Healthy Eating Today

If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.

This is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.

I wanted to know how hard that would be. My questions eventually led me to Phelps County Feeders, a cattle feedlot near Kearney, Neb.

It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.

"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone," he said. "Because of the weather stress."

We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. "They get corn flakes for breakfast, just like we do," he says with a grin.

Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses. (Dan Charles/NPR) (Dan Charles/NPR)

And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. "On a 20,000-pound load, those micro-ingredients are going to be less than a pound," Klute says.

One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.

T. G. Nagaraja, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.

Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.

Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.

This is, of course, great for the feedlot, but according to Lance Price, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.

At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. (Dan Charles/NPR) (Dan Charles/NPR)

"It's basically a public health decision that they're making," he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.

Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, "it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it."

Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.

The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this reason. Farmers can no longer use antibiotics to make cattle grow faster. Overall, their use of these drugs is down. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.

This gets Lance Price kind of angry. "We are creating this disease," he says. "We are creating liver abscesses by the way we're raising [cattle]." Raise them differently, he says, and cattle wouldn't need tylosin.

In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an "all-natural" product under the company's own brand: Nebraska Star Beef. The feedlot gets more money for it.

"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different," Klute says.

I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company Niman Ranch.

In both places, they're doing it pretty much the same way.

"We change how the animals are fed, and we don't have to use tylosin," says John Tarpoff, vice president of beef for Niman Ranch.

They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. "The idea is, you have to protect the whole digestive system," Tarpoff says.

At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. (Dan Charles/NPR) (Dan Charles/NPR)

But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.

Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as "natural." Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.

In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.

Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. "We get the complaint all the time, 'Gee, your product costs more than the other guy's,' " he says. "Well, yeah, it does."

Some big customers are willing to pay for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.

Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's announced that it's taking steps to cut antibiotic use by its beef suppliers.

I asked Tarpoff for his reaction. He sounded cautious.

"It's not so easily done," he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. "It'll be interesting to see what happens," he says.

Copyright NPR 2019.

Genetics-based testing kits like 23andMe and DNAFit attract customers with the promise of customized, down-to-your-cells nutrition and diet recommendations. Most of us realize one-size-fits-all diets don’t work, which explains the allure of wellness recommendations based on a person’s DNA. On its blog, 23andMe boasts: “It means that instead of just getting generic advice about eating less and exercising more, the application can, for example, use 23andMe’s Genetic Weight Report to rank the different impacts certain foods may have on an individual’s weight.” But how do these recommendations work in practice?

Maybe not as impressively as you’d think. The Associated Press’ Candice Choi tried two of these services, and reports that their advice was a lot less specific than she’d hoped: Her 23andMe wellness report, which cost $125 on top of the $99 basic ancestry service, listed habits associated with good health based on her DNA, “included limiting red meat, avoiding fast food and exercising at least twice a week.” Choi called it “formulaic.” She also notes that because most of the service’s customers are of European decent, the company’s data for people of other backgrounds aren’t as robust.

Her findings with rival service DNAFit were also less insightful than she’d hoped. The fitness and nutrition reports from this service cost an additional $79 if you upload your 23andMe DNA profile (cost: $99), and offers “sensitivity reports” that indicate your body’s individualized response to carbs or saturated fat or omega-3s. Choi’s carbohydrate report suggested she limit refined carbs to 10 percent of her overall daily calories; she called that advice “fairly generic,” and says it’s unlikely to vary much depending on a person’s genetics.

Her whole article is worth a read, especially if you’ve ever considered having your DNA profile evaluated for dieting or health reasons. I personally haven’t, because the thought of sending all my genetic information to a private company to do who-knows-what-with creeps me out a little. I swear I’m no tin-hat-wearing conspiracy theorist, but I worry about lax privacy and data breaches and the like. Choi’s experience makes it sound like I’m not missing out on much. My DNA says I should exercise and limit fast food? Shocking.

The new food guide will have a major focus on plant-based foods, especially sources of proteins other than meat and dairy. The information on the brand new guide is not only from scientists and health experts, but also from comments made by Canadians. 

@drhujimmyembedded via  

In reality, it defintiely looks like the Government of Canada is asking for a country with a mostly veggie-based diet. 

A document released by Health Canada revealed that most Canadians don't consume enough vegetables, fruits, and whole grains. Many Canadians do drink exceedingly large amounts of sugary beverages, which is another reason why the new guide is attempting to shift towards healthier recommendations.

Other changes besides a shift toward a veggie-based diet include a suggestion that Canadians eat more home-cooked meals, stop drinking chocolate milk, and throw away foods that are higher in sodium. 

@switch4goodembedded via  

In fact, the brand new Canadian food guide has completely eliminated the "milk and alternatives" food group in an attempt to put less emphasis on dairy products in a diet. Instead of meat and dairy, the Canadian government is recommending different sources of protein and fibre such as pasta, lentils, beans, and rice.

There's no doubt that the new guide is going to completely look like a push for more plant-based diets in country. So, what do you think? Can Canada actually be nearing a total vegan future, or is the brand new food guide a total failure?

Stay tuned for more information on Canada's new food guide.

Source 1 | Source 2

Yesterday: I maintained the integrity of my reduced calorie budget, I remained refined sugar-free, I met my daily water goal, and I stayed well connected with exceptional support.

As I hit the pillow last night, I felt good about the day. I accomplished some things. I did make it to the grocery store and that helped me prepare a good meal last night. Making sure I have what I need when I need it is always an important element of my plan.

I stayed well connected yesterday. Support friends become lifelines in moments that would otherwise send me reeling back into the food. There are certain truths along this road. One is, if ever I start thinking I have this all figured out and I can go it alone--that's the beginning of the end. It's happened that way every single time. It doesn't matter how long I have behind me. It doesn't matter how much experience. It doesn't matter how well I maintained my daily practice yesterday. Each day requires a reset that starts with my humble declaration of needing help and guidance to get me through another day. Of all the things I've learned and experienced along the way, this realization about the fragility of it all--and how I don't simply "got this," is likely the most important. All I got is my willingness to continue this daily practice. Today, I woke willing. 

In my experience, it's critically important to take pause for not only deciding on your on-plan approach in particular circumstances but also pausing to remind yourself of the importance of you and how your plan boundaries are set to ultimately take extraordinary care of you. Clearly defining those boundaries has been paramount to the consistency of my plan.

Maintaining the boundaries of our non-negotiable elements fosters growth in every other area of this process. When we disregard those boundaries, it stunts our growth and the result is often: We feel stuck and feel like we're doing the same thing over and over.

If consistently maintaining the boundaries of our plan is what brings growth and a natural evolution of the plan--and that consistency is what brings about positive progress, then we must first look at the plan--and make sure it's something we can maintain.

If it's too extreme, we're setting ourselves up for disappointment.

If we start small and with simplicity, and it's something we can work with inside the boundaries of the plan--that's when something magical starts happening. The challenge becomes the action of releasing judgment for what we might perceive to be an imperfect or incomplete plan--when all we're trying to do is get started from a place where consistency is the focus--and trusting that this approach will allow for a natural evolution of our plan. On the opposite side: If we decide we can't move forward unless everything is perfect within some elaborate "ideal" plan, we're setting ourselves up for a serious struggle with starts and stops.

One of the biggest threats to my consistency is emotion/stress levels.

One thing that's really helped me in this area is to examine not only my current state of mind and emotion but also my expectations for food at any particular moment.

Do I expect it to take me away from and improve emotional/stressful circumstances?

Or do I expect it to simply provide energy and nourish me physically?

Looking at my own expectations pushes me in the direction I need to make more progress toward handling things in ways that truly work, instead of me constantly relying on and believing that escaping into the food will help.

The food does provide a temporary reprieve from the circumstances at hand, but it's never improved the things I avoid, ever. In fact, when I turn to food for these things, it compounds my issues. I try to remember that often.

My continued recovery depends on the daily practice of my plan. I must always stay connected with support. The act of seeking and giving support is paramount. I can't do it alone. I don't know anyone who has done it alone in any kind of long-term sustainable way.

I often refer to the different elements of my plan as my "rails of support." I hold onto those rails every day. If ever I wake and say, "look, no hands," get ready to witness a hard fall.

My best advice is: Consistency Beats Intensity.

And the number one way to achieve consistency is by way of simplicity. Keep it simple!!!

Simple, simple, simple...It is crucial to maintaining consistency. We're the ones who make the rules--if we keep the rules simple to follow--then our chances of maintaining consistency goes up dramatically. And as we develop along the way--we can get as fancy and as specialized as we want and need, when we're ready.

It's a natural evolution of good choices. Not a sudden and dramatic change where we expect to be a completely different person as soon as we wake up to our pre-determined start day.

Don't be afraid to start small. Starting small and simple is a path to sustainable and consistent positive results. If you'll apply the patience needed for this approach and forget about the time it takes, you'll discover something amazing. Your "You Plan" will evolve in a very natural fashion. Your consistent positive progress will make your positive visualizations more believable because you'll clearly see where this is headed!! And where you're headed is a place where freedom lives. All kinds of freedom; physical, emotional, psychological, and more!

My focus on consistency isn't long term. It's today. I want to make today a good day. I want to hit the pillow tonight, knowing that I gave it my best shot--my honest to goodness, best. Not perfect, mind you--rather, the best I could do today. I want to do that again tomorrow. It feels good!!

Big-time accomplishments are not done all at once. It's a collection of much smaller accomplishments contributing in a positive way to the bigger goal ahead.

Set small, doable goals--and hit them square with everything you can. And acknowledge your accomplishments along the way. Feel good about you!!! You'll get back some wonderful results in return.

This whole thing is really the age-old tale of the tortoise Vs. the hare. You remember who won that race? The consistency of the tortoise beat the over-confidence and intensity of the hare.

You get what you give. Just try to make sure what you're giving is something you can keep giving--something doable for you--something sustainable, something to get excited about!!!

Surround yourself with support. Be kind to you. Remember: This isn't about perfection, it's about progress. One of the biggest barriers can be that voice inside our own head--the mental chatter speaking negatives and untruths. You can shut that voice down when you take it slow, steady, small, and simple. You'll gain consistency and lose weight.

Our entire broadcast company will gather today to lay to rest our friend and colleague, Illene Ozment. We will join her family and friends in Stillwater for the service. There will be a dinner immediately after the service. As far as my personal plan goes, I will survey the choices and decide to eat or wait, depending on what's available. I know the boundaries of my plan. I'll remember those.

Thank you for reading and your continued support,
Strength,
Sean

Source: http://losingweighteveryday.blogspot.com/2018/11/november-9th-2018-woke-willing.html

Syrian hamsters are golden-haired rodents often kept as house pets. Cold and darkness can cause the animals to hibernate for 3-4 days at a time, interspersed with short periods of activity. Surprisingly, the hibernation spurts of these cute, furry creatures could hold clues to better treatments for Alzheimer's disease (AD), according to a recent study in ACS' Journal of Proteome Research.

So I don't do much cauliflower mash, but I can tell you from my pre-keto days, that water is the enemy of mashed potatoes. The technique that I always did, to avoid mealy/watery mashed potatoes, was to drain them well, and then put them back in the hot pan and just cook them alone to cook out moisture. This dries them out so that they can soak up all that butter. I don't know if the same technique would work for cauliflower, but it's worth a shot.

Otherwise, squeezing them through some paper towels or a cheesecloth might help.

A new Tulane University study examining the carbon footprint of what more than 16,000 Americans eat in a day has good news for environmentally conscious consumers -- diets that are more climate-friendly are also healthier.

Disturbing statistics show a sharp rise in cases of dementia in the elderly. Often times, the diagnosis comes late in the process when irreversible damage has been done. But what if we could catch the disease process early and stop or even reverse it? With more and more evidence demonstrating Alzheimer’s as a disease of impaired glucose metabolism, there is hope that treating diabetes, insulin resistance, and metabolic syndrome may also treat the risk for cognitive decline. Low-carb diets feature prominently in that treatment plan.

While most studies focus on dementia after it has been diagnosed, a wave of studies are now looking for earlier signs. A recent study in adults in Ecuador showed those with diabetes were more likely to have impairment in executive function, memory and attention compared to controls. These are early changes that frequently precede more advanced cognitive decline such as dementia.

Healio Endocrine Today: Diabetes may worsen cognitive function in middle age

As this was an observational trial, it is impossible to control for all variables, but they attempted to control for educational status, depression, hypertension and other baseline medical conditions. They still found significantly lower performance in those with diabetes. Also of note, this study included adults younger than 65 years old. Multiple studies have shown an association between dementia and diabetes in elderly patients, but this is one of the first to show earlier cognitive decline in younger patients. This gives greater hope for being able to diagnose the problem earlier, intervene earlier, and thus reverse the condition or at least prevent progression.

However, it isn’t clear that treating diabetes with insulin and oral hypoglycemic drugs prevent the deterioration in mental function. The emergence of low carb ketogenic diets as a powerful tool to treat and prevent diabetes may be the key for preventing associated cognitive decline. While this remains to be proven, most people would do anything to prevent a decrease in their cognitive function. A low carb diet is an excellent place to start!

Thanks for reading,
Bret Scher MD FACC

Earlier

Diabetes drugs are a juggling act – is there a better way?

Are patients with type 2 diabetes testing blood sugar levels too often?

Metabolic Health and Nutrition Conference – part 3