Latest news with #diet
The Independent
15 hours ago
- Health
- The Independent
Simple diet change could improve your cholesterol levels, research finds
Research from King's College London indicates that consuming a diverse range of 11 different plant-based foods daily is associated with improved health. The study found that a varied plant diet, including fruits, vegetables, pulses, herbs, spices, and oils, led to better cholesterol levels, blood sugar markers, and overall diet quality. Current UK dietary guidance often emphasises quantity, such as 'five-a-day', but the findings suggest that variety across all plant food groups is equally crucial for health. Participants with higher plant diversity in their diets also exhibited healthier lifestyles, including lower smoking rates, compared to those with less diverse diets. Experts advise incorporating a wider array of plant foods like legumes, nuts, seeds, herbs, and spices to enhance dietary diversity beyond just fruits and vegetables.
Forbes
15 hours ago
- Sport
- Forbes
Luka Doncic Keeps Losing Weight For The Los Angeles Lakers While Gaining Momentum Toward $369 Million
NEW YORK, NY - JULY 28: Aaron Judge #99 of the New York Yankees and Luka Doncic #77 of the Los ... More Angeles Lakers pose for a photo before the game against the Tampa Bay Rays at Yankee Stadium on July 28, 2025 in New York, New York. (Photo by New) Who is this dude? 'Just visually, I would say my whole body looks better,' said Luka Doncic, normally the 6-foot-6 version of the Pillsbury Doughboy, delivering one of the understatements of the century to writers in the latest edition of Men's Health magazine. Doncic has done this dieting thing before, and he also his thrown in a few pushups along the way, but this is different. This is serious, and this is dramatic. The Men's Health writers mentioned how Doncic – as the future face of the Los Angeles Lakers over some guy named LeBron James – has spent most of his days this summer 'going from heavy Romanian deadlifts to dumbbell bench presses to lateral bounds, one right after the other.' Where is this coming from, especially since Doncic could float through the rest of his NBA career as pudgy but potent? He is just 26, but he already ranks among the all-time Europeon hoop stars from his Slovian days, and he is flirting with first-ballot status in the Naismith Basketball Hall of Fame. Oh, that's right. Doncic knows Saturday is approaching. That's when a thinner (much, much, much thinner) version of Doncic will have a better chance of positioning himself on that NBA deadline day for a $369 million contract in three years with the Lakers. Here's how: Doncic could accept a four-year deal with the Lakers for $222 million. Or he could take three years for around $160 million with a player option in 2028-29, and then he would qualify for a five-year contract worth that $369 million due to the NBA salary cap expected to rise that season. LOS ANGELES, CALIFORNIA - FEBRUARY 10: Luka Doncic #77 of the Los Angeles Lakers reacts after ... More committing his third foul during the third quarter of a game against the Utah Jazz at Arena on February 10, 2025 in Los Angeles, California. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and or using this photograph, User is consenting to the terms and conditions of the Getty Images License Agreement. (Photo by) What all that means for Doncic in search of longevity (We're back to that $369 million) is to say goodbye to puffy arms, face and everything else. Suddenly, courtesy of two-a-day workouts hinting of trying to bring those old NFL training camp days to the NBA – combined with a gluten-free diet that turns sweets into the devil and makes almond milk as important as breathing – Doncic looks like somebody else. He looks like somebody in shape. More importantly, Doncic doesn't look like the guy who always had his game weight for the Mavericks listed as 230 pounds, when it was obvious to anybody with eyes that either the team was lying or the scales. During the opening 6 1/2 years in the NBA of Luka Magic, when Doncic dribbled for the Maverick after he became the third overall pick in the 2018 draft, he often seemed ready to bolt the court for the concession stands. He could play, though, and he also could dominate. As a result, his NBA resume features 2018 NBA Rookie of the Year honors, a 2024 league scoring title and five trips to the All-Star Game. He has averarged nearly a triple-double (28.6 points, 8.6 rebounds, 8.2 assists) per game throughout his seven seasons. Even so, during a nationally televised game in December 2021, Basketball Hall of Famer and TNT announcer Reggie Miller couldn't care less that Doncic was heading for 28 points, six rebounds and nine assists. He said Doncic was 'plodding up and down the court' and declared he 'has got to trim down." Miller wasn't alone. Those who run the Mavericks never did their impression of Dean Vernon Wormer chastising Flounder in the movie 'Animal House.' In other words, they never yanked off their glasses before calling Doncic 'fat, dumb and stupid.' They came close. They said Doncic was fat. OKLAHOMA CITY, OKLAHOMA - MAY 09: Luka Doncic #77 of the Dallas Mavericks reacts during the fourth ... More quarter against the Oklahoma City Thunder in Game Two of the Western Conference Second Round Playoffs at Paycom Center on May 09, 2024 in Oklahoma City, Oklahoma. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and or using this photograph, User is consenting to the terms and conditions of the Getty Images License Agreement. (Photo by) Then, during the middle of last season, the Mavericks shocked the solar system by trading Doncic – along with the remainder of the five-year super max contract they gave him in 2021 worth $207 million – to the Lakers. To hear Mavericks general manager Nico Harrison tell it, his team primarily swapped Doncic for 10-time All-Star Anthony Davis and peace of mind. "I'll say this again: Defense wins championships," Harrison told Dallas-area media in April, suggesting the defense thing and the fat thing were the reasons he was willing to suffer the wrath of the Luka-loving folks who dominate their fan base. When the Mavericks held a NBA Draft party last month at American Airlines Center, where they play their home games, thousands of fans chanted 'Fire Nico Harrison' to the top of their lungs, and that was despite the Mavericks winning the No. 1 pick in the draft and grabbing Duke sensation Cooper Flagg. Poor Harrison. Then again, with the thinner (much, much, much thinner) version of Doncic these days, Harrison had a point. Doncic also remained invisible on defense with the Lakers, so Harrison had another point. But it's like this for Doncic. With $369 million within reach, he has more important things to think about, such as banded jab steps and medicine balls.
Yahoo
a day ago
- Health
- Yahoo
The Number-1 Food a Dietitian Says to Eat If You Have a Migraine
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."When a migraine strikes, finding relief becomes all-consuming. So it's natural to wonder if there are foods to eat for migraines that might help ease symptoms. Meet the Experts: Brian Gerhardstein, M.D., director of headache medicine at JFK University Medical Center; Kayla Farrell, R.D.N., dietitian at FRESH Communications; and Sandip Sachar, D.D.S., a dentist based in New York City A migraine is a neurological condition that causes severe headaches and pain, according to the Mayo Clinic. And its causes are hard to pin down—there are so many factors at play, and diet is just one of them. 'The concept of food triggers in the development of migraine headaches is complex,' says Brian Gerhardstein, M.D., director of headache medicine at JFK University Medical Center. And because most migraine-havers experience very different frequencies and pain points, there is no specific cure-all diet that will promise results. For example, some people find that caffeine helps their headaches, and others find the ingredient is a trigger. Still, there is 'growing evidence' that certain foods may help relieve migraines or reduce their frequency, says Kayla Farrell, R.D.N. at FRESH Communications. 'While identifying and avoiding trigger foods is important, incorporating nutrient-rich, anti-inflammatory foods into the diet can also support migraine management,' she adds. Foods and drinks for migraines Here are some foods experts say may help you find relief or lessen the frequency of migraines. Again, more research is needed on the connection between what you eat and migraines, but these bites and sips may be promising. Fatty fish Fish like salmon, tuna, mackerel, herring, sardines, and oysters are high in omega-3 fatty acids, 'which are known for their anti-inflammatory properties,' says Farrell, and therefore may offer migraine relief. In one study, after 16 weeks of treatment with diets higher in omega-3 fatty acids, the frequency and severity of headaches in people with regular migraines were reduced. Flax seeds, edamame, walnuts, and avocado For those who aren't meat eaters, these foods are also high in omega-3 fatty acids and may offer the above benefits while remaining plant-based. Sweet potato, eggs For some, migraines are triggered by temporomandibular joint disorder (TMD), explains Sandip Sachar, D.D.S., a dentist based in New York City, which manifests as tight muscles around the jaw, head, and neck, often due to teeth clenching or grinding. Symptoms can be exacerbated by a diet of hard, chewy foods. So, Sachar recommends prioritizing soft, nutritious eats like mashed sweet potatoes and scrambled eggs that are easy to chew and won't trigger pain. Beans, berries, and apples In a study of 12,710 people, researchers found that an increase of 10 grams of fiber per day in their diets decreased severe headache or migraine prevalence by 11%. Most fruits and vegetables contain some amount of fiber, but legumes, berries, and apples, are on the top of that list. The study authors explained that the gut-brain axis's impact on migraines has not been explored much, but research suggests that more 'intestinal permeability may lead to the arrival of pro-inflammatory substances,' in an area of the brain that plays a role in pain receptors and headaches. Therefore, boosting fiber may help. Brown rice, bananas, and dark leafy greens Research published in 2021 found that people who experienced migraines weren't getting enough magnesium, 'a mineral that plays a role in muscle and nerve function,' explains Farrell. The study authors noted that magnesium's association with serotonin (a chemical that carries messages between nerve cells in the brain and body) may aid in migraine treatment. Other research found the nutrient to offer some relief in women with migraines. Many foods on this list contain magnesium, and some other honorable mentions are brown rice, bananas, and dark leafy greens. In fact, one study discovered improvement of migraines when participants followed a whole food, plant-based diet with emphasis on dark, leafy greens. Water, cucumber, and watermelon 'It is important to maintain adequate hydration throughout the course of the day as well,' says Dr. Gerhardstein. A 2020 study on 256 adult women who were 45 and younger found that drinking more water each day decreased both the severity and frequency of their migraines. 'Dehydration related to migraines can be overlooked as a trigger and can make headaches worse,' adds Farrell. If you struggle to drink enough water, you can eat hydrating fruits and vegetables like cucumber and watermelon to help support fluid balance and retention, she says. Foods to avoid if you get migraines 'Avoiding or limiting certain foods may be important for a subset of people with migraines, but there is inconsistent scientific evidence that certain foods are migraine triggers,' says Dr. Gerhardstein. With that said, 'the most commonly cited triggering foods include alcohol and chocolate,' he adds. 'Other possible triggers include cheese, yogurt, meats containing sulfites (like salami, ham, sausage, and bacon), soy products, certain vegetables (like tomatoes and onions), as well as foods containing aspartame sweetener, MSG, or caffeine.' Again, it's important to note that there is a lack of consistency among research on all of these potential triggers. 'So, this means that there is no particular food that should be avoided for all migraine sufferers,' says Dr. Gerhardstein. 'In fact, avoiding certain foods for fear of migraine attacks may actually cause more health concerns, stress, or social anxiety.' Caffeine and migraines As Dr. Gerhardstein mentioned, caffeine is often cited as a migraine trigger ingredient by his patients. However, it's worth mentioning that the stimulant is an active ingredient in multiple over-the-counter headache medications, including Excedrin. Also, some research has found caffeine to effectively relieve acute headache pain, but notes that further investigation into the link between the two is warranted to fully understand caffeine's potential impact. Therefore, consult your physician if you believe caffeine may help or hinder your migraine symptoms. Migraine diet A generally accepted migraine diet would simply be a healthy, balanced diet that prioritizes whole, fresh foods, says Dr. Gerhardstein. 'More studies are needed to discern if there is indeed a scientific basis for specific food triggers in migraines,' he concludes. 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 Independent
a day ago
- Health
- The Independent
New research highlights how to potentially slowdown Alzheimer's progression
New research suggests that lifestyle changes, including diet and exercise, can potentially delay the onset of Alzheimer's disease. One study found that walking helps produce brain-derived neurotrophic factor (BDNF), a protein vital for brain cell survival, growth, and stronger connections, supporting memory and learning. These lifestyle modifications appear to be particularly beneficial for individuals carrying the APOE4 gene variant, which is associated with an increased risk of Alzheimer's. Research indicates that APOE4 carriers could experience up to four times greater benefit from interventions such as exercise and dietary counselling. Conversely, a sedentary lifestyle and the consumption of refined sugars may negatively impact brain health, especially for those with the APOE4 gene. Alzheimer's progression could be slowed by these changes to lifestyle
The Independent
2 days ago
- Science
- The Independent
New research reveals a secret ingredient in the Neanderthal diet
Scientists long thought that Neanderthals were avid meat eaters. Based on chemical analysis of Neanderthal remains, it seemed like they'd been feasting on as much meat as apex predators such as lions and hyenas. But as a group, hominins – that's Neanderthals, our species and other extinct close relatives – aren't specialized flesh eaters. Rather, they're more omnivorous, eating plenty of plant foods, too. It is possible for humans to subsist on a very carnivorous diet. In fact, many traditional northern hunter–gatherers such as the Inuit subsisted mostly on animal foods. But hominins simply cannot tolerate consuming the high levels of protein that large predators can. If humans eat as much protein as hypercarnivores do over long periods without consuming enough other nutrients, it can lead to protein poisoning – a debilitating, even lethal condition historically known as 'rabbit starvation.' So, what could explain the chemical signatures found in Neanderthal bones that seem to suggest they were healthily eating tons of meat? I am an anthropologist who uses elements such as nitrogen to study the diets of our very ancient ancestors. New research my colleagues and I conducted suggests a secret ingredient in the Neanderthal diet that might explain what was going on: maggots. Isotope ratios reveal what an animal ate The ratios of various elements in the bones of animals can provide insights into what they ate while alive. Isotopes are alternate forms of the same element that have slightly different masses. Nitrogen has two stable isotopes: nitrogen-14, the more abundant form, and nitrogen-15, the heavier, less common form. Scientists denote the ratio of nitrogen-15 to nitrogen-14 as δ¹⁵N and measure it in a unit called permil. As you go higher up the food chain, organisms have relatively more of the isotope nitrogen-15. Grass, for example, has a very low δ¹⁵N value. An herbivore accumulates the nitrogen-15 that it consumes by eating grass, so its own body has a slightly higher δ¹⁵N value. Meat-eating animals have the highest nitrogen ratio in a food web; the nitrogen-15 from their prey concentrates in their bodies. By analyzing stable nitrogen isotope ratios, we can reconstruct the diets of Neanderthals and early Homo sapiens during the late Pleistocene, which ran from 11,700 to 129,000 years ago. Fossils from various sites tell the same story – these hominins have high δ¹⁵N values. High δ¹⁵N values would typically place them at the top of the food web, together with hypercarnivores such as cave lions and hyenas, whose diet is more than 70% meat. But maybe something else about their diet was inflating Neanderthals' δ¹⁵N values. Uncovering the Neanderthal menu We suspected that maggots could have been a different potential source of enriched nitrogen-15 in the Neanderthal diet. Maggots, which are fly larvae, can be a fat-rich source of food. They are unavoidable after you kill another animal, easily collectible in large numbers and nutritionally beneficial. To investigate this possibility, we used a dataset that was originally created for a very different purpose: a forensic anthropology project focused on how nitrogen might help estimate time since death. I had originally collected modern muscle tissue samples and associated maggots at the Forensic Anthropology Center at University of Tennessee, Knoxville, to understand how nitrogen values change during decomposition after death. While the data can assist modern forensic death investigations, in our current study we repurposed it to test a very different hypothesis. We found that stable nitrogen isotope values increase modestly as muscle tissue decomposes, ranging from -0.6 permil to 7.7 permil. This increase is more dramatic in maggots feeding on decomposing tissue: from 5.4 permil to 43.2 permil. To put the maggot values in perspective, scientists estimate δ¹⁵N values for Pleistocene herbivores to range between 0.9 permil to 11.2 permil. Maggots are measuring up to almost four times higher. Our research suggests that the high δ¹⁵N values observed in Late Pleistocene hominins may be inflated by year-round consumption of ¹⁵N-enriched maggots found in dried, frozen or cached animal foods. Cultural practices shape diet In 2017, my collaborator John Speth proposed that the high δ¹⁵N values in Neanderthals were due to the consumption of putrid or rotting meat, based on historical and cultural evidence of diets in northern Arctic foragers. Traditionally, Indigenous peoples almost universally viewed thoroughly putrefied, maggot-infested animal foods as highly desirable fare, not starvation rations. In fact, many such people routinely and often intentionally allowed animal foods to decompose to the point where they were crawling with maggots, in some cases even beginning to liquefy. This rotting food would inevitably emit a stench so overpowering that early European explorers, fur trappers and missionaries were sickened by it. Yet Indigenous peoples viewed such foods as good to eat, even a delicacy. When asked how they could tolerate the nauseating stench, they simply responded, 'We don't eat the smell.' Neanderthals' cultural practices, similar to those of Indigenous peoples, might be the answer to the mystery of their high δ¹⁵N values. Ancient hominins were butchering, storing, preserving, cooking and cultivating a variety of items. All these practices enriched their paleo menu with foods in forms that nonhominin carnivores do not consume. Research shows that δ¹⁵N values are higher for cooked foods, putrid muscle tissue from terrestrial and aquatic species, and, with our study, for fly larvae feeding on decaying tissue. The high δ¹⁵N values of maggots associated with putrid animal foods help explain how Neanderthals could have included plenty of other nutritious foods beyond only meat while still registering δ¹⁵N values we're used to seeing in hypercarnivores. We suspect the high δ¹⁵N values seen in Neanderthals reflect routine consumption of fatty animal tissues and fermented stomach contents, much of it in a semi-putrid or putrid state, together with the inevitable bonus of both living and dead ¹⁵N-enriched maggots. What still isn't known Fly larvae are a fat-rich, nutrient-dense, ubiquitous and easily procured insect resource, and both Neanderthals and early Homo sapiens, much like recent foragers, would have benefited from taking full advantage of them. But we cannot say that maggots alone explain why Neanderthals have such high δ¹⁵N values in their remains. Several questions about this ancient diet remain unanswered. How many maggots would someone need to consume to account for an increase in δ¹⁵N values above the expected values due to meat-eating alone? How do the nutritional benefits of consuming maggots change the longer a food item is stored? More experimental studies on changes in δ¹⁵N values of foods processed, stored and cooked following Indigenous traditional practices can help us better understand the dietary practices of our ancient relatives.
