Extreme Diet Reversed Diabetes in 86% of Patients

For many folks, a “plant-based” or “Mediterranean” diet has been proven by nutritionists as the healthiest. It is linked to many benefits including healthy aging, lower risk of heart disease, improved cognitive function, slower neurodegeneration, and many others. However, for some people who have specific conditions, other regimen — perhaps in some cases, a more extreme diet — may be necessary.

That was the finding of a clinical trial from last year which involved patients with type 2 diabetes. The disease is believed to be reversible even with those who have had it for years, and the trial which made patients engage in an extreme diet attests to this belief; about 86% of those who took part in the study arrived at remission.

“These findings are very exciting,” said diabetes researcher Roy Taylor from Newcastle University. “They could revolutionise the way type 2 diabetes is treated.”

298 adults (20-65 years old) who had been diagnosed with type 2 diabetes within the previous six years participated in the Diabetes Remission Clinical Trial (DiRECT). The participants were randomly assigned to a control group who went under the usual diabetic care or to an experimental group who went under an intensive weight management program. The latter group had to limit their food consumption to 825-853 calories for about three to five months, taking only health shakes and soups.

After this extreme diet, they were slowly reintroduced to more food for a period of two to eight weeks. Alongside it, cognitive behavioral therapy was also provided so that the patients may continue their weight loss and improve their level of physical activity.

Almost 90 percent [or about 86 percent] of those who lost 15 kilograms (33 lbs) or more, successfully reversed their type 2 diabetes. More than half (57 percent) of those dropping 10 to 15 kilograms (22 to 33 lbs) achieved remission also . . .  the control group receiving standard diabetic care management only saw a 4 percent remission rate . . . the average weight loss in the weight management group was 10 kilograms — whereas the control group participants only lost 1 kilogram.

Of course, the remission might not be permanent if patients revert back to unhealthy eating. But the researchers were able to conclude this: dietary intervention can help develop treatment options for type 2 diabetes, a disease that is no longer lifelong or chronic, but ultimately reversible.

The DiRECT program will continue to monitor the groups’ weight loss success and diabetes status. Now here’s to hoping the participants are on the direct path to healthier lifestyles.

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Free Ice Cream to Help Save Honey Bees

Bee populations are known to be on a steep decline. And it’s worrisome because the many benefits given to us by the cutesy bugs (please click at your own risk, lest you faint of cuteness) are no secret to our generation, to environmental activists and non-activists alike. Some people already act of their own volition, like communities turning empty lots into bee homes and repairing beekeeping equipment. The UK has even banned pesticides that are harmful to bees.

Another stint in the bee-saving movement comes from ice cream company Häagen-Dazs, as they give away free ice cream cones to promote the advocacy.

This year marks the 10th anniversary of the Häagen-Dazs Loves Honey Bees campaign . . . Since starting 10 years ago, Häagen-Dazs has donated over $1 million to bee research and planted over 11,000 plants. If you want to help the bees too, the ice cream company asks that you donate to the Xerces Society—they have a goal of planting 1 million acres of habitat for bees.

A third of Häagen-Dazs products apparently depend on the honey bees, and so does a third of our entire food intake, which makes their decreasing population truly alarming.

The annual Free Cone Day serves as a recognition of whom Adam Hanson, President and General Manager of the food company, calls “pollinators that make our ice cream possible.” Of course, the event doesn’t stop at recognition of the hard-working bees. It is, more than anything, a call for help.

“With this year marking the 10th anniversary of the brand’s honey bee support, we wanted to build on that information and encourage everyone to band together for this important cause.”

Many people want to save the honey bees, not just for their general cuteness, but for their steadfast role in our food supply. And come on, let’s just be honest here. Who wouldn’t want to help in the name of free ice cream?

 

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42 Food Giants Pledge to Ax Plastic

2018 gave us a lot of eco-friendly changes in the food industry: Pepsi debuted reusable bottles for flavored beverages, Dunkin Donuts ditched foam cups from their packaging, even McDonald’s followed suit with foam cups and plastic straws. I hate to say that this environmentalist trend among food giants has reached its peak with the good news I bring now, but it does feel like a culmination of sorts.

A total of 42 food companies in the UK — composed of retailers, supermarkets, manufacturers, and brands — have pledged to ax single-use plastics by 2025.

Together, the signatories represent roughly 80% of the plastics sold in UK supermarkets. The initiative . . . has set a series of goals to cut wasteful packaging over the course of the next seven years. For starters, the initiative will ensure that 100% of plastic packaging must either be recyclable, compostable, or reusable in order to make it onto supermarket shelves. Some supermarkets have gone even further and declared that plastic packaging will no longer be used on fruits and vegetables.

The signatories include UK brands like Asda, Nestle, Lidl, Coca-Cola, Aldi, PepsiCo, Unilever, Tesco, Waitrose, Morrisons, Sainsbury, and many others. Besides ensuring the elimination of single-use plastics, the pledge also covers recycling. The current recycling rate is 30%, and the participating food giants seek to bump it up to 70%.

Environment Secretary Michael Gove, who is backing the pact, said in a statement: “Our ambition to eliminate avoidable plastic waste will only be realized if government, businesses, and the public work together.”

In addition to bringing super chic eco-bags to the supermarket, well, I guess I just have to remember this pledge to feel less guilty when buying those apples.

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Farm Can Grow Vegetables In Freezing Temperatures

As a trend, home gardening is explosive. TerraFarms are a space-efficient choice that use no pesticides and 97% less water. The Ogarden system is completely hassle-free and can grow up to 100 herbs and vegetables a month. However, home gardening isn’t practical everywhere — especially in colder countries. Engineers at the German Aerospace Center are now helping snowed-in communities garden, with an Antarctic farm that can grow veggies below zero.

Called the Eden-ISS, the farm exists inside a climate-controlled shipping container. The greenhouse relies on  a technique called vertical farming, in which food grows on trays or hanging modules under LEDs instead of natural sunlight.

The farm is only 135 square feet and can grow vegetables in huge amounts. Amazing, considering the only means of transportation for produce deliveries is by ship or plane. Researchers plan to grow some 30 to 50 different plant species. In short, the new technology is beating the odds.

Over the past 100 years, Arctic temperatures have increased at nearly twice the global average, making it possible to grow crops in once-desolate places like Yellowknife in Canada and Greenland.

On a more impressive note, temperatures in the area can plunge as low as -100 degrees Fahrenheit. I didn’t even know it was humanly possible to exist under such conditions. Lesson learned: never underestimate the power of innovation.

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Mediterranean Diet Prevents Heart and Brain Aging

Many people have different concepts of the best diet habits and what the best diet consists of. Here at our blog, I have written before about my personal stakes in maintaining a healthy diet and a co-worker has also said her piece on vegetarianism. Now, I consider myself far from a diet skeptic as I truly believe in having an eating regimen, but some fads just seem quite absurd, like surviving only on lemonade or grapefruit or baby food for weeks. A growing body of research agrees with me.

Scientists continue to affirm that this certain type of meal plan seems to be best: high consumption of vegetables, protein, and healthy fats; then low consumption of processed foods and refined carbs like white bread. This comes in various versions and labels as some people are completely vegetarian, while others choose to include eggs and dairy, or meat and fish, or all of the above, in their meals. But the base principle remains the same.

This Mediterranean diet or “plant-based” diet (or another label that you prefer) seems to be the healthiest.

In the latest issue of the Journal of Gerontology, scientists outline six recent studies of one version of the diet – the Mediterranean meal plan – and suggest that the eating regimen is closely linked to healthy aging, better mobility, a lower risk of chronic diseases like cancer and heart disease, and improved cognitive function.

One study says that a “plant-based” diet may help slow cognitive decline among people who’ve had a stroke, and provide protection of the brain against neurodegeneration (seen in diseases like Parkinson’s and Alzheimer’s). As for the more physical benefits, this Mediterranean diet provides protein for the muscles, fiber for the digestive system, and vitamins for tissues and bones.

This balance is also key to keeping you full after a meal and energized throughout the day so you don’t feel the need to overeat, Nichola Whitehead, a registered dietician in the UK, previously told Business Insider. “You need to have a balanced meal — things like whole grains, fibre, and vegetables — in order to sustain your blood sugar. Empty calories [like white bread or white rice] give a temporary fix,” she said.

Her use of the word temporary echoes with me as I think about other dieting plans. A “crash diet” doesn’t sound as good when you focus on the word crash, doesn’t it? For me, dieting is best when planned well and executed mindfully. Science can attest to that.

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Free Shopping Market Sells Surplus Food

The best things in life are free, or so they say. People like Katryna Robinson are making the most of hotel freebies by donating them to the needy. Now, a free shopping market in New Zealand is cutting food waste (and hunger) by selling surplus food.

The Free Store is a nonprofit organization that redistributes surplus food from local businesses… to those in need. It was inspired by a two-week art project… where artist Kim Paton filled a shop with surplus food items from bakeries and supermarkets. Anyone visiting the shop could take what they wanted free of charge.

In New Zealand, the amount of food that goes to waste is staggering at over 120,000 tons. Just like a similar shop in Norway, The Free Store redistributes expired food still fit for a perfectly good meal. At present, they are selling about 250,000 food items per annum.

“We saw the potential in an untapped food supply. You had food that was perfectly good to eat, and then you had people that were hungry. We could facilitate a connection between the two,”

Initiatives such as this one are becoming increasingly popular around the world. While I’m all for consuming anything “spoiled but scrumptious”, I am more enthusiastic about how things are looking up for those in need.

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Yellow Peas Are The New Milk

In the food industry, nothing is what it seems. At Ava Winery, wine is grape-less. Popular distillery Misadventure and Co. is producing vodka made with food waste. Ripple is not far behind, introducing an entire line of dairy products made with yellow peas.

“The food system represents 20 percent of the world’s carbon emissions, and dairy is one-quarter of that,” said [co-founder Neil] Renninger… “The impact is massive. More than beef, more than chicken, dairy is actually the largest contributor to emissions by volume. That challenge scratched my sustainability itch.”

Since its launch, Ripple has sold a healthy 2.5 million bottles of plant-based products. Renninger and partner Adam Lowry admitted that most plant food “sucks” because the industry doesn’t spend enough time doing research to create better food items. To be honest, I couldn’t agree more.

“Their idea of innovation is a brand extension . . . We saw huge potential for impact—a lot of white space in the world of food innovation through technology.”

Yellow peas, Ripple’s ingredient of choice, isn’t strongly flavored and is relatively inexpensive to grow. It also provides a sufficient amount of protein, significantly more than almond milk does. Eliminating 3.5 pounds of carbon emissions per 48-ounce bottle, Ripple has a lot to brag about.

“It’s not that we have the only pea milk on the market; what makes us unique is that, thanks to technology, we have the purest plant protein in the world,” says Renninger.

And with its pea milk currently coming in five different flavors, I can’t imagine Ripple is going out of business anytime soon.

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London Opens First Waste-Free Shop

In the past few months alone, the zero-waste community has grown exponentially. Environmental enthusiasts are ever going as far as hosting sustainable wedding receptions. Waste-free shops are manifesting across all seven continents, including this charming boutique in London.

“I created a shop that I wish existed. I wanted to cut packaging, I wanted to cut my footprint, and found it very difficult as supermarkets pack everything.” [said shop owner Ingrid Caldironi]

The shop, dubbed Bulk Market, boasts a wide range of organic products. Home essentials, including fresh produce, chocolates, and hair products, rest comfortably on its shelves. Caldironi’s ultimate goal is to prevent excessive buying and packaging waste.

“Why can’t we shop with smaller exact portions – 1-2 carrots, 1-2 eggs; why big packets with the environmental waste that goes with it?”

As an avid lover of omelettes, I’m not entirely sure 2 eggs would get the job done. However, the initiative is more than commendable, especially for environmental aficionados on a budget.

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Permaculture Farm Is Feeding Families In Australia

At present, some 795 million people don’t get the proper nourishment they need. While the number is staggering, only a few farms and soup kitchens are taking action. This Australian family is playing its part, feeding dozens of families with produce from its 1-acre permaculture farm.

At Limestone Permaculture Farm, they grow organic produce, raise sheep goats and chickens, keep bees, and even build with recycled materials. Much of the farm is powered by energy from wood, water, and the sun.

In essence, permaculture pays homage to natural ecosystems and how they function. Instead of growing a single crop in large-scale, permaculture integrates symbiosis so different plants may flourish. Owners of Limestone, Nici and Brett Cooper, believe that permaculture is the future of food.

“We feel there has been an awakening across our beautiful country, self-reliance is on the rise again; urban and rural homesteading has people taking their food and energy supply back into their own hands.”

To encourage the unique farming technique, the Coopers offer workshops, internships, and permaculture design programs to tourists. As it seems, permaculture is opening doors for rural communities and, in turn, also helping out the needy.

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Startups Are Growing Kelp Farms To Make Biofuel

Challenging regular sources of energy such as solar, wind, and hydropower are some unusual contenders. Thanks to the growing innovativeness of professionals and amateurs alike, it’s possible to harvest energy from walking and even sweating. Now, scientists are harvesting biofuel from kelp forests growing in the Pacific Ocean.

Kelp is transformed into biofuel by a process called thermochemical liquefaction. The kelp is dried out, and the salt is washed away. Then it’s turned into bio-oil through a high-temperature, high-pressure conversion process.

Biofuels are sustainable and non-polluting, making them great contenders against fossil fuels. Extracting the product from kelp is low-maintenance and unbelievably fast. Asian countries, in particular, are well-versed in the kelp industry, growing it primarily as a food source. However, this is where American startups may be biting off more than they can chew.

“They already have a pre-existing infrastructure that’s pretty sophisticated for growing and harvesting. It’s harvesting for food and other products… And that’s a much better starting point than small companies in the U.S. that try to go from ground zero to a transportation fuel.”

Nonetheless, open-ocean farming is very much a possibility in terms of biofuel production. With 71% of the planet’s surface water-covered, utilizing oceans for the benefit of the environment isn’t such a bad idea.

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