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 good shape and maintain stringent workout regimes. While some celebrities have fitness trainers and dietitians, others manage to practice healthy habits by themselves. Take Anushka Sharma and Virat Kohli for instance. The power couple has been known to keep a low profile away from the paparazzi. And now, in a recent interview, Anushka Sharma has revealed she eats dinner by 6pm.

Speaking to Grazia India, Anushka Sharma revealed that she and her husband Virat Kohli follow quite a different lifestyle from all of their friends. When they received a dinner invite from their neighbours Vicky Kaushal and Katrina Kaif, they had to admit that they actually eat dinner at 6pm and sleep by 9:30pm. "Katrina and Vicky have invited us to their home, but we eat dinner at 6 and we sleep at 9:30. So I said [to Katrina Kaif], for you, we'll eat at 7-7:30 but we have to leave soon," revealed Anushka Sharma.

Also Read: Virat Kohli And Anushka Sharma Relished Indian Meal In London 

_{Anushka Sharma and Virat Kohli are quite the power couple. Photo: Instagram}

Katrina Kaif, meanwhile, found the middle ground for both the celebrity couples to enjoy some time together. "So she's like okay, you'll have dinner and Vicky and I will have snacks," revealed Anushka in the interview.

Also Read: This Doodle Of Anushka, Virat And Baby Girl Vamika Will Surely Melt Your Heart

Both Anushka Sharma and Virat Kohli are strong proponents of a healthy diet. A couple of years back, Anushka had shared a glimpse of Virat Kohli's measured eating habits. He was spotted measuring exactly how much poha he was supposed to eat with the help of a digital weighing scale. This was done in order to practice portion control and curb daily calorie intake. Click here to read more.

What did you think of Anushka Sharma's healthy eating diaries? Tell us in the comments. Meanwhile, on the work front, the actress will be seen playing the role of Jhulan Goswami in the upcoming OTT film 'Chakda Xpress'.

About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.

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The 7 Best Foods to Eat for Better Sleep - CNET

We all know that fatty, unhealthy foods can make you feel sluggish, but according to nutrition experts, what you eat can also have a negative impact on your sleep. In fact, sleep and nutrition seem to go hand in hand. Food gives us the nutrients we need to maintain mental and physical health, and it influences the way our bodies function.  

Sleep also plays an instrumental role in maintaining our mind and body functions. Proper rest helps us build a stronger immune system, improves mental and physical health and keeps us more productive. If you're not getting the recommended 7 to 8 hours a night of quality rest, you risk high blood pressure, a weakened immune system, depression and other serious conditions like diabetes, heart failure or a stroke. 

From taking sleep supplements like melatonin to changing bedtime routines, most (exhausted) people will try any number of tricks to sleep better. While there are a ton of factors that affect how well you sleep at night, it's worth taking a look at what you're eating each day to see if it's priming you for optimal rest later. 

Here are the best seven foods you can work into your diet to help promote better sleep.

For more ways to improve rest, check out our wellness editors' favorite sleep hacks or see how sleeping with socks on can help. 

How nutrient-rich foods help you sleep 

The foods below help you sleep better because they all contain nutrients that can promote better health in general, and in turn better  sleep. "Eat a variety of unprocessed, whole foods that are high in antioxidants and fiber. Try to combine foods that provide different macronutrients (carbs, fats and protein), which ensures you're meeting your nutrient needs," says Axe. 

He also adds that it's a good idea to stop eating 2 to 3 hours before bed so you have time to digest your food before going to sleep and don't run into issues with acid reflux.

Outside of the macronutrients, Axe says some micronutrients can affect sleep as well. So if you suspect you're deficient in something, you should ask your doctor to run labs to know more. "It's possible that a vitamin D or magnesium deficiency can interrupt sleep. Some evidence also shows that people low in vitamins E and C, and B12 and B6 might also suffer from more sleep problems," says Axe. "Each of these nutrients affects sleep cycles in a different way, such as by playing a role in your circadian rhythm and body's ability to produce melatonin and other calming chemicals."

Yogurt, nuts and fruit are examples of foods that can help you sleep better.

Cavan Images/Getty Images

Eat these 7 foods for better sleep

"Sleep-promoting foods include those that contain tryptophan (an amino acid that helps with the release of serotonin), magnesium, vitamin D and complex carbs," says Axe. "Foods high in vitamin C and B vitamins can also be helpful." 

These are Axe's top picks for sleep-promoting foods:

1. Whole grains like oats or quinoa

2. Proteins like poultry and fish

3. Leafy greens and cruciferous veggies

4. Free-range eggs

5. Bananas, kiwis, oranges, berries and other fruits

6. Milk and yogurt

7. Nuts, like almonds and cashews

The importance of a balanced meal

"A balanced diet can help manage blood sugar levels and reduce inflammation, which is important for preventing pain and getting sound sleep," says Josh Axe, a clinical nutritionist and co-founder of Ancient Nutrition. "Getting enough macronutrients (carbs, fats and protein) also assists your body in creating calming chemicals like serotonin and melatonin, which help you feel relaxed and sleepy."

Certain foods can help you sleep better if you eat them before bed or when you wake up in the middle of the night -- but the seven foods below can improve rest no matter what time you eat them. Again, the key to eating well for sleep is to eat a mindful, balanced diet overall -- no one food is a magic bullet, but these can help you get some much-needed rest.

Your diet may not be the only thing affecting sleep. Learn how you can fall asleep faster by easing anxiety and how to sleep better as sleeping patterns change with age. 

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

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Moose eat so much, they may be worsening climate change - The Week

Research has found that moose may actually be contributing to climate change. The mammal's enormous appetite (eating up to 60 pounds per day!) may actually be reducing forests' ability to store carbon, The Washington Post writes.

"It was really a surprise to see how much moose can influence vegetation growth, the carbon cycle, and the climate system," said co-author of the study Xiangping Hu in a news release. Moose reportedly consume 10 percent of the Norwegian forestry industry's yearly harvest as well as "alter land cover properties ... with direct implications for the climate," per the report.

"Moose are an ecosystem engineer in the forest ecosystem," said Gunnar Austrheim, one of the study's co-authors, adding that they "strongly impact everything from the species composition and nutrient availability in the forest." Along with eating forest trees which act as carbon sinks, moose feeding also impacts surface albedo or "fraction of reflected solar energy radiation." As the animals eat the trees, they allow more light to reflect off the forest floor, cooling it until the canopy regrows.

Moose have been found to benefit the forestry industry by eating deciduous trees and leaving the coniferous species, which tend to get harvested. "So moose to some extent, are helping them because they're reducing competition," explained Francesco Cherubini, also an author of the study. However, this is not necessarily good for climate change because it reduces the biodiversity of the region as well as the ability to hold carbon.

"I think as we get more of an understanding of how all these different things are interrelated, land managers could come up with an optimal plan," Cherubini remarked. "That could be a much-needed win-win solution for climate, for biodiversity, and for timber value."

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Where to Eat in Katy Asian Town - Eater Houston

A spread from Phat Eatery in Katy Asian Town.

| Jenn Duncan

Since its inception in 2018, Katy Asian Town has become a worthy dining pocket of the city, where diners can spend all day exploring the myriad of dining choices that span different Asian cultures, from Japanese to Chinese to Vietnamese cuisine, and beyond.

The area has come a long way since there were just a handful of restaurants anchored by the H Mart grocery store. These days the choices are dizzying, but to make it easier on you, here’s a guide to the essential restaurants in Katy Asian Town.

Is your favorite Katy Asian Town restaurant missing from this map? Let us know in the comments.

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Dad puts notes in his daughter's lunchbox to teachers who won't let her eat her snacks - Daily Mail

Can Illinois Catholics Eat Meat on St. Patrick's Day? It Depends on Where You Live - NBC Chicago

With St. Patrick’s Day falling on a Friday, Illinois Catholics have likely been wondering whether they’ll be able to indulge in corned beef and other delicacies in celebration of the holiday.

The answer depends mostly on where one lives, as bishops across the state have shown themselves to be divided on the issue.

Illinois is broken down into six dioceses, including Chicago, Rockford, Peoria, Joliet, Springfield and Belleville.

According to a press release, the Archdiocese of Chicago, which represents Catholics in Lake and Cook Counties, will not granting a general dispensation for the Memorial of St. Patrick, meaning that Catholics are still supposed to abstain from meat on the holiday in keeping with the Lenten tradition.

However, there is an alternative that area Catholics can avail themselves of. According to the Archdiocese, Catholics who find themselves at an event where meat is being served can “in good conscience substitute the general rule of abstinence with another form of penance or a significant act of charity that benefits the poor.”

“It is important to take seriously the obligation to observe Fridays in Lent as a way of uniting ourselves to Jesus, who died on Good Friday,” the Archdiocese said in a statement.

Cardinal Blase Cupich had given a general dispensation for St. Patrick’s Day in 2017, according to the Chicago Catholic, but asked that those choosing to eat meat instead “substitute another form of penance.”

Rockford Bishop David Malloy, whose diocese covers residents in McHenry, DeKalb and Kane counties, granted dispensation to eat meat on St. Patrick’s Day, asking adherents to “perform some other act of penance or charity on that day in honor and respect to the Paschal Mystery of our Lord and Savior.”

Catholics in the Joliet diocese, which includes Kendall, Grundy, DuPage, Will and Kankakee counties, will also be granted a dispensation for St. Patrick's Day.

A dispensation has been granted by Bishop Louis Tylka on behalf of the Peoria diocese, which includes LaSalle County. He does ask adherents to “undertake a work of charity, an exercise of piety, or an act of comparable penance on some other occasion during the third week of Lent.”

In Springfield, Catholics are not being offered that dispensation, but pastors can grant them “on an individual basis for a just cause,” according to the State Journal-Register.

Bishop Michael McGovern has granted a dispensation for the holiday in Belleville, representing most of southern Illinois.

According to the United States Conference of Catholic Bishops, Catholics 14 years of age and older are required to abstain from eating meat on Fridays during Lent.

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For eating disorders, 'food is the medicine' as Children's Hospital launches feeding clinic - NOLA.com

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For eating disorders, 'food is the medicine' as Children's Hospital launches feeding clinic  NOLA.com
For eating disorders, 'food is the medicine' as Children's Hospital launches feeding clinic - NOLA.com
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Whole Foods CEO shares what he eats to stay energized—hot sauce as salad dressing, less caffeine and a vegan lunch - CNBC

Food has always been an important part of my life. I grew up in rural Wisconsin, where my father was a cheesemaker. My grandparents also had a dairy farm, and most of our family dinners featured vegetables that we grew in our garden.

Today, as the CEO of Whole Foods Market, my love for food connects me with our 100,000-plus team members. I strive to eat with nutrition in mind, with a preference for fresh and seasonal ingredients, but that's not to say I don't deviate from time to time.

Here's what I eat to stay focused and energized:

Start the day with an energizing breakfast—no caffeine

My workday starts at 8 a.m. During the pandemic, I gave up most caffeinated foods and drinks. Since then, my sleep has improved significantly, and I get my morning energy boost from early run or some weight-lifting.

For breakfast, I'll have oatmeal or a smoothie with fresh produce and vegan protein powder (Garden of Life Sport is my go-to).

The 365 by Whole Foods Market Crunchy Peanut Butter is also a staple in my pantry. I love it in smoothies, on toast, or just as a spoon-sized snack.

A bright, vegan lunch

My lunches are mostly plant-based. I usually head straight to a Whole Foods Market's salad bar and make a filling and nutritious bowl of kale, mixed greens, beans and seasonal vegetables.

My trick for keeping salad exciting is to get creative with new ingredients, flavors and textures.

I use different hot sauces and hummus as my dressing, or adding falafel and baba ghanouj (roasted eggplant, olive oil, lemon juice, seasonings and tahini) to brighten my greens.

Quick snacks throughout the day

Having three meals isn't enough to keep me energized. When I need an extra boost, I'll reach for some almonds or blueberries.

And coming from Wisconsin, I'd be remiss if I didn't include cheese as one of my go-to snacks. I like to ask one of our certified cheese experts for recommendations. Some of my favorites are Rogue River Blue by Rogue Creamery and Rush Creek Reserve by Uplands Cheese Company.

I prefer savory snacks, but when I want something sweet, I'll reach for 365 by Whole Foods Market Dark Chocolate Peanut Butter Cups or a Hu Salty Dark Chocolate Bar.

End the day with animal proteins

I eat dinner at around 8 p.m. And although my diet is mostly plant-based, I include animal proteins or dairy in my dinners about three times a week to pack in essential proteins and calcium.

When cooking at home, I love grilling halibut or Chilean sea bass, served with roasted vegetables. My current favorite side is a medley of Brussels sprouts, Romanesco broccoli, and cauliflower.

When I want to impress a crowd with a delicious plant-based meal, I make jackfruit "pulled pork" tacos with refried lentils.

For dinner nights out in Austin, where I live, I frequent sushi and farm-to-table restaurants.

And when I travel for work, I try to stay near a Whole Foods Market. But I always make it a point to explore new places and try regional cuisines. After all, trying new foods is one of the best perks of my job.

Jason Buechel is the CEO of Whole Foods Market. Previously, he served as Chief Operating Officer, providing operational leadership over the grocery chain's 500-plus locations. Jason joined Whole Foods Market in 2013 as Global Vice President and Chief Information Officer. Follow him on LinkedIn.

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Whole Foods CEO shares what he eats to stay energized—hot sauce as salad dressing, less caffeine and a vegan lunch - CNBC
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Whole Foods CEO shares what he eats to stay energized—hot sauce as salad dressing, less caffeine and a vegan lunch - CNBC

Food has always been an important part of my life. I grew up in rural Wisconsin, where my father was a cheesemaker. My grandparents also had a dairy farm, and most of our family dinners featured vegetables that we grew in our garden.

Today, as the CEO of Whole Foods Market, my love for food connects me with our 100,000-plus team members. I strive to eat with nutrition in mind, with a preference for fresh and seasonal ingredients, but that's not to say I don't deviate from time to time.

Here's what I eat to stay focused and energized:

Start the day with an energizing breakfast—no caffeine

My workday starts at 8 a.m. During the pandemic, I gave up most caffeinated foods and drinks. Since then, my sleep has improved significantly, and I get my morning energy boost from early run or some weight-lifting.

For breakfast, I'll have oatmeal or a smoothie with fresh produce and vegan protein powder (Garden of Life Sport is my go-to).

The 365 by Whole Foods Market Crunchy Peanut Butter is also a staple in my pantry. I love it in smoothies, on toast, or just as a spoon-sized snack.

A bright, vegan lunch

My lunches are mostly plant-based. I usually head straight to a Whole Foods Market's salad bar and make a filling and nutritious bowl of kale, mixed greens, beans and seasonal vegetables.

My trick for keeping salad exciting is to get creative with new ingredients, flavors and textures.

I use different hot sauces and hummus as my dressing, or adding falafel and baba ghanouj (roasted eggplant, olive oil, lemon juice, seasonings and tahini) to brighten my greens.

Quick snacks throughout the day

Having three meals isn't enough to keep me energized. When I need an extra boost, I'll reach for some almonds or blueberries.

And coming from Wisconsin, I'd be remiss if I didn't include cheese as one of my go-to snacks. I like to ask one of our certified cheese experts for recommendations. Some of my favorites are Rogue River Blue by Rogue Creamery and Rush Creek Reserve by Uplands Cheese Company.

I prefer savory snacks, but when I want something sweet, I'll reach for 365 by Whole Foods Market Dark Chocolate Peanut Butter Cups or a Hu Salty Dark Chocolate Bar.

End the day with animal proteins

I eat dinner at around 8 p.m. And although my diet is mostly plant-based, I include animal proteins or dairy in my dinners about three times a week to pack in essential proteins and calcium.

When cooking at home, I love grilling halibut or Chilean sea bass, served with roasted vegetables. My current favorite side is a medley of Brussels sprouts, Romanesco broccoli, and cauliflower.

When I want to impress a crowd with a delicious plant-based meal, I make jackfruit "pulled pork" tacos with refried lentils.

For dinner nights out in Austin, where I live, I frequent sushi and farm-to-table restaurants.

And when I travel for work, I try to stay near a Whole Foods Market. But I always make it a point to explore new places and try regional cuisines. After all, trying new foods is one of the best perks of my job.

Jason Buechel is the CEO of Whole Foods Market. Previously, he served as Chief Operating Officer, providing operational leadership over the grocery chain's 500-plus locations. Jason joined Whole Foods Market in 2013 as Global Vice President and Chief Information Officer. Follow him on LinkedIn.

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Heart: 7 Heart-Healthy Foods You Can Eat Daily For Better Heart Health - NDTV

Certain foods can help boost our heart health

Food has a significant impact on heart health and can lower your chance of developing heart disease. In reality, a number of characteristics that are risk factors for heart disease, including blood pressure, triglycerides, inflammation, and cholesterol levels, can be affected by the foods you eat.

Making small changes to your daily diet can help improve your cardiovascular health and can lower your risk of various diseases. In this article, we discuss some heart-healthy foods you can eat daily to boost your cardiovascular health. 

Heart-healthy foods that will boost your heart health:

1. Walnuts

A daily serving of a few walnuts may help decrease cholesterol. It might also guard against artery inflammation in your heart. Omega-3 fatty acids, monounsaturated fats, plant sterols, and fibre are all abundant in walnuts. However, make sure to eat only a few a day as these small bits are very high in calories. 

2. Olive oil

Made from crushed olives, this oil is a good source of fat. Antioxidants that promote heart health are abundant. Your blood vessels might be shielded by them. Olive oil can reduce cholesterol levels when it is used in place of saturated fats like butter. Try it with toast, cooked vegetables, and salads.

3. Oranges

Oranges are sweet and juicy, and they include the cholesterol-lowering fibre pectin. They also contain potassium, which aids in blood pressure regulation. Two cups of OJ per day improved blood vessel health, according to one study. Men's blood pressure was also reduced by it.

4. Whole grains

Fibre and other nutrients included in whole grains help to control blood pressure and maintain heart health. By adopting easy substitutes for refined grain products, you may boost the proportion of whole grains in a heart-healthy diet. Alternately, be daring and experiment with common whole grains, such as farro, quinoa, or barley.

5. Legumes

Legumes also referred to as pulses or beans, such as beans, peas, chickpeas, and lentils, can all dramatically lower blood levels of low-density lipoprotein (LDL), also known as "bad cholesterol." They also include high levels of protein, fibre, and antioxidant polyphenols, all of which are good for the heart and overall health.

6. Green leafy veggies

Leafy green vegetables with a high content of vitamins, minerals, and antioxidants include spinach, kale, and collard greens. They're a particularly good source of vitamin K, which helps to safeguard your arteries and support healthy blood clotting. Also, they include a lot of dietary nitrates, which have been demonstrated to lower blood pressure, lessen arterial stiffness, and enhance the functionality of the cells lining blood vessels.

7. Tomatoes

Lycopene, a naturally occurring plant pigment with potent antioxidant effects, is abundant in tomatoes. As oxidative damage and inflammation can both contribute to heart disease, antioxidants work to counteract dangerous free radicals. Lycopene deficiency has been associated with an increased risk of heart attack and stroke.

8. Garlic

Garlic has been used as a home treatment for many different illnesses for ages. Recent studies have supported garlic's significant therapeutic effects and discovered that it may even help with heart health. Allicin, a substance present in garlic is thought to have a wide range of therapeutic benefits on the heart.

Incorporate these foods into your daily diet to boost your heart health and improver your overall physical as well as mental health. 

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

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22 Places to Eat in Bed-Stuy - Eater NY

A memela topped with egg and avocado at For All Things Good.

| Gary He/Eater

Bed-Stuy is one of the most compelling dining neighborhoods in all of the five boroughs right now. From a roster of mainstays (David’s Brisket House, A&A Bake, Doubles and Roti) to newer additions (For All Things Good and Maya Congee Cafe), it’s among the most diverse when it comes to choices, price points, cultures, and experiences to choose from. And when it comes to Trinidadian doubles and corn tortillas, Bed-Stuy is a dining destination in its own right. Read on for more.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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You Gotta Eat: Yesterday’s Bar & Grill - 25 News Now

PEKIN - On a windy day in Pekin, I’m looking for some good food. Time to try a spot that’s been in town for quite a while, but recently underwent some big changes.

JoElle Schramm has always had a passion for cooking, and after finishing culinary school and earning a degree in hospitality, she bought Yesterday’s Bar & Grill from her parents a few years ago.

“It was always a comfortable neighborhood bar & grill,” JoElle said. “I turned it more into a restaurant with a really great cocktail program, and I think now we kind of have the best of both worlds.”

You can find Yesterday's Bar & Grill at 363 Court Street in Pekin.(25 News)

Yesterday’s Bar & Grill is serving up high-quality grub with a range of flavors. The inviting atmosphere makes for a fun fusion rarely seen in our area.

Everything JoElle makes is cooked to order, and I start with some fresh and savory French onion soup. It is boiled - and blowtorched - to perfection.

Next up, an out-of-this-world appetizer: these aren’t your typical Brussels sprouts, and I couldn’t just stop at one.

“They’re just half Brussels sprouts that are fried quickly and tossed in a little bit of lemon juice, salt, and served with our chipotle aioli,” JoElle said. “If you’ve never had a crispy or a fried Brussels sprout, then you’ve never had a Brussels sprout.”

Delicious and addictive fried Brussels sprouts.(25 News)

It is the perfect way to set us up for some marvelous main courses, starting with some fresh, flaky and flavorful salmon.

“It’s grilled with olive oil, fresh lemon and sea salt. That kind of poaches it while it’s on the grill, but you still get the good char flavor from the salmon as well,” JoElle said.

This fabulous fish comes with veggies and a seasonal butternut squash risotto, and it all goes perfectly with some buttery, cheesy bucatini pasta.

I’m sure to save room for dessert, and good thing I did - JoElle sets us up with her incredible creme brulee.

Classic and creamy creme brulee.(25 News)

This is quality food served in a quality environment, and the previous owners say they couldn’t be happier with how Yesterday’s has evolved.

The master chef herself just has a few simple rules for her guests to follow.

“I want them to just have a place to eat really good food and relax,” JoElle said.

You can find Yesterday’s Bar & Grill at 363 Court Street in Pekin - right on the corner near the Tazewell County Courthouse.

Here are their hours:

Monday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 9:00 p.m.

Tuesday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 9:00 p.m.

Wednesday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 9:00 p.m.

Thursday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 9:00 p.m.

Friday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 10:00 p.m.

Saturday: 4:30 p.m. - 10:00 p.m.

Sunday: Closed.

Copyright 2023 WEEK. All rights reserved.

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A bodybuilder and dietitian shares 3 tips for eating to build muscle - Insider

• Bodybuilding dietitian Holly Baxter said high-protein foods like yogurt can help build muscle. 
• She said the most successful diets are ones you can stay consistent with in the long term. 
• Her dieting strategy includes leaving room for treats like ice cream so she can still enjoy food.

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You don't have to live on chicken and rice or take expensive supplements to build muscle, according to a pro bodybuilder and dietitian.  

Holly Baxter, an international award-winning physique athlete, said she's learned from personal and professional experience that the best diet for a strong, lean physique is one you can stick to in the long term.

"Find something that works for your preferences. It's not super sexy or glamorous, but often people are looking for shortcuts that just aren't sustainable," she told Insider. 

Baxter shared some of her favorite ways to get enough protein for a strong, muscular physique while eating real foods she enjoys. In total, she said she gets about 130 to 140 grams of protein per day, about the middle of the recommended range, which is about 1 to 1.3 grams per pound of lean body weight each day. 

Protein shakes aren't magic for building muscle

Supplements can be a convenient way to get more protein in your diets, but there's nothing special or necessary about a shake or powder, according to Baxter. 

Whey protein is also becoming increasingly expensive, so if you hate protein shakes or if they're draining your budget, you can get your nutrients through everyday foods instead, she said. 

"If you enjoy eating like I do, I'm more of an advocate of eating a meal," Baxter said. 

One high-protein snack dieticians often recommend is also Baxter's go-to: fat-free Greek yogurt, which is nutritious and customizable with your favorite flavorings or toppings. 

"You're getting a really wholesome food rich in calcium, vitamin D, and protein, and you're getting benefits from gut-friendly bacteria," she said. 

Baxter said she's also a fan of steak, since it's a rich source of iron to help athletes, and especially women, avoid fatigue or anemia. She said she eats lean red meat about three to five times a week: her favorite is a filet mignon with cheesy bread, roasted veggies, and a glass of red wine. 

Don't stress about timing

It's a myth that you need protein immediately after a workout to get the benefits. Baxter said that it's easy to get caught up in concerns about when to eat, but research suggests you can build muscle regardless of when you eat around a workout. 

"The key is making sure you're supplementing with protein within a few hours before or after," she said.

If you're trying to burn fat and maintain muscle in a calorie deficit, it may help to eat something before working out to provide energy, she added. And for athletes who need to perform at the highest levels, eating enough carbs for a workout can help, too. 

Make space for foods you enjoy

While protein is an important nutrient for building muscle, Baxter said it's hard to stick to a diet that's all work and no fun.

"There's an element of my diet that is going to focus on food pleasure and satisfaction from eating something that tastes really good," she said. 

Baxter previously told Insider that she used to struggle with chronic dieting, and had to re-learn to enjoy food and eat enough to build muscle and support her health. 

She said finding ways to include her favorite treats like ice cream, Nutella, and sugary cereal without derailing her goals helped her cultivate a healthy relationship with food. 

For anyone who wants to eat to build muscle, Baxter said consistency is key, so making room for what you enjoy can help. 

"Ultimately what dictates somebody's long-term success is building muscle is dietary adherence," she said. 

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Follow these tips if you want to eat out without spoiling your diet - Florida Today

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Body Acceptance Week works to inform, provide resources on eating disorders and body image - Daily Northwestern

Madison Bratley/Daily Senior Staffer

The Department of Health Promotion and Wellness placed graphics on a window on the ground floor of Norris University Center for Body Acceptance Week.

Fiona Roach, Assistant Campus Editor
March 5, 2023

Content Warning: This article contains mentions of eating disorders and body dysmorphia. 

Northwestern’s Body Acceptance Week, which ran from Feb. 27 to March 4, offered NU community members a combination of online resources and in-person events, ranging from an eating disorder panel watch party to a ballet class inclusive of all skill levels.

Sam Conway, assistant director of mental health promotion for the Department of Health Promotion and Wellness, coordinated with organizations like Eight Counts Ballet Company and Counseling and Psychological Services to plan the events and provide easy access to NU mental health resources, relevant articles and podcasts on HPaW’s website.

“One of the big values that I see of having this type of week on a college campus is just bringing awareness and resources to the forefront,” Conway said, “So that students, and people in general, know that it is, to some extent, normal and confusing to exist in your body in the world.”

HPaW posted educational content on their Instagram page throughout the week, including definitions of different body language philosophies, such as body positivity, liberation and neutrality.

Students also attended conversations and panels hosted by CAPS therapist and Eating Concerns Coordinator Fallon Weatherspoon and Campus Dietitian Maddy McDonough.

Conway said the wide range of events and online content was intended to “meet students where they’re at.”

“We know that Northwestern students, for better or for worse, can be extremely busy,” Conway said. “Variety really lets people choose how they want to engage, what they have time for and also come back to it later. It’s only a week-long event, but I leave that website up all year.” 

Communication sophomore Brigid Reilly said she felt HPaW’s social media posts were important since many people aren’t familiar with appropriate language used to discuss eating disorders and body dysmorphia. 

She also said she appreciated resources on HPaW’s website, which are applicable for the whole year, not just Body Acceptance Week. 

“I just can’t help but think that a younger version of myself needed those (resources) so badly,” Reilly said. “I hope that the campaign this week gives people who maybe are in a position that I once was the resources to start to heal.”

Across campus, student groups also hosted events during Body Acceptance Week and National Eating Disorders Awareness Week. Eight Counts Ballet Company, NU’s premiere student-run ballet group, hosted a class Saturday with an emphasis on promoting body positivity and inclusion.

Black Health and Wellness Collaborative also held a workshop and guided painting exercise on Thursday, led by SESP sophomore and External Relations Advocate Michaiah Ligon.

“So many people were able to share their stories and their struggles with body image and it was really impactful,” Ligon said. “I wanted the dialogue to be open enough to where anyone could share what they wanted to share, but also, I wanted it to still be a space where people could learn if they didn’t want to share.”

Ligon said BWHC offers a safe space, which allowed participants to share their struggles, insecurities and self-care tips at the workshop. 

While BWHC hosts workshops every Thursday, last week’s discussion focused on eating disorders, bodily autonomy and body appreciation and neutrality in BIPOC communities, according to Ligon.

“(Ages) 18 to 21 is such an iffy space in life, you’re trying to figure out who you are in multiple different capacities and what you want to be,” Ligon said. “The stressors of trying to get to a certain place can make you really look at yourself in a negative way.”

Both Ligon and Reilly said they felt Body Acceptance Week is especially important on a college campus, where disordered eating is likely to arise, worsen or resurface, according to the National Eating Disorders Association.

A 2013 NEDA study reported that between 10 and 20% of women and 4 to 10% of men in college suffer from an eating disorder — and rates are rising. 

“College is really hard,” Reilly said. “Recovery in college is hard. Especially coming to college thinking I was recovered. I think that that is something that I was like, ‘Oh, this is a lifelong uphill battle.’”

Email: [email protected] 

Twitter: @fionaroach03

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Body Acceptance Week works to inform, provide resources on eating disorders and body image - Daily Northwestern
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Eating chicken rice every weekday is no clucking matter - The Star Online

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Eating chicken rice every weekday is no clucking matter  The Star Online
Eating chicken rice every weekday is no clucking matter - The Star Online
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The food we eat: Indian power foods from sattu to millets - Moneycontrol

Varagu Millet Tomato Pulao. Many of India's ‘power foods’ like bajra, jowar, maize and several varieties of millets are easier to cultivate than rice or wheat. (Photo courtesy Shradha Saraf)

Having visited Bihar after many years, I was on my way to Patna airport to catch the return flight to Bangalore. Like most Biharis the driver was a talker, and a good one. After depleting our views on the political scene in the country and Bihar in particular, we were still two hours from Patna. Murari asked if I had eaten.

"No."

“Aap Litti kayenge?”

"Hahn, kayenge."

Litti roasted over hot coals on a chill morning in January is a treat not to be missed. It is like a wheat bun filled with a sattu, onion and jeera stuffing and traditionally eaten with a favourful tomato-rich baigan bartha cooked in mustard oil. We finished off with adrak ki chai and re-joined the commotion on the road. The hearty breakfast for two cost Rs 60.

The car sped forward and my thoughts lingered in reverse gear, dwelling on the years I spent as a surgeon in a busy mission hospital in Mokama, a hundred kilometers from Patna. In the post-operative phase after any abdominal surgery when a patient asked, “Can I eat sattu?” you knew he was on his way to recovery.

In Bihar sattu (roasted and powdered channa) is considered essential to wellbeing. It is vital for all Biharis; for those who have lived and worked there too it is a thumbs-up favorite. I used to drink sattu instead of the mid-morning tea during my years there. It is high in protein, easily digested and has a cooling effect in summer months. Patient-attenders always bring dry sattu for their use. Mixed with water and some salt, and eaten with green chillis and raw onion, it is also a convenience-food that can be carried on long journeys.

Every part of our country has traditional ‘power foods’ that are simple, healthy and practical. Maize, bajra, jowar, dozens of varieties of millets and many more of rice. However, our palates have got used to the monotonous taste of white rice and chappatis made from polished wheat. Their blandness demands highly spiced gravies thick with grease. Much worse are the maida-based snacks, breads, buns and sugary or deep-fried foods. Maida is refined wheat flour with all its nutrients removed, providing only the calories. It should not have a place in any kitchen cupboard or should be purchased only if necessary, for occasional use. In my childhood days it was popularly known as ‘Merkin Podi’ meaning ‘American Powder.’

Healthy eating is now increasingly common among upper class but upper class is only a small fraction in a country of 140 crore people. Most Indians cannot afford the luxury of eating the right foods. They are the daily-wage-earning labour in factories, construction, agriculture, domestic and hotel work; vendors, autorickshaw and bus drivers; the safai karmacharis, well- diggers, potters, plumbers, cowherds; their old and their young. Their main concerns regarding food are the cost of food, appeasement of hunger, cooking time and expense, and taste.

Until the early 1990s, an average family was satisfied with grains, pulses and locally grown vegetables, with meat, eggs, milk and fruit used sparingly. In my career I have seen how those who ate the most basic but natural food rarely suffered from heart disease, diabetes, obesity or high blood pressure. These diseases affected those who could eat processed foods with their high content of sugar, salt, fat and chemical preservatives –  namely the privileged classes.

With globalization, the floodgates of consumerism were opened and cheap, heavily processed food became affordable. It satisfied on all counts – Good to taste, economical, satiating and without the hassles or the expense of cooking. Result: A staggering number of our citizens belonging to all social strata began to suffer from the above ailments, plus others like recurring stomach disorders, reduced fertility, dental caries, anaemia and in children the attention deficit hyperactivity disorder or ADHD.

It is disturbing to acknowledge that our country is in the grip of a huge nutritional dilemma. India’s future will be shaped as much by the health of our people as by education, job availability and a more just distribution of wealth.

Every problem comes with a remedy. Here are some which will go a long way in ensuring good health for all our citizens.

As it is with most problems, one must go to the basics.

Many of the ‘power foods’ like bajra, jowar, maize and several varieties of millets (the pearl, the finger and the foxtail millet, to name a few) are easier to cultivate than rice or wheat. They need little water. It is possible to harvest two crops a year and in the intervening months, vegetables can be grown in the fields, thus promoting crop rotation. We should be replacing rice and wheat cultivation with these grains in a nationwide project. Rice and wheat can be grown in judiciously chosen water catchment areas. Thus, we can conserve millions of tonnes of water every year and bring remarkable improvement in the nutritional status countrywide. Children will have stronger bones, teeth and muscle and will no longer suffer from anaemia.

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The food we eat: Indian power foods from sattu to millets - Moneycontrol
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Nashville grandpa eating only McDonald's for 100 days to lose weight: 'Absolutely working' - New York Post

Super shrink me.

Nashville grandpa Kevin Maginnis, 56, is ready to defy all odds by eating McDonald’s for 100 consecutive days in an effort to drop some excess weight — and it’s already working.

Maginnis, who weighed in at 238 pounds on Feb. 21, proclaimed he would receive every meal over the next three months from the world’s largest fast-food chain.

“I woke up this morning and I weighed 238 pounds,” Maginnis shared on his TikTok page @bigmaccoaching on Feb. 21. “I decided that that is absolutely unacceptable.”

Maginnis, whose TikTok has been viewed over 650k times, believes that weight gain is attributed to not what you’re eating but how much food a person is consuming.

While on his bizarre dieting journey, Maginnis ruled out snacking and will only eat half of his order per meal, saving the other half for his next meal with water being his drink of choice.

“It’s not as much what you’re eating, it’s the quantity that we’re eating that really jacks us up,” Maginnis said in his first video, starting the diet. “I know many of you are gonna think I’m crazy, but let’s find out.”

Maginnis, a business coach turned diet vlogger, said everything on the menu is fair game when he selects his meals — including desserts.

His first meal consisted of a Sausage McMuffin with egg and cheese and a well-done hash brown for breakfast, eating the remainder of the meal for his lunch.

He wrapped up the day with a Quarter Pounder “done like a Big Mac” and fries for dinner.

Maginnis is splitting each meal he gets from the fast-food chain into two meals.

TikTok/@bigmaccoaching

Maginnis finish’s the other half of his breakfast as his lunch.

TikTok/@bigmaccoaching

By Day two, Maginnis said he was feeling “heat” in his stomach from cutting down his calorie intake.

On Day three, Maginnis shared that he was down three pounds and revealed he had blood work done to see how his diet was affecting his health, aside from weight loss.

His blood work showed his A1C (blood sugar levels) was “not good” with the rest of the results being “okay,” but Maginnis believes the more weight he shreds, the better his numbers will be the next time around.

Miginnis enjoying some McDonald’s after appearing on the “Today Show” to discuss his diet.

TikTok/@bigmaccoaching

Maginnis, who chose to share his journey on TikTok to keep himself accountable, has been documenting his diet daily — sometimes posting multiple videos — and by the end of his first week, he was down 10 pounds.

But, Magninnis’s biggest motivator for dropping the weight and trying to become healthier, is his family.

“The biggest motivation is wanting to be healthy for my family. I got kids and grandkids, and I want to be here for them,” the dieter shared in another TikTok.

As of Thursday, Maginnis was down to 225.5 pounds.

His interesting diet also landed him an appearance on the Today Show Thursday, where he told hosts Carson Daly and Sheinelle Jones his diet was “absolutely working.”

“You have to get to that part of your stomach where you have some heat in your stomach,’ he told the hosts. “They call it hunger; I call it my incinerator turning on to burn off all the excess fat.”

Miginnis being interviewed on the “Today Show” about his odd diet that’s gained massive attention on social media.

Youtube/TODAY Food

Maginnis revealed that he had had prior success in his youth with cutting weight being a wrestler, and boxing for the military, two sports that require athletes to be a certain weight before competing.

Jones asked Maginnis during the segment if he was consulting with doctors during his diet and what they thought of his offbeat diet.

“I have cardiologists that love it and cardiologists that hate it,” Maginnis jokingly shared. “Just like the comments on TikTok.”

Morgan Spurlock, the star of the documentary “Super Size Me” was also on a similar diet to Miginnis.

FilmMagic, Inc

Maginnis also said he chose McDonald’s and that the fast food giant was not sponsoring him in any way.

“I’m big [and] my name is Maginnis, so the nickname Big Mac has been thrown out at times. I figured, “Why not embrace it?” And I like McDonald’s,” he said. 

Maginnis’s diet shares similarities to Morgan Spurlock’s 2004 documentary “Super Size Me,” where Spurlock ate only Mcdonald’s for 30 days and gained nearly 25 pounds during his diet, with his health physical and mental speedily declining, forcing him to end the experiment.

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Nashville grandpa eating only McDonald's for 100 days to lose weight: 'Absolutely working' - New York Post
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