BE KIND!
Unless you have the time and items to make your own nutritious energy bars, I highly recommend Kind Bars, they aren't loaded with all of the carbs, fat and sugar like the others and come in delicious flavors! You can find them at most stores, so enjoy! http://kindsnacks.com
BE COMFORTABLE IN YOUR OWN SKIN
Ladies: Most of us have a shy side, but it is important to do things that encourage us to open up and be more comfortable in our own skin. You ought to feel good about yourself when you're alone and raise your standards, because only someone who deserves your sexiness can have you!
A VEGETARIAN DIET MAY LOWER YOUR RISK FOR DIVERTICULITIS
Diverticulitis is more common than you'd expect, and what you think is just a parasite from bad sushi could in fact be your first flare-up, so pay attention to your body and see a doctor as soon as you notice anything unusual. I'm very familiar with this disease, it can kill you if not treated properly with the removal of part of the intestine - yikes!
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July 20, 2011 — Following a vegetarian diet and having a high intake of dietary fiber are associated with a lower risk for diverticular disease, according to the results of a prospective cohort study reported online July 19 in the BMJ.
"Diverticular disease has been termed a 'disease of western civilization' because of its high prevalence in countries like the United Kingdom and United States compared with certain parts of Africa," write Francesca L. Crowe, nutritional epidemiologist at the Cancer Epidemiology Unit, Nuffield Department of Clinical Medicine, University of Oxford, Oxford, United Kingdom, and colleagues. "We examined the associations of vegetarianism and the intake of dietary fibre (defined as non-starch polysaccharides) with the risk of diverticular disease using information from hospital admission data and death certificates for England and Scotland in men and women taking part in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford cohort."
The study cohort consisted of 47,033 men and women living in England or Scotland and enrolled in EPIC-Oxford, a cohort of predominantly health-conscious participants recruited throughout the United Kingdom. Of these, 15,459 (33%) reported consuming a vegetarian diet at baseline. A 130-item, validated food frequency questionnaire was used to estimate dietary fiber intake.
Linkage with hospital records and death certificates allowed identification of cases of diverticular disease. Multivariate Cox proportional hazards regression models allowed estimation of hazard ratios (HRs) and 95% confidence intervals (CIs) for the risk for diverticular disease by diet group and quintiles of dietary fiber intake.
Of 812 cases of diverticular disease identified during follow-up (mean duration, 11.6 years), 806 were hospital admissions and 6 were deaths. Compared with meat eaters, vegetarians had a 31% lower risk for diverticular disease, after adjustment for confounding variables including smoking, alcohol use, and body mass index (relative risk, 0.69; 95% CI, 0.55 - 0.86). Meat eaters between the ages of 50 and 70 years had a 4.4% cumulative probability of hospitalization or death from diverticular disease vs 3.0% for vegetarians.
The risk for diverticular disease was also inversely associated with dietary fiber intake. Compared with participants in the lowest quintile of dietary fiber intake (< 14 g/day for both women and men), those in the highest quintile (≥ 25.5 g/day for women and ≥ 26.1 g/day for men) had a 41% lower risk for diverticular disease (HR, 0.59; 95% CI, 0.46 - 0.78; P < .001 trend).
Vegetarian diet and higher fiber intake were each significantly associated with a lower risk for diverticular disease, after mutual adjustment.
"Consuming a vegetarian diet and a high intake of dietary fibre were both associated with a lower risk of admission to hospital or death from diverticular disease," the study authors write.
Limitations of this study include unmeasured confounding, possible lack of generalizability, the possibility that vegetarians would undergo fewer tests and/or that meat eaters would have more gastrointestinal tract symptoms resulting in a diagnosis of diverticular disease, and undetermined validity of a diagnosis of diverticular disease from hospital records.
In an accompanying editorial, David J. Humes and Joe West, from Nottingham University Hospital, in Nottingham, United Kingdom, note that the findings must be interpreted in the light of these limitations.
"At a population level, if the available absolute risks are converted into a number needed to treat, about 71 meat eaters would have to become vegetarians to prevent one diagnosis of diverticular disease as measured in this study," Drs. Humes and West write. "...Overall the opportunity for preventing the occurrence of diverticular disease and other conditions, such as colorectal cancer, probably lies in the modification of diet, at either a population or an individual level. However, far more evidence is needed before dietary recommendations can be made to the general public."
Cancer Research UK funded the EPIC study. One of the study authors reports being a member of the Vegan Society. Drs. Humes and West have disclosed no relevant financial relationships.
PUCCI WEDDING
Models Anja Rubik and Sasha Knezevic married over the weekend in Mallorca, Spain as the "King and Queen of Models". The bride wore a fabulous custom Peter Dundas for Pucci dress that fit perfectly with the intimate ceremony for the couple. A woman like Rubik is one of the few that could pull of a style like this with her slender frame, free-flowing hair and minimal accessories. I think that the "King and Queen" photo is just adorable!
10 WAYS TO EAT LESS MEAT
In support of "Meatless Monday", The Food Network's 'Healthy Eats' column has provided a few examples of healthy meat substitutes:
http://meatlessmonday.com
- by Toby Amidor in Healthy Tips
Meat, dairy and high-fat ingredients are often used to add texture and flavor to recipes. Problem is, you might also be adding artery-clogging saturated fat and cholesterol. But eating a plant-based meal doesn’t mean a tasteless one — make these ingredient swaps to create flavorful, filling meals with less (or no) meat and dairy.
Instead of: Beef
Try: Mushrooms
Mushrooms have a firm texture a ton of rich flavor, so they’re a perfect substitute for meat. Use finely chopped porcini mushrooms for a meat-free bolognese sauce, add sliced mushrooms to chili or stew or use Portabell0 mushroom as a hamburger substitute.
Try: Mushrooms
Mushrooms have a firm texture a ton of rich flavor, so they’re a perfect substitute for meat. Use finely chopped porcini mushrooms for a meat-free bolognese sauce, add sliced mushrooms to chili or stew or use Portabell0 mushroom as a hamburger substitute.
Instead of: Chicken
Try: Tofu
Firm tofu absorbs whatever flavor you add to the dish and maintains a meat-like texture when cooked in a stir-fry, stew, chili and pasta dishes. Here are 5 ways to use this versatile soy product >>
Try: Tofu
Firm tofu absorbs whatever flavor you add to the dish and maintains a meat-like texture when cooked in a stir-fry, stew, chili and pasta dishes. Here are 5 ways to use this versatile soy product >>
Instead of: Cream Sauce
Try: Homemade Plant-Based Sauces and Chunteys
Creamy sauces are a delicious once-in-awhile treat, but choosing more healthful ones for everyday meals will save you a boatload of calories and fat! Try making your own tomato, miso or barbecue sauce. Or, top your main course with a homemade fruit or veggie chutney.
Try: Homemade Plant-Based Sauces and Chunteys
Creamy sauces are a delicious once-in-awhile treat, but choosing more healthful ones for everyday meals will save you a boatload of calories and fat! Try making your own tomato, miso or barbecue sauce. Or, top your main course with a homemade fruit or veggie chutney.
Instead of: Bacon
Try: Smoky Condiments
Bacon isn’t the only way to add smoky flavor to your favorite dishes — try smoked paprika, smoked salt or chipotle peppers (smoked jalapenos.) They’ll add a ton of flavor, but only a few calories!
Try: Smoky Condiments
Bacon isn’t the only way to add smoky flavor to your favorite dishes — try smoked paprika, smoked salt or chipotle peppers (smoked jalapenos.) They’ll add a ton of flavor, but only a few calories!
Instead of: Prosciutto
Try: Toasted Nuts
Instead of topping salads and cooked veggies with prosciutto, creamy dressings or other animal-based ingredients, try a handful of toasted nuts. They add a yummy crunch and a punch of protein to dishes.
Try: Toasted Nuts
Instead of topping salads and cooked veggies with prosciutto, creamy dressings or other animal-based ingredients, try a handful of toasted nuts. They add a yummy crunch and a punch of protein to dishes.
Instead of: Milk or Cream
Try: Coconut Milk, Soy Milk or Almond Milk
Fat adds flavor, texture and mouth feel in soups and sauces, but there are many plant-based options to choose from. Try coconut, soy or almond milk in place of dairy milk in soups and sauces. If you’re looking to save calories, opt for the lighter versions.
Try: Coconut Milk, Soy Milk or Almond Milk
Fat adds flavor, texture and mouth feel in soups and sauces, but there are many plant-based options to choose from. Try coconut, soy or almond milk in place of dairy milk in soups and sauces. If you’re looking to save calories, opt for the lighter versions.
Instead of: Butter
Try: Nut Oils or Flavored Oils
Butter contains artery clogging saturated fats. Instead, choose from a variety of unsaturated nut oils like peanut, almond or walnut or flavored olive oils like garlic-infused oil.
Try: Nut Oils or Flavored Oils
Butter contains artery clogging saturated fats. Instead, choose from a variety of unsaturated nut oils like peanut, almond or walnut or flavored olive oils like garlic-infused oil.
Instead of: Heavy Cream
Try: Peanut Butter
Besides serving as the star ingredient in a PB&J sandwich, peanut butter can be used in cooking to add texture and creaminess. Dana’s secret ingredient in stir-fry is a spoonful of natural peanut butter and she adds a spoonful of almond butter to seafood soup.
Try: Peanut Butter
Besides serving as the star ingredient in a PB&J sandwich, peanut butter can be used in cooking to add texture and creaminess. Dana’s secret ingredient in stir-fry is a spoonful of natural peanut butter and she adds a spoonful of almond butter to seafood soup.
Instead of: Chicken Stock
Try: Vegetable Stock or Juice
Fortify store-bought vegetable stock with spice blends and aromatics that will compliment your dish (Think ginger, garlic and a chile for Asian dishes, or onions, thyme, parsley stems and white wine for a French dish.) Or, make your own. You can also substitute flavorful juices for stock in recipes, like in this Carrot-Ginger Soup.
Try: Vegetable Stock or Juice
Fortify store-bought vegetable stock with spice blends and aromatics that will compliment your dish (Think ginger, garlic and a chile for Asian dishes, or onions, thyme, parsley stems and white wine for a French dish.) Or, make your own. You can also substitute flavorful juices for stock in recipes, like in this Carrot-Ginger Soup.
Instead of: Cheese-Covered Vegetables
Try: Roasted or Braised Vegetables
To add flavor to vegetables without tons of cheese or butter, switch up the cooking technique. Roasting caramelizes vegetables and helps bring out their natural sweetness, while braising hearty vegetables like fennel creates flavor when cooked along with low-calorie stocks and herbs.
Try: Roasted or Braised Vegetables
To add flavor to vegetables without tons of cheese or butter, switch up the cooking technique. Roasting caramelizes vegetables and helps bring out their natural sweetness, while braising hearty vegetables like fennel creates flavor when cooked along with low-calorie stocks and herbs.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition.
The best meat-free foods that provide the proper amount of protein are: Tuna, sole, cod, salmon, halibut, haddock, anchovies, lobster, shrimp, crab, clams, nuts, seeds, whole grains, veggies - the darker the better (spinach, broccoli, etc.), barley, mushrooms, quinoa, lentils, not too much tofu or seitan, beans, avocado, chickpeas, raw peanut butter, almonds, cashews, raw almond butter, brown rice, potatoes, etc.
The best meat-free foods that provide the proper amount of protein are: Tuna, sole, cod, salmon, halibut, haddock, anchovies, lobster, shrimp, crab, clams, nuts, seeds, whole grains, veggies - the darker the better (spinach, broccoli, etc.), barley, mushrooms, quinoa, lentils, not too much tofu or seitan, beans, avocado, chickpeas, raw peanut butter, almonds, cashews, raw almond butter, brown rice, potatoes, etc.
POWER NAPPING
I adore Kris Carr and she always gives great tips!
5 Tips for Refreshing Power Naps
By Anne Jones
Falling asleep at the mall, at your desk, or on your way to pick your children up from school? Head bobbing probably isn't the 'I am calm and in control' look you are going for. A power nap may be exactly what you need to rejuvenate yourself when you hit your mid-afternoon slump, without leaning on caffeine or unnecessary snacks. And you don’t even need a bed! In Crazy Sexy Diet, Kris Carr suggests finding a napping sanctuary in an empty conference room or even your car.
Here are five tips for getting the most of your nap from a lifelong-power-napper (moi!):
1. It’s a nap, not a sleep: Set a soft-sounding alarm (the Harp ring-tone on the iPhone is a good choice) for a certain amount of time; 20-30 minutes. Anything more than 40 minutes is not a nap and you may wake up feeling sleepy instead of refreshed.
2. Let the light shine in: You can turn off the lights, but leave the blinds open to let some daylight in. If it’s pitch black, your body will think it’s nighttime and you are more likely to fall into a deep sleep or sleep longer than you had planned, and wake up tired.
3. Neck pillow: You don’t need a pillow specifically for your neck, but try to tuck your head pillow under the curve in your neck. This way, your neck is supported and you won’t wake up with a crick in it!
4. Timing is everything: Try to take your nap six to eight hours after waking and never after 4 p.m. so that you will still be able to fall asleep at bedtime.
5. Relax your face: Once you are all settled in your bed, on your couch, or with your head on your desk, relax and soften all the muscles of your face, including your eyes and eyelids. Even if you don’t fall asleep, your brain, eyes, and muscles will get a restorative break.
When it comes to taking a "disco nap" before a big night out, I'd recommend napping before 8pm for no more than 2-4 hours.
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