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The Alarming Rise of Global Child Hunger

black and white photograph of children on a street
Photo by The Humantra on Pexels.com

While we’re debating whether to get Starbucks or Dunkin’, millions of kids worldwide are literally wondering if they’ll eat today. Not like “ugh I’m starving” between lunch and dinner—but actual, real hunger. That’s the messed-up reality of food insecurity in 2024, and it’s getting worse, not better.

The Numbers Are Straight-Up Scary

Let’s talk facts that’ll make your TikTok doom-scrolling seem cheerful:

  • 295 million people across 53 countries are experiencing acute hunger right now—that’s 13.7 million MORE than last year (source: Global Report on Food Crises 2024)
  • Almost 1 in 4 people (22.6%) in the most affected areas don’t have enough food—the fifth year in a row this number has stayed above 20%
  • 38 million children under five are severely malnourished across 26 countries—that’s more than the entire population of Canada

Where It’s Hitting Hardest

The hunger situation is basically a disaster movie playing out in real time:

  • Gaza Strip: Children trapped in a war zone are literally starving while the world watches
  • Sudan: The first official famine of 2024 was declared here, with thousands of kids at risk of dying
  • Yemen: A years-long civil war has left children severely malnourished
  • Mali: Political instability + climate change = catastrophic childhood hunger
  • Haiti: Gang violence has made food distribution nearly impossible
  • Afghanistan: Economic collapse means families can’t afford basic food

Why This Is Happening (Spoiler: It’s Not Just Bad Luck)

The three biggest villains in this story:

  1. Conflict (affecting 140 million people): War doesn’t just kill people directly—it destroys food systems and makes it impossible to farm or distribute food
  2. Economic Disasters (affecting 59.4 million people): Inflation and currency crashes mean even when food exists, families can’t afford it—imagine if a loaf of bread suddenly cost $50
  3. Climate Chaos (affecting 96 million people): El Niño brought extreme droughts AND floods that destroyed crops across Southern Africa, Southern Asia, and the Horn of Africa

The Child Tax: Why Kids Get Hit Hardest

When food gets scarce, children suffer first and worst:

  • Their developing bodies can’t handle malnutrition like adults can
  • Hunger during critical growth periods causes permanent damage (stunting)
  • Malnourished kids can’t focus in school, creating a cycle of poverty
  • In desperate situations, families may marry off daughters young or send children to work instead of school

What We Can Actually Do About It

In Your Home & Community:

  • Meal share: Cook an extra portion once a week for a family in need through apps or community fridges
  • School lunch debt: Ask your school if you can contribute to paying off lunch debt for kids who can’t afford meals
  • Food waste: The average American teen wastes 30% of their food—tracking and reducing this directly helps the planet
  • Learn to cook budget meals: Then teach others—basic cooking skills help stretch food dollars

Slightly Bigger Moves:

  • Start a fundraiser: Rally your friends to support orgs like World Food Programme or UNICEF that target child hunger
  • Volunteer at food banks: Most accept teen volunteers—bring friends and make it a regular thing
  • School garden: Propose starting one that donates produce to local food pantries
  • Advocate: Email your representatives about supporting international food aid and domestic nutrition programs

The Future Plot Twist

2025 is looking grim. Experts predict the biggest drop in humanitarian funding for food in the report’s history—right when it’s needed most.

But Gen Z is also the most globally aware and action-oriented generation yet. We have unprecedented power to share information, organize, and demand change. The question isn’t whether we CAN solve global hunger—it’s whether we choose to make it a priority.

Because honestly? No one should be going hungry in a world that produces enough food for everyone.

Sources: Global Report on Food Crises 2024, World Food Programme, UNICEF State of Food Security and Nutrition Report, FAO Early Warning Early Action Report


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The Sketchy Truth About Food Dyes: What’s Really in Your Snacks

Look, we’ve all demolished a bag of neon-colored candy or chugged a bright blue sports drink without thinking twice about why it looks like it could glow in the dark. But here’s the tea: those artificial food dyes that make your snacks Instagram-worthy are finally getting the boot—and there’s legit science behind why that’s probably a good thing.

The Great Dye Purge of 2026

So apparently the U.S. is finally catching up to what Europe figured out years ago: those artificial rainbow makers in our food might be bad news. Health Secretary Robert F. Kennedy Jr. just dropped a bombshell that eight artificial dyes will be kicked to the curb by the end of 2026.

The soon-to-be-banned squad includes:

  • FD&C Blue No. 1 (that blue raspberry flavor that exists nowhere in nature)
  • FD&C Blue No. 2 (chilling in your blue candy and sports drinks)
  • FD&C Green No. 3 (making your mint ice cream look extra minty)
  • FD&C Red No. 40 (literally EVERYWHERE—cereals, candy, drinks)
  • FD&C Yellow No. 5 (aka Tartrazine, in your Mountain Dew and mac & cheese)
  • FD&C Yellow No. 6 (making your cheese puffs radioactive orange)
  • Orange B (hanging out in hot dog casings—yum?)
  • Citrus Red No. 2 (literally just sprayed on oranges to make them look…more orange)

But Why Though? The Science Tea

Brain Zaps for Kids

This isn’t just some crunchy granola panic—there’s actual research behind this move:

  • California’s Environmental Protection Agency dropped a study in 2021 showing these dyes can trigger hyperactivity and attention problems in some kids. We’re talking full-on behavioral changes from eating colorful snacks.
  • A massive meta-analysis published in the Journal of the American Academy of Child & Adolescent Psychiatry looked at 25 different studies and found that artificial food colors increased hyperactive behavior in kids by about 10%.
  • The Southampton Study in the UK found that mixtures of certain dyes with sodium benzoate preservative increased hyperactivity in kids regardless of whether they had ADHD diagnoses or not. This study was so compelling it basically forced the EU’s hand.

Cancer Concerns Entered the Chat

It’s not just about kids bouncing off walls:

  • Red 3 (Erythrosine) was partially banned in 1990 after the FDA found it caused thyroid tumors in rats, but somehow stayed legal in specific foods and meds.
  • Yellow 5 and Yellow 6 have been linked to adrenal and testicular tumors in animal studies, according to research published in the International Journal of Occupational and Environmental Health.
  • A 2022 report from the California Office of Environmental Health Hazard Assessment identified Red 40, Yellow 5, and Yellow 6 as containing benzidene-like compounds, which are potential carcinogens.

Europe Was Like “We’re Out” Years Ago

While America’s been dumping rainbow chemicals in our food, Europe looked at the same research and said “nah, we’re good”:

  • The European Food Safety Authority (EFSA) requires warning labels on foods containing six artificial dyes stating they “may have an adverse effect on activity and attention in children” since 2010.
  • A study from the Lancet prompted the UK to push companies to voluntarily remove artificial dyes from most foods over a decade ago.
  • In 2021, the European Union banned titanium dioxide (a white food coloring) after the EFSA could no longer confirm it was safe.

The Chemical Cocktail in Your Snacks

These aren’t just simple color drops—they’re complex chemicals synthesized from petroleum byproducts. Let’s break down what’s actually in this stuff:

Red 40 (Allura Red)

  • Made from petroleum distillates or coal tars
  • Chemical formula: C18H14N2Na2O8S2
  • Found in: fruit-flavored snacks, cereals, sports drinks, cough syrups

Yellow 5 (Tartrazine)

  • Contains benzene rings, which are associated with carcinogens
  • Chemical formula: C16H9N4Na3O9S2
  • Found in: Mountain Dew, pickles, certain chips, boxed mac & cheese

Blue 1 (Brilliant Blue)

  • Contains triphenylmethane which can cause allergic reactions
  • Chemical formula: C37H34N2Na2O9S3
  • Found in: blue raspberry slushies, certain candies, blue sports drinks

The Industry is Shook

Food giants are low-key freaking out about reformulating their iconic products:

  • In 2023, Mars Wrigley spent over $5 million reformulating Skittles in the UK to use natural colorings while keeping the same vibrant look.
  • According to the International Food Information Council, replacing artificial dyes with natural alternatives currently costs 10-15 times more.
  • When Kraft removed artificial dyes from its mac & cheese in 2016, they secretly did it without telling consumers for three months before announcing it—and literally no one noticed the difference.

What This Actually Means For Your Snack Game

Here’s how this will actually affect your life:

  1. Your favorites might look different – Food companies will replace artificial dyes with natural alternatives like spirulina (blue), beet juice (red), turmeric (yellow), and annatto (orange).
  2. Some products might cost more – Natural colors are more expensive and less stable, so companies might upcharge while they figure out new formulations.
  3. Don’t expect immediate changes – Companies have until the end of 2026 to phase these out, so they’ll gradually reformulate products rather than pulling them immediately.
  4. European versions might slap harder – If you’ve ever had European Fanta and wondered why it tastes better, it’s partly because they’ve been using fruit and vegetable extracts for color instead of chemicals.

How to Spot These Dyes Until They’re Gone

Until 2026, you’ll still be eating these dyes unless you actively avoid them. Here’s how to check:

  • Always read ingredient lists (they’ll be listed by their full names or numbers)
  • Look for products labeled “no artificial colors” or “naturally colored”
  • Remember that nearly all super brightly colored processed foods contain these dyes
  • Check your meds too—many liquid medications and pills use these same dyes

The Bottom Line

The research is pretty clear that these petroleum-based rainbow makers aren’t doing us any favors, especially for kids. While one blue slushie isn’t going to immediately harm you, the cumulative effect of consuming these chemicals regularly might not be worth the aesthetic.

The good news? This ban is finally catching America up to international standards that have been protecting consumers elsewhere for years. And from countries that have already made the switch, we know that Sour Patch Kids can still be sour and candy can still be colorful without synthetic dyes.

Your Insta-worthy food pics might look slightly different in 2027, but your body (and your hyperactive little cousin) will probably thank you.


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What you should know about grocery shopping

Ultra-processed foods are foods that have undergone significant industrial processing and contain many added ingredients, such as preservatives, flavorings, colorings, and other additives. These foods are often designed to be convenient, shelf-stable, and highly palatable.

chips on green and white ceramic bowl
Photo by Polina Tankilevitch on Pexels.com

What are ultra-processed foods made of? Ultra-processed foods are typically made from a combination of the following ingredients:

  1. Refined starches (e.g., white flour, corn starch)
  2. Refined oils (e.g., vegetable oils, hydrogenated oils)
  3. Added sugars (e.g., high-fructose corn syrup, sucrose, glucose syrup)
  4. Salt
  5. Artificial flavors and colors
  6. Preservatives and other additives

Why should you care? – Recent Research Studies:

  1. A study published in the BMJ in 2019 found that higher consumption of ultra-processed foods was associated with an increased risk of cardiovascular disease, coronary heart disease, and cerebrovascular disorders.
  2. A 2022 study in the American Journal of Preventive Medicine found that higher consumption of ultra-processed foods was linked to an increased risk of developing inflammatory bowel disease (IBD), such as Crohn’s disease and ulcerative colitis.
  3. A study published in JAMA Pediatrics in 2021 found that children and adolescents who consumed more ultra-processed foods had higher levels of childhood obesity, higher blood pressure, and higher cholesterol levels.
  4. A 2022 study in the journal Nutrients found that higher consumption of ultra-processed foods was associated with an increased risk of developing type 2 diabetes.

Worst kinds of ultra-processed foods:

  1. Processed meats (e.g., hot dogs, sausages, deli meats)
  2. Sweetened beverages (e.g., sodas, energy drinks, fruit drinks)
  3. Packaged snack foods (e.g., chips, crackers, cookies)
  4. Frozen or shelf-stable ready-to-eat meals and dishes
  5. Candies, chocolates, and other confectioneries
  6. Processed breads and bakery products containing added sugars and preservatives

These foods are often high in added sugars, sodium, unhealthy fats, and contain numerous additives and preservatives.

Better alternatives:

  1. Minimally processed foods like fresh fruits, vegetables, whole grains, and lean proteins
  2. Unsweetened dairy products (e.g., plain yogurt, milk)
  3. Nuts and seeds
  4. Homemade meals and snacks using whole, unprocessed ingredients
  5. If consuming ultra-processed foods, choose options with fewer added sugars, sodium, and unhealthy fats, and fewer additives and preservatives.

Short-term effects of consuming ultra-processed foods:

  • Rapid spikes and drops in blood sugar levels
  • Increased hunger and overeating due to high palatability and lack of satiety
  • Potential digestive issues due to lack of fiber and high fat/salt content

Long-term effects of consuming ultra-processed foods:

  • Increased risk of obesity, type 2 diabetes, and metabolic disorders
  • Higher rates of cardiovascular disease and certain types of cancer
  • Nutrient deficiencies due to lack of essential vitamins, minerals, and fiber
  • Potential negative impact on gut health and microbiome

Effects on growing kids:

  • Childhood obesity and related health issues
  • Increased risk of developing chronic diseases later in life
  • Potential impact on growth, development, and cognitive function
  • Establishing unhealthy eating habits that can persist into adulthood

How should ultra-processed foods be consumed? While it’s best to limit the consumption of ultra-processed foods as much as possible, especially for growing children, they can be consumed in moderation as part of an overall balanced diet. Here are some recommendations:

  1. Read nutrition labels carefully and choose options with fewer additives and preservatives.
  2. Prioritize whole, minimally processed foods like fruits, vegetables, whole grains, and lean proteins.
  3. Treat ultra-processed foods as occasional treats or indulgences, not staple foods.
  4. Encourage children to develop a taste for nutritious, whole foods from an early age.
  5. Involve children in meal planning and preparation to educate them about healthy food choices.
  6. Model healthy eating habits and behaviors as parents and caregivers.

The views expressed in this article should not be considered as a substitute for a physician’s advice. Always make sure to seek a doctor or a professional’s advice before proceeding with the home treatment plan.


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Have you heard of Sea Buckthorn?

Sea buckthorn fruit are orange berries and among the most nutrient- and vitamin-rich fruits on the planet. Being an integral part of traditional medicine all across the globe, Sea buckthorn comes in many forms, such as oils, supplements, jams and juices. It is used over centuries as food, traditional medicine, and skin treatment in Mongolia, Russia, Ukraine, and northern Europe.

Sea Buckthorn
Benefits of Sea Buckthorn

What Is a Sea Buckthorn?

Confusingly enough, the plant has no actual connection to the sea, it is a deciduous shrub that grows naturally in high altitudes all across Northern Europe, China, and Russia.

For centuries, the berries of the sea buckthorn plant have been harvested and used in medicine, skincare, and food. Some of the oldest records of using the berries in medicine come from Tibet and Ancient China, but even the Greeks knew of the golden sea buckthorn.

Sea buckthorn berries are edible and nutritious, though astringent, sour, and oily [12] unless ‘bletted‘ (frosted to reduce the astringency) and/or mixed as a drink with sweeter substances such as apple or grape juice. They are rarely consumed fresh. Most often, the berries are pressed to yield sea buckthorn juice, which is then filtered and divided into a fatty layer that’s used in cosmetics and supplements, and a vitamin-rich layer that’s incorporated in foods.

Frozen berries and sea buckthorn puree used in foods are also available, as are teas, syrups, liquors, juices, pies and jams containing the berries. But by far the most popular product made of sea buckthorn is sea buckthorn oil. These foods are valued for their high content of vitamin C and carotenoids, whereas the oil is the only plant-based oil to contain all four healthy omega fats (omega-3, omega-6, omega-7, and omega-9).

Apart from that, sea buckthorn products are packed full of antioxidants, folate and vitamin E. Needless to say, the puree or frozen berries contain all the above-mentioned beneficial nutrients. All these compounds make sea buckthorn a very potent plant that has a wide range of uses and proven health benefits, which we list below:

1. Boosts Your Immune System and Protects from Cancer

All the parts of the plant are extremely high in antioxidants, particularly in vitamin C, which is what allows the plant to survive in such harsh climatic conditions. For centuries, the berries were used to make vitamin and antioxidant-rich foods that can boost your immune system.

Most notably, sea buckthorn is traditionally featured in preserved foods, such as syrups, jams, and juices, that were used to keep up the immunity during the harsh winter months. Research supports sea buckthorn’s capability to help you withstand illness, with test-tube studies stating that it can prevent the growth of certain bacteria and viruses.

Apart from that, the antioxidants the fruits contain are suggested to protect the body from cancer, as they are particularly rich in quercetin and other flavonoids that are known to have these effects.

2. Skin Benefits

Sea buckthorn oil is among the best anti-aging oils to use directly on the skin, as the omega fats, vitamins and antioxidants the oil contains have proven to protect the skin from sun damage, deeply moisturize the skin and promote skin elasticity.

Apart from that, sea buckthorn oil is effective at relieving redness, inflammation and skin irritation, even in patients suffering from dermatitis, razor burn, frostbite and burns, so keeping a bottle of this oil in your medicine cabinet just in case is a pretty wise idea. Keep in mind, however, that the oil is bright orange in color and you’ll need to dilute it with a carrier oil, such as sweet almond oil, jojoba oil or marula oil if you want to use it on your face to prevent tinting.

3. Supports Heart Health

Sea buckthorn oil is also available in capsules, which are manufactured as a supplement. These sea buckthorn oil capsules may be useful to those of you suffering from heart disease, high blood pressure, and high LDL cholesterol levels.

In one longitudinal study, hypertensive patients were given 0.75 ml of sea buckthorn oil daily for a month, which not only reduced their blood pressure but also lowered the level of bad cholesterol and triglycerides in their blood. A different study also found that 5 grams of sea buckthorn oil supplementation for the duration of a month can decrease blood clot formation.

4. Promotes Liver Health

The healthy oils, vitamin E and carotenoids sea buckthorn contains seem to have a beneficial effect on the liver as well. Namely, supplementation with sea buckthorn extract can protect the liver from damage and improve its metabolic activity.

In one study, patients suffering from cirrhosis were given sea buckthorn extract for 6 months, which significantly improved their liver function. Apart from that, the cholesterol and triglyceride-lowering effect of sea buckthorn oil discussed above can help your liver metabolize nutrients better as well.

5. Reduces Symptoms of Menopause

Sea buckthorn oil supplementation has also been found to improve symptoms of menopause in a study with postmenopausal women who took 3 grams of the oil supplement daily for three months. The study concludes that the oil supplement is effective at relieving certain symptoms of menopause.

6. Digestive Issues

Sea buckthorn oil and foods that contain sea buckthorn is their ability to boost digestion and reduce inflammation in the digestive system. For centuries, the crushed berries were used in Chinese medicine as a remedy for poor digestion and stomachaches.

Studies in animal models found a lower recurrence in stomach ulcers as well. Sea buckthorn is suggested to improve the mucous lining of the stomach, which makes it more resilient to developing ulcers. The healthy fats and antioxidants may also boost metabolism, improving your body’s ability to absorb nutrients from food.

7. May Prevent Diabetes

The last scientifically-proven health benefit of sea buckthorn is its ability to help prevent diabetes. There is research suggesting that supplements made of crushed, dried sea buckthorn berry powder may help reduce sugar level spikes.

Namely, a study looking at healthy individuals found that the participants experienced fewer sugar spikes after meals containing sugar when they consumed the sea buckthorn extract, which, as the authors suggest, can have a positive long-term effect and help prevent the development of type 2 diabetes and metabolic syndrome. Knowing how increasingly common both conditions are, it’s definitely worth, at the very least, giving sea buckthorn a try.

Precautions

Pregnancy and breast-feeding: There isn’t enough reliable information to know if sea buckthorn is safe to use when pregnant or breast-feeding. Stay on the safe side and avoid use.

Children: Sea buckthorn is POSSIBLY SAFE when used orally for up to 6 weeks in children 1-7 years of age.

Bleeding disorder: Sea buckthorn might slow blood clotting when taken as a medicine. There is some concern that it might increase the risk of bruising and bleeding in people with bleeding disorders.

Low blood pressure: Sea buckthorn might lower blood pressure when taken as a medicine. In theory, taking sea buckthorn might make blood pressure become too low in people with low blood pressure.

Surgery: Sea buckthorn might slow blood clotting when taken as a medicine. There is some concern that it might cause extra bleeding during and after surgery. Stop using sea buckthorn at least 2 weeks before a scheduled surgery.

Photo by Eva Elijas on Pexels.com

Source: Internet, Webmd.com & Others

The views expressed in this article should not be considered as a substitute for a physician’s advice. Always make sure to seek a doctor or a professional’s advice before proceeding with the home treatment plan.


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Food to improve our immune system

flat lay photography of vegetable salad on plate
Photo by Ella Olsson on Pexels.com

Our immune system’s ability to fight disease depends on the food that we consume. The immune system and white blood cells work together to deal with various infections, such as bacteria, viruses, fungi, and parasites, and even treat cancer cells. The normal range of white blood cells in the body is 4,300 -10,800 cells per microliter of blood.

Below you will find the recommended nutrients and foods that can be used to improve the production of white blood cells:

Vitamin C

It is very important to include different vitamins in your daily diet, but vitamin C is the most important for increasing the production of white blood cells. Foods that include citrus, chili, broccoli and green and red peppers are rich in vitamin C, making them essential to your diet. Also, it should be noted that broccoli not only helps to increase white blood cells, it also contains many antioxidants thanks to its high vitamins A and E content.

Zinc

The consumption of zinc accelerates immune system function, which is linked to increased production of white blood cells. Studies have shown that zinc deficiency may increase the risk of infection, and other studies have found evidence that zinc intake of 75 mg or more per day may reduce the duration of a cold and also the severity of the symptoms associated with it. Natural food sources include beans, sunflower seeds, chicken, nuts, whole grains, pumpkin seeds, wheat grass, and spinach.

Folic acid

Folic acid is a water-soluble vitamin that is needed to create and maintain new cells, and the consumption of this nutrient is especially important during periods of rapid cell division, such as during pregnancy or during the development and growth of infants. Vegetables such as spinach, turnips, peas, legumes and other fruits and vegetables are rich in folic acid, so it is recommended to add them to your regular weekly menu.

Selenium

The recommended daily amount of selenium for an adult is 55 micrograms, and a lack of this mineral may increase the chances of developing angina, myocardial infarction, and coronary heart disease. In addition, selenium can increase the production of white blood cells and can be found in beef, tuna, salmon, chicken, beans, and Brazil nuts.

Beta-carotene

This substance helps protect the thymus gland, which creates immune system cells. Foods that contain beta-carotene increase the production of white blood cells, and they have the ability to fight infections if you make sure to consume them daily. Daily consumption of this nutrient should range from 2 -7 mg per day and it can be found in fruits and vegetables such as carrots, tomatoes, oranges, loquat, pumpkin, mangos and dark leafy green vegetables.

Turmeric

Turmeric is a great anti-inflammatory substance that relieves both types of arthritis; Osteoarthritis and rheumatoid arthritis. In addition, the main active ingredient is curcumin, which has proven its ability to reduce inflammation and fever, thanks to its positive effect on the proper functioning of white blood cells.

Kale

Just one cup of kale will give you all the vitamin A you need a day, which can help your body fight cancer cells. Also, kale increases the production of white blood cells and helps antibodies respond to invasive infections and even neutralize them.

Garlic

Garlic contains elements that stimulate the immune system. Furthermore, it has an impressive ability to fight infections, thanks to the large concentration of allicin, created by crushing fresh garlic cloves.

Prebiotic and Probiotic

A high-fiber plant-rich diet with plenty of fruits, vegetables, whole grains, and legumes appear to support the growth and maintenance of beneficial microbes. Certain helpful microbes break down fibers into short chain fatty acids, which have been shown to stimulate immune cell activity. These fibers are sometimes called prebiotics because they feed microbes. Therefore, a diet containing probiotic and prebiotic foods may be beneficial. Probiotic foods contain live helpful bacteria, and prebiotic foods contain fiber and oligosaccharides that feed and maintain healthy colonies of those bacteria.

  • Probiotic foods include kefir, yogurt with live active cultures, fermented vegetables, sauerkraut, tempeh, kombucha tea, kimchi, and miso.
  • Prebiotic foods include garlic, onions, leeks, asparagus, Jerusalem artichokes, dandelion greens, bananas, and seaweed. However, a more general rule is to eat a variety of fruits, vegetables, beans, and whole grains for dietary prebiotics.

Green tea

Cell studies have shown that tea catechins such as those found in green tea can prevent flu and some cold viruses from replicating and can increase immune activity. Human trials are still limited.

Takeaway

  1. Eat a balanced diet with whole fruits, vegetables, lean proteins, whole grains, and plenty of water.
  2. Perform moderate exercise
  3. Sleep 7-9 hours every night
  4. Manage stress
  5. Wash your hands

Source: Internet & Other sources

The views expressed in this article should not be considered as a substitute for a physician’s advice. Always make sure to seek a doctor or a professional’s advice before proceeding with the home treatment plan.

INGREDIENTS IN JELLO

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THE FOOD PLATE

Based on a Harvard Study

AFRAID OF YOUR WEIGHT…DON’T

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AVOID THIS DURING PREGNANCY & BREASTFEEDING

FOOD

Listeriosis and Toxoplasmosis are foodborne illnesses that are more likely to affect pregnant women.

Keep food safe to eat by following these general guidelines to avoid food borne illness.

CLEAN: Wash hands and surfaces often.
SEPARATE: Don’t cross-contaminate. For example, after cutting meat, wash the knife before using it to cut vegetables.
COOK: Cook to proper temperature using a food thermometer.
CHILL: Refrigerate promptly.

ALCOHOL

· Pregnant women and women planning to become pregnant should not drink Alcohol. Alcohol can cross the placenta into the baby’s bloodstream. It causes damage to an unborn baby at all stages of pregnancy. Risks involves

• miscarriage

• the way your baby develops in the womb – in particular, the way your baby’s brain develops

• the way your baby grows in the womb, by causing the placenta not to work as well as it should – this is known as foetal growth restriction

• increased risk of a stillbirth

• increased risk of premature labor

• your baby being more prone to illness in infancy, childhood and as an adult

• learning and behavioral disorders

SMOKING AND DRUGS

· These are potentially just as dangerous as Alcohol, if not more. SO avoid.

CAFFEINE

· You should limit caffeine during pregnancy – avoid having more than 200mg of caffeine a day. High levels of caffeine can cause babies to have a low birth weight. Too much caffeine can also cause a miscarriage. Caffeine is found naturally in some foods and is added to some soft drinks. So avoid Sodas.

HERBS AND SUPPLEMENTS

· Virtually no medicinal herb has been established as safe in pregnancy or breast-feeding, and even herbs that might seem safe because of their wide use in cooking could cause problems when they are taken in the form of highly concentrated extracts.

· Some herbs are definitely known to be toxic in pregnancy, such as blue cohosh and pennyroyal .

· Other herbs that are traditionally regarded with caution during pregnancy include andrographis , boldo , catnip , essential oils , feverfew , juniper , licorice , nettle , red clover , rosemary , shepherd’s purse, and yarrow , along with many others.

· the herb chasteberry has shown a theoretical potential for inhibiting milk supply.

· Some supplements like conjugated linoleic acid (CLA) appears to reduce the fat content of breast milk, with potentially harmful effects on the nursing infant.

· herbs with estrogen-like properties make scientists worry about possible effects on the fetus; these include soy , isoflavones , red clover , flaxseed , lignans , and hops .

· Some un-regulated Chinese herbal medicines and Aryurvedic herbal remedies have been found on occasion to contain toxic heavy metals, poisonous herbs, or unlabelled prescription drugs.

HYGIENE:

· Wash your hands with soap and water after touching soil, sand, raw meat, or unwashed vegetables.

· Cats can spread parasite causing Toxoplasmosis. Have someone else change the litter box if possible. If you have to change it, wear disposable gloves and wash your hands thoroughly with soap and water afterwards.

· Wear gloves when gardening or handling sand from a sandbox. Cats may use gardens or sandboxes as litter boxes. Wash hands afterward.

· Avoid drinking untreated water, particularly when traveling in less developed countries.

Sources: EBSCO, NHS, Choosemyplate.org


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EGG LABELING

There was time when food was simple. Egg meant an egg from a free range chicken in the backyard eating grains and grub. And now this:

7 BRAIN BOOSTERS

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FAD SUPERFOODS

FADS


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ALARMING CHARTS ON WHY YOU ARE PUTTING ON POUNDS – II

The Obesity Epidemic Started When The Low-Fat Guidelines Were Published

National Center for Health Statistics (US). Health, United States, 2008: With Special Feature on the Health of Young Adults. 2009 Mar. Chartbook.

Read more: http://authoritynutrition.com/12-graphs-that-show-why-people-get-fat/#ixzz3CNMnTqSX


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ALARMING CHARTS ON WHY YOU ARE PUTTING ON POUNDS

Sugar Consumption Has Skyrocketed

Johnson RJ, et al. Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease. The American Journal of Clinical Nutrition, 2007.


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A NEW TWIST ON “YOU ARE WHAT YOU EAT”

New research finds that what your baby eats during his first year of life can have a tremendous impact on his health all the way through first grade.

According to a series of new studies published by the American Academy of Pediatrics, it appears the benefits of breast-feeding last until at least age 6.

Babies who were breast-fed exclusively for at least six months were less likely to suffer from ear, throat and sinus infections at 6 years old.

Breast-feeding also appeared to offer protection against food allergies.

Experts say exposure to the taste of vegetables through breast milk might alter babies’ natural preference for sweet and salty foods, making them more likely to eat their veggies later on.

Source: AAP


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OBESITY IN AMERICA – LATEST STATS

Adult Obesity

Obesity is defined as a body mass index (BMI) of 30 or higher.

The Centers for Disease Control and Prevention released a new map detailing adult obesity rates across the country. In 1995, when the CDC first collected this data in all states, not a single one had an obesity rate higher than 19%. In 2013, the CDC announced, every single state in the country had an obesity rate of at least 20%.

Obesity prevalence in 2013 varies across states and regions

· No state had a prevalence of obesity less than 20%.

· 7 states and the District of Columbia had a prevalence of obesity between 20% and <25%.

· 23 states had a prevalence of obesity between 25% and <30%.

· 18 states had a prevalence of obesity between 30% and <35%.

· 2 states (Mississippi and West Virginia) had a prevalence of obesity of 35% or greater.

· The South had the highest prevalence of obesity (30.2%), followed by the Midwest (30.1%), the Northeast (26.5%), and the West (24.9%).

Rates of obesity were highest in Mississippi (35.1%) and West Virginia (35.1%) and lowest in Hawaii (21.8%) and Colorado (21.3%).

Here is the new map showing that grim picture:

http://www.cdc.gov/obesity/images/2013-state-obesity-prevalence-map.png

Childhood Obesity Facts:

In children and adolescents aged 2 to 19 years, obesity was defined as a body mass index (BMI) at or above the 95th percentile of the sex-specific CDC BMI-for-age growth charts.

· Approximately 17% (or 12.7 million) of children and adolescents aged 2—19 years had obesity.

· The prevalence of obesity among children aged 2 to 5 years decreased significantly from 13.9% in 2003-2004 to 8.4% in 2011-2012.

· There are significant racial and age disparities in obesity prevalence among children and adolescents. In 2011-2012, obesity prevalence was higher among Hispanics (22.4%) and non-Hispanic black youth (20.2%) than non-Hispanic white youth (14.1%). The prevalence of obesity was lower in non-Hispanic Asian youth (8.6%) than in youth who were non-Hispanic white, non-Hispanic black or Hispanic.

· In 2011-2012, 8.4% of 2- to 5-year-olds had obesity compared with 17.7% of 6- to 11-year-olds and 20.5% of 12- to 19-year-olds.

· Overall, obesity prevalence among children whose adult head of household completed college was approximately half that of those whose adult head of household did not complete high school (9% vs 19% among girls; 11% vs 21% among boys) in 1999–2010.

· Among non-Hispanic white children, the lowest prevalence of obesity was observed among those whose adult head of household completed college; however, this was not the case for non-Hispanic black children.

· Over time, the prevalence of obesity among girls whose adult head of household had not finished high school increased from 17% (1999–2002) to 23% (2007–2010), but decreased for girls whose adult head of household completed college from 11% (1999–2002) to 7% (2007–2010). There was not a similar finding among boys.

· Obesity prevalence was the highest among children in families with an income-to-poverty ratio of 100% or less (household income that is at or below the poverty threshold), followed by those in families with an income-to-poverty ratio of 101%–130%, and then found to be lower in children in families with an income-to-poverty ratio of 131% or larger (greater household income).

· Obesity prevalence on the basis of family income among children from low-income households was:

o 14.2% among children in families with an income-to-poverty ratio of less than or equal to 50%.

o 14.5% among children in families with an income-to-poverty ratio of 51–100%.

o 13.4% among children in families with an income-to-poverty ratio of 101–130%.

o 12.4% among children in families with an income-to-poverty ratio of 131–150%.

o 11.8% among children in families with an income-to-poverty ratio of 151-185%.

Don’t brush aside Obesity. Talk to your child’s doctor about it.

Source: CDC & Business Insider


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