EXCLUSIVE Doctors reveal why Trump's vein condition may deteriorate faster than White House says
The President has chronic venous insufficiency (CVI), where veins in the legs struggle to send blood back to the heart, causing it to pool.
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The Guardian
10 minutes ago
- The Guardian
Who needs quinoa? 17 overlooked and affordable superfoods, from peas and potatoes to popcorn and even sugar
What is a superfood? According to Italian scientists writing in the journal Frontiers in Food Science and Technology in February, the term was coined in the 1960s to describe foods that could fight malnutrition. It wasn't until the 00s that it was co-opted to sell exotic and expensive ingredients to health-conscious customers. During the pandemic, interest in so-called superfoods increased again, especially those said to 'boost immunity' and 'protect against pathogens'. The researchers, Giulia Santunione and Giuseppe Montevecchi, define superfoods as 'a marketing term used to describe nutrient-dense foods claimed to have health benefits'. In sales terms, the superfood label has been a huge success. The global superfoods market is projected to rise from an estimated $155.2bn in 2022 to $344.9bn by 2033. The US is the lead grower of kale and blueberries; Peru is the biggest exporter of quinoa and maca root; China is the top producer of goji berries and spirulina; India is a major producer of turmeric; and Japan specialises in matcha tea. In other ways, it has been a disaster. 'Large-scale plant production can lead to the overexploitation of agricultural areas, causing negative impacts on biodiversity and soil health, as well as precarious working conditions for workers,' write Santunione and Montevecchi. They cite goji berries as a particular concern: they need a lot of water, are often grown as a monoculture, and there are questions over fair wages for farmers. Quinoa is more sustainable in terms of water, but increased demand has affected traditional farming practices, may have contributed to soil erosion, and has led to higher prices for local people. Alongside these concerns, there is a growing awareness that a diverse diet, rich in a wide range of plants, is a better path to health than fixating on a handful of miracle ingredients. With all that in mind, I asked nutrition experts to nominate their favourite everyday foods that are just as beneficial as blueberries. Here are 17 of their unsung superfoods, none of which necessitate a trip to a health food shop. In fact, you probably eat most of them already. 'This humble wholegrain is a powerhouse of nutrients, including fibre that successfully helps lower cholesterol and bioactive compounds that can help reduce oxidative stress and inflammation,' says Dr Federica Amati, a research fellow at Imperial College, London, and the author of Every Body Should Know This. 'Wholegrains are a health-protecting food group that most of us are lacking, so oats are worth adding back in the pantry.' Oats are also a superfood for Veronika Prošek Charvátová, a senior researcher at the vegan campaign group Viva! Health. 'One cup of oats (80g) contains more than 10g of protein and a good dose of many B vitamins, antioxidants, calcium, magnesium, selenium, iron and zinc,' she says. 'The protein is a high-quality one called avenalin, found only in oats. It contains health-supporting beta-glucans, which can also be found in expensive supplements, but a bowl of muesli or porridge does the job just as well if not better.' 'Eat the steel cut or jumbo rolled oat versions, which contain more fibre, healthy fats and protein than the quick-cook versions,' adds Amati. 'Peas are a great source of protein, fibre and complex carbohydrates – the type that is digested gradually, giving you a steady energy supply – and they are naturally low in fat,' says Dr Justine Butler, the head of research at Viva! Health. 'Regular intake has also been shown to be beneficial in terms of weight control, improved sugar metabolism and lower blood pressure. These little gems can be used in a variety of ways including as a side vegetable (even mushy peas!), or incorporated into risotto, pasta dishes, curries or salads to provide a little extra protein.' 'Carrots may feel like a dull everyday vegetable, but they are anything but,' says Rosemary Martin, a UK-based registered dietitian. 'Carrots are rich in beta-carotene, an antioxidant that converts into vitamin A in our body to support vision, immune function and skin health. Carrots are also a source of fibre that improves digestion and gut health.' She suggests eating them raw in summer salads, or cooked to add sweetness to soups, stews and curries. Potatoes don't count as one of your five a day – but that doesn't mean they aren't good for you. 'Potatoes are often underestimated for their nutritional value, despite being an important source of several vitamins and minerals including vitamin C, iron, potassium, magnesium, vitamin B6 and folate,' says Sammie Gill, a registered dietitian with the British Dietetic Association. 'Always try to keep the skins on (even with mash) – removing the skins means removing fibre. Microwaving, rather than boiling, is one of the fastest and easiest ways to cook them while preserving many of their vitamins and minerals. 'Freshly cooked potatoes are high in starch, but if you cook then chill them, some of it is converted to resistant starch – a type of fermentable fibre that acts as 'food' for your gut microbes. Fermentation of resistant starch by gut microbes is linked to the production of short chain fatty acids, which are known for their beneficial effects on human health. For example, a cold potato salad is a good source of resistant starch.' 'Tomatoes are an excellent source of vitamin C, potassium and the red compound lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain cancers,' says Martin. 'When they're in season, fresh tomatoes are the perfect addition to summer salads and salsas, but tomatoes are incredibly versatile in their cooked, canned and paste forms all year round.' In fact, lycopene is most accessible to the body in cooked tomatoes, especially alongside a healthy fat such as olive oil. Even ketchup is a decent source of lycopene – just watch the salt and sugar levels. Tomato juice may help reduce LDL cholesterol (the bad kind) and increase HDL cholesterol (the good kind), and help muscles recover after exercise. Don't obsess about kale – all leafy greens are superfoods. 'The price of broccoli, kale, rocket, brussels sprouts, cabbage and spring greens varies wildly, so it's best to choose them when they're in season, as they are usually the most affordable,' says Prošek Charvátová. 'They all are packed with nutrients including iron, calcium, potassium, folate, vitamins C, E and K, antioxidants and fibre. On top of that, they contain special compounds called glucosinolates that may help to protect against cancer. They also contain small amounts of vital omega-3 fats, as well as protein.' Having said that, Martin singles out watercress as one of the most underrated greens. 'Watercress is a nutrient-dense green that is an excellent source of vitamin K, which plays a vital role in bone health. It also contains vitamin C, calcium and iron, which contribute to immune health, bone strength and the production of red blood cells.' She suggests adding it to salads, sandwiches or soups for its fresh, peppery flavour. 'Lentils are a great, inexpensive source of protein, healthy carbohydrates and fibre, and are also low in fat,' says Butler. 'They are an ideal staple in anyone's diet, not just because they are packed with essential minerals and vitamins, but also due to their health-protective properties. Studies show they are useful in the prevention of heart disease and type 2 diabetes. One study found people who ate the most pulses (about 3.5 servings a week) had a 35% lower risk of developing type 2 diabetes compared to those eating the least.' She suggests using lentils to make soups, stews and dal, adding them to salads, or using them to replace mince in a shepherd's pie or bolognese. Blueberries tend to get the superfood tag, but there are many more berries to add to your porridge. 'Blackberries are a potent source of anthocyanins – vibrantly pigmented antioxidants that protect our cells from damage,' says Martin. 'Blackberries are also a great fruit for supporting digestion and blood sugar regulation due to their fibre content. In addition, they are rich in vitamin C for immune health and collagen formation.' They also have the bonus of being free across much of Europe and North America. Out of season, buy them frozen. Martin suggests eating them as a snack or in a smoothie, but it's hard to resist a blackberry and apple crumble. 'A single serving of just four brazil nuts – once a month, not every day – may lower our cholesterol levels faster than statins and keep them down even a month later,' says Dr Michael Greger, the author of the bestselling book How Not to Die. This was the finding of a small study of 10 healthy people. 'More is not better; eating four brazil nuts every day may bump us up against the tolerable daily limit for selenium, so stick with a single serving of four just once a month.' If you can't be quite that abstemious, one or two a day won't hurt. Gill highlights popcorn – sadly, not the salty, sugary stuff you get at the cinema, but the homemade variety. 'Popcorn is a whole grain containing about 10g of fibre per 100g. It also contains phytochemicals, mostly concentrated in the pericarp – the outer shell that is key to the popping process,' she says. 'Popcorn will probably keep you feeling satisfied for longer than other snacks, such as crisps. At the supermarket, choose the hard popcorn kernels you heat on the hob. You can elevate it by adding your own toppings: freeze-dried fruit, honey, smoked paprika, olive oil, pepper, curry powder, melted dark chocolate, cinnamon sugar, parmesan or herbs such as rosemary, thyme and oregano.' While it's best to eat a variety of beans, black beans are a favourite of Dr Emily Leeming, a research fellow at King's College London and the author of Genius Gut. 'Beans are a great source of sustainable plant protein and are packed with fibre – just half a can contains about 7g of fibre,' she says. 'Black beans are a surprisingly high source of polyphenols, containing seven times more than wild blueberries.' According to a 2021 study, diets high in polyphenols can reduce the risk of several age-related chronic diseases, including cancer, diabetes and cardiovascular diseases. Black beans go well in Tex-Mex-style scrambled eggs or tofu and spicy soups, and make a good veggie burger. 'Tofu is one of the most nutritious foods around,' says Prošek Charvátová. 'It's high in protein, low in fat – and what little fat it does contain is the healthy kind. It provides fibre and is a good source of B-group vitamins, magnesium, potassium, selenium and zinc, and a great source of calcium and iron. Research also shows that it can help reduce your risk of heart disease and several types of cancer.' If you think you don't like tofu, you're probably cooking it wrong. Try Meera Sodha's baked tofu chilli, tofu fried rice or Indo-Chinese tofu. 'You'll always find a bag of frozen edamame in my freezer,' says Karen Ansel, a New York-based registered dietitian nutritionist and the author of Healing Superfoods for Anti-Aging. 'They're loaded with heart-healthy plant protein, plus fibre for a happy digestive system. Since they are slowly digested, they also keep me full for a long time. I love them for a quick snack, especially since I can defrost them in the microwave in seconds. They're also an easy way to bump up the protein in main dishes such as grain salads or vegetable stir-fries. They last for months in the freezer, so I always keep a bag on hand for healthy meals in a pinch.' 'Artichoke hearts have been shown to lower our LDL cholesterol, the primary driver of the primary killer of men and women,' says Greger. 'Look for no-salt-added artichoke hearts in the frozen section of the supermarket and aim to get about 100g a day.' Use them in a Mediterranean stew or a vegetable paella-style dish. 'Love a delicious spread on your toast but want something that will support your health?' asks Amati. 'Tahini [ground sesame seeds] is a brilliant option – packed with healthy fats, calcium and bioactive compounds that are associated with improved blood pressure. Simply spread some tahini with a teaspoon of honey for a creamy, slightly sweet spread for your toast.' Michael Moss, the author of the bestselling book Salt Sugar Fat, makes the case for reclaiming sugar. 'The food industry stole and corrupted sugar from us, along with other things such as colour and texture and salt and even convenience,' he says. 'In small amounts, sugar is terrific and very nutritious. For example, I always add a pinch of sugar to my spaghetti sauce, simply because my mum did. And thinking of her makes my scratch cooking so much more alluring.' Indeed, a study in Brazil found that buying sugar as a cooking ingredient – rather than in processed foods – was associated with health, as those households were still cooking traditional dishes.
Daily Mail
40 minutes ago
- Daily Mail
EXCLUSIVE I was training for my fourth marathon at 39... hit then diagnosed with a deadly cancer exploding among young people
Lindsay Barad felt like she was in the best shape of her life. The 39-year-old New Yorker had just run her fourth 26.2-mile marathon, and was avoiding alcohol and even eating clean. She felt unstoppable. But just a month after the race in 2021, she was hit with a devastating diagnosis of stage four appendiceal cancer and told she had hundreds of tumors scattered over her insides. 'I had never even heard of this cancer,' Barad told in an exclusive sit-down interview. 'I didn't know it was possible. I was really, really shocked. I had no other symptoms; I just thought this was some kind of endometriosis, something like that.' Appendiceal cancer, or appendix cancer, is now the fastest-rising cancer among under-50s, with young adults today being up to seven times more likely to develop the disease as in the 1940s. Barad is among the latest young adults to be diagnosed with the disease and, like many others, said she has no idea why she developed it, despite her healthy lifestyle. She also has no idea when it started. She had heavy periods, menstrual cramps and bloating for as long as she could remember, which can be symptoms of appendicceal cancer, but had always played them down as normal. VID HERE PLEASE PUT LIVE: 3477873 Doctors had dismissed them too, saying they were 'just something women go through' and putting her on birth control and over-the-counter painkillers to reduce her symptoms. But in late 2021, after she changed gynecologist, Barad was recommended for an ultrasound on the pretence of getting an IUD, or small T-shaped device that is inserted into the uterus to prevent pregnancy. The scan revealed a grapefruit-sized cyst on her right ovary, despite the fact that ovaries are only about three to five centimeters long. This was also very large for Barad, who is just 5ft 1in tall. She was rushed into surgery, but during the procedure doctors noted a strange mucus in her abdominal cavity and that her appendix was swollen. They removed her appendix and sent it for testing, along with her cyst, right ovary and right fallopian tube. A few weeks later, in December 2021, she was called back into her doctor's office to be given the diagnosis. Barad said: 'It's hard to figure out when was that quote-unquote normal [menstrual cramps] versus when did I have appendix cancer, and that was what was making the symptoms. 'What was a red flag symptom was close to my diagnosis I had to urinate a lot, and I would notice every time I would drink something I would have to use the bathroom. I always felt the need to pee. 'And it turned out that was because I had a huge ovarian cyst and it was taking up space where my bladder is and that was me needing to urinate.' Appendiceal cancer has no clear symptoms, especially in its early stages, meaning doctors often struggle to diagnose the disease. It is rare, with about 3,000 cases every year, and normally diagnosed in people around 50 and 55 years old. But as cases have risen among younger adults, researchers have suggested that shifts in the microbiome caused by the western diet could be raising the risk of developing the cancer. This is also one of the leading theories linked to a surge in colon cancer in young people. There are several types of the cancer, but Barad was diagnosed with low-grade appendiceal mucinous neoplasm (LAMN), a rare and slow-growing form where cells in the appendix overproduce mucin — a jelly-like substance — that can flood the abdominal cavity and push other cells into it. This disruption in the body's internal cavity can cause a large cyst to develop on an ovary, like in Barad's case, or on another organ of the body. It isn't clear how often this form of the disease affects patients, but some studies on only a small number of patients have suggested it is around 40 percent of all cases. To treat her cancer, Barad was brought in for a major 12-hour surgery in March 2022 to try to clear the disease from her body. For the procedure, surgeons initially made an incision from her chest to her pelvis and opened up her body, before trying to remove as much of mucin as possible that was coating each organ. They removed part of her liver, omentum - the thin tissue surrounding the stomach - and part of her diaphragm during the surgery because these were covered in mucin. Doctors also said they might have to remove her uterus, leaving Barad unable to start a family, but managed to save the organ. Then, doctors pumped her abdominal cavity full of chemotherapy drugs heated to 106F (41C), sewed her up and rotated her for about 90 minutes. She was rotated to spread the chemotherapy drugs in her abdomen to treat any remaining cancer cells. The drugs were then extracted, and Barad said she went through months of a 'miserable' recovery where she was so unwell she was barely able to leave the apartment. But the surgery was a success, and the cancer has not been detected in Barad since. She now returns every year to the hospital to check for recurrence. Appendix cancer is slow-growing, however, with Barad saying that she will never be considered 'cured,' just 'in remission' because of the risk more cancerous cells could appear. She said: 'It's so slow moving, it could be slowly growing over the next couple of years, so it's uncertain. 'But every year now I get scans and blood work done and I feel like I am just in really good hands with all of this.' Survival rates for appendix cancer vary widely depending on the type and how advanced the cancer is, with between 67 and 97 percent of patients living for longer than five years after their diagnosis. For LAMN, about 64 percent of patients survive for longer than five years according to studies. Amid her recovery, Barad said she is now trying to live an intentional life and is thankful for the people around her and aiming to raise awareness about the disease. She lives in her apartment with her dog Charlie, a rescued Maltese poodle mix, and keeps active with long hikes. She also had her eggs frozen at age 35 in case she wanted to start a family but now says she doesn't think she wants to put her body through the trial of pregnancy. Barad is thankful that her cancer was slow growing but fears the outcome if it had not been detected earlier. She was helped through her journey by PMP Pals and the Abdominal Cancers Alliance, which aim to help patients with the disease.
Daily Mail
40 minutes ago
- Daily Mail
Scientists share how a cup of coffee can change the brain
Decaf coffee may not be what you want if you want a caffeine boost to get through the end of the day but if you want to wake feeling rested, you should reconsider. New research has found that drinking just two cups of coffee after midday could be enough to shift the brain towards a more excitable and dynamic state during the night, wreaking havoc on your energy levels. Canadian researchers said that caffeine - one of the most widely consumed stimulants in the world - can change the structure and complexity of brain activity during different stages of sleep. Lead author of the study Professor Philipp Tholke said: 'The widespread use of caffeine among the public makes this topic an important health consideration. 'Understanding how caffeine affects sleep architecture and brain dynamics can help clarify its impact on neural health.' The researchers, from the University of Montreal, analysed the sleep health of 40 healthy adults with moderate caffeine consumption aged 20 to 58. Participants spent two nights at a sleep clinic one after ingesting 200mg of caffeine - approximately two cups of coffee - and another after having a placebo. The researchers used a double-blind design so that they also did not know whether participants were coming into the clinic caffeinated or caffeine-free. The participants' sleep quality was monitored using an electroencephalogram (EEG) which records brain activity by picking up electrical signals produced by the brain. Using a sleep EEG, researchers focused on several markers of brain complexity looking at how random a brain signal is, how easily the signal can be compressed and how consistent a signal is over time. They also looked at the distribution of electrical activity across different frequencies. The results showed that caffeine mostly affected brain activity during non-REM sleep - the stage of the cycle which is considered the quiet or restful stage. This stage is split into three distinct phases: a person falls asleep, and then moves from a light sleep into a deep sleep. At this point a person's breathing, brain activity and heart rate typically slow down, body temperature drops and eye movement stops. This is a very restorative phase helping the body repair tissue and muscle and strengthen the immune system. However, researchers found that consuming caffeine after midday had a negative impact on this crucial stage, resulting in less restorative sleep. 'Caffeine delays but does not prevent sleep, so even though we can sleep under the influence of caffeine, the brain, and therefore also sleep, is impacted by the drug,' Prof Thölke told PsyPost. 'It leads to shallower sleep with increased information processing during the sleep stages where the brain normally enters deep restorative rest.' The researchers also noted certain brain signals were flatter, suggesting that the under the influence of caffeine the brain more closely resembled a 'critical state' - where the brain is most responsive and adaptable. They also analysed how age affected caffeine's impact on the brain and sleep health. Generally, younger adults aged 20 to 27-years-old were more susceptible to caffeine's stimulant effects during rapid-eye-movement (REM) sleep compared to middle-aged adults. Researchers theorized that this could be because older people have less adenosine receptors in the brain. Adenosine is a chemical that builds up in the brain during waking hours eventually making us feel tired. Caffeine works by blocking adenosine receptors, making us feel more awake. The researchers suggested that because older adults have fewer receptors, the blocking effect of caffeine may not be so effective especially in REM sleep. During non-REM sleep however the effects of caffeine were broadly the same across all age groups. Researchers concluded therefore that caffeine has the ability to restructure the brain and impact how well we sleep. However, they acknowledged that their study only included healthy individuals so concluded that the findings could not be extrapolated to individuals with neurological or psychiatric conditions like restless leg syndrome or Parkinson's.
