Diets

Question

This piglix contains articles or sub-piglix about Diets

Answer 1

Ambronite

Ambronite is a nutritional drinkable meal replacement intended to supply all of a human body's daily needs, made from 20 organic ingredients that includes berries, nuts, seeds and spinach. The product is a powder that is mixed with water to turn it into food. Ambronite's name is based on the Greek word for "food of the Gods" — Ambrosia.

Ambronite was created by five Finnish men with the intention of supplying all the nutrients necessary without the time and effort that usually goes into preparing food and is promoted as the world's first organic drinkable meal. A commercial distribution of Ambronite was funded by a crowdfunding campaign via Indiegogo. It met its $50,000 funding goal after one week, and went on to raise over $100,000. The first shipments of the crowdfunded Ambronite version 1 started in early October 2014 and finished in December. In early 2015, Ambronite v2 was released that added oats for better water solubility to lessen clumping at the bottom of the glass, that is common in similar powder-mixed foods. In June 2015, v3 was released that added flaxseed and removed walnuts for an improved taste. In February 2016, v4 was released that sweetened the taste by adding more berries. In October 2016, v5 was released that sweetened the taste even more by adding additional berries and agave syrup.

One package of Ambronite contains about 500 calories and 30 grams of protein, as well as most of the vitamins plus 14 essential minerals while including fiber and Omega-3 fatty acids; the calorie ratio used is carbohydrates at 40 percent, fat at 36 percent and protein at 24 percent.

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Answer 2

Atkins diet

The Atkins diet, also known as the Atkins nutritional approach, is a low-carbohydrate diet promoted by Robert Atkins and inspired by a research paper he read in The Journal of the American Medical Association. The paper entitled "Weight Reduction" was published by Alfred W. Pennington in 1958.

The Atkins diet is classified as a fad diet. There is only weak evidence supporting its effectiveness in helping achieve sustainable weight loss.

There is only weak evidence that the Atkins diet is effective in helping people achieve short-term weight loss, or that it is better than not dieting at all in the longer term. One review found that the Atkins diet led to 0.1% to 2.9% more weight loss at one year compared to a control group which received behavioural counselling.

Because of substantial controversy regarding the Atkins diet and even disagreements in interpreting the results of specific studies it is difficult to objectively summarize the research in a way that reflects scientific consensus. Although there has been some research done throughout the twentieth century, most directly relevant scientific studies, both those that directly analyze the Atkins Diet and those that analyze similar diets, have occurred in the 1990s and early 2000s and, as such, are relatively new. Researchers and other experts have published articles and studies that run the gamut from promoting the safety and efficacy of the diet, to questioning its long-term validity, to outright condemning it as dangerous. A significant early criticism of the Atkins Diet was that there were no studies that evaluated the effects of Atkins beyond a few months. However, studies began emerging in the mid-to-late-2000s which evaluate low-carbohydrate diets over much longer periods, controlled studies as long as two years and survey studies as long as two decades.

There is some evidence that adults with epilepsy may benefit from therapeutic ketogenic diets, and that a less strict regimen, such as a modified Atkins diet, is similarly effective.

The Atkins diet is a kind of low-carbohydrate fad diet.

The diet involves limited consumption of carbohydrates to switch the body's metabolism from metabolizing glucose as energy over to converting stored body fat to energy. This process, called ketosis, begins when insulin levels are low; in normal humans, insulin is lowest when blood glucose levels are low (mostly before eating). Reduced insulin levels induce lipolysis, which consumes fat to produce ketone bodies. On the other hand, caloric carbohydrates (for example, glucose or starch, the latter made of chains of glucose) affect the body by increasing blood sugar after consumption.

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Answer 3

Beverly Hills Diet

The Beverly Hills Diet is a fad diet developed by author Judy Mazel (1943–2007) in her 1981 bestseller, The Beverly Hills Diet.

Mazel had tried and failed to lose weight with existing programs, and developed the diet plan after spending six months working together with a nutritionist in Santa Fe, New Mexico. Under her program, she was able to trim down from a weight of 180 pounds (82 kg) to 108 pounds (49 kg), having struggled with her weight since childhood. After completing development of the program and returning to Los Angeles, she opened a weight-loss clinic whose clients included a number of celebrities.

The Beverly Hills Diet is predicated on the enzymatic actions of foods in the digestive process, and controlled weight by controlling when foods were eaten and in what combinations. The plan begins with the consumption of a series of specified fruits in a designated order for the initial ten days of the program. On Days 11 to 18, the dieter can add bread, two tablespoons of butter and three cobs of corn. Sources of complete protein, such as steak or lobster, cannot be consumed until Day 19 of the plan.

The book, published by Macmillan Publishing spent 30 weeks on The New York Times bestseller list, and sold more than one million copies. The book featured endorsements from Linda Gray, Engelbert Humperdinck, Sally Kellerman and Mary Ann Mobley.

The Beverly Hills Diet is categorized as a fad diet.

A report published in the Journal of the American Medical Association in 1981 criticized the diet, noting significant inaccuracies that could result in physical harm to those following the regimen. The report, written by Dr. Gabe Mirkin of the University of Maryland, College Park and Dr. Ronald Shore of Johns Hopkins University, pointed out that there was no evidence supporting the scientific validity of the program and that it stood in opposition to established knowledge in the medical profession about nutrition, calling it "the latest, and perhaps the worst, entry in the diet-fad derby". The doctors were critical of the diet's claim that weight gain results from undigested food that is stuck in the body. The article expressed concerns about the combination of large amounts of fruit with little salt, noting that significant water loss from diarrhea could produce fever, muscle weakness, and a rapid pulse, and that blood pressure could drop low enough to cause death.

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Answer 4

Bland diet

A bland diet is a diet consisting of foods that are generally soft, low in dietary fiber, cooked rather than raw, and not spicy. Fried and foods, strong cheeses, whole grains (rich in fiber), and the medications aspirin and ibuprofen are also avoided while on this diet. Such a diet is called because it is soothing to the digestive tract (it minimizes irritation of tissues). It can also be bland in the sense of "lacking flavor", but it does not always have to be so; nonirritating food can be appetizing food, depending on preparation and individual preferences.

Bland diets are often recommended following stomach or intestinal surgery, or for people with ulcers, heartburn, nausea, vomiting, and gas. A bland diet allows the digestive tract to heal before introducing more difficult to digest foods.

Many milk and dairy products are permissible, even recommended, on a bland diet, but there are a few exceptions. Chocolate-flavored dairy products are forbidden, as well as any strongly spiced cheeses or high fat dairy products such as heavy cream or half-and-half. Mild dairy foods tend to soothe irritated linings, but excessive fats, cocoa and spices can have the opposite effect.

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Answer 5

Blood type diet

The blood type diets are fad diets advocated by several authors, the most prominent of which is Peter J. D'Adamo. These diets are based on the notion that ABO blood type is the most important factor in determining a healthy diet and each recommends distinct diets for each blood type.

The consensus among dietitians, physicians, and scientists is that these diets are unsupported by scientific evidence.

The underlying hypothesis of blood type diets is that people with different blood types digest lectins differently, and that if people eat food that is not compatible with their blood type, they will experience many health problems. On the other hand, if a person eats food that is compatible, they will be healthier.

That hypothesis is, in turn, based on an assumption that each blood type represents a different evolutionary heritage. "Based on the ‘Blood-Type’ diet theory, group O is considered the ancestral blood group in humans so their optimal diet should resemble the high animal protein diets typical of the hunter-gatherer era. In contrast, those with group A should thrive on a vegetarian diet as this blood group was believed to have evolved when humans settled down into agrarian societies. Following the same rationale, individuals with blood group B are considered to benefit from consumption of dairy products because this blood group was believed to originate in nomadic tribes. Finally, individuals with an AB blood group are believed to benefit from a diet that is intermediate to those proposed for group A and group B."

As of 2013 there is no scientific evidence to support the blood type diet hypothesis and no clinical evidence that it improves health. Peter J. D'Adamo is the most prominent proponent of blood type diets.

Luiz C. de Mattos and Haroldo W. Moreira point out that assertions made by proponents of blood type diets that the O blood type was the first human blood type requires that the O gene have evolved before the A and B genes in the ABO locus;phylogenetic networks of human and non-human ABO alleles show that the A gene was the first to evolve. They argue that it would be extraordinary, from the perspective of evolution, for normal genes (those for types A and B) to have evolved from abnormal genes (for type O).

Yamamoto et al. further note: "Although the O blood type is common in all populations around the world, there is no evidence that the O gene represents the ancestral gene at the ABO locus. Nor is it reasonable to suppose that a defective gene would arise spontaneously and then evolve into normal genes.

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Answer 6

BRAT diet

The BRAT diet is a diet that has been recommended for people with vomiting, diarrhea or gastroenteritis. Evidence, however, does not support a benefit. It is no longer generally recommended as it is unnecessarily restrictive.

An acronym, BRAT is a mnemonic for bananas, rice, apple sauce, and toast, the staples of the diet. It is recommended that all people, regardless of age, drink plenty of fluids to prevent dehydration, along with oral rehydration solutions to replace the depleted electrolytes to avoid salt imbalance. Severe, untreated salt imbalance can result in "extreme weakness, confusion, coma, or death." The diet was first discussed in 1926.

The BRAT diet is no longer generally recommended. The American Academy of Pediatrics states that most children should continue a normal, age appropriate diet. The foods from the BRAT diet may be added, but should not replace normal, tolerated foods. Sugary drinks and carbonated beverages should be avoided. The BRAT diet is no longer routinely recommended by nutritionists at the Seattle Cancer Care Alliance (SCCA) to patients who have had stem cell transplants and have diarrhea due to Graft-versus-host disease as long-term use can lead to nutritional deficiencies. Cultured foods, rice water, coconut water and soluble fiber foods/supplements are more effective at treating ongoing diarrhea in conjunction with tolerated foods and beverages.

Adding rice, bananas, or pectin to the diet during diarrhea may be beneficial, but Duro and Duggan point out that the BRAT diet is not nutritionally complete and may be deficient in energy, fat, protein, fiber, vitamin A, vitamin B₁₂, and calcium. Duro and Duggan also say that food restriction does not benefit diarrhea and actually causes individuals to suffer from diarrhea for longer periods of time, based on randomized clinical trials.

Medical attention is required when on the BRAT diet if there is any blood or mucus present in the diarrhea, if the diarrhea is severe or if it lasts longer than 3 days.

Additionally, other medical professionals advise first aid treatment for gastroenteritis by briefly limiting the diet to bland, easy-to-digest foods and plenty of liquids (including oral rehydration therapy, e.g. oral pediatric electrolyte solutions sold at retail).

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Answer 7

Cabbage soup diet

The cabbage soup diet is a radical weight loss diet designed around heavy consumption of a low-calorie cabbage soup over the time of seven days. It is generally considered a fad diet, in that it is designed for short-term weight-loss and requires no long-term commitment.

The typical claimed intent of the diet is to lose 10 pounds (4.5 kg) of weight in a week, though nutritional experts point out that it is nearly impossible to lose that much fat within a week: much of the weight lost is water.

The origins of the diet are unknown, and it first gained popularity as a piece of faxlore in the 1980s. The cabbage soup diet has many names, usually linking the diet to a mainstream institution, including the "Sacred Heart Diet", "Military Cabbage Soup", "TJ Miracle Soup Diet", and "Russian Peasant Diet". All of the institutions named have denied a link with the diet. As a general rule, most if not all forms of the diet emphasize that the dieter can consume as much cabbage soup as he/she wants.

Many individuals and medical professionals are critical of the diet. Most of the weight lost is water and not fat, and therefore not permanent. The amount of calories per day while on the diet is far lower than what is considered safe for long term consumption. In addition, the recipe for the soup as often given has an extremely high sodium content, usually to make it palatable, and the diet provides practically zero protein for several days at a time. Many people report feeling weak and light-headed during the course of the diet.

On a practical level, the most common forms of the soup recipe have been criticized as being bland, though spicy variations have appeared. Even so, the blandness of the soup means that few manage the entire seven days, and often report feeling nauseated whenever they smell the soup toward the end of the week-long diet. It has also been noted that flatulence is a common side effect of the diet.

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Answer 8

CALERIE

CALERIE (Comprehensive Assessment of Long-term Effects of Reducing Intake of Energy) is a trial currently underway in the U.S. to study the effects of prolonged calorie restriction on healthy human subjects.

The CALERIE study is being carried out at the Pennington Biomedical Research Center (Baton Rouge, Louisiana), the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University (Boston, Massachusetts) and the Washington University School of Medicine (St. Louis, Missouri). It is hoped that caloric restriction reduces the incidence of cardiovascular disease and cancer and leads to a longer life, as has been demonstrated previously in numerous animal studies. CALERIE is the first study to investigate prolonged calorie restriction in healthy humans, which is practiced and advocated for by the members of the Calorie Restriction Society. Study subjects are selected from people who are not obese (because calorie restriction on obese people is already known to lengthen life, but possibly for different reasons).

A smaller predecessor study ended in 2006. Forty-eight subjects were randomly assigned to a control group and a treatment group; those in the treatment group were put on a 25% calorie reduction over a 6-month period. It was found that the treatment group had lower insulin resistance, lower levels of LDL cholesterol, lower body temperature and blood-insulin levels as well as less oxidative damage to their DNA.

The second, larger, phase of CALERIE began in 2007. The participants are subjected to a 25% calorie restriction over a 2-year period, and several physiological variables are regularly monitored. Participants are paid US$5,000 at Tufts and Pennington and $2,400 at Washington University. As of October 2009 the study had 132 participants and was still accepting new ones.

Study subjects have to be highly motivated and organized enough to keep a detailed journal of all foods they eat. Their daily baseline calorie requirements are precisely determined before the trial: in a two-week laboratory test the rate of carbon dioxide production is measured, allowing to compute the number of burned calories. The subjects are then taught a diet of low-energy density foods, such as vegetables, fruits (especially apples), insoluble fiber and soups. Most subjects reported that they felt hungry for the first few weeks, after which they adjusted to the new diet. Complaints focused on the rigid bookkeeping scheme imposed on them.

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Answer 9

A calorie is a calorie

"A calorie is a calorie" is a tautology used to convey the speaker's conviction that the concept of the "calorie" is in fact a sufficient way to describe energy content of food.

It has been a commonly cited truism since the early 1960s. The tautological phrase means that regardless of the form of food calorie a person consumes (whether a carbohydrate, protein or fat calorie) the energy chemically extracted from the food, or the work necessary to burn such a calorie, is identical to any other. One dietary calorie contains 4.184 kilojoules of energy. With this knowledge, it is easy to assume that all calories have equal value.

In 1878, German nutritionist Max Rubner crafted what he called the "isodynamic law". The law claims that the basis of nutrition is the exchange of energy, and was applied to the study of obesity in the early 1900s by Carl von Noorden. Von Noorden had two theories about what caused people to develop obesity. The first simply avowed Rubner's notion that "a calorie is a calorie". The second theorized that obesity development depends on how the body partitions calories for either use or storage. Since 1925, a calorie has been defined in terms of the joule. The definition of a calorie changed in 1948, which became one calorie is equal to approximately 4.2 joules.

The related concept of "calorie in, calorie out" is contested and despite having become a commonly held and frequently referenced belief in nutritionism, the implications associated with "a calorie is a calorie" are still being debated. The wisdom and effects of skipping meals in an attempt to limit caloric intake is also still largely debated.

Calorie amounts found on food labels are based on the Atwater system. The accuracy of the system is disputed, despite no real proposed alternatives. For example, a 2012 study by a USDA scientist concluded that the measured energy content of a sample of almonds was 32% lower than the estimated Atwater value. Furthermore, it is known that some calories are lost in waste, without ever having been chemically converted or stored. The driving mechanism behind caloric intake is absorption, which occurs largely in the small intestine and distributes nutrients to the circulatory and lymphatic capillaries by means of osmosis, diffusion and active transport. Fat, in particular is emulsified by bile produced by the liver and stored in the gallbladder where it is released to the small intestine via the bile duct. A relatively lesser amount of absorption, composed primarily of water, occurs in the large intestine.

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Answer 10

Calorie restriction

Calorie restriction, or caloric restriction, or energy restriction, is a dietary regimen that reduces calorie intake without incurring malnutrition or a reduction in essential nutrients. "Low" can be defined relative to the subject's previous intake before intentionally restricting calories, or relative to an average person of similar body type. In a number of species, including yeast, fish, rodents and dogs, calorie restriction without malnutrition has been shown to slow the biological aging process, resulting in longer maintenance of youthful health and an increase in both median and maximum lifespan. However, the life-extending effect of calorie restriction is not shown to be universal.

In humans, the long-term health effects of moderate caloric restriction with sufficient nutrients are unknown.

Using rhesus monkeys – which harbor 93% of the human genome – a collaboration of the United States National Institute on Aging and the University of Wisconsin found that caloric restriction without malnutrition extended lifespan and delayed the onset of age-related disorders; older age, higher diet quality, and female gender were positive factors affecting the benefits realized from lower caloric intake.

In humans the long-term health effects of moderate caloric restriction with sufficient nutrients are unknown.

As noted above, the term "calorie restriction" as used in biogerontology refers to dietary regimens that reduce calorie intake without incurring malnutrition. If a restricted diet is not designed to include essential nutrients, malnutrition may result in serious deleterious effects, as shown in the Minnesota Starvation Experiment. This study was conducted during World War II on a group of lean men, who restricted their calorie intake by 45% for 6 months, and composed roughly 90% of their diet with carbohydrates. As expected, this malnutrition resulted in many positive metabolic adaptations (e.g. decreased body fat, blood pressure, improved lipid profile, low serum T3 concentration, and decreased resting heart rate and whole-body resting energy expenditure), but also caused a wide range of negative effects, such as anemia, lower extremity edema, muscle wasting, weakness, neurological deficits, dizziness, irritability, lethargy, and depression.

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