If you want to lose weight, you know that calories matter. But in most cases, meticulously counting calories is not the solution. That approach is often tedious, inexact and unsustainable—and when eating becomes too complicated, people are more likely to give up and fall back on old habits.
So what can you do? The key is to find ways to eat quality foods in appropriate amounts.
For decades researchers have sought to find the best diet to help people achieve the elusive goal of permanent weight loss. In the context of a worsening obesity epidemic and massive efforts underway to attempt to curb it, health professionals and the public are hungry for an answer. What diet will best help us improve the weight and health status of the most people?Read More
Since its inception in 2016, the IDEA World Nutrition & Behavior Change Summit has become the go-to event for health and fitness pros interested in using the most innovative approaches to helping clients achieve sustainable change. Some of the world’s top researchers and educators have presented on this rich program and this year’s lineup, scheduled for June 29–30, is no exception. As a bonus, attendees can earn 12 CPEUs/CECs.Read More
Answer: Green moringa powder is made from the dried leaves of
the moringa tree, also known as the drumstick tree, and is used in drinks and smoothies like matcha powder, although it doesn’t contain caffeine. Like green tea and leafy green vegetables, moringa leaves are high in antioxidant compounds. They have been used as food and traditional medicine for hundreds of years and reputedly have anti-inflammatory effects, help reduce blood pressure, lower blood sugar and cholesterol levels, and may have anticancer properties (Leone et al. 2015; Stohs & Hartman 2015).
When it comes to grains in our diet, we now have more proof that whole is a whole lot better. In a study published last October in Gut, a team of Danish researchers assigned 50 adults to follow one of two diets for 2 months—one where all grains consumed were unrefined varieties, like brown rice and oats, and one where most grains were refined options, such as white rice and white pasta.Read More
If we want people to eat better, we need to acknowledge that pears cost more than potato chips. A study from Drexel University, Philadelphia, published in a recent edition of the International Journal of Environmental Research and Public Health, showed that the difference in the cost of healthy foods versus their unhealthy counterparts plays a significant role in whether people follow a nutritious diet.Read More
It turns out there’s a social media spillover effect from those calorie postings popping up on more restaurant menus. A 2017 report in Marketing Science discovered that health mentions about foods at 9,805 eateries in New York—where chain restaurants are now required to post calorie counts on their menus—increased significantly in 761,962 online reviews that followed the implementation of calorie posting.Read More
Consuming too many sweet drinks, doughnuts and chocolate bars may lead not only to a belly bulge but also to a sour mood. After accounting for confounding factors like socio-economic status, body weight and smoking, researchers from University College London found a link between high sugar intake and mental conditions like depression and anxiety in men, according to research published in the July 2017 edition of Scientific Reports.Read More
Mary Poppins famously advised that “a spoonful of sugar helps the medicine go down.” Now, it looks like a spoonful of oil helps nutrition levels go up—if we apply the right oils to certain veggies. In a study published recently in The American Journal of Clinical Nutrition, researchers at Iowa State University found that subjects who ate salads with added soybean oil absorbed several key nutrients and antioxidants, including beta-carotene, vitamin E, vitamin K and lycopene, better than when they munched on salads minus the oil.Read More
If your dining company is more likely to be a smartphone than a living, breathing human, you could be on the path to health woes that go well beyond heartburn. A paper published in Obesity Research & Clinical Practice in October 2017 suggests that the increasingly common practice of trading in family meals for less formal, more sporadic solo eating could raise the risk of developing maladies like heart disease and diabetes.Read More
A bowl of yogurt is a near-perfect snack. Each spoonful provides muscle-building protein, bone-strengthening calcium and vitamin D, potassium, and good-for-you bugs. But no longer is Greek the only globetrotter in the dairy aisle. These worldly options are also worthy of a resounding Opa!
It’s good news that more people have an appetite for alternative proteins, as there’s power in plants. A study in The Journal of Nutrition associated higher intakes of plant protein with a more nutritionally adequate diet. What’s more, a Finnish study found that men whose diet favored plant protein had a 35% lower risk of type 2 diabetes than those who ate more animal protein, according to a 2017 study in the British Journal of Nutrition.Read More
Looking for some heat this winter? Turning up the furnace on your meals with chilies may make it easier to stay on good terms with the scale, according to a study conducted by OminActive Health Technologies and University of Arizona and published in Advances in Nutrition in 2017.Read More
In the past decade or so, a number of studies have suggested that high exposure to bisphenol A (BPA), a chemical compound used in the lining of many canned foods and drinks (as well as in plastics, to make them tougher), could raise the risk for everything from heart disease to diabetes to weight gain.Read More
While meat remains the primary protein source for most Americans, it appears that more people are considering serving up chickpeas instead of chicken more often. According to the market research firm Nielsen, 22% of Americans plan to cut back on their meat intake, and 15% of those surveyed wish to bump up their intake of plant proteins like legumes, nuts and seeds, according to a 2017 report from FoodNavigator-USA.Read More
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