common pathogens in chickpeas and other legumes have been controlled by fungicides,” says Vandemark […] “Our approach looked at two different types of chickpeas – kabuli and desi,” says Vandemark […] ” Kabuli chickpeas are larger, have a clear or light beige seed coat, and are typically canned and used to make hummus […]
[…] 60g butternut squash, peeled and cut into chunks 100g chicken breast fillet, sliced 40g tinned chickpeas drained and rinsed 4 spring onions, thinly sliced Handful fresh coriander, roughly chopped 1 lime […] To serve, place the pumpkin, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl […]
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For the first 34 years of my life, I always ate three meals a day. I never thought much about it—the routine was satisfying, it fit easily into my life, and eating three meals a day is just what Americans generally do. By the end of last summer, though, those decades of habit had begun to erode. The time-blindness of working from home and having no social plans left me with no real reason to plod over to my refrigerator at any specific hour of the day. To cope, I did what many Americans have done over the past year: I quasi-purposefully fumbled around for a new routine, and eventually I came up with some weird but workable results—and with Big Meal.
Big Meal is exactly what it sounds like: a meal that is large. It’s also untethered from linear time. Big Meal is not breakfast, lunch, or dinner—social constructs that no longer exist as such in my home—although it could theoretically occur at the traditional time for any of them. Big Meal comes when you’re ready to have it, which is a moment that only you can identify. For me, this is typically in the late afternoon, but sometimes it’s at breakfast. Generally, Big Meal happens once a day.
In the dieting (excuse me, biohacking) trend known as intermittent fasting, people compress their calories into a limited window of hours. But that’s not what Big Meal is at all. It’s not a diet. I snack whenever I feel like it—Triscuits with slices of pepper jack, leftover hummus from the Turkish takeout place that sometimes provides Big Meal, a glob of smooth peanut butter on a spoon. The phrase started as a joke about my inability to explain to a friend why I was making risotto in the middle of the afternoon, or why I didn’t have an answer to “What’s for dinner?” at 6 p.m. beyond “Uh, well, I ate a giant burrito at 11 a.m. and grazed all afternoon, so I think I’m done for the day.” Now I simply say, “It’s time for Big Meal,” or “I already had Big Meal.”
This curious change in my own eating was just the beginning. The pandemic has disrupted nearly every part of daily life, but the effects on how people eat have been particularly acute. Dining closures and weekend boredom have pushed a country of reticent cooks to prepare more of its own meals. Delivery-app middlemen have tightened their grip on the takeout market. Supply shortages have made flour, beans, pasta, and yeast hot commodities. Viral recipes have proliferated—can I interest anyone in sourdough, banana bread, shallot pasta, baked feta, or a truly excellent cast-iron-pan pizza?
Even for people who have had a relatively stable existence over the past year, pandemic mealtime changes have been chaotic. Which isn’t to say that they’ve been uniformly negative. Big shifts in daily life have a way of forcing people into new habits—and forcing them to figure out what they actually want to eat.
If you pore over the food-business news from the past year, there’s little question that lots of people have changed their habits in one way or another. For instance, many people are buying more snacks—in January, Frito-Lay said that some of its marquee brands, such as Tostitos and Lay’s, had finished the year with sales increases of roughly 30 to 40 percent. The entire “fruit snack” category has more than doubled its sales, according to one market analysis. Frozen-food sales are up more than 20 percent, and online orders of packaged foods as varied as chewing gum and wine have also seen a marked increase.
But sales numbers and trend reports tell only part of the story. Underneath them are people trying to mold their individual circumstances to survivability, or maybe even pleasure, however they can, and the biggest unifying factor is that “normal” hardly exists anymore. For millions of people who have lost income during the pandemic, just getting groceries is often a hard-fought victory. Among the wealthy, constant Caviar deliveries and access to private, pandemic-safe dining bubbles at fine restaurants have kept things novel. Households in the middle have scrambled to form new, idiosyncratic routines all their own.
Wendy Robinson, a community-college administrator in St. Paul, Minnesota, told me that working from home most of the week has had the opposite effect on her than it did on me: It added more meals to her life. Before the pandemic, “a lot of my eating was really convenience-driven, and I didn’t have a dedicated lunchtime, because I just was so busy,” she said. Food came erratically—from a co-worker’s desk, from the campus cafeteria, from Starbucks, picked up on the way home after a late night at work. Now she eats a real lunch most days, and she cooks more—a hobby she has always enjoyed—because she can do it while she’s on conference calls and during what used to be her commute.
Kids have necessitated their own set of pandemic adaptations. Robinson and her husband, who also works from home most of the time, have two kids who attend school remotely. Despite a rough first few months and plenty of ongoing stresses, Robinson says the at-home life has also given her more opportunity to cook with her kids and teach them the basics. Lately, her 12-year-old son has begun to enthusiastically pitch in during the family’s meals. “He makes a legit great omelet and delicious scrambled eggs, and he makes himself grilled cheese,” Robinson said. “Sometimes, when I am really busy, he will make me lunch now.”
With younger kids, things can be a little trickier. Scott Hines’s sons, 4 and 5, aren’t yet old enough to manage many cooking tasks for themselves, but they are old enough to seek out munchies. “I swear there are days where they’ve eaten snacks and no meals,” Hines, an architect based in Louisville, Kentucky, told me. “The days that they’re doing online learning, it’s impossible to control that, just because they’re bored.” On the upside, Hines, an enthusiastic cook who runs a newsletter for sharing his favorite recipes, said that working from home for part of the week has allowed him to try more types of cooking projects this year. Before, he often relied on foods that could be microwaved or otherwise prepared quickly. Now, he said, “I can make a soup; I can make something that goes in the pressure cooker or sits in the Dutch oven for hours, because I can start it at lunchtime.”
For people without kids, and especially those who live alone, the pandemic’s impact works out a little differently in the kitchen. When it’s just you, there’s no bugging your partner to wash the dishes or trading off cooking duties with a roommate or letting a budding teen chef chop the vegetables. It’s all you, every time you’re hungry. “The amount of effort is immense,” Ashley Cornall, a 30-year-old project manager in San Francisco, told me. “It’s spending my entire life washing dishes, or in my kitchen, prepping something.”
Before the pandemic, many of Cornall’s meals were social occasions, or something quick picked up from the zillions of restaurants built to feed the Bay Area’s office workers in their offices. She still orders takeout occasionally, but often feels bad about asking a delivery person to ferry food to her. Because constant Zoom meetings during the day make it hard to slip out to pick something up, she tends to find herself cobbling together a meal out of snacks.
Even so, Cornall told me she has grown to enjoy cooking when she does have the time for it. “There is something kind of nice about putting on music and cooking a meal in the evening and having half a glass of wine, taking a moment to enjoy it,” she said. Having more control over what’s in her food has also helped her get closer to a longtime goal of switching to vegetarianism; she’s not totally there yet, but she eats a lot less meat than she used to.
Splintering the three-meals-a-day norm might at first feel unnatural, but in the long arc of human history, that eating schedule is both extremely recent and born almost entirely of social convenience. According to Amy Bentley, a food historian at NYU, eating three meals a day is not something we do because of nutritional science or a natural human inclination. Instead, it’s largely a consequence of industrialization, which formalized the workday and drew much of the population away from home on a regular basis.
Preindustrial America was more rural and agrarian, and people worked during daylight hours, pausing midmorning and later in the afternoon. “It was more like a two-meal kind of schedule that was based on outdoor physical labor and farm labor, and those meals tended to be quite big,” Bentley told me.
Over time, more and more Americans were drawn into daily life outside the home—more kids were sent to school, and housewives and domestic workers, whose presence was once common in middle-class American homes, joined the formal labor market. Industrialized food processing began to provide an array of products marketed as quick-and-easy breakfast foods—products that had never previously existed but whose ubiquity accelerated after World War II. Industrialized breakfasts such as cornflakes and instant oatmeal make for meals that are generally small and nutritionally hollow, which meant that people then needed to eat again during the day before commuting home for a later dinner, which was—and often still is—important for its role in family social life.
You can probably see the fault lines already. Of course vanishing commutes, remote schooling, and the flexibility to make a sandwich during a conference call would change how people eat. The three-meal-a-day axiom was created to bend human life around the necessity of leaving the home to work elsewhere for the whole day, and now people are bending once again, around a whole new set of challenges. Our old eating schedules are no more natural than sitting in a cubicle for 10 hours a day.
But food is a fraught emotional topic, and people often worry that changes in their behavior—even those that feel natural—are somehow unhealthy. Rachel Larkey, a registered dietitian in Yonkers, New York, who specializes in treating eating disorders among her mostly low-income clients, has heard this worry frequently over the past year. “Folks are feeling like their routines are kind of nebulous now, and they don’t have a lot of structure in their day,” she told me. “If we have a routine, our body starts to say, Okay, it’s noon; it’s my lunchtime. I’m hungry now.” Without that expectation, people notice their hunger at hours of the day that aren’t necessarily mealtimes, or find themselves without much of an appetite when they think they’re supposed to eat.
These challenges hit everybody differently. Adapting to your own shifting needs is easier if you have money to buy kitchen equipment and food, or if eating isn’t a stressful, emotional minefield for you. But Larkey said that much of the scaremongering about the “quarantine 15” is silly. People naturally gain and lose weight as the conditions of their life change, and extreme reactions to gaining a few pounds right now can compound the harm of the pandemic’s other stresses on physical and mental health. What matters, Larkey told me, is whether the changes in your eating habits make you feel good and healthy—whether they fit your current life and your needs better than what you were doing before.
New or worsening food compulsions, such as eating far more or far less than you used to, are cause for alarm. But what’s not cause for alarm, Larkey said, is adjusted eating patterns or mealtimes that are more useful or satisfying in the weird, stressful conditions people are now living in. “We’re really not taught that we can trust our body’s cues,” she told me. “It can feel so destabilizing to have to think about them for maybe the first time ever.”
In some of the new routines created to make the past year a little less onerous, it’s not hard to see how life after the pandemic might be made a little more flexible—more humane—for tasks as essential as cooking and eating. For now, though, go ahead and do whatever feels right. There’s no reason to keep choking down your morning Greek yogurt if you’re not hungry until lunch, or to force yourself to cook when you’re bone tired and would be just as happy with cheese and crackers. You might not make it all the way to Big Meal, but you don’t have to be stuck at breakfast, lunch, and dinner.
So with this Covid-19 AKA The Coronavirus has swept across the world and sent a lot of people into a panic, and the shops are empty of non perishable goods, which is Pasta, Rice and most tinned goods. But if you have these things then you can take part in the Pandemic Meals lol. So we have Pasta, Cream of Mushroom Soup(Heinze) Salt, Pepper and Mixed Herbs. #COVID19#coronavirus#pandemic#teamctb#christhebutcher#virus
[…] resource made available this year to specifically address food insecurity related to the COVID-19 pandemic, “Meals on the Move,” will increase breakfast and lunch accessibility by providing various options t […]
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We’ve all been there: No idea what to make for dinner. Not in the mood for this, that or the other. “Let’s just order a pizza.” That longstanding solution took on new meaning in quarantine times as more families turned to the simple comfort of pizza.
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NEWS 2020 Raul Jimenez Thanksgiving Dinner shifts to meal delivery in lieu of sit-down dinner Published: September 29, 2020, 5:28 pm Tags: Tradition, News, Covid-19, Local News, Raul Jimenez Thanksgiving Dinner, Coronavirus Due to the COVID-19 pandemic, meals will still be prepared, but volunteers will deliv
The bottom line is that the only way to lose weight is to create a calorie deficit by eating fewer calories than your body burns for energy. There are many ways to accomplish this, and targeting added sugars and replacing them with stevia is an easy and tasty fix.
Research has shown that subjects given stevia-containing foods or beverages consumed fewer calories throughout the day. (2,3)
The Truth About Added Sugars
It seems like everything we read talks about avoiding carbs and sugar.In the U.S., the average intake of added sugars reaches up to 270 calories or more than 13 percent of calories per day based on an average 2000 calorie diet.
Not surprisingly, the largest source of added sugars in the typical diet is beverages, including soft drinks, fruit drinks, sweetened coffee and tea, energy drinks, alcoholic beverages, and flavored waters. They account for almost half (47%) of all added sugars consumed by the U.S. population.
The other major source of added sugars is snacks and sweets.(1) Most people don’t realize how much sugar they consume from other sources like marinades, sauces, salad dressings, yogurt, crackers and other items that don’t “seem sweet.”
The 2015-2020 U.S. Dietary Guidelines for Americans recommends limiting added sugars to less than 10% of total calories or about 50 grams per day based on 2000 calories.
If your body needs fewer calories based on size, age, and activity level, the gram limits are even lower.
To take it a step further, the American Heart Association recommends limiting added sugars to 24g grams per day (6 teaspoons) for women and 36 grams per day (9 teaspoons) for men.
It’s obviously an area of concern in our standard American diet as the term “added sugars” appeared 138 times in the dietary guidelines report!
Knowing Your Limit for Added Sugars
Simply put, consumption of added sugars can make it difficult for people desiring to lose weight to meet their nutrient needs while staying within calorie limits.
Whenever anyone restricts total calories, everything eaten needs to contain more nutrients to make sure you get what you need for proper fueling while limiting total calories. One of the simplest strategies is to limit added sugars.
Why? Because they are more often found in foods that do not provide quality vitamins, minerals, and antioxidants that we look for to help prevent lifestyle diseases like heart disease, diabetes, and cancers.
That’s where products like stevia fit in.
Can Stevia Help with Weight Loss?
Since stevia is a plant-based, zero-calorie sweetener with a taste 50-350 times sweeter than sugar, a little goes a long way. By substituting stevia for sugar in your daily routine, there are many ways to cut total calories and sugar grams.
Using stevia to sweeten your coffee or tea (hot or iced), saves 16 calories per teaspoon over sugar. A few cups per day with a few teaspoons each can really add up quickly. Each stevia packet is formulated to equal the sweetness of 2 teaspoons of sugar. Take some with you to your favorite coffeehouse or restaurant and add your own.
Instead of eating pre-sweetened Greek yogurt with up to 20 grams of sugar, start with the plain variety and add your own stevia, vanilla extract, cinnamon and fruit.
Swap stevia for sugar, honey or maple syrup in your oatmeal, homemade salad dressings, baked goods and other recipes that call for sugar. Even subbing in ½ the amount in a recipe can make a big difference.
We would love to hear your sugar swap success stories. How do you enjoy Pyure Organic Stevia?
Anton SD, Martin CK, Han H, Coulon S, Cefalu WT, Geiselman P, Williamson DA. Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels. Appetite 2010;55:37–43.
Tey SL, Salleh NB, Henry J, Forde CG. Effects of aspartame-, monk fruit-, stevia- and sucrose-sweetened beverages on postprandial glucose, insulin and energy intake. Int J Obes (Lond) 2017;41:450–7.
Is stevia dangerous for our health? Can stevia affect fertility levels? If stevia is safe, what amount is safe for us to eat? What other sweeteners are safe to eat? What sweeteners does Dr Greger recommend? Are there any studies on the safety of stevia? Keep listening as Dr Michael Greger answers these questions…….
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Rejecting the advice of its scientific advisers, the federal government has released new dietary recommendations that sound a familiar nutritional refrain, advising Americans to “make every bite count” but dismissing experts’ specific recommendations to set new low targets for consumption of sugar and alcoholic beverages.
The “Dietary Guidelines for Americans” are updated every five years, and the latest iteration arrived on Tuesday, 10 months into a pandemic that has posed a historic health threat to Americans. Confined to their homes, even many of those who have dodged the coronavirus itself are drinking more and gaining weight, a phenomenon often called “quarantine 15.”
The dietary guidelines have an impact on Americans’ eating habits, influencing food stamp policies and school lunch menus and indirectly affecting how food manufacturers formulate their products.
But the latest guidelines do not address the current pandemic nor, critics said, new scientific consensus about the need to adopt dietary patterns that reduce food insecurity and chronic diseases. Climate change does not figure in the advice, which does not address sustainability or greenhouse gas emissions, both intimately tied to modern food production.
A report issued by a scientific advisory committee last summer had recommended that the guidelines encourage Americans to make drastic cuts in their consumption of sugars added to drinks and foods to 6 percent of daily calories, from the currently recommended 10 percent.
Evidence suggests that added sugars, particularly those in sweetened beverages, may contribute to obesity and weight gain, which are linked to higher rates of chronic health conditions like heart disease and Type 2 diabetes, the scientific panel noted.
More than two-thirds of American adults are overweight or obese; obesity, diabetes and other related conditions also increase the risk of developing severe Covid-19 illness.
The scientific advisory group also called for limiting daily alcohol consumption to one drink a day for both men and women, citing a growing body of evidence that consuming higher amounts of alcohol is associated with an increased risk of death, compared with drinking lower amounts.
The new guidelines acknowledge that added sugars are nutritionally empty calories that can add extra pounds, and concede that emerging evidence links alcohol to certain cancers and some forms of cardiovascular disease — a retreat from the once popular notion that moderate drinking is beneficial to health.
But officials at the Department of Agriculture and the Department of Health and Human Services rejected explicit caps on sugar and alcohol consumption.
Although “the preponderance of evidence supports limiting intakes of added sugars and alcoholic beverages to promote health and prevent disease,” the report said, “the evidence reviewed since the 2015-2020 edition does not substantiate quantitative changes at this time.”
The new guidelines concede that scientific research “suggests that even drinking within the recommended limits may increase the overall risk of death,” and that alcohol has been found to increase the risk for some cancers even at low levels of consumption.
But the recommendation from five years ago — one drink per day for women and two for men — remains in place.
The new guidelines do clarify, for the first time, that the limits apply to those days when alcohol is consumed. The vagueness of the previous recommendations left suggested to many American men that they could binge-drink a couple of days a week, so long as they did not exceed 14 drinks over the course of a week.
Dr. Timothy Naimi, a member of the dietary guidelines advisory committee, said the guidelines “reaffirm two important but overlooked health messages”: that alcohol is “a dangerous substance” and that drinking less is better than drinking more at all levels of consumption.
“This is especially a key point in the time of Covid and holidays, in which consumption has increased and important alcohol control policies have been relaxed,” such as restrictions on home delivery, Dr. Naimi said.
The main sources of added sugars in the American diet are sweetened beverages — including sodas, as well as sweetened coffees and teas — desserts, snacks, candy, and breakfast cereals and bars. Most Americans exceed even the 10 percent benchmark; sugars make up 13 percent of daily calories, on average.
The new guidelines do say for the first time that children under 2 should avoid consuming any added sugars, which are found in many cereals and beverages.
Critics were disappointed that the federal agencies had ignored the recommendations of the scientific advisory committee.
“I’m stunned by the whole thing,” said Marion Nestle, a professor emerita of nutrition and food studies at New York University and author of several books on the government’s dietary guidelines.
“Despite repeated claims that the guidelines are science-based, the Trump agencies ignored the recommendation of the scientific committee they had appointed, and instead reverted to the recommendation of the previous guidelines,” she said.
The composition of the dietary advisory committees drew controversy earlier this year, because many of the experts had ties to the beef and dairy industries. Yet the scientists went further in their advice than had previous committees, particularly with the recommendations to limit sugar and alcohol, Dr. Nestle said.
“Those were big changes, and they got all the attention when the report came out last summer for very good reasons — and they were ignored in the final report,” Dr. Nestle said.
“The report was introduced as science-based — they used the word ‘science’ many times, and made a big point about it,” she added. “But they ignored the scientific committee which they appointed, which I thought was astounding.”
In other ways, the new guidelines are consistent with previously issued federal recommendations. Americans are encouraged to eat more healthy foods, like vegetables, fruits, legumes, whole grains, nuts, seafood, low-fat or nonfat dairy, and lean meat and poultry.
The guidelines urge the nation to consume less saturated fat, sodium and alcohol, and to limit calorie intake.
Indeed, officials with the Center for Science in the Public Interest, an advocacy organization, said they were pleased the guidelines continued to affirm a diet rich in fruits and vegetables and lower in red meat and processed meats, though they said it “misses the mark” on added sugars.
Jessi Silverman, a registered dietitian and public health advocacy fellow at C.S.P.I., called on the incoming Biden administration to take action to remove barriers to healthy eating, such as restoring nutritional standards for whole grains, sodium and milk in the national school lunch program, which were rolled back under President Trump.
For the first time, the guidelines take a “full life-span approach,” trying to sketch out broad advice for pregnant and breastfeeding adults and for children under 2.
One of the recommendations for pregnant women, those about to become pregnant and those who are breastfeeding is to eat ample seafood and fish that is rich in omega-3 fatty acids but low in methylmercury content, which can have harmful effects on a developing fetus. This dietary pattern has been linked to healthier pregnancies and better cognitive development in children.
The new guidelines emphasize the health benefits of breastfeeding, which has been linked to lower risks of obesity, Type 1 diabetes and asthma in children. Foods that are potential allergens, like eggs and peanuts, should be introduced during the first year of life — after 4 months of age — to reduce the risk of developing allergies.
We all thought we knew what kinds of places to avoid: the ballparks, the Sunday services, the packed train cars. If we didn’t want to catch COVID-19, we should stay away from crowds. That was the mantra. So we skipped the summer street parties and we did virtual church. We had a nice little evening at home, ordering takeout and maybe inviting our closest friends and family over.
But now, with COVID-19 rates on the rise basically everywhere in the U.S., those small gatherings are being blamed for spreading the virus, and experts say they don’t want us to have Thanksgiving celebrations with people outside our household bubbles. But experts are always telling us not to do the fun stuff that nourishes our souls — like eating huge meals or festively increasing our drinking — while the darkness of winter encroaches from every side. Having 10 people around a Thanksgiving table can’t be that much of a risk to society, right? Surely you can’t have a superspreader event without, at least, enough people to field a football team?
Unfortunately, the last month has changed the sacrifices we must make to try to avoid the coronavirus. Across the nation, especially in the Midwest, cases have skyrocketed — with some states seeing more cases in the last six or so weeks than they’d previously had all year up to that point. Small gatherings have gotten more risky. And Thanksgiving now represents a very serious threat.
That’s because no matter how much we try to pretend otherwise, COVID-19 is a disease you get from being around other people. Technically, the size of the group doesn’t matter, said Georges Benjamin, executive director of the American Public Health Association. What matters is the likelihood that one of those people comes to the table infected.
Imagine a Thanksgiving dinner with 10 people. Unless all those people have been in strict quarantine for a couple of weeks, you have no way of knowing they’re COVID-19-free. Even getting a pre-dinner test isn’t a great way to ensure you’re not contagious, experts told me, because the results are only a snapshot of a moment in time. “You could test negative today and be infectious tonight, with no symptoms until tomorrow morning,” said Donald Milton, a professor of environmental and occupational health at the University of Maryland.
How likely is it one of those 10 people is infected? That depends on where you are. Some states are estimated to have as much as an 80 percent chance of having someone with COVID-19 attend a 10-person gathering. But even if there’s a far lower chance at your individual dinner, the risk to the community of a bunch of dinners quickly becomes clear.
That is the thing that really changed in recent months. It was a slow process, said Preeti Malani, chief health officer at the University of Michigan. Over the summer, many stores, restaurants and attractions opened back up, which meant people could get together easily outside. As the weather cooled, it seems those gatherings didn’t stop, they just moved indoors. “Things started increasing, and my colleague calls it the rising water,” Malani said.
The more people who are infected in a community, the higher the likelihood that the everyday workings of a social scene will put one of them at someone’s dinner table, or on the porch at a crowded party. The more frequently that happens, the higher the waterline creeps. You can see it in action at Georgia Tech’s COVID-19 Event Risk Assessment Planning Tool, a website that calculates the likelihood that a gathering of a given size includes at least one person infected with COVID-19.
Hawaii, for example, has largely avoided the worst of this current surge. Even if you assume there are 10 times as many cases circulating in the state as have been formally diagnosed — something the folks behind the Georgia Tech tool recommend because of inconsistent testing and the ability of people to spread the disease without showing symptoms themselves — the risk in Hawaii is still only about 6 percent at a 10-person gathering. North Dakota, on the other hand, is one of the states that’s been hardest-hit by this current wave of outbreaks, with 1 in every 1,000 residents now dead from the virus.
There, the risk of encountering a COVID-19-infected person at your small, intimate gathering was about 82 percent, factoring in the same 10x multiplier. “In February or March, when we had very few cases, there was less of a risk,” said Aditya Shah, a consultant in infectious diseases at the Mayo Clinic in Minnesota. “Now it’s so widespread … that’s different.”The upcoming holiday season is also different, both in the literal sense and in the way Midwesterners like me use it: as a metaphor for “bad.”
Thanksgiving does not exist in isolation. It’s not a thing one family is doing alone. And it will be followed, over the next month and a half, by a series of gathering-friendly events, including Black Friday, Hanukkah, Christmas and New Year’s. Those two factors together explode a personal risk into a community crisis.
“I think about social gatherings and their impact on a community with an analogy to fire,” said Pinar Keskinocak, director of the Center for Health and Humanitarian Systems at Georgia Tech. “If you build a fire in a BBQ or a small brick fire pit, it is contained. That is how we often think about small gatherings. But if you build a fire on the ground in a pine forest which has not seen rain in months, and many other small groups do the same, you can imagine what happens very quickly.”
Risks are multiplied by dozens of dinner parties across town, and then grow over time as those dinner party attendees interact with other people in stores, waiting rooms and other small gatherings in the following weeks. This is how you get exponential growth, and it’s why experts are warning you against gathering a few loved ones at home now, even though throughout the summer all you heard about was the dangers of parties and rallies and protests and festivals, attended by dozens or hundreds or thousands of people instead of just the handful who might come to your dinner table. When there were fewer cases, it took a big gathering to make it likely that someone there was infected. But the water rose and now it’s threatening to drown us.
Again, the basic principles here aren’t new, Benjamin said. The same thing basically happens with the flu every year, he told me. Kids get exposed at school and spend the time between Thanksgiving and New Year’s passing it around from one family gathering to another. As the holidays end, flu season starts to peak.
But COVID-19 is not the flu. It’s far more deadly. It’s far more debilitating in the long term. It’s far easier to spread even if you don’t have symptoms, or don’t have symptoms yet. The virus is common enough now in a lot of places that you can’t really be confident that even a small event doesn’t include someone contagious. And holding many small events on the same day creates an opportunity for COVID-19 to spread exponentially, and disperse from Thanksgiving tables back into the community of each person who sat at them. Which just makes the risk of the next holiday higher.
It might seem unfair to ask people not to see relatives and friends they’ve missed, not to let a college student travel home for Thanksgiving dinner, not to enjoy this small pleasure. It might seem inconsistent to have focused on the dangers of large gatherings all year and begin warning about small gatherings just as they feel the most valuable. But this is a new phase of the pandemic. There’s more virus, in more places, and avoiding it has become harder. Even knowing where you caught it is harder. “The prevalence is so high in the community right now,” Shah said. “You have to see and treat everybody as infected.”
Emergency care physician Dr. Ron Elfenbein joined CBSN to discuss the latest on the coronavirus pandemic ahead of the 2020 presidential election and upcoming holidays. Subscribe to the CBS News Channel HERE: https://bit.ly/2uz8qYE Watch CBSN live HERE: http://cbsn.ws/1PlLpZ7 Follow CBS News on Instagram HERE: https://www.instagram.com/cbsnews/ Like CBS News on Facebook HERE: http://facebook.com/cbsnews Follow CBS News on Twitter HERE: http://twitter.com/cbsnews Get the latest news and best in original reporting from CBS News delivered to your inbox. Subscribe to newsletters HERE: http://cbsn.ws/1RqHw7T Get your news on the go! Download CBS News mobile apps HERE: http://cbsn.ws/1Xb1WC8 Get new episodes of shows you love across devices the next day, stream CBSN and local news live, and watch full seasons of CBS fan favorites like Star Trek Discovery anytime, anywhere with CBS All Access. Try it free! http://bit.ly/1OQA29B — CBSN is the first digital streaming news network that will allow Internet-connected consumers to watch live, anchored news coverage on their connected TV and other devices. At launch, the network is available 24/7 and makes all of the resources of CBS News available directly on digital platforms with live, anchored coverage 15 hours each weekday. CBSN. Always On.
There is much discussion online regarding the benefits of juicing. Some are for, while others are against. As part of a balanced diet, juicing can be an effective tool to promote optimal health. However, not all juicing methods are equal. Store-bought 100% fruit juice affects the body quite differently compared to fresh cold-pressed low-glycemic-index vegetable juice high in live enzymes, nutrients, and antioxidants.
Advantages and benefits of adding cold-pressed juice to the diet include prevention or management of chronic diseases as well as numerous other benefits, as discussed below. For the best cold press juice we recommend using the Naturopress cold press juicer which extracts more live enzymes, nutrients and antioxidents compared to centrifugal juicers. You can now buy the Naturopress cold press juicer using afterpay or zippay for interest free installments.
Benefits of Juicing #1: Juicing is a low-calorie, high-nutrient powerhouse.
It’s no secret that drinking freshly-extracted cold-pressed juice provides your body with a myriad of valuable vitamins and minerals. However, calories start to add up quickly when fruit juice is incorporated. By adding just a small quantity of fruit juice to naturally low-calorie vegetable juice, the end product retains its sweetness and still packs an impressive nutritional punch, all while minimizing calorie intake.
Benefits of Juicing #2: Some types of juice may help to lower high blood pressure.
Although not every type of juice affects blood pressure, clinical research has shown promising results linking decreased blood pressure in people with hypertension. By lowering high blood pressure, the risk of cardiovascular disease is also reduced, especially in people who are obese, diabetic, or those with ischemic diseases.
Beetroot juice: One double-blind, randomized controlled study examined the effect of beetroot juice on hypertension. The researchers concluded that 250 mL beetroot juice per day for 4 weeks lowered high blood pressure about 7 points (mm Hg) compared to the control group receiving a nitrate-free placebo juice. This effect was attributed to the nitrates naturally present in beetroot. Nitrate, converted by the body to nitric oxide, improves blood flow and prompts dilation of blood vessels, thereby decreasing blood pressure.
Berry juices: Juices of several types of berries have also been shown to reduce blood pressure in people with hypertension or “high normal” pressure, an effect attributed to polyphenols, unique functional compounds found in plants. One 12-week trial of middle-aged hypertensive participants noted a decrease in blood pressure ranging from 6.8 to 7.3 mm Hg in the group receiving a berry juice blend high in polyphenols, compared to a decrease of approximately 1.5 mm Hg in the placebo group.
Pomegranate juice: A 2017 systematic review concluded that pomegranate juice has antioxidant, antihypertensive, and anti-atherosclerotic (heart disease) properties. Since a systematic review pools and rigorously analyzes the data of multiple studies to arrive at a conclusion, this type of study represents the highest level of scientific evidence. Analysis of data from eight different randomized controlled trials supported the role of pomegranate juice in significantly decreased systolic, diastolic, and overall blood pressure.
Benefits of Juicing #3: Juice can help in the prevention and management of chronic inflammatory diseases and even cancer.
Chronic inflammatory diseases include conditions such as rheumatoid arthritis, asthma, diabetes, inflammatory bowel disease (IBD), psoriasis, and chronic obstructive pulmonary disease. Individuals with chronic inflammatory diseases often present with excessive amounts of inflammatory cells in the areas affected by their disease, as well as exhibiting dysfunctional inflammatory responses. Studies utilizing pomegranate juice have shown promise as a treatment for IBD. It is believed this anti-inflammatory effect is due to the presence of ellagitannins and ellagic acid, two types of polyphenols commonly found in many types of seeds, nuts, and fruits.
Punicalagin, a type of ellagitannin, is abundant in pomegranate juice. Similar compounds found in raspberries and strawberries have indicated the potential for cancer prevention. Decreased levels of inflammation have even been seen in diabetic individuals and those undergoing hemodialysis for kidney disease. While more research is certainly needed on these compounds, the implications for the use of juice in future disease prevention and health promotion are numerous.
Benefits of Juicing #4: Low-glycemic-index juices are effective for management or prevention of type 2 diabetes.
Many people at risk of developing type 2 diabetes can successfully avoid developing the disease by following a low-glycemic-index (low-GI) diet. A randomized controlled crossover study investigated the effect of pomegranate polyphenols on blood glucose levels following ingestion of high-GI bread in healthy subjects. This study utilized both pomegranate juice and supplemental pomegranate extract in pill form. It was concluded that the pomegranate juice reduced the effect of the high-GI bread on blood glucose levels, compared to both the control and experimental pomegranate extract groups. This research represents an exciting development for diabetes prevention and management using a dietary intervention rather than medications or procedures.
Benefits of Juicing #5: Juice contains high levels of antioxidants, protecting against chronic disease.
Many of the top causes of death have been linked to inflammation and oxidative stress, including cancer and heart disease. It is widely accepted that fruit and vegetable intake can improve antioxidant status, lowering the risk of chronic disease development. Can juice have the same effect? Recent research supports this theory. A study investigating the use of bilberry (similar to blueberry) juice in otherwise healthy individuals at increased risk for heart disease concluded that the antioxidants present in the juice were capable of combating inflammatory processes that could otherwise lead to chronic disease development. These antioxidants, including polyphenols, anthocyanins, quercetin, resveratrol, and epicatechin, are believed to be key factors in promoting health and preventing disease.
Benefits of Juicing #6: Juice can enhance athletic performance.
Fresh juice is not only beneficial for health – it can also improve performance in sports and exercise. Beetroot juice in particular is one of only five dietary supplements categorized as Class A by the Australian Institute of Sport (AIS), indicating the highest level of scientific evidence to support its use. Beetroot juice, providing a dietary source of nitrate, is converted to nitrous oxide when oxygen levels are low (such as during strenuous exercise). Nitrous oxide has a variety of effects on the cellular level, including decreased VO2 max (better endurance) during cardiovascular exercise, increased muscular strength during resistance training activities, and decreased muscular fatigue. Beetroot juice represents an impressive ergogenic aid that can be helpful for elite athletes as well as the average gym-goer.
Benefits of Juicing #7: Some types of juice may also improve recovery after exercise.
Many athletes swear by tart cherries or tart cherry juice to avoid a phenomenon known as delayed-onset muscle soreness (DOMS), which occurs approximately 48 hours after intense or prolonged exercise. One study investigated the use of tart cherry juice in runners, examining biomarkers of muscle damage, inflammation, antioxidant status, and oxidative stress before and after running a marathon.
Compared to the control group, participants receiving tart cherry juice exhibited higher antioxidant status, lower oxidative stress, and significantly faster recovery of isometric strength. Even if you’re not a marathon runner, juice containing tart cherries can allow you to recover faster from exercise and experience less muscle soreness. Simply adding a small amount of tart cherry juice to fresh cold-pressed vegetable juice is certainly more delicious than taking anti-inflammatory medications, and it comes with none of the side effects.
Benefits of Juicing #7: Juicing allows for easier nutrient absorption.
Compared to consuming whole fruits and vegetables, nutrients in freshly extracted cold-pressed juice are more readily available for absorption. Although most of our bodies are capable of efficient absorption, juicing represents a helpful alternative for people with digestive disorders, nutrient deficiencies, altered absorption due to gastric surgery, or medical conditions that require limiting dietary fiber intake.
Benefits of Juicing #8: Certain kinds of juice can even help improve your mental health.
Clinical depression affects millions of individuals and often also negatively impacts their physical health. Antidepressant medications can be life-saving and help those suffering from depression to reclaim a “normal” life. However, many of these medications come with a long list of potential side effects, and many people have treatment-resistant depression that may be due to inflammatory processes rather than neurotransmitter abnormalities. What if a dietary change could have the same effect or even complement the use of antidepressants?
New research on plant-derived products supports this possibility, especially using a bioactive dietary polyphenol preparation (BDPP) containing Concord grape juice, trans-resveratrol, and grape seed extract. This formulation has been deemed safe for the liver and kidneys, and it appears to promote the development of two substances that protect against stress by resisting inflammation. Not only does this BDPP have the potential to combat depression on its own, it has been proven to work in conjunction with antidepressant medication therapy. Since BDPP targets different factors than antidepressants, it can be used with medication without the fear of side effects. This represents an exciting development in mental health as people become more interested in natural remedies to clinical conditions.
Benefits of Juicing #9:Juicing is a convenient option to meet your dietary goals.
Life moves fast in today’s society, and fast food is often too easy and affordable to pass up. So, how do you strike a healthy balance between convenience and health? Juicing is a quick and simple way to obtain sustainable amounts of nutrients found in fruits and vegetables as part of an otherwise less-than-perfect diet.
Benefits of Juicing #10: The average person would rather drink their vegetables than eat them.
Let’s face it – most people have a few types of vegetables they dislike, and perhaps a few others that they will eat but typically don’t prepare for themselves. Consider this scenario… would you rather eat a huge steaming plate of cabbage and broccoli, or drink fresh cold-pressed juice containing cabbage, broccoli, apple, and lemon? Naturally, most people would opt for the juice, especially when considering the added flavor and sweetness provided by the small amount of fruit. By incorporating fresh cold-pressed juice in your daily routine, you truly can have your vegetables and drink them too.
Of course, we aren’t advocating removing fresh fruits and vegetables from your diet. Consuming whole fruits and vegetables is extremely beneficial, and juicing cannot provide adequate dietary fiber, so intake of healthful whole foods should be maintained. However, low-calorie, high-nutrient juicing can be an effective addition to a well-planned diet containing a variety of fiber-containing foods. Drink up, and enjoy the benefits of freshly extract cold press juice!
Important notice: This article is for information purposes only and is not intended to diagnose or treat disease. Readers should consult their relevant healthcare providers in relation to their health and well-being.
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Kerimi, A., Nyambe-Silavwe, H., Gauer, J. S., Tomás-Barberán, F. A., & Williamson, G. (2017). Pomegranate juice, but not an extract, confers a lower glycemic response on a high-glycemic index food: Randomized, crossover, controlled trials in healthy subjects. American Journal of Clinical Nutrition, 106(6): 1384-1393. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/29021286
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