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Thursday, June 30, 2022

7 Genius Hacks To Eat More Vegetables Every Day — Without Relying On Salads - mindbodygreen.com

Again, we want our vegetables to be as accessible as possible to help increase our intake. With this, prepping your veggies at the beginning of the week so they’re readily available to add to any meal will give you the best chance of actually eating them instead of letting the produce rot in your fridge.

“I roast veggies for the week and add them into different dishes,” explains Kimberlain. “Whether I’m making a grain bowl or including the veggies in my tacos or pasta, it’s just a great way to ‘meal prep’ a few to use throughout the week.” We’re not reinventing the wheel here, people—meal prep works!

And if you struggle to find time to do the prep work yourself, consider a meal delivery service. There are plenty out there, depending on your dietary needs. For a veggie-forward option, check out our top picks for plant-based, Whole30, and Mediterranean diet meal delivery services.

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Eat it & Like it - WTOC

SAVANNAH, Ga. (WTOC) - Independence Day weekend kicks off tomorrow and if your not planning a cookout at home, Savannah has a variety of restaurants that you can try.

Joining us on Morning Break to tell you the best spot to check out this weekend was Eat it & Like it’s Jesse Blanco.

Copyright 2022 WTOC. All rights reserved.

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5 Surprising Effects of Eating Tomatoes, Say Dietitians — Eat This Not That - Eat This, Not That

Whether you slice them onto a burger fresh off the grill, pop them into a salad to add some color and texture, or sautée them with garlic for a hearty pasta dish, nothing punches up a meal quite like fresh tomatoes.

Particularly when they're in season—between May and October—this juicy fruit (yes, it's technically a fruit) is big not only on flavor but also on potential health benefits. That said, tomatoes aren't for everyone. They happen to be one of the most common food allergies. They can also cause some unpleasant digestive symptoms in some people. On the other hand, tomatoes also happen to be antioxidant powerhouses and packed with many other essential vitamins and nutrients.

With that in mind, here are some surprising things that can happen to your body when you eat fresh tomatoes. Read on, and for more on how to eat healthy, don't miss Secret Side Effects of Eating Watermelon, Says Science.

campari cherry tomato
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Tomatoes are chock-full of carotenoids, a particular type of antioxidant that protects your skin from sun damage, according to Elena Paravantes, RD, founder of the Olive Tomato blog and author of The Mediterranean Diet Cookbook for Beginners.

In fact, one 2017 study in Scientific Reports found that regular tomato consumption may prevent you from getting sunburns, thereby reducing your risk of UVB-induced skin tumors.

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Tomatoes don't just boost the flavor of your meal—they may also boost your mood in the long run, too.

A 2013 study in The Journal of Affective Disorders found that participants who ate tomatoes two to six times a week were 46% less likely to report mild or severe symptoms of depression compared with those who ate tomatoes less than once a week. Notably, other vegetables used in the study did not produce this same effect.

"Researchers aren't sure which nutrients cause that effect but they believe it may be the antioxidants—including lycopene," says Paravantes.

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Tomatoes aren't for everyone. If you have acid reflux, for example, this particular fruit can trigger your symptoms, causing a slew of unpleasant symptoms like heartburn, bloating, or indigestion.

"Fresh tomatoes are packed with citric and malic acids which tend to increase stomach acids," says Nataly Komova, RD, a fitness expert at JustCBD. "Regular intake of fresh tomatoes spikes excessive production of gastric juice, which can worsen acid reflux."

That doesn't necessarily mean you can't eat tomatoes at all if you have acid reflux, but you'll likely need to stick to small quantities and monitor your symptoms.

heirloom cherry tomatoes
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Did you know that some foods actually help your body absorb other nutrients better? Tomatoes are one such food, according to Blanca Garcia, RDN, a nutrition specialist for Health Canal. Specifically, they may help you absorb iron, a mineral that plays a key role in making hemoglobin and myoglobin, proteins that help carry oxygen to the muscles and organs throughout the body.

Garcia says tomatoes are able to accomplish this because of their impressive vitamin C: A 1-cup serving contains 27% of your recommended daily value​.

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"Vitamin C is needed to make collagen, a protein found in connective tissues that helps with wound healing," says Garcia. "Having a steady intake of vitamin C can help your body heal faster when you cut yourself, are recovering from surgery, or have a pressure wound from being bedridden."

In fact, a 2016 study of hospital patients in the International Journal of Surgery found that when subjects took 1,000-milligram supplements of vitamin C, they experienced "drastically" faster and better healing of "extensive and complicated" wounds.

Rebecca Strong

Rebecca Strong is a Boston-based freelance health/wellness, lifestyle, and travel writer. Read more

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Wednesday, June 29, 2022

How this 42-year-old CEO went from $3,000 in savings to creating a $1.2 billion food startup - CNBC

Josh Tetrick wanted to learn how to scramble a plant like an egg. It took him six years and up to $4 million to accomplish it.

That's the level of dedication behind Just Egg, the hallmark product of Tetrick's $1.2 billion startup Eat Just. The plant-based egg substitute is made from mung beans, comes in a squirt bottle and can be scrambled in a frying pan just like a chicken's egg.

But it's more than a scientific accomplishment or an advancement in food tech. Just Egg may have saved Tetrick's company – and perhaps, even the 42-year-old's entrepreneurial future.

When Tetrick and his best friend Josh Balk co-founded Eat Just in 2011, the company was known as Beyond Eggs. It later became Hampton Creek Foods, and released a popular egg-free "mayonnaise" called Just Mayo that drew a lawsuit from Unilever and extreme pressure from the egg industry. Hampton Creek also endured multiple scandals, and in 2017, the company's entire board resigned over disagreements with Tetrick about the startup's future.

All along, Tetrick was trying and failing to develop Just Egg. "I thought it would take us about a year-and-a-half to find something that scrambled like an egg," Tetrick tells CNBC Make It. "And it really wasn't until four or five years later where we were able to really nail ... that texture of an egg in the pan. [Even then] it still tasted very beany."

Right around the resignation of Eat Just's board, food scientists finally cracked the code. The company began selling Just Egg to restaurants in 2017, with national retail stores following in 2019, and now says it has sold the equivalent of 250 million chicken eggs while raising more than $800 million in funding from investors including Bill Gates, Marc Benioff, and Microsoft co-founder Paul Allen's Vulcan Capital.

Tetrick says he's not interested in resting on those laurels. Here's how he built a billion-dollar startup pitching plant-based egg substitutes from scratch – and where he wants to go next.

From Just Mayo to Eat Just

After graduating from the University of West Virginia, where he played football, Tetrick spent several years in sub-Saharan Africa working with children for social impact nonprofits. He read a lot, and found one book particularly inspirational: "The Fortune at the Bottom of the Pyramid" by C. K. Prahalad, which focuses on the idea that capitalism, in the form of for-profit companies, can create positive social change.

He brought that idea to Balk, a childhood friend and vice president at The Humane Society, who convinced Tetrick that they should seek an alternative to chicken-laid eggs. They reasoned that it could disrupt a global agricultural industry that produces greenhouse gases and has faced accusations of hen abuse.

Tetrick says he started out with just $3,000 in his bank account. By the end of 2011, the co-founders had scored $500,000 in seed funding from Khosla Ventures by promising a product that would be better tasting, more cost effective and kinder to animals than chicken eggs.

They used that money to hire experts and scientists. Biochemists identified different types of plants – from beans to grains and other vegetables – with similar protein and fat content to eggs. Engineers figured out "a way to pull the protein from the bean or from the grain," Tetrick says. And chefs tinkered with the elements that tickle your taste buds.

Soon, the company released multiple products with plant-based egg substitutes. One, Just Mayo, became Whole Foods' top-selling mayo product in 2014. The company garnered acclaim, making CNBC's Disruptor 50 list and drawing praise from Bill Gates, who called it the "future of food."

The success made the company a target for the traditional egg industry. In 2014, Unilever – which produces Hellman's mayonnaise – sued Eat Just for false advertising over the product name "Just Mayo," arguing that mayonnaise contained eggs by its very definition. (The lawsuit was dropped within months.)

Two years later, the USDA chided the American Egg Board for launching a covert PR campaign meant to thwart Eat Just's progress. The company also dealt with accusations of inflating sales, which Tetrick denied, and food safety issues that led to Target pulling its products from shelves. (The company says the FDA cleared its products of any health concerns.)

Ultimately, the company's entire board resigned. "It was a rough time," Tetrick says. "[But] we got to essentially start how we're doing this over."

Back in the frying pan and beyond

All along, Tetrick wanted to follow through on plant-based scrambled eggs. By roughly 2015, his team had figured out how to turn mung beans into a light-yellow liquid that could congeal when cooked, like a scrambled egg. But the taste wasn't right, and creating it in a lab was easier than manufacturing it at scale.

It took two more years for the team to figure it out. Arguably, their success saved the company: With Just Egg, the company is back in Target, not to mention Kroger, Walmart, Albertsons, Safeway and other retailers that put the product in more than 17,000 stores nationwide. Eat Just says Just Egg has made it into two million U.S. households since launching at the end of 2017.

The company says Just Egg is not just better for you, but also the planet. It has no cholesterol and less saturated fat than poultry eggs. The company says it uses 98% less water and emits 93% less carbon dioxide to make the equivalent of a single chicken's egg, too.

"We'd get pumped," Tetrick says. "I mean, one of the most important moments in the history of the company was the first time a plant scrambled."

Last year, the company raised an additional $200 million from the state-backed Qatar Investment Authority, and Eat Just's most recent valuation is $1.2 billion, according to Pitchbook. Eat Just also has regulatory approval in Singapore for cell-cultured (or lab-grown) meat, and Tetrick is hoping for similar approval in the U.S. as soon as next year for a product line called "Good Meat."

That means stiff competition from the alternative meats market, which is expected to grow to $140 billion by the end of this decade. Tetrick says any amount of pressure or challenge is worth it: Some research shows that switching to lab-grown meat could significantly reduce the agricultural industry's greenhouse gas emissions and use of natural resources, like land and water.

Additional research has also projected that the energy required for large-scale production of lab-grown meats could end up having a negative environmental impact. Still, Tetrick seems undeterred.

"Don't sleep on Good Meat," he says.

CLARIFICATION: This article has been updated to show that Eat Just began selling Just Egg in restaurants as early as 2017 and national retail distribution followed in 2019.

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Tuesday, June 28, 2022

Have you seen something eat a spotted lanternfly? - PennLive

Mantid attacks spotted lanternfly

A praying mantis chows down on a spotted lanternfly. Photo by Jean Zaun.

A Penn State graduate study launched in 2020 to learn which species of birds and other predators are eating spotted lanternflies continues to rely on reported sightings from the public.

Kelli Hoover, professor of entomology in Penn State’s College of Agricultural Sciences, and Anne Johnson, a doctoral candidate in entomology, are spearheading a study that asks anyone who observes a bird or other predator feeding on one of the invasive insects to report that sighting in an email to birdsbitingbadbugs@gmail.com.

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4 High-Protein Foods for Weight Loss After 40, Says Dietitian — Eat This Not That - Eat This, Not That

Have you ever thought that weight loss gets harder as you age? This narrative has been perpetuated by diet culture for decades and can be a really defeating thought if you believe it.

New research suggests that our metabolism is unaffected by aging from 20 to 60 years old. Even then, metabolism only decreases by less than one percent a year after the age of 60. This is good news!

We have so much more control of our metabolism than we have been led to believe.

So, why does weight loss feel harder as we age? We often are busier, have more stress, and are deeply ingrained in our lifestyle habits. Quite simply, forming new habits becomes more challenging for many as we age.

There are a few key nutrients that are important to keep our metabolism running efficiently, making weight loss easier. Choosing foods that are rich in protein, vitamin D, and calcium will also work to build muscle mass, keep energy stable, and prevent bone loss.

What foods contain these nutrients working in our favor for weight loss after 40? Let's dive in! Read on, and for more, don't miss The #1 Best Protein to Eat for Your Heart, Says Dietitian.

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This heart-healthy fish is rich in protein and omega-3 fats. Choosing a protein source at each meal helps keep you feeling full longer and thus may impact how many total calories you consume throughout the day.

We took the guesswork out of meal prep for you with this roundup of the Best Healthy Salmon Recipes for Weight Loss.

avocado and egg on whole grain toast
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Aside from their protein content, eggs are packed with other powerhouse nutrients like vitamin D, choline, and iron!

While eggs have long been debated, the Framingham Heart Study, one of the largest cardiovascular-diet studies, concluded that differences in egg consumption were not related to elevated cholesterol levels or incidence of heart disease.

Most doctors feel safe recommending at least one egg a day, so if you feel hesitant, you might consider starting there.

RELATED: 4 Surprising Effects of Eating Egg Yolks

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Greek yogurt packs a high-protein punch. Compared to other yogurts, Greek yogurt offers nearly double the protein per serving. One cup of Greek yogurt offers a whopping 17 grams of protein!

Pair your Greek yogurt with berries, granola, and a sprinkle of cinnamon for a balanced breakfast or snack that is designed to keep you full longer.

edamame with sea salt
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Edamame has been referred to as a superfood—and for good reason! This nutrition powerhouse is packed with protein, fiber, and a nutrient called phytoestrogen.

Phytoestrogens have been associated with mimicking the effect of natural estrogen in the body. This might pose a benefit for women in menopause who have decreased levels of estrogen in their body.

Caroline Thomason, RDN

Caroline is a women's health Registered Dietitian and diabetes educator based in Northern Virginia. Read more

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Seniors with prediabetes should eat better, get moving, but not fret too much about diabetes - The Philadelphia Inquirer

Almost half of older adults — more than 26 million people 65 and older — have prediabetes, according to the Centers for Disease Control and Prevention. How concerned should they be?

Not very, say some experts. Prediabetes — a term that refers to above-normal but not extremely high blood sugar levels — isn’t a disease, and it doesn’t imply that older adults who have it will inevitably develop type 2 diabetes, they note.

“For most older patients, the chance of progressing from prediabetes to diabetes is not that high,” said Robert Lash, chief medical officer of the Endocrine Society, commenting on recent research. “Yet labeling people with prediabetes may make them worried and anxious.”

Other experts believe it’s important to identify prediabetes, especially if this inspires older adults to get more physical activity, lose weight, and eat healthier diets to help bring blood sugar under control.

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“Always a diagnosis of prediabetes should be taken seriously,” said Rodica Busui, president-elect of medicine and science at the American Diabetes Association, which recommends adults 45 and older get screened for prediabetes at least once every three years. The CDC and the American Medical Association make a similar point in their ongoing “Do I Have Diabetes?” campaign.

Still, many older adults aren’t sure what they should be doing if they’re told they have prediabetes. Nancy Selvin, 79, of Berkeley, Calif., is among them.

At 5 feet and 106 pounds, Selvin, a ceramic artist, is slim and in good physical shape. She takes a rigorous hour-long exercise class three times a week and eats a Mediterranean-style diet. Yet Selvin has felt alarmed since learning last year that her blood sugar was slightly above normal.

“I’m terrified of being diabetic,” she said.

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Two recent reports about prediabetes among the older population are stimulating heightened interest in this topic. Until their publication, most studies focused on prediabetes in middle-aged adults, leaving the significance of this condition among older adults uncertain.

The newest study by researchers at the CDC, published in April in JAMA Network Open, examined data from more than 50,000 older patients with prediabetes between January 2010 and December 2018. Just more than 5% of these patients progressed to diabetes annually, the study found.

Researchers used a measure of blood sugar levels over time, hemoglobin A1C. Prediabetes is signified by A1C levels of 5.7% to 6.4% or a fasting plasma glucose test reading of 100 to 125 milligrams per deciliter, according to the diabetes association. (This glucose test evaluates blood sugar after a person hasn’t eaten anything for at least eight hours.)

Of note, study results show that obese older adults with prediabetes were at significantly heightened risk of developing diabetes. Also at risk were Black seniors, those with a family history of diabetes, low-income seniors, and older adults at the upper end (6%-6.4%) of the A1C prediabetes range. Men were at slightly higher risk than women.

The findings can help providers personalize care for older adults, Busui said.

They also confirm the importance of directing older people with prediabetes — especially those who are most vulnerable — to lifestyle intervention programs, said Alain Koyama, the study’s lead author and an epidemiologist at the CDC.

Since 2018, Medicare has covered the Diabetes Prevention Program, a set of classes offered at YMCAs and in other community settings designed to help seniors with prediabetes eat healthier diets, lose weight, and get more physical activity. Research has shown that the prevention program lowers the risk of diabetes by 71% in people 60 and older. But only a small fraction of people eligible have enrolled.

Another study, published in JAMA Internal Medicine last year, helps puts prediabetes in further perspective. Over the course of 6½ years, the study, by researchers at the Johns Hopkins Bloomberg School of Public Health and elsewhere, showed that fewer than 12% of seniors with prediabetes progressed to full-fledged diabetes. By contrast, a larger portion either died of other causes or shifted back to normal blood sugar levels over the study period.

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The takeaway? “We know that it’s common in older adults to have mildly elevated glucose levels, but this doesn’t have the same meaning that it would in younger individuals — it doesn’t mean you’re going to get diabetes, go blind, or lose your leg,” said Elizabeth Selvin, daughter of Nancy Selvin and a co-author of the study. She is also a professor at Johns Hopkins Bloomberg School of Public Health.

“Almost no one develops the [diabetes] complications we’re really worried about in younger people,” she said.

“It’s OK to tell older adults with prediabetes to exercise more and eat carbohydrates evenly throughout the day,” said Medha Munshi, director of the geriatric diabetes program at Joslin Diabetes Center, an affiliate of the Harvard Medical School. “But it’s important to educate patients that this is not a disease that is inevitably going to make you diabetic and stress you out.”

Many older people have slightly elevated blood sugar because they produce less insulin and process it less efficiently. While this is factored into clinical diabetes guidelines, it hasn’t been incorporated in prediabetes guidelines, she noted.

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Aggressive treatments for prediabetes, such as the medication metformin, should be avoided, according to Victor Montori, an endocrinologist and professor of medicine at the Mayo Clinic. “If you get diabetes, you will be prescribed metformin. But it’s just nonsense to give you metformin now, because you may be at risk, to reduce the chance that you’ll need metformin later.”

Unfortunately, some doctors are prescribing medication to older adults with prediabetes, and many aren’t spending time discussing the implications of this condition with patients.

That was true for Elaine Hissam, 74, of Parkersburg, W.Va., who became alarmed last summer when she scored 5.8% on an A1C test. Hissam’s mother developed diabetes in adulthood, and Hissam dreaded the possibility that would happen to her, too.

At the time, Hissam was going to exercise classes five days a week and walking four to six miles daily, as well. When her doctor advised “watch what you eat,” Hissam cut out much of the sugar and carbohydrates in her diet and dropped 9 pounds. But when she had another A1C test at the start of this year, it had dropped only slightly, to 5.6%.

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“My doctor really didn’t have much to say when I asked, ‘Why wasn’t there more of a change?’” Hissam said.

Experts said fluctuations in test results are common, especially around the lower and upper ends of the prediabetes range. According to the CDC study, 2.8% of prediabetic seniors with A1C levels of 5.7% to 5.9% convert to diabetes each year.

Nancy Selvin, who learned last year that her A1C level had climbed to 6.3% from 5.9%, said she’s been trying to lose six pounds without success since getting those test results. Her doctor has told Selvin not to worry but prescribed a statin to reduce the potential for cardiovascular complications because prediabetes is associated with an elevated risk of heart disease.

That conforms with one of the conclusions of the Johns Hopkins prediabetes study last year. “Taken as a whole, the current evidence suggests that cardiovascular disease and mortality should be the focus of disease prevention among older adults rather than prediabetes progression,” the researchers wrote.

For her part, Libby Christianson, 63, of Sun City, Ariz., started walking more regularly and eating more protein after learning last summer that her A1C level was 5.7%. “When my doctor said, ‘You’re prediabetic,’ I was shocked because I’ve always thought of myself as being a very healthy person,” she said.

“If prediabetes is a kick in the butt to move people to healthier behaviors, I’m fine with that,” said Kenneth Lam, a geriatrician at the University of California-San Francisco. “But if you’re older, certainly over age 75, and this is a new diagnosis, it’s not something I would worry about. I’m pretty sure that diabetes isn’t going to matter in your lifetime.”

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Monday, June 27, 2022

7 Highest Quality Proteins To Eat Every Day, Say Dietitians — Eat This Not That - Eat This, Not That

Protein is critical to repairing cells and tissues; it also helps stabilize blood sugar and quell hunger. But not all proteins are created equal. You need to be adding quality, lean protein to your plate to most effectively lose weight, get stronger, and improve overall health.

"For example, fatty cuts of meat like bacon contain protein, but they are also packed with artery-clogging saturated fat, sodium, and other unhealthy components that not only crowd out some of the protein that is found in leaner animal products, but that also negatively impact health," say Lyssie Lakatos, RD, CDN who along with Tammy Lakatos Shames, RD, CDN, make up the Nutrition Twins and are members of the Eat This, Not That! medical review board. "The highest quality animal proteins provide beneficial nutrients without these negative factors."

Animal proteins contain the nine amino acids that are called "essential" because they are critical for building proteins, hormones, and neurotransmitters and our bodies cannot produce them; they must come from our food. But while all animal proteins contain the essential amino acids, there are also some plant proteins that do, as well. And while other sources of plant protein may not provide you with all nine, they can still be a part of a healthy, varied diet that includes many types of foods with different nutrients.

Read on for the seven best sources of high-quality proteins—both animal- and plant-based—and for more on how to eat healthy, don't miss The #1 Best Protein To Eat Every Day, Says Dietitian.

man cooking eggs
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"Eggs are always referred to as the best protein," says s Julie Upton, MS, RD, CSSD, another registered dietitian on our medical expert board. "Eggs are the gold standard because they have the most bioavailable amino acids." Eggs score 100 in biological value, a measure of how efficiently the body utilizes protein consumed in the diet. Beef, for comparison, scores 80. Only whey protein scores higher with a biological value of 104. "Low-fat dairy foods, seafood and lean poultry are other high-quality proteins," says Upton. Check out our review of the 7 Best Protein Powders for Stronger Muscles.

grilled chicken
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Minus the skin, chicken and turkey breast "are ideal for building and repairing tissues and maintaining lean muscle, as they're naturally low in saturated fat and sodium," says Tammy Lakatos Shames. "[Lean poultry breast] is a good source of B vitamins, which are essential for DNA synthesis, energy production and for brain health and it contains the antioxidant selenium, which is important for immune and thyroid health." Research suggests selenium may hold promise for cancer immunity.

salmon sheet pan meal
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These fatty fish are some of the highest quality sources of protein because they are packed with protein and are naturally low in sodium and saturated fat (one gram of saturated fat and 30 grams of protein in four ounces of salmon), while being excellent sources of omega-3 fats, a type of fat that's anti-inflammatory and especially good for the heart, say The Nutrition Twins. "Salmon may also provide weight loss benefits as research has shown it helps lower fasting insulin levels," they say. "Higher insulin levels and inflammation are both linked to weight gain."

RELATED: The #1 Best Fish to Eat to Reduce Inflammation, Says Science

plant based protein
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Some plant proteins contain all nine essential amino acids, but most do not. "If you're vegan or vegetarian, it's really important to eat a varied diet so you cover your bases," say The Nutrition Twins.

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Made from soaking, grinding and crushing soybeans, tofu is a complete protein, containing all nine essential amino acids, packing in up to 10 grams of protein per half-cup serving of the firm variety. Tofu is an excellent source of iron and calcium and is rich in isoflavones, which appear to help protect against heart disease, osteoporosis, and some cancers.

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Another complete protein, pistachios are one of the snack nuts highest in protein content. They're also a good source of fiber and unsaturated fat. All three nutrients combine to make pistachios a powerful appetite suppressant that can keep you from overeating.

Black lentils red lentils puy lentils
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Lentils lack the essential amino acids cysteine and methionine, but don't let that stop you from working them into your meals. They are a terrific source of plant protein. One cup provides about 18 grams of protein and 15 grams of cholesterol-lowering fiber, nearly a third of your daily fiber needs. "They're packed with procyanidin and flavanols, which are potent antioxidants with anti-inflammatory and neuroprotective effects," say The Nutrition Twins. Just be sure to eat a variety of plant proteins so you supply your body with all the essential aminos it needs.

Here are some other ways to eat more plant protein, including some great recipes.

Eat This, Not That!

Inspired by The New York Times best-selling book series, Eat This, Not That! is a brand that's comprised of an award-winning team of journalists and board-certified experts, doctors, nutritionists, chefs, personal trainers, and dietitians who work together to bring you accurate, timely, informative, and actionable content on food, nutrition, dieting, weight loss, health, wellness, and more. Read more

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Anushka Sharma Reveals She Eats Dinner By 6PM With Husband Virat Kohli - NDTV Food

The lives of our favourite celebrities are a source of much curiosity and intrigue among us. We often wonder how these stars stay in such ...