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Asda pulls diet ready meals from shelves after Slimming World dispute

“[So] we were unable to confirm whether or not the meals would be designated as Free Food on Slimming World’s healthy eating plan.

“It’s always been our view that Asda were misusing our trademarks to promote the range, trading on the back of our much-loved and respected name and reputation, regardless of whether the meals count as Free Food on our healthy eating plan.”

The spokesperson added: “It’s never been our intention to prevent Asda from selling healthy meals that help people lose weight – our concern has been about our trademarks, and we hope that Asda will be able to relaunch the range without relying on Slimming World’s trademarks or name.

A chicken tikka masala, a cottage pie and a Thai green curry were just some of the meals pulled from the shelves on Sunday morning.

An Asda spokesperson said the meal packs included a statement informing customers that the range was not endorsed by Slimming World.

The spokesperson added: “We take great pride in the integrity of the claims we make about our products. “Recent information has come to light indicating that the method used by Slimming World to assess whether a ready-meal is free or not, surprisingly, is partly subjective and involves more than simply making food with free ingredients.

“Slimzone was always intended to bring more choice and lower prices to customers shopping for healthy frozen ready meals but because of this new information, we have chosen to remove the range while we consider the best option for our customers.”

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Food for thought: Your diet and cancer – CBS News

What, if anything, can we do in our own personal lives to possibly hold cancer at bay? Martha Teichner has some food for thought: 

Chef Eric Levine’s “Eureka!” moment about healthy food came with his fifth cancer. Yes, he’s beaten cancer five times.

That moment came on the best and worst day of his life. Hours after chemotherapy and radiation, barely able even to stand up, he competed on the Food Network show, “Chopped.”

“In the middle of it I had that, like, moment of clarity where I thought, ‘You know what? I could win this competition, and I could beat cancer,’” he told Teichner.

He did win. But his doctor told him, change the way you eat — or die. So far he’s lost 65 pounds.

“So the relationship of food to health and wellness, it’s massive. I didn’t get it,” he said.

Now he wants everybody to get it. He sneaks healthy dishes like a stuffed acorn squash onto the menu at his N.J. restaurant.

“When things are jammed down your throat, people resist,” Levine said.

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What you eat has tremendous bearing upon preventing or treating cancer and other diseases.

What cancer patients eat matters. Mary-Eve Brown, an oncology dietician at Johns Hopkins University in Baltimore, told Teichner, “It’s been reported that two out of three people, when they show up for that very first oncology appointment for treatment, are already suffering nutritionally — they’re undernourished or malnourished.”

One patient, Jack Appelfeld, had about a quarter of a cup of chicken noodle soup. It went, as he put it, “terrible.” Because he was so malnourished, Appelfeld’s chemotherapy session had to be cancelled. 

“Any time that we hold treatment, that has impact on survival,” said Brown. “That’s how powerful nutrition is during your cancer treatment.”Badly enough that Appelfeld’s scheduled chemotherapy had to be cancelled.

So, is there evidence that food can actually cause cancer?

“There’s a relationship between high-fat meats and certain types of gut cancers,” said Brown. “There’s even a bigger body of evidence about obesity and cancer, female cancers, pancreas cancer.”

Dr. Margaret Cuomo has produced a documentary and a companion book, both called “A World Without Cancer.” 

Teichner took a spin around Dr. Cuomo’s local supermarket on Long Island. Her advice: Eat the rainbow. “We want to eat a variety of colorful vegetables and fruits,” Dr. Cuomo said. “The anti-oxidants and anti-inflammatory qualities of the vegetables and fruits we’re seeing here today are those elements that are going to help us reduce the risk for cancer, diabetes and other diseases.”


Dr. Margaret Cuomo (with correspondent Martha Teichner). 

So says Cuomo, but there is some debate about the role of specific foods in cancer prevention, even organics. Still, she’s a believer and says consider organic. But if you gasp at the price, “buy as much as you can afford. It’s important that you eat the vegetable, so if you cannot get them organic, you’re gonna eat the vegetables regardless.”

And here’s something you may not have thought about: “We want to keep to the periphery of a supermarket,” she said.

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Why? “Because the healthier foods are going to be located there.”

She says fill your cart with fruits and veggies, like tomatoes, peppers, oranges, broccoli, kale, collards, cabbage.

And try green tea. “Green tea is known to have catechins, and that has a powerful anti-cancer effect,” she said.

And what does all that look like on your dinner plate?

“You want two-thirds of that plate to be consisting of vegetables, whole grains and fruits, with one-third of it protein,” Dr. Cuomo said. “That protein can be a bean — black beans, chick peas, lentils. It can be a lean protein, like fish or poultry.”

Teichner asked, “And what do you say to people who say, ‘I hate all that stuff’?”

“Learn to like it,” Dr. Cuomo laughed. “It’s good for you!”

    
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How junk food packaging tricks you into ditching your diet

By Emily Drooby, Buzz60

Ever walk into a convenience store and see all of the colorful candy packages? Well, it turns out you’re basically walking into a diet time bomb.

New research shows that colorful wrapping and attractive advertising makes people want to buy those items even more. Meaning, by being around those calorie-rich items, you’re really pushing your luck with your diet.

If stores sold junk food in plain packages, we’d all have a much better chance of fighting obesity. Wolfram Schultz, the neuroscientist who realized this, says that the bright packaging creates a dopamine response and in turn causes people to overeat.

The U.K. already puts its cigarettes in plain packaging to reduce the appeal, so maybe junk food is next.

Captain Morgan and Twix

Pairing a dark rum with a Twix bar is like pairing peanut butter and jelly – they go perfectly together. The darkness of the rum will be nicely balanced by the lightness of the cookie and chocolate, and the caramel will just pull it all together.

Tequila and Warheads

Since cutting limes can be a pain, I suggest you use a Warhead instead after your shot to really cut the taste. Not only will you skip to pre-party prep, but you’ll also get to see your friends experience the sourness of a Warhead. 

Stawberry Lemonade Svedka and Gummy Bears

Soaking gummy bears in vodka is a great way to drink your alcohol and eat it too, but using gummy bears as a chaser also has the same effect. Plus, the sweetness of the gummy bears will be a refreshing chaser after the harsh and cheap vodka that you just swallowed.

Natty Light and Candy Corn

For all you lovers of tradition out there, I suggest pairing a traditional college beer, like Natty Light, with a traditionalHalloween candy, like candy corn. It’s like drinking beer and eating popcorn, only Halloween themed.  

Lime Burnett’s and Skittles

I know what you’re thinking, “oh God Burnett’s!”, but trust me. After any shot of this cheap vodka, any flavor of Skittles will be just sweet enough to take away from the harshness of the lime flavor.

Red Wine and Hershey’s Dark Chocolate

What’s better than a glass of smooth red wine paired with a rich piece of dark chocolate? I’ll tell you: a red solo cup of Franzia Cabernet paired with a mini Hershey’s dark chocolate bar.

Jack Daniel’s and Reese’s

I am a firm believer that peanut butter makes everything better, even whiskey. So for all you whiskey drinkers and non-drinkers out there, pair it with a Reese’s and you won’t be sorry. 

Straw-Ber-Rita and MM’s

I love chocolate-covered strawberries, but those tend to be a lot of work and a lot of mess for a pregame. But pair a Straw-Ber-Rita and a pack of MM’s together and it’s almost the same thing.

Malibu and Almond Joy

Go ahead and make yourself a Malibu mixie, and while you’re sipping, take a bite of an Almond Joy. You’ll feel like you’re on the beach in the Bahamas, not in a cramped dorm room pregaming.

André and Starburst

If you want to be really classy at your pregame, serving fruit and champagne is the way to go. If you want to be classy on a budget then serving André and Starburst is the way to go.

#SpoonTip: Drinking Andre and eating orange Starburst is basically like having a mimosa – you’re welcome. 

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Feed your brain with these 5 food groups

Honeybrains, a new restaurant in New York City, is giving a whole new meaning to brain food. The fast-casual eatery offers only nutrient-packed meals, specifically made to boost your brain health.

It’s co-owned by neurologist Dr. Alon Seifan, whose private practice in Hollywood, Florida, specializes in aging and dementia. There are three things that food does to improve our body and brain health, Seifan said.

“One, good food can improve metabolism, number two, good food can improve our circulation, and number three, good food can improve the balance of nutrients and inflammation in our body,” Dr. Alon Seifan told Fox News.

5 TRENDY HEALTH FOODS THAT AREN’T WORTH YOUR MONEY

Seifan, along with his siblings, and business partner Christophe Jadot, set out to open a health-conscious restaurant that took principles from eating methods found in the Blue Zones around the world, like the Mediterranean diet. People in Blue Zones tend to live longer and healthier lives than the average person.

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A recent study published in the journal Neurology found that older adults who closely followed a Mediterranean-like diet were less likely to lose brain volume as they aged, compared with those who didn’t follow the diet.

“They all have the same thing in common. It’s five food groups —it’s the fruits, vegetables, legumes, whole grains and healthy fats,” Seifan said. “So we have an entire menu based on those five food groups, any combination of those is both delicious and good for us.”

7 WRINKLE-FIGHTING FOODS PROBABLY ALREADY IN YOUR KITCHEN

Chef Kevin Chun, Honeybrains’ executive chef and chief culinary officer, created a menu that garnishes those five food groups with herbs, spices, fermented foods and natural sweeteners from nature.

“Our main spice blend incorporates a couple of different paprikas, garlic, cumin, coriander seeds, a lot of spices that you might find in Mediterranean flavors,” Chun told Fox News.

You’ll also find dishes full of super foods like nuts, avocados, leafy greens. and of course honey, which is full of antioxidants.

“Antioxidants improve our circulation, and they improve the stability of the cell membranes in our eyes and our brain,” Seifan said.

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The restaurant doesn’t just aim to feed the hungry. When designing Honeybrains, Seifan wanted to provide a complete brain wellness experience for his customers that would help educate them on how food can help fight epidemic’s like Alzheimer’s. According to the Alzheimer’s Association, an estimated 5.4 million Americans of all ages had Alzheimer’s disease in 2016.

On Thursdays, Honeybrains hosts “Thursday Night Talks,” a moderated session where experts share information on a variety of health topics. You can also catch Chef Chung at one of their monthly cooking classes to learn how to prepare brain-healthy meals, like their best-selling Avocado Crush Toast.
 

Avocado Crush Toast

-Slice and toast a thick piece of seeded sourdough bread.

-Smash a half an avocado into a small mixing bowl and add lemon juice, salt and pepper.

– Spread avocado mixture onto toast.

-Sprinkle a mix of Chi seed and Hemp seed salt on top.

-Finish by drizzling extra virgin olive oil over the toast.

-Garnish with a fresh herbs; basil, chives and parsley.

For more, visit Honeybrains.com.

Why children NEED a good diet if their mother ate junk food during pregnancy: Eating well can ‘reverse’ the harmful …

  • Pregnant women with diets high in junk food are more likely to have obese kids
  • But a study found the effects can be reversed through youngsters eating healthy
  • Females who were given the most nutrients during early life learned quicker

Stephen Matthews For Mailonline

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For good reason expectant mothers have long been warned to be careful about what they eat.

Pregnant women with diets high in junk food are known to increase the risk of their children being obese.

While scientists also believe that providing a developing child with enough nutrients can affect their intelligence. 

But new research suggests all the harmful effects and damage from a lacklustre diet can be reversed.

And it’s all down to feeding children a healthy diet, scientists claim. 

New research suggests that feeding children a healthy diet can reverse all of the damage caused by a junk-food heavy diet in pregnancy

Researchers from the University of Cincinnati used four groups of female mice to test their theory.

The first group was fed a controlled diet during both pregnancy and lactation while the second consumed foods high in fat.

Rodents in the third and fourth groups were given a nutrient-enriched diet, but the latter consisted of offspring from those on a high-fat diet. 

When they all became adults they were then given the same control diet, to assess the effects of healthy eating in infancy.

The researchers then used chambers in which a mouse must nose-poke into a hole to get a reward to examine their motivation.

They found that female offspring who were given the most nutrients during early life learned much quicker.

Pregnant women with diets high in junk food are known to increase the risk of their children being obese – and all of the harmful effects that comes with it

And they were also more motivated to obtain the sugary reward, the study published in The FASEB Journal found.  

Furthermore, the nutrient supplementation also reversed some of the deficits observed due to high-fat feeding during pregnancy.

Dr Thoru Pederson, editor of the journal, said: ‘These are provocative findings. So many effects during pregnancy have been touted as irreversible—perhaps not always so.’

This comes after Washington University scientists found in June that pregnant women who eat high-fat diets risk making their children obese.  

Their study suggested that gorging on junk food in pregnancy also increases the risk a woman’s grandchildren and great-grandchildren being overweight. 


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How food fads and diet trends fare for heart health

Every year Americans adopt new diet trends, from the juicing craze to gluten-free diets, and each new fad promises health benefits such as weight loss and higher energy.

But, as specific diets become more popular, doctors wanted to assess whether they would help the one part of the body that carries the most risk for both men and women in the U.S.: the heart.

In order to get a better sense of which diets were the most heart healthy, researchers examined more than 25 peer-reviewed studies and published their findings today in a new report in the Journal of the American College of Cardiology.

“There is sort of mass confusion about what foods are healthy or not healthy,” lead study author Dr. Andrew Freeman, Director of Cardiovascular Prevention and Wellness at National Jewish Health in Denver, Colorado, told ABC News.

“When you take the time to weigh through the data and the evidence it becomes clear,” he continued. “Human beings haven’t changed all that much in the last many, many years.”

Researchers from 12 institutions, including George Washington University School of Medicine and National Jewish Health, analyzed the studies —- which together included tens of thousands of participants –- in order to determine what types of foods appear, given currently available research, to help the heart.

After an in-depth review of the scientific data, researchers found the most heart-healthy diet includes foods like extra-virgin olive oil, antioxidant-rich berries, green leafy vegetables, plant-based proteins, nuts in moderation and can include lean meats. To cut down on cholesterol, the study authors suggest limiting or eliminating coconut and palm oils, which are high in saturated fatty acids, and eggs, which raise the level of cholesterol in the bloodstream.

“Dietary requirements haven’t really changed,” Freeman continued. “The diet that is most cardioprotective is mostly plant based … predominantly fruits, vegetables, whole grains, and limited amounts of animal products if any.”

However, Dr. Keith Ayoob, Associate Professor of Pediatrics at Albert Einstein College of Medicine, who was not involved in the studies, says that diet issues are rarely so black and white and that doctors need to approach each patient’s diet in a more holistic manner.

“When you’re talking about dietary cholesterol, sometimes I get more concerned with the companion foods. What kind of company are those eggs keeping?” Ayoob said. “Do you eat them plain boiled, fried in butter, cooked with olive oil?”

Simply relying on advice like eating in moderation is too vague, Ayoob added, and can mean different things for different people. He said patients should be given more guidance about exactly how to eat healthy.

“I think the idea of moderation is more of a mantra,” Ayoob said. “But I think we would do well to define it a little bit better.”

In addition to looking at the benefits of specific foods, researchers looked for evidence that recent popular diets to limit gluten or consume vegetables and fruits via juicing were heart healthy. Researchers found that the process of juicing fruits and vegetables with pulp removal actually concentrates the sugars more, making it easier to ingest more calories than needed. Adding sweeteners such as sugar or honey also increase caloric content of juices. The researchers found that the data regarding juicing where the pulp is retained is inconclusive for determining whether it provides harm or benefit for heart health.

“There are things that you’re going to have in the whole fruit that you can’t get into the juice,” said Ayoob. “Also the other side is to remember that your gut is a great juicer, it just works more slowly. Let your teeth and digestive tract do what it’s supposed to do. And the fiber in fruits and vegetables is critical to a healthy diet.”

Another trendy diet that was evaluated is a gluten-free diet, which has been proven to be a good treatment for patients who have gluten-related disorders such as celiac disease, wheat allergy, and nonceliac gluten sensitivity.

But only about 1 in 141 Americans have celiac disease, according to the National Institutes of Health. However, according to a Gallup poll in 2015, one in five Americans actively tries to avoid gluten in their diets. Researchers say there is no evidence that a gluten-free diet helps with weight loss in healthy individuals and some studies even show weight gain on a gluten-free diet. Gaining weight to the point of obesity is significantly associated with increased risk of heart disease.

“Our message here is if you are gluten sensitive, allergic, or have celiac disease, you should avoid gluten,” says Freeman. “Otherwise gluten is not necessarily the enemy.”

The studies reviewed in the analysis published today have a few limitations: Some of the foods and trends have not been studied over as long a time as others, there can be a “complex interplay” between nutrients in individuals and the lifestyle habits of the people included may have had some effect on their heart health.

For those searching for a heart-healthy diet, Freeman has some simple advice.

“If people want to eat animal products they should limit it as much as they’re willing, especially if they have risk factors for heart disease,” he said. “For my patients I try to get them to go as low as they’re willing.”

Ayoob agrees with increasing fruit and vegetable intake in the general population, but cautions against telling people to strictly eliminate certain foods from their diets. “Because a diet, no matter how nutritious,” he says, “is only nutritious if people stay on it.”

Dr. Joyce Park is a New York-based dermatologist at NYU Langone Medical Center and resident in the ABC News Medical Unit.

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