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robertogreco : nutrition   30

Erynn Brook on Twitter: "One of my rabbit holes when I was in my early twenties was fitness and nutrition. So much so that I was a personal trainer & nutritionist for a while. I learned a lot. About people, and how we think. Thread. [tw: discussion of
“One of my rabbit holes when I was in my early twenties was fitness and nutrition. So much so that I was a personal trainer & nutritionist for a while.

I learned a lot. About people, and how we think.


[tw: discussion of diet culture]

I noticed that people would do the move they were comfortable with, at the speed they were comfortable with. And when I felt everyone was a little too comfortable, I’d give them 30 seconds to challenge themselves to do a harder version. Just to see if they could.

Most people had imbalances that needed to be corrected. Posture fixes, one side stronger than the other, not enough hip flexibility or not knowing how to engage their posterior chain. Te first 2 months, usually, probably felt like nothing was happening, to be honest.

This is, obviously, counter to how personal trainers and nutritionists are taught to sell things. We were taught that you gotta give them results right away to keep them. I just supplemented with being supportive, kind, and honest with my clients.

So what happened after the adjustment period? When people were feeling hunger again, listening to their bodies, had basic understanding of how everything moved, and weren’t being mean to themselves anymore?

The simple stuff you hear about. Just not all at once.

Drinking more water. Getting regular sleep.

If weight loss was a goal: eat more plants. Don’t substitute other things for plants. Just add more plants and eat those first.

My goal, with my clients, and I was clear from the start, was that they fire me because they didn’t need me anymore. I had an off-boarding plan. I would build them a workout plan and update it every 2 months for a year. I’d check their measurements and teach them the new plan.

After a year they’d have more than enough knowledge to handle it on their own.

No one ever needed a meal plan. Maybe a recipe or two. Maybe to be introduced to a few new food items eventually. But the only reason to count calories was to show them they weren’t eating enough.

Most of my job was about breaking down bad mental models. I’d use questions like “If I could snap my fingers, and make you look exactly the way you wanted, but every time you got on a scale it said you weigh 500lbs, would you take that deal?”

Most people, gut reaction? No. No way. So we’d talk through it. We’d break it down until it was broken. Until they were aware that they were hating themselves, starving themselves, over a number on a machine that lives in a bathroom.

For all the “what about intermittent fasting/keto/Atkins/insert diet of choice here” folks, I’ll give the same answer I gave my clients: not until your body trusts you to listen. There is only one way to get someone out of starvation mode and that’s eating regularly.

You know that old saying “nothing tastes as good as skinny feels”?

It’s a damn lie. Everything tastes better when you’re not dousing it in self-hatred. Everything. Even the vegetables. But especially the cake.”
erynnbrook  bodies  diet  exercise  nutrition  2019  fitness 
july 2019 by robertogreco
Eat White Dirt
[Streaming here: ]

[Trailer: ]

[See also:

"The American South Is Still Eating White Dirt: Geophagy, the technical term for deliberately eating earth, soil, or clay, sounds like a terrible idea. Yet in many parts of the world, this is not considered strange or rare, but a culinary past time."

"The Old And Mysterious Practice Of Eating Dirt, Revealed" ]
dirt  whitedirt  geophagy  film  documentary  food  pica  south  americansouth  nutrition  clay  health  medicine 
may 2019 by robertogreco
You Can’t Trust What You Read About Nutrition | FiveThirtyEight
"Our foray into nutrition science demonstrated that studies examining how foods influence health are inherently fraught. To show you why, we’re going to take you behind the scenes to see how these studies are done. The first thing you need to know is that nutrition researchers are studying an incredibly difficult problem, because, short of locking people in a room and carefully measuring out all their meals, it’s hard to know exactly what people eat. So nearly all nutrition studies rely on measures of food consumption that require people to remember and report what they ate. The most common of these are food diaries, recall surveys and the food frequency questionnaire, or FFQ.

Several versions of the FFQ exist, but they all use a similar technique: Ask people how often they eat particular foods and what serving size they usually consume. But it’s not always easy to remember everything you ate, even what you ate yesterday. People are prone to underreport what they consume, and they may not fess up to eating certain foods or may miscalculate their serving sizes.

“The bottom line here is that doing dietary assessment is difficult,” said Torin Block, CEO of NutritionQuest, a company that conducts FFQs and was founded by his mother, Gladys Block, a pioneer in the field who began developing food frequency questionnaires at the National Cancer Institute. “You can’t get away from it — there’s error involved.” Still, there’s a pecking order in terms of completeness, he said. Food diaries rank high and so do 24-hour food recalls, in which an administrator sits the subject down for a guided interview to catalog everything eaten in the past 24 hours. But, Block said, “you really need to do multiple administrations to get an assessment of someone’s usual long-term dietary intake.” For study purposes, researchers are not usually interested just in what people ate yesterday or the day before, but in what they eat regularly. Studies that use 24-hour recalls tend to under- or overestimate nutrients people don’t eat every day, since they record only a small and perhaps unrepresentative snapshot."
nutrition  food  health  statistics  2016  christineaschwanden  diet  correlation 
january 2016 by robertogreco
Africa tops the best food in the world league – By Richard Dowden | African Arguments
"If you said the words “Africa” and “food” and asked most people in the western world what the connection was, I would bet my Sunday lunch that many people would say: “None. They don’t have any. They’re all starving.”

So the news in The Lancet this week that Africans have the best diets in the world is wonderful and spectacularly ironic. According to the researchers, out of the top ten best national diets in the world only one is not African, Israel. And not a single African country is in the bottom ten. However, there are four European countries at the bottom of the table. Is there any other development in the world where Africans sweep the board? A few years ago Africans were reported to be the most contented and optimistic people in the world. I hope that is still true.

Top of the healthy eating league table was Chad, a country often associated with drought, followed by Sierra Leone, Mali, Gambia, Uganda, Ghana, Ivory Coast, Senegal and Somalia. I can remember seeing starving people, children with Kwashiokor and distended bellies in four of them but in each case the cause was war. Drought can impoverish and force people to move but very rarely does it directly kill.

The research has been carried out for The Lancet Global Health journal by researchers using national data from almost 90 per cent of the world’s population. They analysed people’s diets between 1990 and 2010 by taking 17 food groups, including healthy ones: fruit and veg and fish as well as junk food (saturated fats and processed meat). Then they questioned people about which of these they ate and how much.

Chad, a country often associated with drought, comes top, followed by Sierra Leone, Mali, Gambia, Uganda, Ghana, Ivory Coast, Senegal and Somalia. They are a mix of countries with large dryland areas and others with heavy rainfall and fruit-rich rainforests.

In arid Somalia for example the people traditionally drink lots of camel’s milk which is very low in fat and good for you. But they also breakfast on flash-fried, almost-raw liver. Yes I’ve tried it. Yuk!

I once watched a camel being slaughtered for lunch. A man simply lopped its head off with an axe and then chopped it up with a machete. It was then cooked and we sat around the carcass eating lumps of meat with our fingers although it was so tough as to be almost inedible. Strangely the staple diet of many Somalis these days is spaghetti. And they eat it in the way I always wanted to but was never allowed to as a child – with fingers from a communal bowl, head back, open mouth and sucking and slurping the tails.

The cuisine I know best is Ugandan where, in the south, the word Matooke – banana – means food. They say if a Muganda has not eaten Matooke, he or she has not eaten. Twice a day they tuck into mashed banana steamed in banana leaves. It is usually eaten with groundnut sauce. Delicious.

There is also an array of Ugandan green vegetables and fruits that just fall out of uncultivated trees. No wonder some inhabitants have a reputation for being laid back, even lazy?

But Ugandans too have peculiar dietary habits. I was teaching a class in school one hot, sleepy afternoon when one of the pupils suddenly shouted and pointed out of the window. Millions of flying grasshoppers, Ensennene, had arrived and swarmed around the school. The class emptied despite my shouts of “Sit down! Stay here!” But I noticed that most of the students were carrying plastic bags. They knew this was the time of year when grasshoppers would hatch and swarm. They were on their hands and knees in no time chasing the clumsy hoppers and flyers and, tearing off their legs and wings to pop them into the plastic bags to be deep fried for dinner.

The Baganda also eat flying ants and some of the students persuaded me that these were best eaten live straight from the anthill. They took me to a nearby termite mound and hacked into it, picking out the grubs and carefully proffering them to me. I had seen deep fried ant grubs in the market but to this day I am not sure whether the raw ones really are a delicacy or just another opportunity to make a fool of a gullible white man. Once you got over the wriggling sensation on your tongue they didn’t taste too bad.

I noticed that Nigeria is not there in the top ten. No surprise there! Anyone who can drink Nigerian Egusi pepper soup must have a mouth made of cast iron. Ben Okri once took me to dinner at his favourite restaurant and insisted that I drink the soup – “the best Egusi in London,” he said. I agreed but a minute after I took the first sip I was in the toilet mopping the tears streaming from my eyes. My mouth took days to recover. Did you bribe the cook to leave the top off the pepper pot Ben?

Let’s look forward to hearing someone say not that they have dined like a king but they have dined like an African. I look forward to seeing the courses in African cuisine and more African cookbooks lining the bookshop shelves.

Richard Dowden is Director of the Royal African Society."
richarddowden  food  africa  nutrition  uganda  somalia  chad  ivorycoast  senegal  gambia  mali  sierraleone  diet  misconceptions  health  lifestyle  well-being  drought  war 
march 2015 by robertogreco
University of California Research — The Sugar in Fruit vs. Soda vs. Fruit Juice Fruit...
[Embedded video: ]

"The Sugar in Fruit vs. Soda vs. Fruit Juice

Fruit has a lot of things in it besides sugar: fiber, minerals, vitamins and some bioactive compounds that probably haven’t even been discovered yet. Scientists argue that when you eat fruit, the sugar is packaged in fiber, which takes our bodies a long time to digest (thus slowly releasing the sugar into our bloodstream).

On the other hand, soda and sugar-sweetened beverages have pretty much only one thing in them and that’s the sugar. This liquid sugar is the leading single source of added sugar in the American diet (about 36% of the added sugar we consume).

But what about the sugar in fruit juice…is fruit juice as bad as soda?

Dr. Kimber Stanhope from UC Davis gets asked this a lot. The short answer is that no one really knows for sure.
"It drives me crazy that I don’t know the answer for sure. I have not found any studies in the scientific literature that have actually compared the consumption of a sugar-sweetened beverage to a fruit juice-sweetened beverage for more than one day. So we’re going to do a 2-week study…one group will be getting fruit juice (orange juice), the other group will get a sucrose-sweetened beverage.

And I think it’s very important that this study gets done because there are many scientists out there that have made the assumption that fruit juice is just as bad as sucrose [because fruit juice doesn’t have the fiber found in fruit], and they might be right, but I don’t know. There is evidence in the literature —epidemiological studies— that suggest that fruit juice is protective compared to a sugar-sweetened beverage, and there is also a couple of studies that suggest they’re just as bad. We need to know.”

Stanhope points out that the answer may even differ for each type of fruit juice (grapefruit juice, apple juice, orange juice, etc.). She hopes to study the question in more detail once the preliminary results come in."
health  nutrition  fruit  sugar  2015  soda  kimberstanhope 
january 2015 by robertogreco
Jay Parkinson + MD + MPH = a doctor in NYC (I just finished reading Bonk by Mary Roach.  The...)
"I spent 4 years in medical school and 5 years in residency. I went to Penn State for medical school and St. Vincents in the West Village for Pediatrics and Hopkins for Preventive Medicine. I never once received lectures on sex and sexuality. It’s sad to think that doctors must teach themselves something so important to us all. Speaking of that, here are the other topics that were either skipped over entirely or given a blurb in a lecture throughout my nine years of medical training:

• Behavior change
• Diet and nutrition
• Exercise
• Death and dying
• Communication skills
• The business of healthcare in America (aka, how to run a practice)

These are just off the top of my head. What are the others?"
jayparkinson  medicine  education  medicalschool  lifeskills  behavior  diet  nutrition  exercise  death  dying  communication  business  health  healthcare  comments  preventitivemedicine  prevention  sex  sexuality 
july 2011 by robertogreco
AlterNet: How TV Superchef Jamie Oliver's 'Food Revolution' Flunked Out
"In a perverse way, Jamie Oliver has highlighted many of the shortcomings of the U.S. food system. But it was like taking a wrecking ball to a termite-infested house to show the rot inside at the cost of smashing the structure. That he failed to meet the nutritional guidelines, went way over budget and put the school district at risk of losing federal funding is bad enough. The fact that so many children stopped drinking milk, dropped out of the program and appeared to be eating less food, strongly suggests they were worse off under his program. As Cabell County has sidelined his menu it's more evidence that the "Food Revolution" collapsed at the barricades." [via: who writes "Like The Wire, this article helps illustrate that the causes of what we see as an isolated issue — unhealthy cafeteria food — are actually broad, systemic failures, side effects, and incentives gone wrong with no simple fixes."]
food  jamieoliver  nutrition  us  policy  systems  systemicfailure  health  poverty 
november 2010 by robertogreco
Does Coffee Work? § SEEDMAGAZINE.COM
"More than any other drug, caffeine makes the modern world go ’round. But how good is it for you, how well does it work, and how much do most users consume? the answers may surprise you.…

Consuming as little as a cup a day of coffee can make you dependent on coffee, which means when you stop drinking it, you’ll experience withdrawal symptoms like headaches, irritability, and drowsiness. In other words, you’ll be just like me, before my first cup of coffee in the morning.…

So if coffee works at all to improve alertness, the 2004 study mentioned by Chatham offers the best advice: If you’re trying to stay alert on a long road trip, regardless of whether you’ve got a styrofoam cup of watered-down joe from a gas station or a double-walled thermos filled with Starbucks rocket fuel, you should sip slowly rather than chug the whole thing!"
addiction  coffee  caffeine  medicine  nutrition  food  health  drugs 
august 2010 by robertogreco
Frank Chimero - The Back Side of Your Gullet Is Decadent and Depraved, Part 1
"This all happened, more or less. Something happened here and something happened there, and as life tends to do, it slowly changes you. Time erodes us, but it’s adds to us too. Take a particle, leave a particle. It shapes us and we change. And then we look back and sort all of that into a story to make sense of why we are the way we are. This is a story about a few things that have happened to me—"
storytelling  frankchimero  visualculture  nutrition  nourishment  culture  consumption 
august 2010 by robertogreco
Proposed 2010 USDA Dietary Guidelines | Food Renegade
"Fallon Morell notes that by restricting healthy animal fats in school lunches and diets for pregnant women and growing children, the Guidelines will accelerate the tragic epidemic of learning and behavior disorders. The nutrients found most abundantly in animal fats and organ meats-including choline, cholesterol and arachidonic acid-are critical for the development of the brain and the function of receptors that modulate thinking and behavior. Studies show that choline helps the brain make critical connections and protects against neurotoxins; animal studies suggest that if choline is abundant during developmental years, the individual is protected for life from developmental decline...
nutrition  usda  diet  learning  brain  pregnancy  development  via:cervus  tcsnmy  glvo  guidelines 
june 2010 by robertogreco
Big City - To Develop Young Tastes, Look Past the Children’s Menu -
"Nicola Marzovilla runs a business, so when a client at his Gramercy Park restaurant, I Trulli, asks for a children’s menu, he does not say what he really thinks. What he says is, “I’m sure we can find something on the menu your child will like.” What he thinks is, “Children’s menus are the death of civilization.”"
children  parenting  restaurants  happiness  health  culture  dining  education  food  nutrition  life  society  us  tcsnmy 
may 2010 by robertogreco
Princeton University - A sweet problem: Princeton researchers find that high-fructose corn syrup prompts considerably more weight gain
"A Princeton University research team has demonstrated that all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.
cornsyrup  health  medicine  obesity  nutrition  sugar  diet  cooking  science  food 
march 2010 by robertogreco
Kathy Freston: A High Protein Diet Won't Make You Lose Weight Long Term: In Fact, It May Make You Fatter
"The real epidemic in our country is not only obesity but also depression, isolation, and loneliness. As one patient told me, "When I feel lonely and depressed, I eat a lot of fat. It fills the void. Fat coats my nerves and numbs the pain." People often overeat when they're feeling stressed, lonely, and depressed --"comfort foods.""
exercise  food  health  nutrition  us  depression  loneliness  society  isolation 
march 2010 by robertogreco
Fed Up: School Lunch Project
"I am a teacher who is eating school lunch every day in 2010"
food  schools  health  lunch  blogs  schoollunch  nutrition  us  education 
january 2010 by robertogreco
Edible Schoolyard
"The Edible Schoolyard (ESY), a program of the Chez Panisse Foundation, is a one-acre organic garden and kitchen classroom for urban public school students at the Martin Luther King, Jr. Middle School in Berkeley, California. At ESY, students participate in all aspects of growing, harvesting, and preparing nutritious, seasonal produce.
tcsnmy  schools  education  learning  science  food  edibleschoolyard  farming  urbanfarming  curriculum  agriculture  sustainability  environment  california  green  health  urban  local  organic  nutrition  ecology  gardening  classes  foodeducation  classideas 
april 2009 by robertogreco
Killer Carbs: Scientist Finds Key To Overeating As We Age
""The more carbs and sugars you eat, the more your appetite-control cells are damaged, and potentially you consume more," Dr Andrews said.
health  brain  hunger  nutrition  appetite  overeating  obesity  sugar  science  diet  carbs  weight 
august 2008 by robertogreco
Cooking and Cognition: How Humans Got So Smart | LiveScience
"About 2 million years ago, the human brain rapidly increased its mass until it was double the size of other primate brains. "This happened because we started to eat better food, like eating more meat," said researcher Philipp Khaitovich of the Partner Institute for Computational Biology in Shanghai."
learning  human  evolution  cooking  food  biology  brain  anthropology  cognition  science  nutrition  research 
august 2008 by robertogreco
San Diego Food Not Lawns
"grassroots group based in San Diego, California (USA) and focused on "cultivating an edible future" and working together to offer information, facilitate communication, and otherwise act and effect local change regarding a variety of food and land relate
sandiego  food  groceries  produce  gardening  california  activism  nutrition  slow  slowfood  grassroots  agriculture  sustainability  diy  ecology  green  local  community 
july 2008 by robertogreco
Do food miles matter? | ES&T Online News
"The benefits of eating locally grown food may not extend to curbing global warming, according to a comprehensive study of greenhouse gas emissions from U.S. food." via:
food  environment  energy  globalwarming  locavore  footprint  global  diet  emissions  sustainability  local  green  meat  nutrition  transport  transportation 
june 2008 by robertogreco
Just Desserts: Artificial Sweeteners Linked to Weight Gain: Scientific American
"New research indicates that saccharin and other sugar substitutes may not be such a sweet deal for weight watchers"
diet  food  health  nutrition  research  science  medicine 
february 2008 by robertogreco
Big Mac: The whole world on your plate
"found the meal (Big Mac, French fries and a cup of coffee) contained approximately 20 different species and ingredients that originated around the world...leads to conclusion that “Big Mac is apt symbol of globalization."
botany  food  nutrition  global  globalization 
february 2008 by robertogreco
Keep Your Food, Change Your Plate: The New Science of Eating on Wired Science
"Brian Wansink is no new-age diet doctor. He's the Director of the Food and Brand Lab at Cornell, where a funhouse of one-way mirrors helps him spy into the hidden psychology behind Americans' prodigious food intake."
diet  eating  food  nutrition  psychology  research  habits  health  multitasking 
october 2007 by robertogreco
Study: Food in McDonald's wrapper tastes better to kids -
"Even carrots, milk and apple juice tasted better to the kids when they were wrapped in the familiar packaging of the Golden Arches."
ads  advertising  branding  children  diet  health  food  marketing  mcdonalds  nutrition  packaging  psychology 
august 2007 by robertogreco
Welcome to Fatworld! Experience Refreshing Moral Discomfort!
"In his latest, Fatworld, players navigate a consumer paradise (A), rule their own empire of restaurants and convenience stores (B), and enjoy food allergies, diabetes, heart disease, and death (C)."
games  play  health  nutrition  simulations  consumerism 
june 2007 by robertogreco
Food - Supermarkets - Obesity - Nutrition - Calories - Farmers - Agriculture - New York Times
"The reason the least healthful calories in the supermarket are the cheapest is that those are the ones the farm bill encourages farmers to grow."
agriculture  culture  economics  food  nutrition  obesity  politics  policy  us  health  pollan 
april 2007 by robertogreco

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