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The Military Diet Provides Little to no Nutritional Value and Leads to Rebounds in Weight Gain, Says Diet Doc

Jackson, MS, Sept. 22, 2017 (GLOBE NEWSWIRE) — The Military Diet purports to be a simple, fast-acting diet to rid the body of a few extra pounds. Also referred to as the Army diet or the Navy diet, the eating regiment is a fad or crash diet that claims fast weight loss of 10 pounds within 2-3 weeks. The routine consists of 3-days per week of caloric restriction via small, high-protein snacks (they can hardly be considered meals), while the remainder of the week allows dieters to eat whatever they like (thus contributing to its appeal). Many people are experiencing fast weight loss on this, but they might be alarmed to hear that it is mostly comprised of water and muscle mass, not fat. Sudden losses in calories tend to result in a reduction in the body’s glycogen stores, while the fat tends to hang on.

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This is exacerbated by the fact that the diet provides very little in terms of nutritional value. Most days will include toast, tuna, an egg, a grapefruit, a banana and ice cream. The consumption of meals with such little fiber and general sustenance are most likely to lead to hunger, fatigue, irritability and an inability to maintain some degree of physical activity, which is key to long-term weight maintenance. Furthermore, the claim that these food combinations will increase one’s metabolism is an unsubstantiated one as no medical experts have been able to prove this is the case. If an individual is committed to losing anywhere between 10-100 pounds for improved health and overall appearance, fad diets are a no-no. National telemedicine weight loss center, Diet Doc has long understood the rebounds in weight that tend to come with crash dieting, which is why their medical team has spent decades formulating powerful weight loss medications and nutritionally-balanced diet plans (see: JumpStart Diet) that are customized for individual success.

Diet Doc’s philosophy is that an effective diet program should incorporate ongoing lifestyle changes that encourage long term health and weight loss/maintenance success. To learn more about Diet Doc’s system, new patients can get started immediately, with materials shipped directly to their home or office. They can also maintain weight loss in the long-term through weekly consultations, customized diet plans, motivational coaches and a powerful prescription program. With Diet Doc, the doctor is only a short phone call away and a fully dedicated team of qualified professionals is available 6 days per week to answer questions, address concerns and support patients.

Getting started with Diet Doc is very simple and affordable. New patients can easily visit https://www.dietdoc.com to quickly complete a health questionnaire and schedule an immediate, free online consultation.

 

About the Company:

 

Diet Doc Weight Loss is the nation’s leader in medical, weight loss offering a full line of prescription medication, doctor, nurse and nutritional coaching support. For over a decade, Diet Doc has produced a sophisticated, doctor designed weight loss program that addresses each individual specific health need to promote fast, safe and long-term weight loss.

 

Twitter: https://twitter.com/DietDocMedical

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LinkedIn: https://www.LinkedIn.com/company/diet-doc-weight-loss?trk=biz-brand-tree-co-logo

 

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Diet Doc Contact Information:

Providing care across the USA

Headquarters:

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(800) 311-5610

Info@DietDoc.com

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Better way to lose weight involves taking breaks from diet – Business …


Peter Macdiarmid/Getty Images

Diets are made to be broken.

At least that’s what a small new study, which found that breaking
up extended periods of dieting with more normal eating, suggests.
People in the study who took two weeks at a time off of their
diet lost more weight than peers who stuck to it for the same
amount of time. They also kept more of the weight off for longer.

Research has long shown that most diets are plagued by a sad
reality — when they end, the people on them almost always

gain most or all of the weight back
. But the new study offers
hope for a possible way to avoid this pitfall.

Best of all, it essentially involves giving yourself a break.

For the study, published this
month in Nature’s International Journal of Obesity
, 51 obese
men between 25 and 54 were split into two groups. The first group
followed a strict diet that involved slashing their calorie
intake by a third of their needs (something called the “energy
restriction” phase) for just over 3 and a half months.

The second group followed the same diet, but every two weeks they
would take a break from it and go back to eating enough calories
to meet their needs (the “energy balance” phase, in the
researchers’ parlance). The dieters who took breaks stuck to
their interval plan for nearly 7 months — twice as long as the
plain old dieters — but wound up with the same amount of strict
diet time.

At the end of the study, the men on the diet-break-diet plan lost
47% more weight than the men who stuck to the traditional diet.
More importantly, they also kept more of the weight off.

“Interrupting energy restriction with energy balance “rest
periods” may … improve weight loss efficiency,” the researchers
wrote in their paper.

Overriding the body’s drive to hold on to fat


Shutterstock

Losing weight can often feel like an uphill battle. There’s some
science that suggests that when we try to coax our bodies into
healthy eating, our bodies fight back.

Research shows that people who’ve lost significant amounts of
weight produce
fewer of the hormones
that make them feel full and more of
the hormones that make us feel hungry. There’s also evidence that
the metabolism slows down, perhaps because strict dieting
convinces the body that it is starving, leading it to
run as efficiently as it can
and burn the fewest calories
possible.

But the new study suggests it may be possible to trip those
wires.

The clue to this possibility was in the last phase of the study,

Krista Varady
, a professor of nutrition who studies
another type of dieting for weight loss known as intermittent
fasting
, told
Newsweek
.

Towards the end of the interval dieters’ eating plan — around the
time where most dieters stop losing or even sometimes regain
weight, also known as the “dieting plateau” — the men in the
study were still shedding pounds.

“Somehow they’re kind of keeping the body on its toes,” she said.

Another potential advantage of the interval plan is that it could
be easier to maintain than a traditional diet. While it might
sound like a minor problem, sticking to a diet, something
nutritionists call “diet adherence,” is really important when it
comes to losing weight and keeping it off.

For a recent
study
published in the Journal of the American Medical
Association, out of 160 adults who tried one of four popular
diets, more than half of the participants in one group dropped
out before the study ended.

Andy Bellatti, a
registered dietitian and the cofounder of Dietitians for Professional
Integrity
, told Business Insider that it’s something he sees
all the time with the people he works with, suggesting that a
more sustainable weight loss plan involves incremental, long-term
changes that someone can stick to for life.

“I know many people who’ve gone on some kind of crash diet for a
week and lost a bunch of weight and a few months later they’re
back to square one,” said Bellati.

Instead of encouraging his clients to try something
extreme, he advises taking small steps toward weight loss that
can be maintained for the long haul. “I’d say 9 times
out of 10 the people who change slowly and do manageable goals
are the people who 3 years out still have success,” he said.

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Cosmopolitan Editor Michele Promaulayko’s Grub Street Diet

“I’ve been coming to Il Buco for 15 or 20 years.”

Photo: Noah Fecks

Since taking the helm of Cosmopolitan almost exactly one year ago, Michele Promaulayko’s days have been “kind of crazy.” As the former editor-in-chief of Women’s Health and Yahoo Health, Promaulayko believes in the power of kombucha and adaptogens and punishing exercise classes, but she lets her guard down at night. “I’m not as rigid at dinner — my favorite meal of the day,” she says. “It may just be that it’s more acceptable to have wine with it.” This week, she enjoyed cacio e pepe fritters at Lilia, a “meat volcano” at the Office, and an olive-oil tasting at Il Buco. Read all about it in this week’s Grub Street Diet.

Thursday, September 14
Coffee is the reason I get out of bed in the morning. (I think I even dream about it!) But before I mainline the caffeine, I force myself to down a tall glass of water with lemon squeezed into it, to rehydrate and get some vitamin C.

Then I measure out a small dose of a bespoke herbal tincture that’s been mixed by my genius herbalist, Daniela Turley. Sounds bizarre (or worse, bougie), but it’s a game changer. My current blend has schisandra, an adaptogen that increases energy; licorice, which is anti-inflammatory; and other herbs that ward off headaches, and boost brain, skin, and gut health. Plant pharmacology (not that kind) fascinates me — it’s been practiced for thousands of years and still is in many parts of the world. A lot of it stems from the fact that I was a health editor for over seven years.

I have a workout scheduled for 7 a.m. I stop at Citizens of Chelsea on my corner to grab a large coffee before heading to Madison Square Club, a private training facility owned by my friend David Kirsch. Today, David is training me himself, which is a blessing and a curse because he’s no joke (he trains J.Lo — enough said). I probably should have eaten something, but I like to work out on an empty stomach. Thinking I may pay for that.

After a bunch of late-morning meetings, (so many meetings!), I spend an inordinate amount of time trying to figure out something more inspiring to eat than a sad desk salad. I decide to go for the Greek salad with grilled chicken (with a side of dill-heavy tzatziki) from the Greek Kitchen, a few blocks away from the Hearst Tower in Hell’s Kitchen. I lived above the restaurant a decade ago and treated it like it was my dining room, so it’s a nostalgic order. And tasty!

Around 5 p.m., I grab a grapefruit Spindrift — it’s the new LaCroix — and spend an hour working on Cosmo’s cover with my creative director. Our rule: We can’t call it quits until we’re cracking up at a few of the cover lines or until one of us is blushing (not me, usually).

Later, I meet up with one of my BFFs, media mogul Dave Zinczenko. We head to the Office, a swanky, new “speakeasy” by Grant Achatz and Nick Kokonas that I’ve been hearing about. We grab seats at the bar. The stools are cushy leather and clad in cowhides. I order a glass of Austrian Grüner Veltliner. D.Z. gets a vodka Martini with a twist. We have a lot to discuss. The magazine business is never dull, but over the last few days, several veteran editors have stepped down from their posts — and the industry is buzzing about what it signals for the future of media. This convo calls for a stiffer drink. I go for a cocktail with tequila, grapefruit, ginger, horseradish, and Lapsang tea. All better.

Now, food. Their menu is limited but special. We get the crudités — not your garden-variety carrots and celery sticks. These are presented in a giant ice-filled glass bowl and have compressed watermelon squares and exotic mushrooms and greens. The dip is a sweet-pea bavarois. We also get the mussels with smoked bacon and leeks and the jamón ibérico de bellota, which comes out looking like a meat volcano, we decide. Yes, we are children.

Friday, September 15
Busy day ahead. We need to ship the last pages of our revamped November issue, so I head in early. When I get off the subway, I buy a Stumptown iced-coffee at one of the stands in the underground Turnstyle market. I’ve been experimenting with time-restricted eating (also called intermittent fasting), so I’m skipping breakfast … but I’m wondering if the coffee negates the fast. I Google it when I get to my desk, and yup, since I added milk, I’m technically not in a fasted state anymore. Oops.

By noon, I’m famished. I get a kale salad from Blossom du Jour — it has quinoa, black beans, corn, red pepper, and avocado, with a mustard-tahini dressing. I inhale that and head to a fashion run-through for a shoot we have coming up.

And I’ve been looking forward to tonight’s dinner all week. The plans are to meet up with my friend Kathryn Budig, a yoga teacher, and her girlfriend Kate Fagan, a writer and commentator for ESPN, at Il Buco on Bond Street. I haven’t seen them in months, and I want to hear how Kate’s new book, What Made Maddy Run, is doing. We catch up over wine — effervescent Lambrusco for them, a Valpolicella Ripasso for me — and an olive-oil tasting. I get the cavolo-nero salad — basically, an elegant Caesar made with black Tuscan kale — and later, grilled pulpo, served with cauliflower, currants, capers, and mint. I’ve been coming to Il Buco for 15 or 20 years. When I first got to New York, it was one of the only places on Bond Street, along with a store owned by my friend Stacy. (That space is now the Smile.) The street is now lined with luxe condos, but Il Buco remains one of the most charming and consistently delicious restaurants in Manhattan.

Saturday, September 16
Sunny-weather prediction — yay! Going to head to my weekend house on Long Beach Island in New Jersey. I pick up my car from the garage and swing by La Colombe on 11th Ave for coffee. Long line; everyone is back in town post–Labor Day. I resist getting one of the carby confections beckoning from behind the glass, so I had to root around the abyss of my bag for the blueberry RXBAR I tossed in there.

The pantry and fridge at my house are pretty barren now that summer is over, and I don’t feel like grocery shopping for one night. So, I open and close the cabinets like 12 times and finally realize I have everything I need to make this weird recipe I like from a book called Choosing Raw: kelp noodles and cherry tomatoes coated in a dressing with cashew butter, ginger, and basil. I’ve made this dish for weekend guests before, and everyone is skeptical … until they taste it. The flavors and textures just work. I can never make this in New York — I don’t keep any nut butter in my apartment because I can’t be trusted around the stuff.

Dinner is at a local restaurant called Yellowfin with my friend Devon, who owns a boutique fitness studio on the island. Since she burns calories for a living, she’s liberated to order whatever. Dangerous for me. We drink Champagne and share the tuna pizza (more like a thin flatbread). Then I have a slow-cooked lamb shank with Moroccan spices. Winter is coming.

Sunday, September 17
I had enough Champs last night to be grateful that the cycling/barre class I signed up for isn’t until 10:15. When I get home, I pound water and take a few activated-charcoal pills, which are supposed to mop up toxins. Whether or not that’s true, the placebo effect is real. I feel great. Then I scramble some eggs and eat them with avocado, the last of the thyme from my herb garden, and some oregano I brought back from a recent vacation to Greece.

Back in New York. The Emmys are on, so I camp out on the couch and order from Chop-Shop: a cucumber salad with sesame oil and chiles, and the shrimp and eggplant in green curry. An hour-and-a-half later, the show is still going, and I’m craving ice cream. I didn’t eat my quota this summer. I open my Postmates app and search for pistachio Halo Top. I can’t believe I can actually have it delivered from the East Village. This level of convenience is bad. The foil top reads, “Don’t stop until you hit bottom.” Who am I to argue? It’s satisfying-ish.

Monday, September 18
I French-press some Intelligentsia coffee, then make a smoothie in my NutriBullet — I live for that thing — with Sprout Living Vanilla Lacuma Epic Protein Powder, chia seeds, brain-octane oil from Bulletproof, unsweetened almond milk, and a handful of frozen blueberries.

That tides me over until late afternoon. I’ve sort of missed the lunch window, so I swing by the snacks-stash table, but it’s all sugary packaged foods. And booze. I run down to Pressed Juicery and get the Greens 1: celery, cucumber, kale, lemon, parsley, romaine, and spinach. This one is not for juice virgins — it has no fruit, so it’s not sweet. At all. Even my adjusted palate is revolting a little. I avert my eyes from Dylan’s Candy Bar a few shops down and head back to the office.

I buy a bag of artisanal turkey jerky and that does the trick.

I race to a 6:30 appointment I’ve made with my friend Emily Fletcher at the new Soho location of Ziva Meditation. She’s the owner and a gifted meditation teacher. During my time as a health editor, I got trained in Transcendental Meditation, but I’ve been slacking off for the last year. Emily has sweetly offered to get me back on track — and she does. Ziva’s approach to meditation focuses on the performance-enhancing benefits of the practice. Still, I left blissed-out.

In the cab home, I scroll through Seamless and land on Japanese. By the time I roll up to my building, my shrimp shumai, avocado roll, and oshitashi (cold spinach with ponzu sauce) are waiting with my doorman. Food-delivery apps are beginning to rule my city life.

Tuesday, September 19
Water with lemon and herbs and coffee. I have another early-morning strength-training session at Madison Square Club. Not with David this time, praise Jesus! But still tough. I regrettably told my regular trainer, Colin, that I want to work on being able to do pull-ups, and now he won’t let me off the hook.

I run home and throw myself into the shower. Today is packed. We have Public Advocate Letitia James coming to talk to the staff, and I’m preparing for an interview that I’m doing with the awesome Robin Wright as part of a U.N. dinner — it’s General Assembly week. Everyone is cranky from the heinous traffic. My assistant Sophie wants to strangle me because I can’t decide, ever, what to have for lunch. She picks my other favorite salad from the Greek Kitchen, the maroulosalata. It’s mainly romaine lettuce and dill. She knows my deal: add grilled chicken, go light on the Feta and vinaigrette, and hold the scallions. Meanwhile, I eat the raw almonds she’s placed in front of me. She’s not risking hangry vibes. Not today.

I’m giddy about tonight’s dinner with one of my favorite people on planet Earth — Kerry Diamond, co-founder of the biannual indie food magazine Cherry Bombe, which celebrates inspiring women. It’s rad. Kerry’s rad. And we’re going to Lilia in Williamsburg, owned by another incredible woman, chef Missy Robbins. I order a glass of Malvasia by Salina. I’ve been on a white-wine kick. Apps: whole-roasted summer squash with lemon, parmigiana, and basil. It’s bonkers how fucking good it is. I mean, it’s only squash. Same with the slow-roasted tomatoes on grilled bread with mint. They must have a magical oven. Missy is at a party celebrating the launch of her new book, but she has someone in the kitchen send out an order of cacao e pepe fritelle for us — it’s a peppery, fried cheeseball made with Pecorino and aged Asiago. Beyond. We get the grilled blowfish tails with crushed coriander, because how can you not? Kerry is ballsy, so she also orders us two pasta dishes: mafaldini with pink peppercorn and sheep’s milk–cheese–filled agnolotti with saffron, dried tomato, and honey. I’m at max capacity, but they send out the blueberry crostata with crème fraîche. It’s a gift from the chef. We have to eat it. All of it.

I see a lot more barre classes in my future, but this meal was worth every cramp-inducing micro leg lift — and then some.

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Whole food diet may help prevent colon cancer, other chronic conditions

UNIVERSITY PARK, Pa. — A diet that includes plenty of colorful vegetables and fruits may contain compounds that can stop colon cancer and inflammatory bowel diseases in pigs, according to an international team of researchers. Understanding how these compounds work on a molecular level could be an initial step toward finding treatments for people with cancer, they added.

“What we are learning is that food is a double-edge sword — it may promote disease, but it may also help prevent chronic diseases, like colon cancer,” said Jairam K.P. Vanamala, associate professor of food sciences, Penn State. “What we don’t know is, ‘how does this food work on the molecular level?’ This study is a step in that direction.”

In the study, pigs that were served a high calorie diet supplemented with purple-fleshed potatoes had less colonic mucosal interleukin-6 — IL-6 — compared to a control group. IL-6 is a protein that is important in inflammation, and elevated IL-6 levels are correlated with proteins, such as Ki-67, that are linked to the spread and growth of cancer cells, said Vanamala, who also is a faculty member at the Penn State Hershey Cancer Institute.

According to the researchers, who reported their findings in a recent issue of the Journal of Nutritional Biochemistry, eating whole foods that contain macronutrients — substances that humans need in large amounts, such as proteins — as well as micro- and phytonutrients, such as vitamins, carotenoids and flavonoids, may be effective in altering the IL-6 pathway. 

Vanamala said these findings reinforce recent research that suggests cultures with plant-based diets tend to have lower colon cancer rates than cultures with meat-based diets. Colon cancer is the second leading cause of cancer related deaths in the United States and a leading killer in many other Western countries, which tend to include more meat and less fruits and vegetables, he added.

Eating from the Rainbow

Eating from the Rainbow

Jairam Vanamala suggests eating a wide-variety of colorful vegetables and fruits may help treat chronic diseases such as colon cancer and type-2 diabetes.

While the researchers used purple potatoes in this study, Vanamala said other colorful fruits and vegetables could prompt similar effects. Colorful plants, including the purple potato, contain bioactive compounds, such as anthocyanins and phenolic acids, that have been linked to cancer prevention.

“For example, white potatoes may have helpful compounds, but the purple potatoes have much greater concentrations of these anti-inflammatory, anti-oxidant compounds,” said Vanamala. “We use the purple potato as a model and hope to investigate how other plants can be used in the future.”

Another advantage of using whole foods for cancer treatment is that it would benefit the agriculture industry and likely help small farmers around the world.

“If this model works, we can see what works in other countries,” Vanamala said. “Instead of promoting a pill, we can promote fruits and vegetables that are very rich in anti-inflammatory compounds to counter the growing problem of chronic disease.”

The researchers fed the animals three different diets: a standard diet with 5 percent fat; a high-calorie diet, with 17 percent added dry fat and 3 to 4 percent added endogenous fat; and a high fat diet supplemented with purple-fleshed potatoes.

The expression of IL-6 was six times lower in pigs that ate the purple potato-enhanced feed compared to the control group. Researchers used both uncooked and baked potatoes and found similar effects.

Currently, anti-IL-6 drugs are used against certain type of rheumatoid arthritis​ and are being considered to treat​ other​ ​inflammation-promoted chronic diseases like colon cancer. However, these drugs are expensive and can cause side-effects, including drug tolerance.

Vanamala said that the pig model was used because the digestive system is very similar to the human digestive system, more so than in mice. The diet approach to cancer treatment has also shown similar promise in mice, however, he added.

Researchers who worked with Vanamala include Abigail Sido, former graduate student, and Sridhar Radhakrishnan, former post-doctoral scholar, both in food science; Lavanya Reddivari, assistant professor of plant science; Frank Shen, graduate student, and Qunhua Li, assistant professor, both in the statistics, all of Penn State; Vadiraja Bhat, senior applications scientist, Agilent Technologies; Sung Woo Kim, professor of animal sciences, North Carolina State University, and Elisabeth Ericksson, doctoral student in food technology, Lund University, Sweden.

The United States Department of Agriculture supported this work.

Tom Brady Can Afford This $16000 Diet That You Probably Can’t

Tom Brady is a genetic freak, partially because Tom Brady eats like a freak.

Granted, Brady eats like freak worth more than $197 million, but like a freak nonetheless. The New England Patriots quarterback is 40 years old, just won his fifth Super Bowl and is releasing his new book The TB12 Method to tell folks how he altered his diet to accomplish all of the above. While Brady has some feelings about sodium in his new book, anybody reading that book and hoping to adopt the five-time Super Bowl champion’s diet at age 40 or older should take his advice with more than a few grains of salt.

Brady is writing from the perspective of a man who made nearly $29 million in salary and bonuses last year alone. Brady bases his book on a life in which Under Armour, Uggs, Simmons bedding and Tag Heuer give him playing-around money for endorsing their products. Brady sends staff to the grocery store knowing that he has $30 million coming to him in the next two seasons. In short, Brady can afford a diet that’s going to cost you at least $16,000 to follow.

Much like Gwyneth Paltrow’s Goop suggestions or Warren Buffett’s McDonald’s-and-Coca-Cola binges, Tom Brady and his lifestyle are backed by significant means. Brady can tell fans what he eats and how to prepare it, but that doesn’t necessarily mean that they’ll have the resources to do so themselves.

For example, before The TB12 Method was released, Brady put out a limited-edition cookbook (or “nutrition manual,” as he prefers) that cost $200 a copy. At the Patriot Place mall next to the Patriots’ Gillette Stadium in Foxborough, Mass., a TB12 store sells $200 vibrating foam rollers, $150 vibrating spheres, $140 weighted vests and $80 performance mats for TB12-branded workouts. Most tellingly, though, the store offers $40 to $50 boxes of TB12 snacks, $54 cans of TB12 protein powder and $15 18-ounce jars of TB12 electrolytes (literally salt, as Sports Illustrated discovered). A startup kit of the new book, protein, electrolytes and resistance bands goes for $250.

As for the daily diet itself, The Boston Globe mapped it out. Brady starts the day around 6 a.m. and downs 20 ounces of water with electrolytes: The first of 12 to 25 such servings he’ll have each day. He follows that up with a smoothie of “blueberries, bananas, seeds, and nuts.” He works out at 8 a.m. (more water and electrolytes) and downs a protein shake once his two-hour workout is done. At 11 a.m., he has the first of several snacks. At noon, there’s a lunch of fish and vegetables, but no “white foods” (potatoes or bread) or nightshades (strawberries or peppers). From 2 p.m. to 5 p.m., Brady says he might grab another protein shake, protein bar, bag of chips, guacamole, raw vegetables, hummus or fruit, such as grapes, a banana or an apple.

Tom Brady.

By the time dinner comes around, you’re getting a “nutrient-dense meal that includes a lot of vegetables.” That might mean burgers made out of chicken or salmon, accompanied by various salads of avocados and greens, or brown-rice pasta with cream sauce. You can make the avocado ice cream he includes, but he says he’s more likely to just down another protein shake.

So what does that all add up to? Well, keep in mind that the scenario Brady described doesn’t include practices, games or rehab workouts. We’re going to guess that the average 40-year-old isn’t going to burn through as many calories or work as many muscle groups as Brady does in a day. However, let’s just be charitable to Brady’s TB12 scheme and say you need a container of electrolytes a week, two containers of protein each month and two full meals and two snacks each day.

Fortunately for you, Brady has teamed with food delivery company Purple Carrot to deliver you three meals a week (at two servings per meal), for $78. To cover all 730 meals you’ll eat in a year, that’s going to be close to $9,500 in meals alone. If you salt your water with a $15 container of electrolytes each week, that’s $780 annually just for water seasoning. Throw in two $54 containers of protein a month, and that’s close to $1,300 a year. Now snacks make it interesting. Brady says he snacks a lot, but his boxes of snacks are limited to 12. Let’s be conservative and say you have two of these snacks each day for a year. That’s about 61 boxes of snacks in total, or $3,050 for the year. But that doesn’t include the nuts and fruits that Brady throws into his morning smoothie each day. That requires about 30 more boxes at a cost of $1,500.

Without factoring in additional fruits, vegetables fish, meats or protein powder, you’re looking at more than $16,100 in TB12 dieting alone. Congratulations, you’ve exceeded the “liberal” Department of Agriculture’s estimate for feeding a family of four with two older children for a year ($15,368.40, in case you were wondering). You’re also spending more than 27% of the $59,000 that served as the median household income in the United States in 2016. Meanwhile, a person Brady’s age eating like a king at home only spends $4,424.40 annually, according to the USDA.

Granted, that average eater doesn’t take a lot of hits and keep acid-producing foods like cold cuts, pineapples and yogurt to 20% of his diet, like Brady does. He also doesn’t fill 80% of his diet with anti-inflammatory foods including Brussels sprouts, sweet potatoes, and dandelion greens. That’s because your average eater isn’t Tom Brady, who’s likely going to eat a very un-TB12 diet himself once he walks away from football.

Watch: $5 Will Get You Into An NFL Preseason Game

More of What’s Trending on TheStreet:

Cost of healthy foods may explain heart risks linked to ‘food deserts’

By Shereen Lehman

(Reuters Health) – Living in an area with little access to fresh
and nutritious foods has been linked to high heart disease risk,
but a new study suggests that it’s the inability to afford a
healthy diet, rather than access, that’s to blame.

Researchers studied Atlanta residents and found that people
living in “food deserts,” where there are few places to buy fresh
produce and other healthy foods, had more heart risk factors like
hardened arteries and inflammation than people with easy access
to healthy foods.

But within food-desert neighborhoods, people with high personal
income had fewer heart risk factors than those with low incomes,
suggesting it’s money, not access, that prevents some people from
having a healthy diet that would lower their heart risk, the
study team concludes in Circulation: Cardiovascular Quality and
Outcomes.

“Food deserts are defined as areas that have below average income
together with poor access to healthy foods, ie. lack of grocery
stores (within 1 mile in urban and 10 miles in rural
communities),” lead author Dr. Arshed Quyyumi told Reuters Health
in an email.

“We found that area income, and even more importantly, personal
income was associated with higher cardiovascular risk, and that
access to food was not that important a risk,” said Quyyumi, a
cardiologist at Emory University School of Medicine in Atlanta.

Researchers have known that neighborhood factors are important
social determinants of disease outcomes, he added.

For the study, Quyyumi and his colleagues examined data on more
than 1,400 adults, averaging about 50 years old, and living in
the Atlanta metropolitan area. Just under 40 percent were men and
about 37 percent were African American.

The researchers collected personal and economic information and
performed tests to detect signs of inflammation, elevated blood
sugar and blood pressure, as well as arterial stiffness.

About 13 percent of participants lived in areas considered food
deserts. These people also had higher rates of smoking, were more
likely to have high blood pressure and hardened arteries and to
be overweight or obese, compared to those not living in food
deserts.

When the study team took average neighborhood income and
individual incomes into consideration, they found that people
living in food deserts in low-income areas had about the same
risk of heart disease as their peers living in low-income areas
with good food access.

Meanwhile, high-income individuals in low-income neighborhoods
had fewer cardiovascular risk factors compared to their
lower-income neighbors, and that was true even when they lived in
food deserts.

“People not having access to healthy food choices is a possible
cause for poor health. However, our study shows the greater
impact of lower socio-economic status as a stronger risk factor,”
Quyyumi said.

The study team was partly surprised to find so little impact from
food access, he said, but speculated that distances might be more
important in rural areas. Because this study was in an urban
setting, it’s not surprising that income was an important player,
he added.

Racial disadvantages are particularly important to highlight,
said Dr. Keith Ferdinand, a cardiologist at Tulane University
School of Medicine in New Orleans, who co-wrote an editorial
accompanying the study.

“African Americans have higher rates of hypertension, stroke,
heart attack deaths and heart failure than other groups in the
U.S.,” Ferdinand told Reuters Health in an email. Those racial
disparities are caused by multiple factors, he added.

“Food desserts may contribute to higher heart disease and
strokes, with many black neighborhoods reportedly having more
fast food restaurants, fewer supermarkets with healthy options,
and there being less availability of safe places for outdoor
physical activity,” he said.

Although there is no one best diet for reducing heart disease
risk, Ferdinand said, he recommends a Mediterranean-style dietary
pattern, which is high in fresh fruits and vegetables, whole
grains, fatty fish, low in red meat and lower-fat or fat-free
dairy products.

“For many lower socio-economic status communities, these foods
are absent, rarely found or extremely expensive,” he said.

SOURCE: http://bit.ly/2wFmCdl and http://bit.ly/2ffoJyg
Circulation: Cardiovascular Quality and Outcomes, online
September 13, 2017.

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