The reason your fat may not be sodas and junk food

When it comes to healthy eating, there is no silver bullet.

Soda, candy and fast food are often blamed for the rising rates of obesity in America and, while eating any one high-calorie or high-sugar food to excess is obviously unhealthy and will not help you lose weight, a major new study found that consumption of these foods is not related to body mass index in 95 percent of the population. The report was published by the Food & Brand Lab at Cornell University in Ithaca, NY. “While a diet of chocolate bars and cheeseburgers washed down with a Coke is inadvisable from a nutritional standpoint, these foods are not likely to be a leading cause of obesity,” the study said.

Underweight Americans actually consumed more soda and sweet snacks than average-weight individuals, while overweight, obese, severely obese and morbidly obese individuals consumed less soda, sweet snacks and salty snacks than average-weight individuals. Morbidly obese people (with a BMI of 44.9 or more) ate fewer sweet snacks and salty snacks. Oddly, they did eat 50 percent more French fries than average-weight individuals. The researchers say people shouldn’t deprive themselves of their favorite food because that sacrifice is unlikely to be related to their weight — unless, that is, their favorite food is French fries.

So what’s the culprit? Calories in, calories out. The amount you eat versus the amount of exercise you get. Americans are eating over 500 calories more every day than they did four decades ago: 2,544 calories per day in 2010 versus 2,039 in 1970. And there are some other culprits — aside from French fries — but they exist across a range of meals. The number of calories consumed every day spiked for grains such as white bread (409 calories in 1970 versus 582 calories in 2010), added oil and dairy fats (346 versus 589 calories) and added sugars (333 versus 367 calories).

“This means that diets and health campaigns aimed at reducing and preventing obesity may be off track if they hinge on demonizing specific foods,” says David Just, professor and director of graduate studies in the Charles H. Dyson School of Applied Economics and Management at Cornell University, and co-author of the study. “If we want real change, we need to look at the overall diet, and physical activity. Narrowly targeting junk foods is not just ineffective, it may be self-defeating as it distracts from the real underlying causes of obesity.” Overall diet obviously plays a role and, according to a recent study, residents in some US states are more obese than others.

The latest Cornell University study, which was published in the October edition of the journal Obesity Science & Practice, analyzed the consumption of these foods by nearly 6,000 people from the Centers for Disease Control and Prevention’s “National Household and Nutrition Examination Survey,” and cross-referenced this data to their body mass index, used as a measure of obesity. Adults with a body mass index (which calculates weight in relation to height and gender) of 25 to 29.9 are considered overweight, while individuals with a BMI of 30 or more are considered obese.

Portion control is critical, says Julie Barnes, a New York-based clinical psychologist. And dining out (unless they are taking a doggy bag home) is one way Americans give up control over their portions. On days when people eat out, they consume an average of 200 calories more than when they eat at home, according to a study in the journal Public Health Nutrition. And butter sales in the US were up 14 percent in 2014 from a year earlier, according to a new report — “Fat: The New Health Paradigm” — by the Credit Suisse Research Institute in Switzerland.

It's a good article but I don't agree with all of it. First of all, Obese people have so much extra fat there metabolism is working very slow. They burn the very minimal amount of calories because their body is spending most of their energy trying to keep all the extra fat alive and Obese people are normally less active then other people. Also their diet consists mostly of store bought food or restaurant food which are both loaded with bad fats. It's only very recently that Trans Fats were outlawed but that doesn't mean that all restaurant can't use Trans Fats. So I believe  the only way you'll get obese people to lose weight is to get them to eat healthy.

This article originally appeared on Marketwatch.

How to Eat 5 Small Meals a Day and Why

I understand the concept: Five small meals a day takes the edge off your appetite, evens out blood sugar levels, and keeps your energy steady. But I confess: I don’t always eat this way.

Although my fitness trainer encourages me to eat healthy food every few hours, my meals usually look like this: coffee, a bit more coffee, lunch at 3 p.m., dinner at 9 p.m. I start over again the next morning.

When I decided to change this habit, I found that doing these five things helped:

1. Plan ahead. Five meals a day equals breakfast, lunch, dinner, and two snacks. To do this right, you need to plan what you’ll eat every day for each “meal.” And you need to schedule eating every 2 to 3 hours.
2. Stock up. Face it: You’re going to grab whatever food is closest. So stock up on veggies, fruit, healthy carbs, lean proteins, and low-fat dairy products such as milk, yogurt, and cottage cheese.
3. Go for taste. Choose snack foods that will sustain you and taste good. Remember, healthy food can be satisfying.
4. Whip up a smoothie. Blend fruit, milk, yogurt, and a little honey for a sweet, filling snack packed with vitamins, fiber, protein, and calcium.
5. Combine carbs and protein to stay full longer. Try whole wheat toast with peanut butter or a hard-boiled egg; whole-grain pasta with olive oil and cheese; or oatmeal with fruit, milk, and honey. Or make yourself a big pot of soup (like my Tuscan chicken soup) to heat up for lunches or snacks.

By Domenica Catelli

WebMD Magazine - Feature

Reviewed by Melinda Ratini, DO, MS

This is a great article and I copied it so you can see that I'm not the

only one that promotes the 'several small meals" concept. I prefer to 

even out the meals and avoid snacks. Actually I think that 6 small 

meals a day works best. And I try to keep each meal the same

amount of calories (300 to 400). Bigger people, say 200 pounds or 

more, will have to stay closer to 400 each meal, at the beginning 

and then over time your appetite will diminish and you'll be 

happy with 300 calories. That's 1800 a day, the proper amount of 

daily calories to lose weight. 

You can find menu ideas on the internet by searching "300 calorie 

meals".

This post from MyFitnessPal.com explain about low-fat diets and  I see the point but I still believe that low-fat diets are the best way to burn stored body fat.  I recommend a total fat intake of 20% of your total calorie intake. so if your on a 2000 calorie a day diet, your total fat intake should be 400 calories of fat, but make those fats good fats; and you can find a list of sources of good fats on the internet.

I know what you're thinking. Another diet headline that will whiplash people trying to lose weight. The debate over the best way to shed pounds never ends. A new study isn't going to change that.

Deirdre Tobias hopes hers will. A researcher in the division of preventive medicine at Brigham and Women's Hospital in Boston, she co-authored a new analysis that finds reducing fat isn't any more effective for losing weight than other diets. The paper was just published on Thursday in the journal Lancet Diabetes & Endocrinology.

While fat-cutters lost some weight, compared with people who didn't diet at all, they lost less than carb-cutters in trials that lasted at least one year. No approach was a magic bullet, though. All the dieters in the studies Tobias analyzed lost, on average, just six pounds in a year. "That’s not very clinically meaningful," Tobias said. Such modest weight improvements won't dent the obesity epidemic that affects 35 percent of Americans1.

The conclusion is based on a meta-analysis—an aggregation of the results of many disparate studies—of long-term diet interventions that included data from more than 68,000 adults.

Tobias's take-away is that diets defined by meeting calorie thresholds for carbs, fat, and protein should be replaced by "guidelines built around whole foods and overall healthy eating patterns." 

"I’m hoping that the days of counting the percent balance of fat and carbs are nearing an end," she said. "There just clearly isn’t evidence to support it as relevant in weight loss."

Dietary guidelines (PDF) from the Department of Agriculture have long suggested capping fat intake, currently at 20 percent to 35 percent of total calories. Revised recommendations due this year are expected to focus less on specific proportions of carbs and fat and more on increasing nutritious foods overall.

The finding doesn't offer a carte blanche to switch to a bacon cheeseburger diet. Unhealthy saturated fats (mostly from meat and dairy) and trans fats (in margarine and other processed foods) remain unhealthy. But people shouldn't feel the need to arbitrarily limit their total intake of fats, especially from more nutritious sources such as fish, nuts, and vegetable oils.

What's important is finding ways to incorporate better foods into eating habits, not fad diets, said Kristin Kirkpatrick, manager of nutrition services at the Cleveland Clinic’s wellness institute. 

"Most people can’t stay on Atkins long-term, and most people can’t stay on an excessively low-fat diet for the long term either," she said. "For me and a lot of my friends who are dietitians, you need to adopt a diet where you’re not thinking of these things so intensely all day."

Tips For Lossing Excess Skin

If you’ve lost a lot of weight recently, then you may have noticed that you have a bit of loose skin hanging around. From extra skin under the arms to a hanging pouch around the stomach, loose skin can pose an embarrassing problem, especially if weight loss has been achieved rapidly.  I love this post because as we age we all have this problem and you see very few articles that talk about it.

In this article you’ll learn why skin gets lose, how to tighten loose skin after fat loss, and you’ll also find out which creams, medical procedures, nutrition tactics and exercises will successfully tighten loose skin.

Why Skin Gets Loose After Weight Loss

Since it has to stretch as we move, grow, and--as in the case of weight loss--shrink, skin is an incredibly elastic living organ. Yes, that’s right, skin is not just one big piece of rubber that covers the entire body, but is instead an organ, and just like all the other organs in your body, it is comprised of cells.

Different layers of your skin have different types of cells, and though the skin cells on the outer part of your skin (the epidermis) are constantly being lost and replaced with new cells, the skin cells under the epidermis are a bit more permanent. These layers of the skin, called the dermis and subdermis, are made up of elastic connective tissues, fibers, blood vessels and all sorts of components that can stretch or contract depending on how they’re treated.

What Happens to Your Skin When You Lose Weight?

When you lose weight, and especially when you lose weight very quickly, these elastic components of your skin not only lose the layers of fat that keep them stretched out over your body, but they also don’t have much time for their elasticity to adapt to your new shape.

In addition to weight loss, age, poor nutrition, dehydration, excessive sun exposure, and smoking can all affect the elasticity of the skin and give you that elephant-like appearance you probably don’t want.

As you lose fat and your loose skin begins to appear, the first rule is: don’t panic! Because it is a living organ, your skin will slowly return to a shape that fits your new body. But since that process can take up to two years, here are steps you can take to make your skin tighten more quickly:

Tip #1: Don’t Lose Weight Too Quickly

Crash diets and excessive amounts of time spent exercising can rapidly shed both muscle and fat, resulting in a double-whammy on your skin--the supportive underlying muscular structure that holds skin against your body is lost, as is the fat that keeps the skin stretched out.

Quick and dirty tip for not losing weight too quickly: Aim for 1-2 pounds of fat loss per week, and make sure your weight loss program includes weight lifting so that you do not lose lean muscle. 

Tip #2: Stay Hydrated

Attend to your hydration needs. Water is a crucial component of maintaining skin elasticity. From both food and drink, you should be taking in at least two liters of water each day. 

Tip #3: Eat Properly

Two necessary ingredients that keep skin plump and elastic are collagen and elastin. Protein-rich foods such as cottage cheese, milk, legumes, tofu, beans, seeds, nuts, and fish all contain collagen and elastin forming components, as well as oils to help maintain healthy skin.

Quick and dirty protein tip: For optimum absorption, squeeze 100-200 calories of these protein sources in immediately after your workout. 

Tip #4: Take Care of Your Skin

Nourish and care for your skin. Daily exfoliation can help to remove dead skin cells and increase skin circulation. A hot bath with sea salts and minerals can improve skin tone. Skin tightening creams with herbal formulas and ingredients such as aloe vera, hyaluronic acid, yeast extract, soy protein, vitamin C, vitamin E and vitamin A can help to hydrate and increase collagen and elastin formation in skin.

Stay away from harsh detergents, such a sulfates in soaps, shampoos and dishwashing liquids, limit your sun exposure and stay away from tanning booths, and limit your exposure to hot and chlorinated water—all of these things will decrease skin elasticity.

Quick and dirty tip: If you swim for fitness, use soap and shampoos that are specially designed to remove chlorine.

When to Consider Surgery for Loose Skin

Skin can only be stretched so far before it looses some of its ability to snap back. If you’ve had a 9-month pregnancy, then you’ll be able to tighten your loose skin. But if you’ve carried a hundred or more extra pounds for many years, you may be a candidate for plastic surgery to tighten and lift loose skin. This fix should only be used in extreme cases, and I should warn you: those who have undergone this operation have actually gained more fat afterwards while they were rehabilitating from surgery! Your body will store fat as a defense  against starvation so I would think storing up fat after a surgery maybe pretty common.

Bottom Line

As mentioned earlier, elasticity of your skin will naturally decrease with age. Though you can address issues such as not losing weight too quickly, staying properly hydrated, eating the right foods, and caring for your skin, you simply have no control over your age! Quick and dirty tip: Rather than letting age stress you out, you should focus on the things over which you have control—like exercising and eating right—and you’ll find that you always look good.

Whether you have a kangaroo pouch, an orangutan chin, or elephant legs, you can use the tips in this article to tighten loose skin or prevent loose skin in the first place.

A closer look at processed foods

This post will give you insight into how processed foods took over the American food scene.  I have personally traveled to over 30 different countries and nowhere have I ever seen a food culture like we have in the U.S. We Americans have by far the worse diet of any country I've ever been to. It's not that other countries don't have junk food, because they do, but I think as Americans we eat more food with low nutritional value than any other country I've been to.

By Brenda Goodman
WebMD Health News

Melanie Warner is the author of Pandora’s Lunchbox: How Processed Foods Took Over the American Diet. A former reporter for The New York Times, she spent a year and a half investigating the modern system of food manufacturing in the U.S. to conclude that “much of what we now eat is not so much as cooked as it is engineered into finely-tuned, nutrient-deficient creations of science.”

Warner says she began to wonder what manufacturers were adding to foods after she started what she calls her “food museum”—a collection of products like cookies, crackers, and even guacamole from a grocery store deli that she discovered could sit on the shelf of her pantry or refrigerator for months or years past their expiration dates without spoiling.

Since her book came out in 2013, the FDA has told food manufacturers that trans fats are no longer safe to use in processed foods, and many major companies, including Kraft, General Mills, and Nestle have pledged to get artificial colors and flavors out of their products—a practice called clean labeling.

WebMD asked her what she thought of these developments, and whether companies have really committed to making healthier products.

Q: I’m sure you’ve noticed this recent spate of public announcements from Kraft and General Mills and Nestle that they’re going to get artificial ingredients out of their foods. Do you think companies are feeling more consumer pressure to talk more about how they make their food?

A: Companies, I think, are only going as far as people push them, and by people I mean consumers—the people that are eating their products. They’re doing it because they’re being pushed in that direction by consumers.

They get all this input coming from social media and focus groups and all this market data gathering that they usually do. What they’re hearing is that people are concerned about this, and they’re worried about sales. They feel like if they don’t do this there’s going to be an impact on sales, and they’re probably right.

But they aren’t doing it to be better companies. They’re not trying to truly open up the doors. They’re not truly trying to reform their foods to make them healthier. They’re simply reacting to what consumers are telling them. I know that sounds cynical. That’s just my observation of how food companies think and how they operate. Or any consumer-facing company, really.

Q: After telling us so many revealing details about how processed foods are made, you say in your book that food companies aren’t going to fix this. Since they’re making the food to begin with, why shouldn’t they be the ones to reform it?

A: I’ve had this debate and argument with some people in the food movement who think that we need to be putting pressure on companies. We need to look at regulation and force companies to do things. That’s great if it happens, but companies are so good at getting around regulations. They find every loophole they can. And it’s also really hard to get any regulation passed.

So I think it’s really about pushing forward with a new consciousness about food and educating people and opening people’s eyes up. I’ve been really amazed and heartened by how much has happened on that front within the last 10 years. There have been books written, articles, documentaries. People are looking at all this much more with a much greater awareness about what’s healthy for us to eat and caring about our health. Not everyone — there’s still a huge ways to go.

I think that’s where the momentum needs to continue. We need to keep focusing on opening up people’s eyes to what happens inside the food industry. And if they decide ‘Oh, it’s fine. No big deal,’ then let people decide for themselves. But most people when they see what happens inside the food industry, whether it’s on the farms or in factories decide, ‘Oh, that’s kind of gross. I think I’m going to find other options.’

Q: Where is the FDA in all this?

A: I think people have gotten so used to the FDA not doing anything that it’s hard to summon anyone’s outrage about it. They say, ‘Well, the agency doesn’t have a big enough budget to really police our food supply.’ But they’ll never get enough money if people don’t get angry about it and insist on greater regulation.

It is a Herculean job to try either initiate or try to stay on top of the scientific research on so many different food additives. Let me just say that. It is a really big deal. But there’s just clear examples of how the FDA is just not being rigorous at all in ways that it definitely could.

Trans fat is just the most recent and glaring example. We’ve known for at least 10 years, probably more, that trans fats are one of the most harmful things in the food supply and it’s just now that FDA has taken away the GRAS (generally recognized as safe) status of partially hydrogenated oils. So, just the fact that they sat on it for that long and didn’t want to press the food industry, and from what I can tell, the reason they didn’t take action was that the food industry said ‘No, wait, it’s not that bad. We’ll just reduce the amount, and we’ll still have half a gram, you need to give us time.’ So they kind of go in line with the schedule that the food industry requests.

There are other examples like BHT, which is the preservative that’s used so that oils don’t go rancid in foods, and you find it in a number of processed foods as well as in packaging. That’s a probable carcinogen, according to the Health and Human Services department, so clearly that could be something that’s banned and not allowed in food. So those are just small examples of where the FDA could take simple action without going through tons of scientific studies. The data is already there.

Six months ago, there was a study that popped up on a couple of emulsifiers that are pretty widely used. Polysorbate 80 was one of them. It’s a whole area where there has been hardly any research done because it’s relatively new, our knowledge of the gut microbiome. We have no idea what all these additives are doing to our gut bacteria. That’s just another example of how there is a need for more research.

I’m not going to be the one screaming, ‘Don’t eat any food additives, they’re all horrible.’ I think in a limited amount, your body can handle (them) and has a system for detoxifying. Because everyone eats some processed food. We’re all exposed to food additives. It’s just a question of quantity. If people are consuming a diet heavy in processed food, then they’re getting an abundance of all these different kinds of food addititves. And I think the FDA needs to be a lot more aware of that, the accumulation of many, many food additives coming into our bodies day after day for people who are eating these diets heavy in processed food.

Q: What do you think is the next trans fat?

A: Certainly the most dangerous things in our food now are sugar and refined grains. They’re in abundance in processed food and their effect on the body in excess is well documented.

Refined grains get turned into glucose in the body very quickly. If you’re eating a whole grain product, like oatmeal, there’s some fiber that helps to slow down the absorption in the body, but if you take out that fiber, there’s nothing to prevent it from being readily converted into glucose and functioning very similar to the way sugar does in terms of rapidly going into the bloodstream and causing these rapid spikes in blood sugar, and your pancreas produces a lot of insulin to compensate, and you have that whole cycle that can lead to metabolic syndrome and diabetes if left unchecked.

Q: Do you think when you take artificial colors and flavors out of a processed food, that makes it a better product? Is clean labeling really going to make our food healthier?

A: That’s a tough one, I think. Some days I think, ‘OK, that’s kinda good. It’s making something less bad.’ It’s good to have those options as a better alternative when you do want the chips, cookies, frozen stuff and cereals. But on the other hand, the concern is that it gives those foods a health halo and confuses people. And then people think, ‘Well I can eat more … or (it’s) a healthy product.’ … I think people have to be sophisticated about it and think ‘Well, there are none of these seemingly horrible additives, but what are the other ingredients in them?’ If there’s a lot of sugar and refined grains, then I think you have to look at those ingredients and make an assessment.

(Some companies) are taking out artificial colors and flavors without really addressing the other stuff. Like BHT and methylcellulose and all these other ingredients and preservatives.

Q: How natural are “natural flavors”?

A: All the natural flavors are still highly processed. Special strawberry flavor doesn’t come from a strawberry. They’re coming from a natural source. It could start with corn, or soybeans, or yeast. It starts with a natural source, but the way you get to it is highly processed, similar to the way you would for an artificial flavoring. The process is very similar. It’s just what you start with that’s different, that makes it natural. People can decide whether that’s better. I don’t necessarily think it’s better.

Q: We looked into problems of adulteration with processed foods like parmesan cheese.  When I asked a cheese expert if he wanted the FDA to do something about it, he said no. He said the agency has to stay focused on preventing foodborne illness caused by contamination with E. coli and Listeria and things like that.  He said these additives aren’t really a health issue. What do you say to that?

A: If you have to choose one or the other, you’re going to go with prevent E. coli and Listeria, obviously. But why do we have to choose?

It’s ironic that the FDA was inspired by Harvey Wiley, MD, who wanted an agency to oversee food, specifically because there was so much adulterated food and no one was overseeing this. That was the original inspiration for the FDA in the first place. So you didn’t have sawdust in your coffee and things like that. Now it’s cellulose in the parmesan cheese. Maybe that’s why all those shakers of parmesan cheese, when you buy them, have no taste. There’s no flavor. You have to put so much on to get a little bit of taste.

Can Your Diet Affect the Way You Think?

This post appeared in WebMD and I though it was worth repeating. Science now is starting to believe that what we eat can be affecting the way we think.  This all gets back to the old  adage you are what you eat. 

What's for dinner? The question is popping up in an unexpected place -- the psychiatrist's office.

More research is finding that a nutritious diet isn't just good for the body; it's great for the brain, too. The knowledge is giving rise to a concept called "nutritional (or food) psychiatry."

"Traditionally, we haven't been trained to ask about food and nutrition," says psychiatrist Drew Ramsey, MD, an assistant clinical professor at Columbia University. "But diet is potentially the most powerful intervention we have. By helping people shape their diets, we can improve their mental health and decrease their risk of psychiatric disorders."

Nearly 1 in 4 Americans have some type of mental illness each year. The CDC says that by 2020, depression will rank as the second leading cause of disability, after heart disease.

It's not just a problem for adults. Half of all long-term mental disorders start by age 14. Today, childhood mental illness affects more than 17 million kids in the U.S.

Recent studies have shown "the risk of depression increases about 80% when you compare teens with the lowest-quality diet, or what we call the Western diet, to those who eat a higher-quality, whole-foods diet. The risk of attention-deficit disorder (ADD) doubles," Ramsey says.

This makes sense to me. The idea of eating foods with nutrients is to give your body the vitamins and minerals it needs to stay healthy and do it's job. I think we forget that the blood carries these nutrients through the body for keep all the organs working properly and the brain is one of these organs and it needs nutrition too. Some if we're eating a high-fat, high-sugar diet like most kids today the brain will be effected. We already know that Trans Fats in your diet will cloud your thinking. So if your not getting the right amount of vitamins and minerals it follows that you might have a hard time thinking clearly.

The affects of your diet happen so gradual that we don't realize what's happening to us.

Just 5 years ago, the idea of nutritional psychiatry barely registered a blip on the health care radar. There had been a few studies examining how certain supplements (like omega-3 fatty acids) might balance mood. Solid, consistent data appeared to be lacking, though. 

But experts say many well-conducted studies have since been published worldwide regarding a link between diet quality and common mental disorders -- depression and anxiety -- in both kids and adults.

"A very large body of evidence now exists that suggests diet is as important to mental health as it is to physical health," says Felice Jacka, president of the International Society for Nutritional Psychiatry Research. "A healthy diet is protective and an unhealthy diet is a risk factor for depression and anxiety.”

3 Ways Diet Impacts Your Mental Health

Here are some more details on how good nutrition impacts brain health:

1. It's crucial for brain development.

"We are, quite literally, what we eat," says Roxanne Sukol, MD, preventive medicine specialist at Cleveland Clinic's Wellness Institute. "When we eat real food that nourishes us, it becomes the protein-building blocks, enzymes, brain tissue, and neurotransmitters that transfer information and signals between various parts of the brain and body."

2. Itputs the brain into grow mode.

Certain nutrients and dietary patterns are linked to changes in a brain protein that helps increase connections between brain cells. A diet rich in nutrients like omega-3s and zinc boosts levels of this substance.

On the other hand, "a diet high in saturated fats and refined sugars has a very potent negative impact on brain proteins," Jacka says.

3. It fills the gut with healthy bacteria.

And that's good for the brain. Trillions of good bacteria live in the gut. They fend off bad germs and keep your immune system in check, which means they help tame inflammation in the body. Some gut germs even help make brain-powering B vitamins.

Foods with beneficial bacteria (probiotics) help maintain a healthy gut environment, or "biome." "A healthier microbiome is going to decrease inflammation, which affects mood and cognition," Ramsey says.

A high-fat or high-sugar diet is bad for gut health and, therefore, your brain. Some research hints that a high-sugar diet worsens schizophrenia symptoms, too.

Certain foods may play a role in the cause of mental disorders, or they may make symptoms worse. A nutritious brain diet follows the same logic as a heart healthy regimen or weight control plan. You want to limit sugary and high-fat processed foods, and opt for plant foods like fresh fruits, veggies, and whole grains. Swap butter for healthy fats like olive oil, too. In other words, try a Mediterranean diet.

It's "an ideal diet for physical and mental health," Jacka says. Recent results from a large trial in Europe show that such an eating plan may also help prevent, and not just treat, depression.

The key is to choose foods that pack as many nutrients in as few calories as possible. Nutrients might be particularly helpful for treating or preventing mental illness are:

• B vitamins. People with low B12 levels have more brain inflammation and higher rates of depression and dementia. Falling short on folate has long been linked to low moods.
• Iron. Too little iron in the blood (iron-deficiency anemia) has been linked to depression.
• Omega-3s. These healthy fatty acids improve thinking and memory and, possibly, mood.
• Zinc. This nutrient helps control the body's response to stress. Low levels can cause depression. A great source is oysters, which pack 500% of your daily need of zinc but have just 10 calories apiece, Ramsey says. Mussels, which are rich in brain-healthy selenium, are also a good choice.

Also, fermented foods such as kefir, sauerkraut, kimchi, and yogurt with live active cultures, which provide good gut bacteria, may help reduce anxiety, stress, and depression. Fatty fish like salmon and mackerel provide omega-3 fatty acids, vitamin B12, zinc, selenium and other brain boosters. And dark chocolate has antioxidants, which increase blood flow to the brain, aiding mood and memory.

Unfortunately, the Western diet is "extremely low" in these nutrients, Ramsey says. He's working on a new tool called the Brain Food Scale, to be published later this year. It will provide a quick look at the nutrient-to-calorie relationship. 

Clean Eating

Some of us don't even know what that means, to sum it up: Clean eating means choosing real food. We know what healthy food looks like (or at least have some idea), so why is it challenging to eat healthy on a regular basis? Between a busy career, school, a significant other and kids—life happens, and suddenly our good intention to be healthier falls to the wayside. 

Deep down we still want to develop sustainable, clean eating habits because we know our diet, or the culmination of foods we consistently choose over time, impacts the duration and quality of our life. The leading causes of death—heart disease, cancer and stroke—in the U.S. are nutritionally related, and the rest of the developed world is not lagging far behind. Our health, weight, energy level, mood and even sleep are influenced by diet. 

When it comes to food, nutrition and which diet really works best, there’s not much that all of us agree on. And with good reason! Nutrition is not one-size-fits-all, largely because our bodies all function a little bit differently. While a lower-carbohydrate diet may work exceptionally well for one individual trying to lose weight, it may not work for the next. On the other end of the spectrum, carb-loading may help one athlete more than others.

But when it comes to achieving good health, and yes, even weight loss, there’s one common ingredient among all diets that have stood the test of time (such as lower-carbohydrate, vegetarian, vegan, Mediterranean and the newer Paleo diets). They all borrow on some or all of these clean eating strategies:

• Eat minimally processed foods, or foods made from minimally processed ingredients.
• Eat mostly plants and plant-based foods.
• Eat animals and animal products that eat mostly plants.

No standard definition for “healthy” food actually exists, just like there’s no cookie-cutter definition for what it means to be healthy, but it shouldn’t stop us from defining what that means to us. “Real food” has no official definition but embodies what a general healthy eating pattern could look like without using airy terms like “balanced,” “honest” and “genuine” to describe it (because who really knows what they mean?). 

Real food is simple.

It hasn’t gone through a ton of processing to get from the ground to your plate. Here’s what that looks like: fruits, vegetables, meats, dairy, seafood, nuts, seeds, whole grains and beans are all real food. Natural sweeteners, coffee, chocolate and wine count, too—just enjoy them in moderation!

Real food is not processed food.

Another way to think of it is this: Real food is not processed food. According to Dr. Robert Lustig, MD, founder of the Institute for Responsible Nutrition, processed food meets these seven criteria:

Remember some of the simplest foods are processed like Peanut Butter.

1. mass-produced
2. consistent batch to batch
3. consistent country to country
4. specialized ingredients from specialized companies
5. nearly all macronutrients are pre frozen (which means that the fiber is usually removed)
6. emulsified (fat and water don’t separate)
7. long shelf or freezer life

At this point, you’re probably thinking, “Wait a minute, processed foods don’t sound so bad!” True; processed foods can be one of the safest foods on the planet in terms of germs, and that’s great for the short-term. Eating processed foods now and then won’t kill you, but you should really focus on eating mostly real foods if you’re concerned about your long-term health.

Eat “healthier” without thinking about it. It’s useful to think of food as nutrients (macro- and micronutrients) so we can better understand our body. When it comes to healthy eating, it’s more useful to think of food simply as food. Choosing “real” foods lets you eat healthier from a nutrient perspective without thinking too much about nutrients.

Get the most nutrients out of the foods you’re eating. Processing foods usually removes or destroys valuable nutrients. The two exceptions are fortified foods (think: orange juice with added vitamin D) and preserved foods (think: canned and frozen). Choosing mostly real foods helps you maximize the nutrients you get from the foods you eat.

Live a longer, healthier life. “You are what you eat” is a simple mantra capturing the impact that diet quality has on your quality of life. Eating mostly real foods will decrease your chances of getting a debilitating chronic disease like heart disease, stroke, diabetes or cancer. After all, the goal of being physically healthy is to live a long life whilst avoiding these pitfalls. 

Home-cooking is at the heart of healthy eating, especially if it involves real food. Here are a few tips to get you started:

Save and organize your favorite recipes. Gather recipes from your favorite cookbooks, food bloggers or the internet at large. Rotate through the recipes as you plan your weekly or monthly meal calendar. If you’re not the planning type, having these recipes on hand will help inspire your cooking adventures.

Choose recipes that use healthy cooking techniques. Delicious food doesn’t have to be complicated; if you’re a beginner cook, choose recipes with 10 ingredients or less. To make your home-cooking even healthier, be mindful about how much sugar, sodium and cooking oil you’re adding to your foods. Here’s a list of common additions you should use mindfully to keep your home-cooked meal healthy:

ADDED SUGAR	ADDED SODIUM	ADDED FAT
- Granulated sugar - Brown sugar -Honey - Maple syrup - Agave syrup	- Salt - Baking powder - Baking soda - Condiments (hot sauce, mustard, barbecue sauce)	- Canola oil - Olive oil - Vegetable oil - Peanut oil

Keep honing your cooking skills! No one is born an amazing cook, so if you fail at your cooking ploys, remember to learn from them. If you’re a beginner, do a web search to learn more on how to plan and prep your meals: meal planning, meal prep

Stocking up on real foods is a good first step, especially if you plan to eat more of it. Check out these pointers to help you shop real at the grocery store:

Skim the perimeter of the grocery store. It’s where real food lives. We suggest you prioritize the following aisles: fresh produce, whole grains and breads, milk and dairy, meat and seafood. After you’ve loaded your cart, you can proceed to the center aisle for other necessities, just be sure to keep your eye on ingredient lists. Less is more! 

Go to the store with a grocery list. Grocery-shopping with a list is your plan for success, because you’ll know exactly what to grab and be less inclined to buy processed convenience food. Ideally, your list should reflect the recipes you intend to prep for the week. 

Pick up some handy, real food snacks that require minimal prepping and no recipes. Here are some ideas for you:

NO PREP SNACKS	MINIMAL PREP SNACKS
- Fresh fruit - Unsweetened dried fruit - Roasted nuts - Dark chocolate - Trail mix - Popcorn - Mozzarella sticks - Baby carrots - Cherry tomatoes - Whole-grain crackers - Yogurt	- Celery sticks - Bell pepper sticks - Hard-boiled eggs

Think outside the grocery store! If you live near a local farmer’s market, go check it out! Farmer’s markets are a good place for you to buy and support local produce, sometimes at a fraction of what you’d pay in a brand-name grocery store.