Latest news with #Corwin
Yahoo
14 hours ago
- Health
- Yahoo
The Biggest Myths About Sugar and Carbs, According to Nutritionists
Protein gets a lot of attention these days, for good reason, but carbs are an important part of a healthy diet, too. Unfortunately, myths about carbs and sugar abound—leading some women to be overly avoidant of the macro. Meet the experts: Pinchieh Chiang, D.O., a board-certified family physician at Circle Medical, Jessica Corwin, M.P.H., R.D.N., a dietitian and menopausal health coach at Respin Health, and Lauren Manaker, M.S., R.D.N., L.D., a Charleston-based registered dietitian. It's true that your body may react to carbs differently before and after menopause: 'Hormonal shifts during menopause, particularly the drop in estrogen, can change how the body processes carbohydrates,' says Pinchieh Chiang, D.O., a board-certified family physician at Circle Medical. 'Some women develop more insulin resistance around this time, which means their bodies don't manage blood sugar as efficiently,' she continues. 'As a result, they may be more sensitive to spikes and crashes in blood glucose, which can affect energy, appetite, and even mood.' However, that doesn't mean carbs should be avoided altogether. And in fact: 'Carbs aren't the enemy—they're a key player in thriving through midlife,' says Jessica Corwin, M.P.H., R.D.N., a dietitian and menopausal health coach at Respin Health. Instead, experts including Dr. Chiang suggest focusing more on complex, fiber-rich sources of the macro, like vegetables, whole grains, legumes, and fruits, and reducing refined sugars (like those found in packaged desserts) and ultra-processed carbohydrate sources (like those found in chips and fast food). With that in mind, here are some common misconceptions around carbs and sugar to have on your radar. Myth #1: Sugar isn't a carb. Sugar is a carb, but not all carbs are sugar, says Corwin. Sugar is actually one of three types of carbohydrates, which also include starch and fiber, Corwin explains. 'Sugar is the simplest form—think table sugar, honey, or the natural sugars in fruit (fructose) or dairy (lactose),' she adds. 'But complex carbs like quinoa or black beans? Those are in the same family, just with more fiber, protein, and staying power.' Simple sugar is the easiest to over-consume because it's not satiating and has the least nutritional value. It quickly spikes blood sugar, whereas fiber and starch, also known as complex carbs, are broken down with a more gentle and steady blood sugar release that provides the body with more energy for longer. 'I like to incorporate sugar when it helps you to make whole foods more palatable,' says Corwin. 'Perhaps a drizzle of a balsamic glaze over roasted vegetables, a spoonful of pure maple syrup over acorn squash, chocolate hummus with strawberries or cucumber, or even a drizzle of honey in green tea,' she says. Just be mindful of your overall total. 'The American Heart Association recommends we keep the total to six teaspoons (24 grams) or less per day.' Myth #2: The sugar in fruit and candy get processed in the same way. The belief here is that natural sugars and added sugars are one and the same, which isn't necessarily true. 'The sugar in fruit comes packaged with fiber, antioxidants, and water, which helps slow absorption and supports metabolic health,' says Dr. Chiang. 'It's a very different scenario from drinking a sugary beverage or eating candy.' Fiber from foods with natural sugars like fruit can also help maintain digestive regularity, lower cholesterol, and promote satiety, she adds. Myth #3: Artificial sweeteners are worse than added sugar. The data is still evolving, and some potential health risks related to the overuse of artificial sweeteners have surfaced. But, moderate use of some low-calorie sweeteners may be helpful for people trying to reduce their added sugar intake, especially if they're managing insulin resistance or prediabetes, says Dr. Chiang. 'It really depends on the individual's overall diet and response,' she concludes, which means it's best to talk to your doctor before upping your artificial sweetener intake if you have one of these conditions. Myth #4: Your body needs sugar for energy. Yes, glucose is technically the body's preferred energy source, explains Corwin, but you don't need to get it in its simplest form, especially because those quick hits are just that, quick, and won't sustain you for very long. 'Your body can get glucose from a range of healthy carbs like fruit, beans, and grains,' Corwin says. 'Balanced meals with fiber and protein keep your energy more stable than a sugar hit ever could.' Myth #5: You should eliminate sugar completely during menopause. It's true that when estrogen declines during menopause, insulin sensitivity becomes a concern, Corwin reiterates. 'Yet this all-or-nothing thinking is the real problem,' she says. 'Total elimination usually leads to craving and eventual overdoing it.' Corwin recommends trying dark chocolate with almonds or honey in oats when cravings strike. Myth #6: Eating low-carb is the best strategy during perimenopause and post-menopause. 'While some people do well with reduced-carb patterns, others may not,' says Dr. Chiang. 'Carbohydrates, especially those from whole plant sources, can still be part of a balanced, nourishing diet in menopause.' 'Overeating any food can lead to weight gain, not just carbs,' adds Lauren Manaker, M.S., R.D.N., L.D., a Charleston-based registered dietitian. Complex carbs are also contributors to other aspects of health, such as supporting your gut microbiome, keeping the stress hormone cortisol in check, and helping to produce serotonin for mood and melatonin for sleep, Corwin says. So, instead of cutting carbs, she recommends focusing on quality. Myth #7: Protein is more important than carbs. 'Both are important,' emphasizes Manaker. 'Protein helps with muscle repair and satiety, while carbs are your body's primary energy source. A balanced diet includes both.' It's true that protein becomes vital for maintaining muscle mass and metabolism as estrogen declines; however, carbs provide a primary fuel source for the brain and muscles, adds Dr. Chiang. So they're just as crucial. The bottom line Complex carbs and natural sugars are essential for energy, brain function, and overall well-being. During menopause, they can support mental clarity, digestion, mood, and more. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
The Star
06-07-2025
- Health
- The Star
Ducks return to a century-old US farm that lost its entire flock to bird flu
Doug Corwin knew there was a problem at his family's commercial duck farm in Long Island when he spotted scores of dead or lethargic birds during a barn inspection in January. Within days, Crescent Duck Farm became a casualty of the global avian flu outbreak, one of many farms around the United States that had to cull their entire flock, sending the prices of eggs and other agricultural commodities soaring. Now the more than century- old farm – the last duck farm remaining in a New York region once synonymous with the culinary delicacy – is cautiously rebuilding. But for Corwin, a 66-year-old fourth-generation farmer, it's not enough to bring the farm back to its 100,000-bird capacity. With ducks hatched from eggs spared from slaughter, he's working to preserve the unique lineage of fowl that's allowed his family's farm to thrive even as others on Long Island fell by the wayside – all while worrying that another flu outbreak would finally wipe him out. 'All I know is I don't want to be hit again,' Corwin said. 'If I go through this twice, I'm done as a duck farmer.' For months, Corwin and his reduced staff have been thoroughly sanitising the farm's dozens of barns, clearing out hay and debris, and replacing feeders, ventilation systems, wooden and metal structures and more. Ducks have generally been less prone to serious illness and death than chickens and turkeys, but the H5N1 virus has become more virulent. At the end of May, the first wave of roughly 900 young ducks arrived from a nearby farm where they had been carefully raised in quarantine these last few months. Another batch of 900 arrived last week and some 900 more will soon make their way to the roughly 140acre (55ha ) farm in Aquebogue, which is tucked among the vineyards and agricultural lands of Long Island's North Fork, about 80 miles (129 km) east of Manhattan. By the end of next summer, Corwin hopes the first ducks will be ready to be processed and brought to market. But he says he won't rush the reopening. It will be many more months – if ever – before the operation, which processed about one million ducks for consumption annually, returns to full capacity, he said. 'I keep telling people I'm running a high hurdle race,' Corwin said. 'I've got a lot a lot of steps to get back to where we were.' Despite worries of another bird flu outbreak, Corwin is cautiously rebuilding his duck farm. Since 2022, the H5N1 strain of bird flu has been detected in all 50 states, leading to more than 1,700 recorded outbreaks affecting nearly 175 million birds, according to the most recent tally from the Centers for Disease Control and Prevention. The outbreak at Corwin's farm shows how this strain has inflicted more damage on a wider range of species than past variants, said Dr Gavin Hitchener, director of Cornell University's Duck Research Laboratory, located a short drive away in Eastport. Ducks have generally been less prone to serious illness and death than chickens and turkeys, he said. H5N1 is also vexing American cattle farmers after the virus jumped from fowl to cattle last year. 'Something has changed in the virus' makeup that has made it more virulent,' Hitchener said. With no end to the bird flu pandemic in sight, Corwin worries he won't be able to weather another outbreak. The farm received federal compensation for its euthanised ducks, but it wasn't nearly close to the market value of the birds – never mind the expense of rebuilding in a high cost region that also includes the Hamptons, he said. Corwin hopes the federal government will, at long last, require poultry operators to vaccinate their livestock against bird flu. It's an uphill climb, given the Trump administration's deep skepticism of vaccines and the long-standing opposition of far larger, industrial poultry operations, he acknowledged. 'I would sleep an awful lot better at night. But right now I'm very nervous,' Corwin said. 'We're just playing with deck chairs on the Titanic.' The ducks newly arrived to the farm are crucial to its revival. Fully grown and approaching breeding age, the cohort of white Pekin ducks were all that survived from the more than 15,000 eggs state officials allowed the farm to spare from the winter culling after they tested negative for bird flu. That means they and their progeny carry on the unique genetic makeup the farm has honed over generations of selective breeding to build its reputation. Corwin feels that he owes it to the generations of farmers before him to have a go at reviving his duck farm. Established in 1908 by Corwin's great-grandfather, Crescent Duck Farms has been the island's lone commercial duck operation for the better part of a decade. But in the early 1960s, Long Island boasted more than 100 farms producing about two-thirds of the nation's duck output. 'I feel I owe it to the ancestors of farmers who've been here all these years and have come this far to just make a go of it,' Corwin said. 'I want to make Long Island proud.' — AP Corwin is hoping the white Pekin ducks that tested negative for bird flu and survived culling would be the key to rebuilding his family farm. — By PHILIP MARCELO/AP
19-06-2025
- Health
Long Island's last duck farm is quacking again after losing its entire flock to the bird flu
AQUEBOGUE, N.Y. -- Doug Corwin knew there was a problem at his family's commercial duck farm in Long Island when he spotted scores of dead or lethargic birds during a barn inspection in January. Within days, Crescent Duck Farm became a casualty of the global avian flu outbreak, one of many farms around the U.S. that had to cull their entire flock, sending the prices of eggs and other agricultural commodities soaring. Now the more than century-old farm — the last duck farm remaining in a New York region once synonymous with the culinary delicacy — is cautiously rebuilding. But for Corwin, a 66-year-old fourth-generation farmer, it's not enough to bring the farm back to its 100,000-bird capacity. With ducks hatched from eggs spared from slaughter, he's working to preserve the unique lineage of fowl that's allowed his family's farm to thrive even as others on Long Island fell by the wayside — all while worrying that another flu outbreak would finally wipe him out. 'All I know is I don't want to be hit again,' Corwin said. 'If I go through this twice, I'm done as a duck farmer.' For months, Corwin and his reduced staff have been thoroughly sanitizing the farm's dozens of barns, clearing out hay and debris, and replacing feeders, ventilation systems, wooden and metal structures and more. At the end of May, the first wave of roughly 900 young ducks arrived from a nearby farm where they had been carefully raised in quarantine these last few months. Another batch of 900 arrived last week and some 900 more will soon make their way to the roughly 140-acre (55-hectare) farm in Aquebogue, which is tucked among the vineyards and agricultural lands of Long Island's North Fork, about 80 miles (129 km) east of Manhattan. By the end of next summer, Corwin hopes the first ducks will be ready to be processed and brought to market. But he says he won't rush the reopening. It will be many more months — if ever — before the operation, which processed about 1 million ducks for consumption annually, returns to full capacity, he said. 'I keep telling people I'm running a high hurdle race,' Corwin said. 'I've got a lot a lot of steps to get back to where we were.' Since 2022, the H5N1 strain of bird flu has been detected in all 50 states, leading to more than 1,700 recorded outbreaks affecting nearly 175 million birds, according to the most recent tally from the Centers for Disease Control and Prevention. The outbreak at Corwin's farm shows how this strain has inflicted more damage on a wider range of species than past variants, said Dr. Gavin Hitchener, director of Cornell University's Duck Research Laboratory, located a short drive away in Eastport. Ducks have generally been less prone to serious illness and death than chickens and turkeys, he said. H5N1 is also vexing American cattle farmers after the virus jumped from fowl to cattle last year. 'Something has changed in the virus' makeup that has made it more virulent,' Hitchener said. With no end to the bird flu pandemic in sight, Corwin worries he won't be able to weather another outbreak. The farm received federal compensation for its euthanized ducks, but it wasn't nearly close to the market value of the birds — never mind the expense of rebuilding in a high cost region that also includes the Hamptons, he said. Corwin hopes the federal government will, at long last, require poultry operators to vaccinate their livestock against bird flu. It's an uphill climb, given the Trump administration's deep skepticism of vaccines and the long-standing opposition of far larger, industrial poultry operations, he acknowledged. 'I would sleep an awful lot better at night. But right now I'm very nervous,' Corwin said. 'We're just playing with deck chairs on the Titanic.' The ducks newly arrived to the farm are crucial to its revival. Fully grown and approaching breeding age, the cohort of white Pekin ducks were all that survived from the more than 15,000 eggs state officials allowed the farm to spare from the winter culling after they tested negative for bird flu. That means they and their progeny carry on the unique genetic makeup the farm has honed over generations of selective breeding to build its reputation. Established in 1908 by Corwin's great-grandfather, Crescent Duck Farms has been the island's lone commercial duck operation for the better part of a decade. But in the early 1960s, Long Island boasted more than 100 farms producing about two-thirds of the nation's duck output. 'I feel I owe it to the ancestors of farmers who've been here all these years and have come this far to just make a go of it,' Corwin said. 'I want to make Long Island proud.'
San Francisco Chronicle
19-06-2025
- General
- San Francisco Chronicle
Long Island's last duck farm is quacking again after losing its entire flock to the bird flu
AQUEBOGUE, N.Y. (AP) — Doug Corwin knew there was a problem at his family's commercial duck farm in Long Island when he spotted scores of dead or lethargic birds during a barn inspection in January. Within days, Crescent Duck Farm became a casualty of the global avian flu outbreak, one of many farms around the U.S. that had to cull their entire flock, sending the prices of eggs and other agricultural commodities soaring. Now the more than century-old farm — the last duck farm remaining in a New York region once synonymous with the culinary delicacy — is cautiously rebuilding. But for Corwin, a 66-year-old fourth-generation farmer, it's not enough to bring the farm back to its 100,000-bird capacity. With ducks hatched from eggs spared from slaughter, he's working to preserve the unique lineage of fowl that's allowed his family's farm to thrive even as others on Long Island fell by the wayside — all while worrying that another flu outbreak would finally wipe him out. 'All I know is I don't want to be hit again,' Corwin said. 'If I go through this twice, I'm done as a duck farmer.' Make way for ducklings For months, Corwin and his reduced staff have been thoroughly sanitizing the farm's dozens of barns, clearing out hay and debris, and replacing feeders, ventilation systems, wooden and metal structures and more. At the end of May, the first wave of roughly 900 young ducks arrived from a nearby farm where they had been carefully raised in quarantine these last few months. Another batch of 900 arrived last week and some 900 more will soon make their way to the roughly 140-acre (55-hectare) farm in Aquebogue, which is tucked among the vineyards and agricultural lands of Long Island's North Fork, about 80 miles (129 km) east of Manhattan. By the end of next summer, Corwin hopes the first ducks will be ready to be processed and brought to market. But he says he won't rush the reopening. It will be many more months — if ever — before the operation, which processed about 1 million ducks for consumption annually, returns to full capacity, he said. 'I keep telling people I'm running a high hurdle race,' Corwin said. 'I've got a lot a lot of steps to get back to where we were.' Bird flu pandemic still looms Since 2022, the H5N1 strain of bird flu has been detected in all 50 states, leading to more than 1,700 recorded outbreaks affecting nearly 175 million birds, according to the most recent tally from the Centers for Disease Control and Prevention. The outbreak at Corwin's farm shows how this strain has inflicted more damage on a wider range of species than past variants, said Dr. Gavin Hitchener, director of Cornell University's Duck Research Laboratory, located a short drive away in Eastport. Ducks have generally been less prone to serious illness and death than chickens and turkeys, he said. H5N1 is also vexing American cattle farmers after the virus jumped from fowl to cattle last year. 'Something has changed in the virus' makeup that has made it more virulent,' Hitchener said. With no end to the bird flu pandemic in sight, Corwin worries he won't be able to weather another outbreak. The farm received federal compensation for its euthanized ducks, but it wasn't nearly close to the market value of the birds — never mind the expense of rebuilding in a high cost region that also includes the Hamptons, he said. Corwin hopes the federal government will, at long last, require poultry operators to vaccinate their livestock against bird flu. It's an uphill climb, given the Trump administration's deep skepticism of vaccines and the long-standing opposition of far larger, industrial poultry operations, he acknowledged. 'I would sleep an awful lot better at night. But right now I'm very nervous,' Corwin said. 'We're just playing with deck chairs on the Titanic.' Carrying on local heritage The ducks newly arrived to the farm are crucial to its revival. Fully grown and approaching breeding age, the cohort of white Pekin ducks were all that survived from the more than 15,000 eggs state officials allowed the farm to spare from the winter culling after they tested negative for bird flu. That means they and their progeny carry on the unique genetic makeup the farm has honed over generations of selective breeding to build its reputation. Established in 1908 by Corwin's great-grandfather, Crescent Duck Farms has been the island's lone commercial duck operation for the better part of a decade. But in the early 1960s, Long Island boasted more than 100 farms producing about two-thirds of the nation's duck output. 'I feel I owe it to the ancestors of farmers who've been here all these years and have come this far to just make a go of it,' Corwin said. 'I want to make Long Island proud.'
Winnipeg Free Press
19-06-2025
- General
- Winnipeg Free Press
Long Island's last duck farm is quacking again after losing its entire flock to the bird flu
AQUEBOGUE, N.Y. (AP) — Doug Corwin knew there was a problem at his family's commercial duck farm in Long Island when he spotted scores of dead or lethargic birds during a barn inspection in January. Within days, Crescent Duck Farm became a casualty of the global avian flu outbreak, one of many farms around the U.S. that had to cull their entire flock, sending the prices of eggs and other agricultural commodities soaring. Now the more than century-old farm — the last duck farm remaining in a New York region once synonymous with the culinary delicacy — is cautiously rebuilding. But for Corwin, a 66-year-old fourth-generation farmer, it's not enough to bring the farm back to its 100,000-bird capacity. With ducks hatched from eggs spared from slaughter, he's working to preserve the unique lineage of fowl that's allowed his family's farm to thrive even as others on Long Island fell by the wayside — all while worrying that another flu outbreak would finally wipe him out. 'All I know is I don't want to be hit again,' Corwin said. 'If I go through this twice, I'm done as a duck farmer.' Make way for ducklings For months, Corwin and his reduced staff have been thoroughly sanitizing the farm's dozens of barns, clearing out hay and debris, and replacing feeders, ventilation systems, wooden and metal structures and more. At the end of May, the first wave of roughly 900 young ducks arrived from a nearby farm where they had been carefully raised in quarantine these last few months. Another batch of 900 arrived last week and some 900 more will soon make their way to the roughly 140-acre (55-hectare) farm in Aquebogue, which is tucked among the vineyards and agricultural lands of Long Island's North Fork, about 80 miles (129 km) east of Manhattan. By the end of next summer, Corwin hopes the first ducks will be ready to be processed and brought to market. But he says he won't rush the reopening. It will be many more months — if ever — before the operation, which processed about 1 million ducks for consumption annually, returns to full capacity, he said. 'I keep telling people I'm running a high hurdle race,' Corwin said. 'I've got a lot a lot of steps to get back to where we were.' Bird flu pandemic still looms Since 2022, the H5N1 strain of bird flu has been detected in all 50 states, leading to more than 1,700 recorded outbreaks affecting nearly 175 million birds, according to the most recent tally from the Centers for Disease Control and Prevention. The outbreak at Corwin's farm shows how this strain has inflicted more damage on a wider range of species than past variants, said Dr. Gavin Hitchener, director of Cornell University's Duck Research Laboratory, located a short drive away in Eastport. Ducks have generally been less prone to serious illness and death than chickens and turkeys, he said. H5N1 is also vexing American cattle farmers after the virus jumped from fowl to cattle last year. 'Something has changed in the virus' makeup that has made it more virulent,' Hitchener said. With no end to the bird flu pandemic in sight, Corwin worries he won't be able to weather another outbreak. The farm received federal compensation for its euthanized ducks, but it wasn't nearly close to the market value of the birds — never mind the expense of rebuilding in a high cost region that also includes the Hamptons, he said. Corwin hopes the federal government will, at long last, require poultry operators to vaccinate their livestock against bird flu. It's an uphill climb, given the Trump administration's deep skepticism of vaccines and the long-standing opposition of far larger, industrial poultry operations, he acknowledged. 'I would sleep an awful lot better at night. But right now I'm very nervous,' Corwin said. 'We're just playing with deck chairs on the Titanic.' Carrying on local heritage The ducks newly arrived to the farm are crucial to its revival. Fully grown and approaching breeding age, the cohort of white Pekin ducks were all that survived from the more than 15,000 eggs state officials allowed the farm to spare from the winter culling after they tested negative for bird flu. That means they and their progeny carry on the unique genetic makeup the farm has honed over generations of selective breeding to build its reputation. Established in 1908 by Corwin's great-grandfather, Crescent Duck Farms has been the island's lone commercial duck operation for the better part of a decade. But in the early 1960s, Long Island boasted more than 100 farms producing about two-thirds of the nation's duck output. 'I feel I owe it to the ancestors of farmers who've been here all these years and have come this far to just make a go of it,' Corwin said. 'I want to make Long Island proud.' ___ Follow Philip Marcelo at
