It’s important to note that when looking at studies for supplementation to prevent or help treat coronavirus we’re usually looking at research on supplement efficacy for other viruses. We’re dealing with a novel virus with this pandemic. But, the body is a holistic, complex system. Having a body in homeostasis during a pandemic only makes sense. And while coronavirus is new and different, it’s still a virus. And we have a lot of good science on how to help prevent virus infections.

Vitamin C

Vitamin C has long been touted to cure everything from cancer to liver failure. Studies show that ingesting vitamin C supplements does not seem to be the cure-all we’d hoped for but the studies that administer intravenous vitamin C look very promising. If our pharmaceutical industry had our best interests at heart patients who are being treated for severe cases of coronavirus would be administered IV Vitamin C, and many lives would likely be saved.

Regular injections aren’t practical for normal people, and we suspect there might be a few side effects if people use injections regularly as a preventative measure. But Vitamin C injections do show a lot of promise for treating many diseases.

This is not to say that vitamin C supplementation is useless. If you don’t have enough vitamin C in your body when you get sick the vitamin C may reduce severity and duration, but not much. A better way to get enough vitamin C in order to prevent disease is to eat the right foods before there is a health issue.

If you think you may be low on vitamin C, liposomal is the more absorbable form of vitamin C.

It’s not a magical cure-all, but Vitamin C supplementation does make sense for most people with conventional diets.

Related: Homemade Vitamin C

Zinc

Zinc helps your immune system fight off infection, helps the body heal wounds, and is needed for making protein and DNA.

There have been several studies testing whether zinc supplements can help treat or prevent the common cold. A comprehensive review of 18 of such studies showed zinc is may reduce the duration of patients’ common cold.

Studies also show that colds, school absences, and antibiotic prescription rates are lower in for those who take zinc supplementation regularly, suggesting that zinc could also prevent colds.

The National Institutes of Health says oysters as the best food source of zinc avaialble. Another benefits of oysters is they have copper in just the right amount to make the zinc more easily absorbed and assimilated (if you don’t have enough copper you can’t get enough zinc). You can also get zinc from red meat, legumes, nuts, whole grains, and dairy.

Zinc has been proven to reduce symptoms of illnesses from rhinoviruses by messing with the viruses’ RNA replication, but there are no studies yet that look at zinc with COVID-19. We don’t know how similar COVID-19 is to rhinoviruses, but it is possible that zinc could mess with the RNA replication of coronavirus in a similar way. Regardless, getting enough zinc to keep your immune system strong makes sense for the other aforementioned reasons.

Related: Celiac, Zinc, and Tobacco Use

Glutathione

COVID-19 deaths are usually attributed to a “cytokine storm”, which is a physiological feedback loop where our body creates an excessive release of cytokines, a pro-inflammatory signaling molecule. A new study has evaluated the treatment of two patients with COVID-19 pneumonia who were given IV and orally administered glutathione.

Oral and IV glutathione, glutathione precursors (N-acetyl-cysteine) and alpha lipoic acid may represent a novel treatment approach for blocking NF-κB and addressing “cytokine storm syndrome” and respiratory distress in patients with COVID-19 pneumonia.

Science Direct – Respiratory Medicine Case Reports

Obviously, this is only two cases that were studied. We need a lot more information. But there are some other papers that support supplementing with glutathione, but there is nothing yet conclusive.

Dr. Richard Horowitz is a board-certified internist with a private integrative medicine practice. He is considered to be one of the best Lyme disease doctors and he’s built a practice around combining conventional treatments with alternative, naturopathic methods to treat Lyme disease. Dr. Horowitz has treated patents successfully with glutathione therapy.

“It is a miracle and it’s not,” says Horowitz of glutathione, which he has used on thousands of patients in his medical practice over the past 30 years. “It’s already in the literature—there are published articles on glutathione showing that it has anti-viral activity against herpes viruses, HIV, and hepatitis. The problem is, all of the COVID research is happening through pharmaceutical companies. No one is looking at natural approaches. You hear a little about how low vitamin D might put you at risk, so it’s coming out in dribs and drabs.” And just like with vitamin D, you can be deficient in glutathione—especially if you’ve been exposed to a lot of environmental toxins (which is everyone). Older people are also more likely to be depleted of the compound.

Two Potential Treatments for COVID-19 Unfold in the Hudson Valley 

Vitamin D

Dr. Rhonda Patrick at Found My Fitness thinks vitamin D may be what those who are getting hit with COVID-19 are missing. Other interesting points include:

• People with genetic predisposition to lower vitamin D levels are more likely to die of respiratory disease
• People with normal vitamin D levels are less likely to die from respiratory disease
• Too much vitamin D can be toxic, though concerns of hypercalcemia tend to be overblown
• Vitamin D and Vitamin K increase may increase bone density and prevent hypercalcemia
• Don’t be concerned with eating “too many leafy greens” and issues with oxalates, kidney stones, etc.

Gut Health

This is the key. Not just for coronavirus defense, but for our health in every physical aspect of our lives. You cannot have a healthy gut and be low in vitamin D, or zinc, or other nutrients. Gut health is everything. When the best farmers see a sick plant they treat their soil’s microbiome first and foremost. When we’re sick, our microbiome is off. When we’re well and everything is working optimally we have a balanced, healthy gut to thank.

In the first case of novel coronavirus reported in the U.S., the patient reported two days of nausea and vomiting along with diarrhea in addition to respiratory symptoms. In some small studies, researchers have linked patients with gastrointestinal issues to poorer coronavirus outcomes. Poor gut health seems to equate to severe disease symptoms including higher fevers and a greater risk of liver injury.

The suggestion is that the gastrointestinal symptoms are caused by the virus invading the ACE2-containing cells that are found throughout the bowel. This, together with the presence of the virus in the stool, suggests the gastrointestinal tract as another possible route of infection and transmission.

The Conversation – Worried about coronavirus? Pay attention to your gut

But it’s not just that the virus attacks the gut. Science is on the verge of discovering that our gut microbiome supplies our entire body with its microbiome. And what they don’t yet know, but is nevertheless true, is that a body with a healthy, diverse, and plentiful microbiome is a much less hospitable host for foreign invaders.

The health of our gut bacteria plays a crucial role in how our immune system reacts to every disease, including coronavirus. Diet is crucial to developing and maintaining healthy gut flora. The wider variety of raw vegetables and herbs one consumes, the more diverse one’s gut bacteria will be. And diversity is key to a healthy microbiome.

This article, How To Heal Your Gut, goes into detail about how to develop a healthy gut microbiome and is the basis for ridding the body of and being less susceptible to nearly every disease.

From our sister company, Green Lifestyle Market, here are our top supplement picks for anyone concerned with COVID-19 or just wanting to keep their immune system strong:

• Liposomal Glutathione
• Liposomal C
• Forumla SF722 (gut health)
• Abzorb (gut health)
• Vitamin D/K2 Liquid
• Elderberry Plus (with zinc, vitamin C, and echinacea)
• Organic Root Cider

But don’t skip the aforementioned gut health article! Diet is far more important than supplements, and if finances are tight, put your money towards healthy food before you purchase supplements.

A new study from the Environmental Working Group found glyphosate, Bayer’s controversial weed-killer, in nearly 90% of non-organic chickpea and hummus samples tested and was also detected in several organic brands as well. The organization tested 37 different conventional samples and 18 organic samples. All but two of the organic samples contained detectable levels of glyphosate.

Beans, peas and lentils are a nutritious, affordable source of protein and an important part of the American diet…These excellent foods would be much better without glyphosate. Toxic weedkiller should never be allowed to contaminate these products, or any other foods, that millions of American families eat every day.”

Olga V. Naidenko, Ph.D., EWG’s vice president for science investigations.

Related: How to Eliminate IBS, IBD, Leaky Gut 

Of the samples tested, a conventional dry chickpea sample had the highest levels of glyphosate. Whole Foods Market Original Hummus has the highest tested levels among the hummus sample, with over 2,000 parts per billion. Other hummus samples with notable amounts of glyphosate detected were three samples of Sabra Classic Hummus, Sabra Roasted Pine Nut Hummus, two samples of Whole Foods Market Original Hummus, Whole Foods Market organic-label Original Hummus, Cava Traditional Hummus, and two samples of Harris Teeter Fresh Foods Market Traditional Artisan Hummus. The hummus and chickpeas for the study were purchased at a range of grocery stores in Washington D.C., San Francisco, and New York City.

Italian scientists studying the Mediterranean diet have found evidence that the quality of your food matters when it comes to health benefits. Researchers from Mediterranean Neurological Institute (I.R.C.C.S. Neuromed) released their findings in 2017 after studying more than 18,000 men and women since 2005. The Molisani study saw that wealthier participants experienced a greater reduction of cardiovascular risks.

Given a comparable adherence to the Mediterranean diet, the most advantaged groups were more likely to report a larger number of indices of high quality diet as opposed to people with low socioeconomic status…For example, within those reporting an optimal adherence to the Mediterranean diet (as measured by a score comprising fruits and nuts, vegetables, legumes, cereals, fish, fats, meat, dairy products and alcohol intake) people with high income or higher educational level consumed products richer in antioxidants and polyphenols, and had a greater diversity in fruit and vegetables choice. We have also found a socioeconomic gradient in the consumption of whole-grain products and in the preferred cooking methods. These substantial differences in consuming products belonging to Mediterranean diet lead us to think that quality of foods may be as important for health as quantity and frequency of intake”

Licia Iacoviello, head of the Laboratory of Nutritional and Molecular Epidemiology at I.R.C.C.S. Neuromed

Recommended: How to Eliminate IBS, IBD, Leaky Gut 

Here is yet another insidious way lower-income people are disadvantaged.

The Mediterranean diet is characterized by a large quantity of olive oil, unrefined grains, legumes, and diverse fruits and vegetables. It includes moderate amounts of fish, dairy, and wine. In addition, not all items are created equal – cheaper versions of things (like canned vegetables as opposed to fresh) do not contain the same nutritional makeup as fresher, more expensive options. Lower-income people are less likely to be able to afford the quality and diversity of products needed to reap the benefits of the Mediterranean diet.

Perhaps you’ll unearth a can of Crisco for the holiday baking season. If so, you’ll be one of millions of Americans who have, for generations, used it to make cookies, cakes, pie crusts and more.

Republished from The Conversation

But for all Crisco’s popularity, what exactly is that thick, white substance in the can?

If you’re not sure, you’re not alone.

For decades, Crisco had only one ingredient, cottonseed oil. But most consumers never knew that. That ignorance was no accident.

A century ago, Crisco’s marketers pioneered revolutionary advertising techniques that encouraged consumers not to worry about ingredients and instead to put their trust in reliable brands. It was a successful strategy that other companies would eventually copy.

Related: Stop Eating Like That and Start Eating Like This – Your Guide to Homeostasis Through Diet

Lard gets some competition

For most of the 19th century, cotton seeds were a nuisance. When cotton gins combed the South’s ballooning cotton harvests to produce clean fiber, they left mountains of seeds behind. Early attempts to mill those seeds resulted in oil that was unappealingly dark and smelly. Many farmers just let their piles of cottonseed rot.

It was only after a chemist named David Wesson pioneered industrial bleaching and deodorizing techniques in the late 19th century that cottonseed oil became clear, tasteless and neutral-smelling enough to appeal to consumers. Soon, companies were selling cottonseed oil by itself as a liquid or mixing it with animal fats to make cheap, solid shortenings, sold in pails to resemble lard.

Shortening’s main rival was lard. Earlier generations of Americans had produced lard at home after autumn pig slaughters, but by the late 19th century meat processing companies were making lard on an industrial scale. Lard had a noticeable pork taste, but there’s not much evidence that 19th-century Americans objected to it, even in cakes and pies. Instead, its issue was cost. While lard prices stayed relatively high through the early 20th century, cottonseed oil was abundant and cheap.

Americans, at the time, overwhelmingly associated cotton with dresses, shirts and napkins, not food.

Nonetheless, early cottonseed oil and shortening companies went out of their way to highlight their connection to cotton. They touted the transformation of cottonseed from pesky leftover to useful consumer product as a mark of ingenuity and progress. Brands like Cottolene and Cotosuet drew attention to cotton with their names and by incorporating images of cotton in their advertising.

Related: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections 

King Crisco

When Crisco launched in 1911, it did things differently.

Like other brands, it was made from cottonseed. But it was also a new kind of fat – the world’s first solid shortening made entirely from a once-liquid plant oil. Instead of solidifying cottonseed oil by mixing it with animal fat like the other brands, Crisco used a brand-new process called hydrogenation, which Procter & Gamble, the creator of Crisco, had perfected after years of research and development.

From the beginning, the company’s marketers talked a lot about the marvels of hydrogenation – what they called “the Crisco process” – but avoided any mention of cottonseed. There was no law at the time mandating that food companies list ingredients, although virtually all food packages provided at least enough information to answer that most fundamental of all questions: What is it?

In contrast, Crisco marketers offered only evasion and euphemism. Crisco was made from “100% shortening,” its marketing materials asserted, and “Crisco is Crisco, and nothing else.” Sometimes they gestured towards the plant kingdom: Crisco was “strictly vegetable,” “purely vegetable” or “absolutely all vegetable.” At their most specific, advertisements said it was made from “vegetable oil,” a relatively new phrase that Crisco helped to popularize.

But why go to all this trouble to avoid mentioning cottonseed oil if consumers were already knowingly buying it from other companies?

The truth was that cottonseed had a mixed reputation, and it was only getting worse by the time Crisco launched. A handful of unscrupulous companies were secretly using cheap cottonseed oil to cut costly olive oil, so some consumers thought of it as an adulterant. Others associated cottonseed oil with soap or with its emerging industrial uses in dyes, roofing tar and explosives. Still others read alarming headlines about how cottonseed meal contained a toxic compound, even though cottonseed oil itself contained none of it.

Instead of dwelling on its problematic sole ingredient, then, Crisco’s marketers kept consumer focus trained on brand reliability and the purity of modern factory food processing.

Crisco flew off the shelves. Unlike lard, Crisco had a neutral taste. Unlike butter, Crisco could last for years on the shelf. Unlike olive oil, it had a high smoking temperature for frying. At the same time, since Crisco was the only solid shortening made entirely from plants, it was prized by Jewish consumers who followed dietary restrictions forbidding the mixing of meat and dairy in a single meal.

In just five years, Americans were annually buying more than 60 million cans of Crisco, the equivalent of three cans for every family in the country. Within a generation, lard went from being a major part of American diets to an old-fashioned ingredient.

Trust the brand, not the ingredients

Today, Crisco has replaced cottonseed oil with palm, soy and canola oils. But cottonseed oil is still one of the most widely consumed edible oils in the country. It’s a routine ingredient in processed foods, and it’s commonplace in restaurant fryers.

Crisco would have never become a juggernaut without its aggressive advertising campaigns that stressed the purity and modernity of factory production and the reliability of the Crisco name. In the wake of the 1906 Pure Food and Drug Act – which made it illegal to adulterate or mislabel food products and boosted consumer confidence – Crisco helped convince Americans that they didn’t need to understand the ingredients in processed foods, as long as those foods came from a trusted brand.

In the decades that followed Crisco’s launch, other companies followed its lead, introducing products like Spam, Cheetos and Froot Loops with little or no reference to their ingredients.

Once ingredient labeling was mandated in the U.S. in the late 1960s, the multisyllabic ingredients in many highly processed foods may have mystified consumers. But for the most part, they kept on eating.

So if you don’t find it strange to eat foods whose ingredients you don’t know or understand, you have Crisco partly to thank.

[ You’re smart and curious about the world. So are The Conversation’s authors and editors.You can read us daily by subscribing to our newsletter. ]

A recent study done by the University of Bath shows that exercising before eating breakfast can have a significant positive impact on overall health. The study was conducted over a period of 6 weeks with 30 men classified as overweight or obese. During the study, researchers examined a group who ate breakfast before exercising, a group that ate breakfast after exercising, and the control group who made no changes. 

The results of the study showed that while eating breakfast before or after working out did not make significant differences in terms of weight loss, those who ate breakfast after working out increased their body’s ability to respond to insulin. Additionally, those who ate breakfast after workout burned more fat and saw general improvements in their overall health.  

We found that the men in the study who exercised before breakfast burned double the amount of fat than the group who exercised after. Importantly, whilst this didn’t have any effect on weight loss, it did dramatically improve their overall health.”

-Dr Javier T. Gonzalez, Department for Health, University of Bath

Subjects not in the control group ate a breakfast of cornflake cereal in skimmed milk with wholemeal toast, sunflower spread, and strawberry jam. The group who ate breakfast first, ate breakfast and then allowed for a 90-minute “rest and digestion” period and then exercised by cycling on stationary bikes for 60 minutes, the group who ate breakfast after working out participated in the same exercise and then immediately ate breakfast. 

Related: Detox Cheap and Easy Without Fasting – Recipes Included

Breath samples and blood samples were collected at the 25-30 minute mark, and again at the 55-60 minute mark, to determine which fuels were being used to power the cyclist. The results of the data collected show that moderate-intensity exercising before eating breakfast can help regulate insulin, regulate blood sugar, as well as burn more fat. Both those who ate breakfast before and after working out lost weight at the same rate, however, the group who ate breakfast before working out saw no changes in their body’s response to insulin.

The group who exercised before breakfast increased their ability to respond to insulin, which is all the more remarkable given that both exercise groups lost a similar amount of weight, and both gained a similar amount of fitness. The only difference was the timing of the food intake.”

Can Excercising Before Breakfast Dramatically Improve Your Health?

The co-author of the study has noted that it is not recommended that you participate in high-intensity workouts on an empty stomach. The long term effects as well as rather or not this benefits women, in the same way, have yet to be studied. 

Recommended: Homemade Vegan Nut Milk Recipes

Sources:

• Can Exercising Before Breakfast Dramatically Improve Your Health? -Scientific American
• Lipid Metabolism Links Nutrient-Exercise Timing to Insulin Sensitivity in Men Classified as Overweight or Obese -Academic.oup

Animal agriculture is the second-largest contributor to anthropogenic greenhouse gases, making up 42% of all emissions after fossil fuels. More people than ever before are cutting back on their meat and dairy consumption, advocating for things like “Meatless Monday” and “Veganuary”, while vegan and vegetarian diets are becoming more and more popular.

This begs the question, what would happen if the entire world went vegan? What does that mean not only for the environment but for our health? 

The Case For Going Vegan

On average, producing a pound of beef requires upwards of 1,800 gallons of water. Similarly, a gallon of milk requires 2000 gallons of water to produce. However, only around 900 gallons of water are used during the production process for a gallon of almond milk. Studies show that anywhere from 40-50% of the water used in the United States is used for animal agriculture. A vegan diet, on average, requires 300 gallons of water a day compared to a meat-eating diet requiring 4,000 gallons of water a day. In addition to the massive amounts of water, studies show than anywhere between 30 and 50% of Earth’s habitable land is used for animal agriculture (this includes crops grown to feed livestock). Research shows that if everyone went vegan we could reduce global farmland by as much as 75%, and on an individual level, going vegan could reduce your carbon footprint by 73%. 

There are several problems with the animal agriculture industry. Animals are commonly packed together in tight spaces without room to move around. Due to their close living quarters, animals are sick or prone to sickness and are often preemptively pumped full of antibiotics. Antibiotic resistance is an epidemic in our country currently with 80% of all our antibiotics being given to animals. CAFO (concentrated animal feeding operations) Animals are usually injected with animal growth hormones and fed diets designed to increase their size, so they produce as much meat as possible. For years “cage-free” or “free-range” products have been marketed as a better, more humane alternative but in reality, these terms have little to no regulation and oftentimes these animals are still stored in inhumane environments.

Problems With Going Vegan

Many popular vegan foods are not as healthy as advertised. Take the “Impossible burger” for example. The Impossible Burger is a processed “veggie burger” well known for its’s meat-like texture, however, the burger is made with GMO’s and has tested positive for Glyphosate, “…levels of glyphosate were 11x that of the Beyond Meat burger.”

Being vegan doesn’t necessarily mean you’re eating healthily. You can chow down on junk food – and miss out on vital nutrients – whether you eat meat or not. For example, vegan diets are naturally low in calcium, vitamin D, iron, vitamin B12, zinc and omega-3 fatty acids.

What would happen if everyone went vegan?

It’s a common misconception that going vegan is healthier than eating meat; there are lots of “junk food vegans.” But a vegan who eats processed foods daily would benefit from switching to a diet of unprocessed foods with locally sourced grass-fed organic beef.

Some studies indicate that we could improve the environment by going vegan, but that human health would suffer. Vegans are often nutrient deficient in B12’s, Iron, Omega-3’s a and other nutrients found in meat and dairy products.

Fair Trade Issues

You may be surprised to know that many of your favorite vegan foods are leaving behind a larger negative impact than originally thought. Foods such as cashews, avocados, bananas, and chocolate have many fair trade issues associated with them. Additionally, many popular vegan foods leave behind a significant carbon footprint during manufacturing and transit. In fact, in some cases, foods shipped across the world leaves behind a larger carbon footprint than buying meat locally and sustainably. 

Avocado imports have doubled over the last decade, with more than 2.2 billion pounds of avocados imported in 2018. The U.S gets 87% of avocado imports from Mexico, however many of the people in Mexico can’t afford to buy avocados because of the high demand in the U.S. Producing one pound of avocados uses 72 gallons of water. Over 20,000 hectares of land are converted into avocado farmland each year, including land which is designated for the Monarch Butterfly biosphere reserve. In addition to all the environmental impacts, criminal gangs have taken to stealing avocados and taking over farms when things slow down in the drug trafficking business.

Cashews are one of the most popular nuts in America and are popular amongst vegans due to their texture, flavor, and protein content. Cashews are commonly made into vegan cheese and other similar vegan dairy alternatives. India produces 60% of the Cashews the world consumes, however in India they are considered a luxury, so much so that workers are often checked to make sure they are not smuggling cashews outside of factories. Factory workers often suffer back and joint pain and have a difficult time-saving money due to low wages and were only recently allowed restroom breaks while working. Additionally, during the deshelling process workers suffer chemical burns to the skin and often are not provided with proper supplies to protect their skin and often times cannot afford to buy supplies themselves. 

The Case For Omnivores Eating

Instead of getting rid of meat altogether, studies show that alternative practices such as regenerative agriculture may actually be the key to fixing the problem. The goal of regenerative agriculture is achieving a carbon negative footprint, through carbon sequestration by a variety of different methods such as no-tilling, or minimum tillage, cover crops, crop rotation, composting, and providing their pasture-raised animals with healthy and diverse diets. In some studies, regenerative agriculture is shown to leave less of a carbon footprint than meatless alternatives such as the impossible burger.

Regenerative Agriculture is a system of farming principles and practices that increases biodiversity, enriches soils, improves watersheds, and enhances ecosystem services.

Regenerative Agriculture – The Definition of Regenerative Agriculture

What if farming was done right?

Studies show that cows can help with carbon sequestration through proper grazing. Plants absorb CO2, and then CO2 is pushed through the roots into the ground and stored there. When animals (mainly cows) are able to graze on the land enough to promote healthy plant growth but not so much that they kill the plants, more carbon is sequestered through the earth thus making cattle that are raised in regenerative agriculture settings, carbon-neutral and in some cases carbon negative. 

Look for meat that is “Pastured” or “pasture-raised”, this is meat that has been raised in a pasture, and best emulates natural behaviors. Pasture-raised animals can also help contribute to healthy soil, through animal waste and regenerative agriculture. When buying meat look for antibiotic-free meat labeled Organic, or raised without antibiotics. These are the only labels promising antibiotic-free meat. Shop for beef that is grass-fed and avoid beef that is grass-fed grain-finished. Grain finished beef is beef that is fed a lot of grain in a short amount of time to fatten them up. Animals that are fed proper diets are better for your health. Buy meat that is sourced locally from smaller-scale farms. You’ll find that the animals are generally treated better promoting natural habits and behaviors in the animals, your carbon footprint will be lessened, and you’ll have the opportunity to support small and local businesses.  

Just like in humans, grain-fed animals have an extremely high amount of inflammation. This inflammation leads to a high amount of inflammatory omega-6 fats in the tissues of the animals, and these fats are transferred to us when we eat them. When animals eat the things they are supposed to, like grass, clovers, shrubs, and other colorful things, (how many colorful grains can you think of?) they end up with a much higher level and density of nutrients.

Source Matters: A Guide to Buying Healthy Meats

How to eat green

Can going vegan help reduce your carbon footprint? The simple answer is, yes, it can. To do it right, eat unprocessed whole foods, and reap the biggest benefit both for your health and for the climate. On a global scale, many studies show that the best thing we can do right now is to grow our own food if possible, shop for local food, radically reduce meat intake, and eat sustainable meat.

Recommended:

• Detox Cheap and Easy Without Fasting – Recipes Included
• Stop Eating Like That and Start Eating Like This – Your Guide to Homeostasis Through Diet
• How to Make the Healthiest Smoothies – 4 Recipes
• How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering
• Foods Most Likely to Contain Glyphosate
• Best Cooking Oils – Health benefits, Smoke Point, Which to Use and Avoid
• Homemade Vegan Nut Milk Recipes
• Does Meat Cause Cancer? Yes and no…

Sources:

• Hungry for land: small farmers feed the world with less than a quarter of all farmland
• You don’t have to go plant-based to save the world
• What is Regenerative Agriculture?
• Pasture Cropping Archives
• Carbon Farming
• Regenerative Agriculture – The Definition of Regenerative Agriculture
• Why “regenerative agriculture” is the new thing in sustainable farming
• Impossible Burger vs. beef: Which is better for the environment?
• Meat and Animal Feed
• Impossible Burger boasts much smaller carbon footprint than beef
• Quantification of the environmental impact of different dietary protein choices
• Source Matters: A Guide to Buying Healthy Meats
• What would happen if everyone went vegan?
• U.S. avocado import volume up by 15% in 2018
• Veganism & The Environment: by the numbers
• Why veganism isn’t as environmentally friendly as you might think

The health, food, and education systems in the United States are failing young people. According to a new study from JAMA Pediatrics, an estimated 18 percent of adolescents aged 12 to 18 are prediabetic, while 24 percent of young adults aged 19-34 were estimated to be prediabetic. Young people with obesity were more likely to be prediabetic. That’s not great news for Americans, as the Organization for Economic Cooperation and Development predicts that 47% of the United States population will be obese by 2030.

A Big Bundle

Diabetes is a serious yet manageable health condition that costs the United States healthcare system an estimated 327 billion dollars in the year 2017. According to Dr. Linda J. Andes, a mathematical statistician with the Centers for Disease Control (CDC) and one of the lead authors of this study,

The average medical expenditures for people with diagnosed diabetes were about $16,752 per year. After adjusting for age group and sex, average medical expenditures among people with diagnosed diabetes were about 2.3 times higher than expenditures for people without diabetes…”

This study should be greeted with a call for greater education and awareness. Dr, Andes continues…

We hope that this research expands the pool of available research on prediabetes in adolescents and young adults.  Monitoring the number of young adults and adolescents with prediabetes and varying levels of glucose tolerance can help determine the future risk of type 2 diabetes in youth. We also hope that this news sounds an alarm for young people, parents and clinicians – and that those who may be at risk or living with prediabetes are encouraged to take the necessary steps needed to prevent or delay progression to type 2 diabetes.

Recommended: How To Heal Your Gut 

Pushing Backwards

Instead, this news will likely be greeted with a chorus of “get your ass off the couch and eat better.” Unfortunately, that outdated and patronizing advice ignores the difficulties faced by young people today. Food that isn’t sprayed with large amounts of agricultural chemicals, chosen for its shelf life rather than taste, and processed in a way that kills the little nutrition not bred out of it comes at a premium. If you want good quality, tasty food, you’re going to have to pay for it.

There’s also the issue of nutrition education. Nutrition science is always evolving as science is better able to measure more and more variables in food. But that still doesn’t mean consumers will be getting all of that info. Coca-Cola finances in-house research institutes like the “Beverage Institute for Health and Wellness,” designed to promote the hydration benefits of their products while conveniently ignoring the health damage caused by sugary drinks. Nutrition and dietetics conferences are frequently sponsored by corporations with a vested interest in the least healthy option, like McDonald’s, Hershey’s, and Kraft Foods. This year’s Food and Nutrition Conference Expo’s sponsors included PepsiCo, Big G Cereals (the manufacturer of Lucky Charms, Cinnamon Toast Crunch, and Cocoa Puffs), and SPLENDA^® Sweeteners. This is not to say all studies have been bought, but it is difficult, sometimes confusing, and incredibly time-consuming to sift through all the noise and find truly helpful health information.

Related: Holistic Guide to Healing the Endocrine System and Balancing Our Hormones

This doesn’t even touch on the issue of the weight fluctuations that can occur with prescription medication, especially antidepressants and mood stabilizers. Even if you have the education needed to chose well and can afford quality food, you’re still at a massive disadvantage. Studies have found that the offspring of generations of mice fed a poor, low-fiber diet lose a high percentage of gut bacteria diversity, and they are unable to get it back. Though human studies haven’t been conducted, it’s not a stretch to think the same phenomenon is happening in people. At the end of all of this, the most basic act of care-taking we can perform (eating) can feel like yet another part-time job. No wonder more Americans are dying sooner.

The Bad Snowball

It’s highly likely that some of those prediabetic twelve-year-olds who have been diagnosed with prediabetes are being raised by some of those 34-year-olds with the same condition, or its next evolution stage, diabetes. The percentages of young people diagnosed with prediabetes are lower than the nearly 34 percent of Americans adults with prediabetes. Children and young adults may catch up sooner than expected, especially if the American way of life, eating, and addressing health continues the path it is currently on.

Sources:

• Prevalence of Prediabetes – CDC.gov
• Prevalence of Prediabetes Among Adolescents and Young Adults in the United States, 2005-2016 – JAMA Pediatric
• Your poor diet might hurt your grandchildren’s guts – Science Mag
• I Went to the Nutritionists’ Annual Confab. It Was Catered by McDonald’s. – Mother Jones
• How Coca-Cola Disguised Its Influence on Science about Sugar and Health – Union of Concerned Scientists
• The U.S. is the most obese nation in the world, just ahead of Mexico – MarketWatch