Most people think that if you overate and over-drank on New Year’s Eve, you did the night right. And to some extent, that’s fair. NYE is all about celebrating, and you’re entitled to enjoy yourself. But what kind of damage are you doing when you order that late-night takeout or polish off your fifth flute of champagne?
Good news: “One big meal isn’t what causes people to be overweight,” says Holly Wyatt, MD, who runs the metabolism and obesity clinic at the University of Colorado's Anschutz Health and Wellness Center.That said, eating and drinking more than you’re used to can throw your body off. There's a ripple effect…but they shouldn’t last through the rest of 2018. Here, experts explain what an indulgent New Year's will and won’t do to your body.
Excess food and booze will cause you to store more fat…
When you drink alcohol, your body’s furnace switches gears so it can start metabolizing the liquid you just sipped. “The body has nowhere to store the alcohol because it would become toxic if it stayed in the system, so it has to burn it off immediately,” explains Dr. Wyatt. As a result, the calories from all those pigs in a blanket you ate while you were downing bubbly get stored as fat.
Of course, this also happens if you overeat without drinking. “Whenever you’re in that positive energy balance where you’ve eaten more food than you need, the body goes into a physiological state of storing extra calories,” says Dr. Wyatt. With no need to metabolize excess carbohydrates or fats for fuel, the body simply saves them for later.
WATCH THE VIDEO: 7 Fat-Burning Foods That Boost Metabolism
…But it won’t change your body for good
It’s normal to see your weight go up after you eat and drink heavily. How much it spikes depends on how seriously you decided to #treatyourself. “The amount of damage you do in terms of weight and fat gain really depends on how many calories you consumed,” says Dr. Wyatt.
Keep in mind that the new number you see on the scale on January 1 is mostly water weight gain, which your body held onto if you downed foods with lots of sodium or carbs, both of which cause water retention. But this water weight tends to go away as quickly as it came on. According to Dr. Wyatt, “One night doesn’t really cause anyone to gain much weight. It’s when that night becomes a week or two that you start to have a problem.”
RELATED: How to Do a Post-Holiday Party Detox
It will mess with your workout schedule…
“The worst part of a big night out is that it can put you out of commission for a day or two when it comes to exercise, and that lost time can delay your post-holiday reset,” says Frances Largeman-Roth, RDN, nutrition expert and author of Eating in Color. Think about it: You get home late, fall asleep in the wee hours, spend half the day sleeping off the festivities, then feel sluggish and blah thanks to next-day bloat and maybe a hangover. By the time you’ve recovered, you’ll likely be back at work and too busy to focus on that resolution to hit the gym more. Womp womp.
…But you can help yourself get back on track fast
"As long as you’re not drinking to the point of passing out, your body will detox itself naturally afterwards," says Largeman-Roth. To help your system along and feel better faster, come up with a post-party plan.
“Start hydrating right away when you get home,” advises Largeman-Roth. A small snack like a banana can also be a good idea before bed. “It’s loaded with potassium, which helps counteract the bloating that comes with eating and drinking salty foods and beverages.”
Stock your fridge with healthy foods ahead of time so you don’t dive into a greasy hangover brunch at the last minute. “Try making a detox smoothie using 1 cup chopped celery, 2 cups fresh pineapple, 1 tablespoon fresh mint, 1 kiwi, juice of 1 lime, and 1 cup coconut water,” suggests Largeman-Roth. The celery and pineapple both have natural diuretic effects, thereby reducing bloat. Coconut water helps replenish electrolytes post-binge, while vitamin C–rich kiwi beefs up your immune system, which cna take a hit after a night of partying. (Last thing you need is an early January cold, right?)
Don't rely on excess exercise to cancel out everything you ate or drank. Instead of torturing yourself trying to burn off the 3,000 extra calories you took in via party eats and cocktails, go for a brisk walk or do some yoga. Moving your body, burning some calories, and feeling more like yourself will help you ease back into your usual routine, says Dr. Wyatt.
And no matter what, don’t dwell on how much you strayed from your typical healthy eating and workout habits the night before. “Feel good about having what you wanted on New Year's Eve—and empowered that you already have plan for how you’ll get back on track afterward,” says Dr. Wyatt. Onwards.
The post How a Wild New Year's Eve Affects Your Body, Plus How to Bounce Back Afterward appeared first on News Wire Now.
Preventing food fraud: Europe’s battle against the spice pirates
Spices are among the oldest food products in the world and still enjoy great popularity today. But h..
Spices are among the oldest food products in the world and still enjoy great popularity today. But how can we be sure of their quality and authenticity? With serious money to be made, counterfeiters are often attempting to fradulently pass off inferior products as the genuine article.
To find out more about how fraud in this arena can be identified and stopped, we went to Belgium to meet a spice trader – and also to see scientists working at the Joint Research Centre’s Fraud Detection Unit.
Herbs and spices are the daily business of Alexandre Veuve; he is the manager of the prestigious spice specialist and gourmet grocery store Le Tour Du Monde En Epices in Waterloo, south of Brussels.
As an expert in the sector, he always guarantees that the products he sells are of the highest quality:
However, he knows only too well that fraud is a common risk in this market:
“There is generally fraud on quite expensive spices, for example saffron. This is a spice that is worth as much as gold, so obviously there are a lot of scams involving it.
“Powders are also the target of fraud because they can be more easily falsified.
“That’s why we make our own powders; we buy the spices whole and then we create them ourselves.”
“There is ofen fraud on quite expensive spices – for example, saffron. This is a spice that is worth as much as gold, so obviously there are a lot of scams involving it.”Euronews
Europe’s food fraud unit
One of the facilities of the European Commission’s Joint Research Centre in Geel in Belgium hosts the European Food Fraud Detection and Prevention Unit. Here, teams of scientists analyse samples of spices imported to Europe using state-of-the-art technologies, in some cases using methods similar to those used for police investigations.
One of the most powerful tools at their disposal is DNA analysis. The genetic map of the spice can indicate whether or not there are foreign biological elements present.
The most common types of fraud are the use of less expensive plants, or the addition of dyes to make the spice appear more attractive or authentic.
Antoon Lievens, a Molecular Biologist at the Unit, says saffron is a good example of where fraud is regularly attempted:
“We’ve found one or two samples that were not saffron at all and the sequencing analysis has shown that it was safflower that has been sold as saffron.
“Another exemple is curcuma (turmeric). We’ve found a sample that was not curcuma, but actually paprika powder that had been dyed or coloured to look like curcuma.”
Analysis via spectroscopy
The detection of fraud is based on a set of investigative protocols, each of which unveils a part of the puzzle. Spectroscopy is one powerful method; it doesn’t require special sample preparation and allows a rapid result through the examination of the samples molecules by a laser beam.
Jone Omar, an Analytical Chemist at the Fraud Detection and Prevention Unit, says this is a foolproof method:
“Spectroscopy is basically based on a ray of light touching the sample, which makes the molecules vibrate and we then obtain a light spectrum readout of the vibration of those molecules.
“So when we focus on a pure food, we have a pure spectrum for it.
“When we spot an adulteration, the spectrum of the vibration of the molecule bands is different.”
This x-ray fluorescence technique, which is also used for non-invasive analysis of artworks to establish authenticity or otherwise, reveals whether or not inorganic materials – such as sand or clay – are present in the plant sample.
Chemical tests such as liquid chromatography and tandem mass spectrometry allow, through the separation of the molecules, the establishment of whether or not there are traces of external dyes present.
These same techniques are also used to create chemical fingerprints of spices, which can then provide even more in-depth information about the nature of the sample.
If the adulteration is confirmed, certain measures can then be taken.
Franz Ulberth, Head of the Fraud Detection and Prevention Unit, explains:
“One of the further measures could be that you send inspectors to check the company, to look into the books, to (examine) transportation papers, establishing a chain of traceability, to trace it back to the origin.”
The spice production and distribution supply chain is spread between different countries and this makes controls more complicated.
In a growing market of global scale, the use of these techniques is key to certifying the quality of the product.
The post Preventing food fraud: Europe's battle against the spice pirates first appeared on NewswireNow – A Press Release Publishing Service.
UK beef exports to US resume after more than 20 years
British beef is back on US menus for the first time in more than 20 years as exports restart on Wedn..
British beef is back on US menus for the first time in more than 20 years as exports restart on Wednesday.
The beef was banned after the BSE outbreak in 1996 when cattle were infected by what became commonly known as Mad Cow Disease.
Some UK beef was cleared for export in March after US inspections in 2019, and shipments from Northern Ireland’s Foyle Food Group will be the first to leave.
Ministers said the US market will be worth £66m to the UK over five years.
The Agriculture and Horticulture Development Board, a body funded by farmers and the supply chain, called the resumption of exports a “historic moment”.
Dr Phil Hadley, a director at the board, said: “The US represents an important potential market for our red meat exports and today’s first shipment is the result of the hard work and persistence of industry and government to bring about this crucial next step.
“This important milestone will bring a fantastic boost to the sector and we look forward to seeing more of our red meat served up on dinner tables across the US in the months and years to come.”
In 2019, the US Food Safety Inspection Service undertook a series of audits at UK beef, pork and lamb facilities. Pork exports to the US continue as usual, while exports of lamb have yet to commence.
“This is great news for our food and farming industry, helping the sector go from strength to strength,” said Environment Secretary George Eustice.
International Trade Secretary Liz Truss said: “This could be just the tip of the iceberg. The free trade deal we are negotiating with the US will create a host of export opportunities for British agriculture. We are seeking an ambitious and high standards agreement that benefits farmers and delivers for consumers.”
However, those free trade talks remain controversial, with critics warning the government not to lower UK food standards in order to strike a deal.
This week a group of celebrities and chefs, including Jamie Oliver and Joe Wicks, said post-Brexit trade deals should not open the floodgates to lower-quality food, citing chlorine-washed chicken and hormone-injected beef.
However, Ms Truss has previously insisted the UK will not allow US chlorine-washed chicken to be stocked in supermarkets as a ban is already written into law.
She said the UK will not compromise on environmental, animal welfare and food standards in its quest for trade agreements.
GOVERNMENTS DIETARY GUIDELINES ARE FAILING THE PLANET, STUDY FINDS
Dietary advice needs to be more environmentally friendly, say scientists.
After looking at recommen..
Dietary advice needs to be more environmentally friendly, say scientists.
After looking at recommendations from around the world, a new study has found that 98 per cent of government dietary guidelines are falling behind current science for both health and environmental impact.
Theres a good chance youve never taken a second look at your countrys dietary guidelines. Despite this, they often find their way into our lives as the basis of food education, policy-making and labelling initiatives.
Research recently published in the British Medical Journal looked at available dietary guidelines from 85 different countries in every region of the world. They judged each set of guidelines against five environmental targets and one health target that governments had pledged to reach.
The health target was to reduce early deaths from non-infectious diseases by a third, while environmental targets were linked to the 2C limit set by the Paris Climate Agreement. Other environmental targets considered pollution from farming, land use and destruction of nature.
Lead researcher Dr Marco Springmann at the University of Oxford told Euronews Living that our food system is “a major driver of environmental impacts”.
“Without dietary changes towards more plant-based diets, key environmental limits related to climate change, land use, freshwater extraction, and biogeochemical flows associated with fertilizer application risk being exceeded,” he added.
Dr Springmann said that what the team behind the study discovered was “shocking and revealing”. Only two of these sets of dietary guidelines, from Indonesia and Sierra Leone, were in line with all 6 of the health, climate and pollution targets.
The report found that 98 per cent of the dietary guidelines looked at by researchers didnt meet at least one of the global environmental and health targets. Guidelines from 74 of the countries also failed to give recommendations that would keep dietary carbon emissions within the global warming limits set by the Paris Climate Agreement.
Some countries were worse than others. If everyone in the world followed advice from the US or the UK, for example, then food-related carbon emissions would be three times the limits for avoiding dangerous levels of climate change.
HOW CAN DIETARY GUIDELINES BE BETTER?
In every country the study looked at, people were eating more red and processed meat than recommended by WHO guidelines.
The researchers are recommending that new dietary guidelines are brought in line with current science with “stringent reductions in dairy and beef. They also say that there should be specific advice available for people looking to eat healthy and sustainable plant-based diets.
“We also looked at several examples of how reformed dietary guidelines could look,” lead researcher, Marco Springmann wrote in a blog post. “In short, they involved much stricter limits for meat and dairy, both for health and environmental reasons, and to be specific but not overly prescriptive, they included different dietary patterns based around plenty of whole grains, vegetables, fruits, nuts, and legumes.”
These reformed guidelines are similar to the science-based advice of the “planetary health diet” created by the EAT-Lancet Commission on Food, Planet and Health. This diet was created with the idea of providing nutritious food to the worlds growing population while addressing the role of agriculture in the climate crisis.
BALANCING HEALTH AND CLIMATE
But Helena Gibson-Moore of the British Nutrition Foundation tells Euronews Living that it is important to remember that dietary guidelines are “also developed to provide adequate nutrition to populations.”
“Dairy products might not be the most environmentally friendly foods to produce but are important sources of calcium and iodine in many countries, so reducing intakes may increase the risk of nutritional deficiencies,” she says.
“Its also important to bear in mind other factors of a healthy and sustainable diet, for example, cultural differences, as well as the cost and accessibility to foods, to ensure that dietary recommendations are achievable for everyone.”