• The story of Yazan Kafarneh, the boy who starved to death in Gaza
    Tareq S. HajjajMarch 25, 2024
    Yazan Kafarneh after dying of starvation. (Photo: Rabee' Abu Naqirah)
    Yazan Kafarneh after dying of starvation. (Photo: Rabee’ Abu Naqirah)
    This is not a photo of a mummy or an embalmed body retrieved from one of Gaza’s ancient cemeteries. This is a photo of Yazan Kafarneh, a child who died of severe malnutrition during Israel’s genocidal war on the Gaza Strip.

    Yazan’s family now lives in the Rab’a School in the Tal al-Sultan neighborhood in Rafah City. His father, Sharif Kafarneh, along with his mother, Marwa, and his three younger brothers, had fled Beit Hanoun in northern Gaza early on in the war.

    Yazan Kafarneh died at the age of nine, the eldest of four brothers — Mouin, 6, Ramzi, 4, and Muhammad, born during the war in a shelter four months ago.

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    Watch now: ANGELA DAVIS on Witnessing Palestine with Frank Barat
    Living in conditions not fit for human habitation, the grieving family had witnessed Yazan’s death before their eyes. It didn’t happen all at once but unfolded gradually over time, his frail body wasting away one day after another until there was nothing left of Yazan but skin and bones.

    Sharif was unable to do anything for his son. He died due to a congenital illness that required a special dietary regimen to keep him healthy. Israel’s systematic prevention of food from reaching the civilian population in Gaza meant that severe malnutrition — suffered by most children in the besieged enclave — in the case of Yazan meant death.

    “We first left from Beit Hanoun to Jabalia refugee camp,” Sharif told Mondoweiss. “Then the occupation called us again and warned us against staying where we were. So we left for Gaza City. Then, the occupation forced us to flee further south, and we did.”

    Yazan Kafarneh's parents and three brothers in their shelter in Rafah. (Photo: Tareq Hajjaj/Mondoweiss)
    Sharif Kafarneh’ (left), his wife Marwa (right), and their three surviving sons (center) in their shelter in Rafah. (Photo: Tareq Hajjaj/Mondoweiss)
    “If it weren’t for Yazan, I would have never left my home,” Sharif maintained. “Yazan required special care and nutrition.”

    Yazan suffered from a congenital form of muscular atrophy that made movement and speech difficult, but Sharif said that it never caused him much grief in his nine short years before the war.

    “He just had advanced nutritional needs,” Sharif explained. “But getting that food for him was never an issue before the war.”

    It was a point of pride for Sharif that he, a taxi driver, had never left his child wanting or deprived.

    “That changed in the war. The specific foods that he needed were cut off,” he said. “For instance, Yazan had to have milk and bananas for dinner every day. He can’t go a day without it, and sometimes he can have only bananas. This is what the doctors told us.”

    “After the war, I couldn’t get a single banana,” Sharif continued. “And for lunch, he had to have boiled vegetables and fruits that were pureed in a blender. We had no electricity for the blender, and there were no fruits or vegetables anymore.”

    As for breakfast, Yazan’s regimen demanded that he eat eggs. “Of course, there aren’t any more eggs in Rafah City,” Sharif said. “No fruits, no vegetables, no eggs, no bananas, nothing.”

    “But our child’s needs were never a problem for us,” Sharif rushed to add. “We loved taking care of him. He was the spoiled child of the family, and his younger brothers loved him and took care of him, too. God gave me a living so I could take care of him.”

    Due to his special needs, charitable societies used to visit Yazan’s home in Beit Hanoun before the war, providing various treatments such as physical therapy and speech therapy. All in all, Yazan had a functional, happy childhood.

    ‘He got thinner and thinner’

    The family continued to take care of Yazan throughout the war. They tried to make do with what they could find, trying as much as possible to find alternatives to the foods Yazan required. “I replaced bananas with halawa [a tahini-based confection], and I replaced eggs with bread soaked in tea,” Sharif said. “But these foods did not contain the nutrients that Yazan needed.”

    In addition to his nutritional needs, Yazan had specific medicines to take. Sharif used to bring him brain and muscle stimulants that helped him stay alive and mobile, allowing him to move around and crawl throughout their home. Those medicines ran out during the second week of the war.

    With the lack of nutrition and medication, his health took a turn for the worse. “I noticed him getting sick, and his body was becoming emaciated,” Sharif recounts. “He got thinner and thinner.”

    His family took him to al-Najjar Hospital in Rafah, where his health continued to deteriorate over the course of eleven days.

    “Even after we took him to the hospital, they couldn’t do anything for him,” Sharif continued. “All they were able to give him were IV fluids, and when his situation got worse, the hospital staff placed a feeding tube in his nose.”

    “My son required a tube with a 14-unit measurement, but all the hospital had was an 8-unit,” he added.

    When asked what was the most important factor that led to the deterioration of his son’s condition, Sharif said that it was the environment he lived in. “Before the war, he was in the right environment. After, everything was wrong. He was in his own home, but then he was uprooted to a shelter in Rafah.”

    “The situation we’re living in isn’t fit for humans, let alone a sick child,” Sharif explained. “In the camps, people would light fires to keep themselves warm, but the smoke would cause Yazan to cough and suffocate, and we weren’t able to tell them to turn their fires off because everyone was so cold.”

    Dr. Muhammad al-Sabe’, a pediatric surgeon in Rafah who works at the al-Awda, al-Najjar, and al-Kuwaiti hospitals, took a special interest in Yazan’s case.

    “The harsh conditions Yazan had to endure, including malnutrition, were the main factors contributing to the deterioration of his health and his ultimate death,” Dr. al-Sabe’ told Mondoweiss. “This is a genetic and congenital illness, and it requires special care every day, including specific proteins, IV medicines, and daily physical therapy, which isn’t available at Rafah.”

    “If things don’t change, if they stay the way they are, we’re going to witness mass death among children.”
    Dr. Muhammad al-Sabe’normal
    Dr. al-Sabe’ said that most foods administered to patients who cannot feed themselves through feeding tubes are unavailable in Gaza. “The occupation prevents these specific foods and medicines from coming in,” he explained. “Including a medicine called Ensure.”

    Ensure is a special nutritional supplement used in medical settings for what is called “enteral nutrition” — feeding patients through a nasal tube.

    “Special treatment for patients, especially children, is nonexistent,” Dr. al-Sabe’ added. “We don’t even have diapers, let alone baby formula and nutritional supplements.”

    “If things don’t change, if they stay the way they are, we’re going to witness mass death among children,” he stressed. “If any child doesn’t receive nutrition for an entire week, that child will eventually die. And even if malnourished children are eventually provided with nutrition, they will likely suffer lifelong health consequences.”

    “If medicine is cut off from children who need it for one week, this will also likely lead to their death,” he continued.

    Yazan Kafarneh after dying of starvation. (Photo: Rabee' Abu Naqirah)
    Images of Yazan Kafarneh’s emaciated body circulated widely on social media. (Photo: Rabee’ Abu Naqirah)
    Children disproportionately affected by famine

    According to a UNICEF humanitarian situation report on March 22, 2.23 million people in Gaza suffer at least from “acute food insecurity,” while half of that population (1.1 million people) suffers from “catastrophic food insecurity,” meaning that “famine is imminent for half of the population.”

    An earlier report in December 2023 had already concluded that all children in Gaza under five years old (estimated to be 335,000 children) are “at high risk of severe malnutrition and preventable death.” UNICEF’s most recent March 22 report estimates that the famine threshold for “acute food insecurity” has already been “far exceeded,” while it is highly likely that the famine threshold for “acute malnutrition” has also been exceeded. Moreover, UNICEF said that the Famine Review Committee predicted that famine would manifest in Gaza anywhere between March and May of this year.

    Dr. al-Sabe’ stresses that such dire conditions disproportionately affect children, who have advanced nutritional needs compared to adults.

    “Their bodies are weak, and they don’t have large stores of muscle and fat,” he explained. “Even one day of no food for a young child will lead to consequences that are difficult to control in the future.”

    “An adult male may go a week without food before signs of malnutrition begin to show,” he continued. “Not so with children. Their muscle mass increases whenever they eat, which in turn leads to a greater need for nutrients.”

    The lack of nutrients means that children will grow weak, the pediatric surgeon said, and that they will quickly begin to exhibit symptoms such as fatigue, sleepiness, diarrhea, vomiting, anemia, sunken eyes, and joint pains. For the same reason, Dr. al-Sabe maintained, children also respond to treatment fairly quickly — but “on the condition that they have not experienced malnutrition for more than a week.”

    After one week, reversing the effects of malnutrition becomes much more difficult. Al-Sabe’ asserts that children’s digestive tracts will slow down, they might begin to suffer from kidney failure, and their bellies can swell with fluids.

    That is what is particularly devastating for Gaza — over 335,000 children have undergone varying degrees of extreme malnutrition for months on end. The consequences are difficult to fathom on a population-wide level and for future generations. As of the time of writing, over 30 children have already died due to malnutrition in northern Gaza, but the real number is likely much higher given the lack of reporting in many areas in the north.

    ‘He didn’t need a miracle to save him’

    Yazan’s mother, Marwa Kafarneh, could barely contain her tears as she spoke of her son.

    “He was a normal boy despite his illness,” she told Mondoweiss. “He played with his brothers. He crawled and moved about, and he could open closets and use the phone, and he would watch things on it for hours.”

    “He could have lived a long life, a normal life,” she continued. “His father would have brought him everything that he needed. He wouldn’t have had to feel hungry for even a single day.”

    When she saw that the images of her son’s emaciated body had gone viral on social media, Marwa said that she preferred death over looking at the photos. “My eldest son died in front of my eyes, in front of all of our eyes,” she said. “We weren’t able to save him. And he didn’t need a miracle to save him either. All he needed was the food that we’ve always been able to provide for him.”

    Reflecting as she cried, she added: “But finding that food in Gaza today takes nothing less than a miracle.”

    Tareq S. Hajjaj
    Tareq S. Hajjaj is the Mondoweiss Gaza Correspondent and a member of the Palestinian Writers Union. He studied English Literature at Al-Azhar University in Gaza. He started his career in journalism in 2015, working as a news writer and translator for the local newspaper Donia al-Watan. He has reported for Elbadi, Middle East Eye, and Al-Monitor. Follow him on Twitter at @Tareqshajjaj.

    BEFORE YOU GO – At Mondoweiss, we understand the power of telling Palestinian stories. For 17 years, we have pushed back when the mainstream media published lies or echoed politicians’ hateful rhetoric. Now, Palestinian voices are more important than ever.

    Our traffic has increased ten times since October 7, and we need your help to cover our increased expenses.

    Support our journalists with a donation today.

    https://mondoweiss.net/2024/03/the-story-of-yazan-kafarneh-the-boy-who-starved-to-death-in-gaza/
    The story of Yazan Kafarneh, the boy who starved to death in Gaza Tareq S. HajjajMarch 25, 2024 Yazan Kafarneh after dying of starvation. (Photo: Rabee' Abu Naqirah) Yazan Kafarneh after dying of starvation. (Photo: Rabee’ Abu Naqirah) This is not a photo of a mummy or an embalmed body retrieved from one of Gaza’s ancient cemeteries. This is a photo of Yazan Kafarneh, a child who died of severe malnutrition during Israel’s genocidal war on the Gaza Strip. Yazan’s family now lives in the Rab’a School in the Tal al-Sultan neighborhood in Rafah City. His father, Sharif Kafarneh, along with his mother, Marwa, and his three younger brothers, had fled Beit Hanoun in northern Gaza early on in the war. Yazan Kafarneh died at the age of nine, the eldest of four brothers — Mouin, 6, Ramzi, 4, and Muhammad, born during the war in a shelter four months ago. Advertisement Watch now: ANGELA DAVIS on Witnessing Palestine with Frank Barat Living in conditions not fit for human habitation, the grieving family had witnessed Yazan’s death before their eyes. It didn’t happen all at once but unfolded gradually over time, his frail body wasting away one day after another until there was nothing left of Yazan but skin and bones. Sharif was unable to do anything for his son. He died due to a congenital illness that required a special dietary regimen to keep him healthy. Israel’s systematic prevention of food from reaching the civilian population in Gaza meant that severe malnutrition — suffered by most children in the besieged enclave — in the case of Yazan meant death. “We first left from Beit Hanoun to Jabalia refugee camp,” Sharif told Mondoweiss. “Then the occupation called us again and warned us against staying where we were. So we left for Gaza City. Then, the occupation forced us to flee further south, and we did.” Yazan Kafarneh's parents and three brothers in their shelter in Rafah. (Photo: Tareq Hajjaj/Mondoweiss) Sharif Kafarneh’ (left), his wife Marwa (right), and their three surviving sons (center) in their shelter in Rafah. (Photo: Tareq Hajjaj/Mondoweiss) “If it weren’t for Yazan, I would have never left my home,” Sharif maintained. “Yazan required special care and nutrition.” Yazan suffered from a congenital form of muscular atrophy that made movement and speech difficult, but Sharif said that it never caused him much grief in his nine short years before the war. “He just had advanced nutritional needs,” Sharif explained. “But getting that food for him was never an issue before the war.” It was a point of pride for Sharif that he, a taxi driver, had never left his child wanting or deprived. “That changed in the war. The specific foods that he needed were cut off,” he said. “For instance, Yazan had to have milk and bananas for dinner every day. He can’t go a day without it, and sometimes he can have only bananas. This is what the doctors told us.” “After the war, I couldn’t get a single banana,” Sharif continued. “And for lunch, he had to have boiled vegetables and fruits that were pureed in a blender. We had no electricity for the blender, and there were no fruits or vegetables anymore.” As for breakfast, Yazan’s regimen demanded that he eat eggs. “Of course, there aren’t any more eggs in Rafah City,” Sharif said. “No fruits, no vegetables, no eggs, no bananas, nothing.” “But our child’s needs were never a problem for us,” Sharif rushed to add. “We loved taking care of him. He was the spoiled child of the family, and his younger brothers loved him and took care of him, too. God gave me a living so I could take care of him.” Due to his special needs, charitable societies used to visit Yazan’s home in Beit Hanoun before the war, providing various treatments such as physical therapy and speech therapy. All in all, Yazan had a functional, happy childhood. ‘He got thinner and thinner’ The family continued to take care of Yazan throughout the war. They tried to make do with what they could find, trying as much as possible to find alternatives to the foods Yazan required. “I replaced bananas with halawa [a tahini-based confection], and I replaced eggs with bread soaked in tea,” Sharif said. “But these foods did not contain the nutrients that Yazan needed.” In addition to his nutritional needs, Yazan had specific medicines to take. Sharif used to bring him brain and muscle stimulants that helped him stay alive and mobile, allowing him to move around and crawl throughout their home. Those medicines ran out during the second week of the war. With the lack of nutrition and medication, his health took a turn for the worse. “I noticed him getting sick, and his body was becoming emaciated,” Sharif recounts. “He got thinner and thinner.” His family took him to al-Najjar Hospital in Rafah, where his health continued to deteriorate over the course of eleven days. “Even after we took him to the hospital, they couldn’t do anything for him,” Sharif continued. “All they were able to give him were IV fluids, and when his situation got worse, the hospital staff placed a feeding tube in his nose.” “My son required a tube with a 14-unit measurement, but all the hospital had was an 8-unit,” he added. When asked what was the most important factor that led to the deterioration of his son’s condition, Sharif said that it was the environment he lived in. “Before the war, he was in the right environment. After, everything was wrong. He was in his own home, but then he was uprooted to a shelter in Rafah.” “The situation we’re living in isn’t fit for humans, let alone a sick child,” Sharif explained. “In the camps, people would light fires to keep themselves warm, but the smoke would cause Yazan to cough and suffocate, and we weren’t able to tell them to turn their fires off because everyone was so cold.” Dr. Muhammad al-Sabe’, a pediatric surgeon in Rafah who works at the al-Awda, al-Najjar, and al-Kuwaiti hospitals, took a special interest in Yazan’s case. “The harsh conditions Yazan had to endure, including malnutrition, were the main factors contributing to the deterioration of his health and his ultimate death,” Dr. al-Sabe’ told Mondoweiss. “This is a genetic and congenital illness, and it requires special care every day, including specific proteins, IV medicines, and daily physical therapy, which isn’t available at Rafah.” “If things don’t change, if they stay the way they are, we’re going to witness mass death among children.” Dr. Muhammad al-Sabe’normal Dr. al-Sabe’ said that most foods administered to patients who cannot feed themselves through feeding tubes are unavailable in Gaza. “The occupation prevents these specific foods and medicines from coming in,” he explained. “Including a medicine called Ensure.” Ensure is a special nutritional supplement used in medical settings for what is called “enteral nutrition” — feeding patients through a nasal tube. “Special treatment for patients, especially children, is nonexistent,” Dr. al-Sabe’ added. “We don’t even have diapers, let alone baby formula and nutritional supplements.” “If things don’t change, if they stay the way they are, we’re going to witness mass death among children,” he stressed. “If any child doesn’t receive nutrition for an entire week, that child will eventually die. And even if malnourished children are eventually provided with nutrition, they will likely suffer lifelong health consequences.” “If medicine is cut off from children who need it for one week, this will also likely lead to their death,” he continued. Yazan Kafarneh after dying of starvation. (Photo: Rabee' Abu Naqirah) Images of Yazan Kafarneh’s emaciated body circulated widely on social media. (Photo: Rabee’ Abu Naqirah) Children disproportionately affected by famine According to a UNICEF humanitarian situation report on March 22, 2.23 million people in Gaza suffer at least from “acute food insecurity,” while half of that population (1.1 million people) suffers from “catastrophic food insecurity,” meaning that “famine is imminent for half of the population.” An earlier report in December 2023 had already concluded that all children in Gaza under five years old (estimated to be 335,000 children) are “at high risk of severe malnutrition and preventable death.” UNICEF’s most recent March 22 report estimates that the famine threshold for “acute food insecurity” has already been “far exceeded,” while it is highly likely that the famine threshold for “acute malnutrition” has also been exceeded. Moreover, UNICEF said that the Famine Review Committee predicted that famine would manifest in Gaza anywhere between March and May of this year. Dr. al-Sabe’ stresses that such dire conditions disproportionately affect children, who have advanced nutritional needs compared to adults. “Their bodies are weak, and they don’t have large stores of muscle and fat,” he explained. “Even one day of no food for a young child will lead to consequences that are difficult to control in the future.” “An adult male may go a week without food before signs of malnutrition begin to show,” he continued. “Not so with children. Their muscle mass increases whenever they eat, which in turn leads to a greater need for nutrients.” The lack of nutrients means that children will grow weak, the pediatric surgeon said, and that they will quickly begin to exhibit symptoms such as fatigue, sleepiness, diarrhea, vomiting, anemia, sunken eyes, and joint pains. For the same reason, Dr. al-Sabe maintained, children also respond to treatment fairly quickly — but “on the condition that they have not experienced malnutrition for more than a week.” After one week, reversing the effects of malnutrition becomes much more difficult. Al-Sabe’ asserts that children’s digestive tracts will slow down, they might begin to suffer from kidney failure, and their bellies can swell with fluids. That is what is particularly devastating for Gaza — over 335,000 children have undergone varying degrees of extreme malnutrition for months on end. The consequences are difficult to fathom on a population-wide level and for future generations. As of the time of writing, over 30 children have already died due to malnutrition in northern Gaza, but the real number is likely much higher given the lack of reporting in many areas in the north. ‘He didn’t need a miracle to save him’ Yazan’s mother, Marwa Kafarneh, could barely contain her tears as she spoke of her son. “He was a normal boy despite his illness,” she told Mondoweiss. “He played with his brothers. He crawled and moved about, and he could open closets and use the phone, and he would watch things on it for hours.” “He could have lived a long life, a normal life,” she continued. “His father would have brought him everything that he needed. He wouldn’t have had to feel hungry for even a single day.” When she saw that the images of her son’s emaciated body had gone viral on social media, Marwa said that she preferred death over looking at the photos. “My eldest son died in front of my eyes, in front of all of our eyes,” she said. “We weren’t able to save him. And he didn’t need a miracle to save him either. All he needed was the food that we’ve always been able to provide for him.” Reflecting as she cried, she added: “But finding that food in Gaza today takes nothing less than a miracle.” Tareq S. Hajjaj Tareq S. Hajjaj is the Mondoweiss Gaza Correspondent and a member of the Palestinian Writers Union. He studied English Literature at Al-Azhar University in Gaza. He started his career in journalism in 2015, working as a news writer and translator for the local newspaper Donia al-Watan. He has reported for Elbadi, Middle East Eye, and Al-Monitor. Follow him on Twitter at @Tareqshajjaj. BEFORE YOU GO – At Mondoweiss, we understand the power of telling Palestinian stories. For 17 years, we have pushed back when the mainstream media published lies or echoed politicians’ hateful rhetoric. Now, Palestinian voices are more important than ever. Our traffic has increased ten times since October 7, and we need your help to cover our increased expenses. Support our journalists with a donation today. https://mondoweiss.net/2024/03/the-story-of-yazan-kafarneh-the-boy-who-starved-to-death-in-gaza/
    MONDOWEISS.NET
    The story of Yazan Kafarneh, the boy who starved to death in Gaza
    9-year-old Yazan Kafarneh died of a congenital illness turned deadly by severe malnutrition under Israel’s genocidal siege. “He didn’t need a miracle to save him,” cries his mother. “All he needed was the food we’ve always been able to provide him.”
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  • From this article about the collapse of #Haiti (https://www.dailystar.co.uk/news/world-news/haiti-cannibal-gang-eating-people-32281273), when it says, "Cannibalism is not widespread, but definitely an indication of the worsening situation. It definitely happens on a few occasions." It kind of reminds me of when CNN covers radical left-wing Antifa uprisings where they're burning police vehicles and throwing Molotov cocktails, and CNN says it's, "mostly peaceful."

    Now the #cannibalism is just "occasional."

    As in, hey, we mostly eat breakfast, lunch and dinner WITHOUT consuming human flesh, but from time to time, there's a human meat burger thrown into the mix, no big deal.

    Whaaah?

    When people in your city start EATING OTHER PEOPLE, it's a big deal. Major sh#t has gone wrong. Probably worth having an exfil plan at the ready.
    From this article about the collapse of #Haiti (https://www.dailystar.co.uk/news/world-news/haiti-cannibal-gang-eating-people-32281273), when it says, "Cannibalism is not widespread, but definitely an indication of the worsening situation. It definitely happens on a few occasions." It kind of reminds me of when CNN covers radical left-wing Antifa uprisings where they're burning police vehicles and throwing Molotov cocktails, and CNN says it's, "mostly peaceful." Now the #cannibalism is just "occasional." As in, hey, we mostly eat breakfast, lunch and dinner WITHOUT consuming human flesh, but from time to time, there's a human meat burger thrown into the mix, no big deal. Whaaah? When people in your city start EATING OTHER PEOPLE, it's a big deal. Major sh#t has gone wrong. Probably worth having an exfil plan at the ready.
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    The Daily Star: Home of Fun Stuff
    All the best news stories, sport & showbiz from the Daily Star, the top destination for big laughs.
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  • The U.S. government is poised to withdraw longstanding warnings about cholesterol
    Peter Whoriskey

    Time to put eggs back on the menu? (Deb Lindsey for The Washington Post)
    The nation’s top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings about its consumption.

    The group’s finding that cholesterol in the diet need no longer be considered a “nutrient of concern” stands in contrast to the committee’s findings five years ago, the last time it convened. During those proceedings, as in previous years, the panel deemed the issue of excess cholesterol in the American diet a public health concern.

    The finding follows an evolution of thinking among many nutritionists who now believe that, for healthy adults, eating foods high in cholesterol may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease.

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    The greater danger in this regard, these experts believe, lies not in products such as eggs, shrimp or lobster, which are high in cholesterol, but in too many servings of foods heavy with saturated fats, such as fatty meats, whole milk, and butter.

    [Scientists have figured out what makes Indian food so delicious]

    The new view on cholesterol in food does not reverse warnings about high levels of “bad” cholesterol in the blood, which have been linked to heart disease. Moreover, some experts warned that people with particular health problems, such as diabetes, should continue to avoid cholesterol-rich diets.

    While Americans may be accustomed to conflicting dietary advice, the change on cholesterol comes from the influential Dietary Guidelines Advisory Committee, the group that provides the scientific basis for the “Dietary Guidelines.” That federal publication has broad effects on the American diet, helping to determine the content of school lunches, affecting how food manufacturers advertise their wares, and serving as the foundation for reams of diet advice.

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    The panel laid out the cholesterol decision in December, at its last meeting before it writes a report that will serve as the basis for the next version of the guidelines. A video of the meeting was later posted online and a person with direct knowledge of the proceedings said the cholesterol finding would make it to the group’s final report, which is due within weeks.

    After Marian Neuhouser, chair of the relevant subcommittee, announced the decision to the panel at the December meeting, one panelist appeared to bridle.

    “So we’re not making a [cholesterol] recommendation?” panel member Miriam Nelson, a Tufts University professor, said at the meeting as if trying to absorb the thought. “Okay ... Bummer.”

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    Members of the panel, called the Dietary Guidelines Advisory Committee, said they would not comment until the publication of their report, which will be filed with the Department of Health and Human Services and the Department of Agriculture.

    [Here’s what the government’s dietary guidelines should really say]

    While those agencies could ignore the committee’s recommendations, major deviations are not common, experts said.

    Five years ago, “I don’t think the Dietary Guidelines diverged from the committee’s report,” said Naomi K. Fukagawa, a University of Vermont professor who served as the committee’s vice chair in 2010. Fukagawa said she supports the change on cholesterol.

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    Walter Willett, chair of the nutrition department at the Harvard School of Public Health, also called the turnaround on cholesterol a “reasonable move.”

    “There’s been a shift of thinking,” he said.

    But the change on dietary cholesterol also shows how the complexity of nutrition science and the lack of definitive research can contribute to confusion for Americans who, while seeking guidance on what to eat, often find themselves afloat in conflicting advice.

    Cholesterol has been a fixture in dietary warnings in the United States at least since 1961, when it appeared in guidelines developed by the American Heart Association. Later adopted by the federal government, such warnings helped shift eating habits -- per capita egg consumption dropped about 30 percent -- and harmed egg farmers.

    Story continues below advertisement

    Yet even today, after more than a century of scientific inquiry, scientists are divided.

    Some nutritionists said lifting the cholesterol warning is long overdue, noting that the United States is out-of-step with other countries, where diet guidelines do not single out cholesterol. Others support maintaining a warning.

    The forthcoming version of the Dietary Guidelines -- the document is revised every five years -- is expected to navigate myriad similar controversies. Among them: salt, red meat, sugar, saturated fats and the latest darling of food-makers, Omega-3s.

    As with cholesterol, the dietary panel’s advice on these issues will be used by the federal bureaucrats to draft the new guidelines, which offer Americans clear instructions -- and sometimes very specific, down-to-the-milligram prescriptions. But such precision can mask sometimes tumultuous debates about nutrition.

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    “Almost every single nutrient imaginable has peer reviewed publications associating it with almost any outcome,” John P.A. Ioannidis, a professor of medicine and statistics at Stanford and one of the harshest critics of nutritional science, has written. “In this literature of epidemic proportions, how many results are correct?”

    Now comes the shift on cholesterol.

    Even as contrary evidence has emerged over the years, the campaign against dietary cholesterol has continued. In 1994, food-makers were required to report cholesterol values on the nutrition label. In 2010, with the publication of the most recent “Dietary Guidelines,” the experts again focused on the problem of "excess dietary cholesterol."

    Story continues below advertisement

    Yet many have viewed the evidence against cholesterol as weak, at best. As late as 2013, a task force arranged by the American College of Cardiology and the American Heart Association looked at the dietary cholesterol studies. The group found that there was “insufficient evidence” to make a recommendation. Many of the studies that had been done, the task force said, were too broad to single out cholesterol.

    “Looking back at the literature, we just couldn’t see the kind of science that would support dietary restrictions,” said Robert Eckel, the co-chair of the task force and a medical professor at the University of Colorado.

    The current U.S. guidelines call for restricting cholesterol intake to 300 milligrams daily. American adult men on average ingest about 340 milligrams of cholesterol a day, according to federal figures. That recommended figure of 300 milligrams, Eckel said, is " just one of those things that gets carried forward and carried forward even though the evidence is minimal.”

    Story continues below advertisement

    "We just don't know," he said.

    Other major studies have indicated that eating an egg a day does not raise a healthy person’s risk of heart disease, though diabetic patients may be at more risk.

    “The U.S. is the last country in the world to set a specific limit on dietary cholesterol,” said David Klurfeld, a nutrition scientist at the U.S. Department of Agriculture. “Some of it is scientific inertia.”

    The persistence of the cholesterol fear may arise, in part, from the plausibility of its danger.

    As far back as the 19th century, scientists recognized that the plaque that clogged arteries consisted, in part, of cholesterol, according to historians.

    It would have seemed logical, then, that a diet that is high in cholesterol would wind up clogging arteries.

    In 1913, Niokolai Anitschkov and his colleagues at the Czar’s Military Medicine Institute in St. Petersburg, decided to try it out in rabbits. The group fed cholesterol to rabbits for about four to eight weeks and saw that the cholesterol diet harmed them. They figured they were on to something big.

    “It often happens in the history of science that researchers ... obtain results which require us to view scientific questions in a new light,” he and a colleague wrote in their 1913 paper.

    But it wasn’t until the 1940s, when heart disease was rising in the United States, that the dangers of a cholesterol diet for humans would come more sharply into focus.

    Experiments in biology, as well as other studies that followed the diets of large populations, seemed to link high cholesterol diets to heart disease.

    Public warnings soon followed. In 1961, the American Heart Association recommended that people reduce cholesterol consumption and eventually set a limit of 300 milligrams a day. (For comparison, the yolk of a single egg has about 200 milligrams.)

    Eventually, the idea that cholesterol is harmful so permeated the country's consciousness that marketers advertised their foods on the basis of "no cholesterol."

    What Anitschkov and the other early scientists may not have foreseen is how complicated the science of cholesterol and heart disease could turn out: that the body creates cholesterol in amounts much larger than their diet provides, that the body regulates how much is in the blood and that there is both “good” and “bad” cholesterol.

    Adding to the complexity, the way people process cholesterol differs. Scientists say some people -- about 25 percent -- appear to be more vulnerable to cholesterol-rich diets.

    “It’s turned out to be more complicated than anyone could have known,” said Lawrence Rudel, a professor at the Wake Forest University School of Medicine.

    As a graduate student at the University of Arkansas in the late 1960s, Rudel came across Anitschkov’s paper and decided to focus on understanding one of its curiosities. In passing, the paper noted that while the cholesterol diet harmed rabbits, it had no effect on white rats. In fact, if Anitschkov had focused on any other animal besides the rabbit, the effects wouldn't have been so clear -- rabbits are unusually vulnerable to the high-cholesterol diet.

    “The reason for the difference -- why does one animal fall apart on the cholesterol diet -- seemed like something that could be figured out,” Rudel said. “That was 40 or so years ago. We still don’t know what explains the difference.”

    In truth, scientists have made some progress. Rudel and his colleagues have been able to breed squirrel monkeys that are more vulnerable to the cholesterol diet. That and other evidence leads to their belief that for some people -- as for the squirrel monkeys -- genetics are to blame.

    Rudel said that Americans should still be warned about cholesterol.

    “Eggs are a nearly perfect food, but cholesterol is a potential bad guy,” he said. “Eating too much a day won’t harm everyone, but it will harm some people.”

    Scientists have estimated that, even without counting the toll from obesity, disease related to poor eating habits kills more than half a million people every year. That toll is often used as an argument for more research in nutrition.

    Currently, the National Institutes of Health spends about $1.5 billion annually on nutrition research, an amount that represents about 5 percent of its total budget.

    The turnaround on cholesterol, some critics say, is just more evidence that nutrition science needs more investment.

    Others, however, say the reversal might be seen as a sign of progress.

    “These reversals in the field do make us wonder and scratch our heads,” said David Allison, a public health professor at the University of Alabama at Birmingham. “But in science, change is normal and expected.”

    When our view of the cosmos shifted from Ptolemy to Copernicus to Newton and Einstein, Allison said, “the reaction was not to say, ‘Oh my gosh, something is wrong with physics!’ We say, ‘Oh my gosh, isn’t this cool?’ ”

    Allison said the problem in nutrition stems from the arrogance that sometimes accompanies dietary advice. A little humility could go a long way.

    “Where nutrition has some trouble,” he said, “is all the confidence and vitriol and moralism that goes along with our recommendations.”

    Did the government’s dietary guidelines help make us fat?

    A local's guide to Mumbai, India

    5 simple Indian recipes to make at home

    Scientists have figured out what makes Indian food so delicious

    Ghee has been an Indian staple for millennia. Now the rest of the world is catching on.

    https://www.washingtonpost.com/news/wonk/wp/2015/02/10/feds-poised-to-withdraw-longstanding-warnings-about-dietary-cholesterol/?utm_term=.1982832f86fa
    The U.S. government is poised to withdraw longstanding warnings about cholesterol Peter Whoriskey Time to put eggs back on the menu? (Deb Lindsey for The Washington Post) The nation’s top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings about its consumption. The group’s finding that cholesterol in the diet need no longer be considered a “nutrient of concern” stands in contrast to the committee’s findings five years ago, the last time it convened. During those proceedings, as in previous years, the panel deemed the issue of excess cholesterol in the American diet a public health concern. The finding follows an evolution of thinking among many nutritionists who now believe that, for healthy adults, eating foods high in cholesterol may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease. Story continues below advertisement The greater danger in this regard, these experts believe, lies not in products such as eggs, shrimp or lobster, which are high in cholesterol, but in too many servings of foods heavy with saturated fats, such as fatty meats, whole milk, and butter. [Scientists have figured out what makes Indian food so delicious] The new view on cholesterol in food does not reverse warnings about high levels of “bad” cholesterol in the blood, which have been linked to heart disease. Moreover, some experts warned that people with particular health problems, such as diabetes, should continue to avoid cholesterol-rich diets. While Americans may be accustomed to conflicting dietary advice, the change on cholesterol comes from the influential Dietary Guidelines Advisory Committee, the group that provides the scientific basis for the “Dietary Guidelines.” That federal publication has broad effects on the American diet, helping to determine the content of school lunches, affecting how food manufacturers advertise their wares, and serving as the foundation for reams of diet advice. Story continues below advertisement The panel laid out the cholesterol decision in December, at its last meeting before it writes a report that will serve as the basis for the next version of the guidelines. A video of the meeting was later posted online and a person with direct knowledge of the proceedings said the cholesterol finding would make it to the group’s final report, which is due within weeks. After Marian Neuhouser, chair of the relevant subcommittee, announced the decision to the panel at the December meeting, one panelist appeared to bridle. “So we’re not making a [cholesterol] recommendation?” panel member Miriam Nelson, a Tufts University professor, said at the meeting as if trying to absorb the thought. “Okay ... Bummer.” Story continues below advertisement Members of the panel, called the Dietary Guidelines Advisory Committee, said they would not comment until the publication of their report, which will be filed with the Department of Health and Human Services and the Department of Agriculture. [Here’s what the government’s dietary guidelines should really say] While those agencies could ignore the committee’s recommendations, major deviations are not common, experts said. Five years ago, “I don’t think the Dietary Guidelines diverged from the committee’s report,” said Naomi K. Fukagawa, a University of Vermont professor who served as the committee’s vice chair in 2010. Fukagawa said she supports the change on cholesterol. Story continues below advertisement Walter Willett, chair of the nutrition department at the Harvard School of Public Health, also called the turnaround on cholesterol a “reasonable move.” “There’s been a shift of thinking,” he said. But the change on dietary cholesterol also shows how the complexity of nutrition science and the lack of definitive research can contribute to confusion for Americans who, while seeking guidance on what to eat, often find themselves afloat in conflicting advice. Cholesterol has been a fixture in dietary warnings in the United States at least since 1961, when it appeared in guidelines developed by the American Heart Association. Later adopted by the federal government, such warnings helped shift eating habits -- per capita egg consumption dropped about 30 percent -- and harmed egg farmers. Story continues below advertisement Yet even today, after more than a century of scientific inquiry, scientists are divided. Some nutritionists said lifting the cholesterol warning is long overdue, noting that the United States is out-of-step with other countries, where diet guidelines do not single out cholesterol. Others support maintaining a warning. The forthcoming version of the Dietary Guidelines -- the document is revised every five years -- is expected to navigate myriad similar controversies. Among them: salt, red meat, sugar, saturated fats and the latest darling of food-makers, Omega-3s. As with cholesterol, the dietary panel’s advice on these issues will be used by the federal bureaucrats to draft the new guidelines, which offer Americans clear instructions -- and sometimes very specific, down-to-the-milligram prescriptions. But such precision can mask sometimes tumultuous debates about nutrition. Story continues below advertisement “Almost every single nutrient imaginable has peer reviewed publications associating it with almost any outcome,” John P.A. Ioannidis, a professor of medicine and statistics at Stanford and one of the harshest critics of nutritional science, has written. “In this literature of epidemic proportions, how many results are correct?” Now comes the shift on cholesterol. Even as contrary evidence has emerged over the years, the campaign against dietary cholesterol has continued. In 1994, food-makers were required to report cholesterol values on the nutrition label. In 2010, with the publication of the most recent “Dietary Guidelines,” the experts again focused on the problem of "excess dietary cholesterol." Story continues below advertisement Yet many have viewed the evidence against cholesterol as weak, at best. As late as 2013, a task force arranged by the American College of Cardiology and the American Heart Association looked at the dietary cholesterol studies. The group found that there was “insufficient evidence” to make a recommendation. Many of the studies that had been done, the task force said, were too broad to single out cholesterol. “Looking back at the literature, we just couldn’t see the kind of science that would support dietary restrictions,” said Robert Eckel, the co-chair of the task force and a medical professor at the University of Colorado. The current U.S. guidelines call for restricting cholesterol intake to 300 milligrams daily. American adult men on average ingest about 340 milligrams of cholesterol a day, according to federal figures. That recommended figure of 300 milligrams, Eckel said, is " just one of those things that gets carried forward and carried forward even though the evidence is minimal.” Story continues below advertisement "We just don't know," he said. Other major studies have indicated that eating an egg a day does not raise a healthy person’s risk of heart disease, though diabetic patients may be at more risk. “The U.S. is the last country in the world to set a specific limit on dietary cholesterol,” said David Klurfeld, a nutrition scientist at the U.S. Department of Agriculture. “Some of it is scientific inertia.” The persistence of the cholesterol fear may arise, in part, from the plausibility of its danger. As far back as the 19th century, scientists recognized that the plaque that clogged arteries consisted, in part, of cholesterol, according to historians. It would have seemed logical, then, that a diet that is high in cholesterol would wind up clogging arteries. In 1913, Niokolai Anitschkov and his colleagues at the Czar’s Military Medicine Institute in St. Petersburg, decided to try it out in rabbits. The group fed cholesterol to rabbits for about four to eight weeks and saw that the cholesterol diet harmed them. They figured they were on to something big. “It often happens in the history of science that researchers ... obtain results which require us to view scientific questions in a new light,” he and a colleague wrote in their 1913 paper. But it wasn’t until the 1940s, when heart disease was rising in the United States, that the dangers of a cholesterol diet for humans would come more sharply into focus. Experiments in biology, as well as other studies that followed the diets of large populations, seemed to link high cholesterol diets to heart disease. Public warnings soon followed. In 1961, the American Heart Association recommended that people reduce cholesterol consumption and eventually set a limit of 300 milligrams a day. (For comparison, the yolk of a single egg has about 200 milligrams.) Eventually, the idea that cholesterol is harmful so permeated the country's consciousness that marketers advertised their foods on the basis of "no cholesterol." What Anitschkov and the other early scientists may not have foreseen is how complicated the science of cholesterol and heart disease could turn out: that the body creates cholesterol in amounts much larger than their diet provides, that the body regulates how much is in the blood and that there is both “good” and “bad” cholesterol. Adding to the complexity, the way people process cholesterol differs. Scientists say some people -- about 25 percent -- appear to be more vulnerable to cholesterol-rich diets. “It’s turned out to be more complicated than anyone could have known,” said Lawrence Rudel, a professor at the Wake Forest University School of Medicine. As a graduate student at the University of Arkansas in the late 1960s, Rudel came across Anitschkov’s paper and decided to focus on understanding one of its curiosities. In passing, the paper noted that while the cholesterol diet harmed rabbits, it had no effect on white rats. In fact, if Anitschkov had focused on any other animal besides the rabbit, the effects wouldn't have been so clear -- rabbits are unusually vulnerable to the high-cholesterol diet. “The reason for the difference -- why does one animal fall apart on the cholesterol diet -- seemed like something that could be figured out,” Rudel said. “That was 40 or so years ago. We still don’t know what explains the difference.” In truth, scientists have made some progress. Rudel and his colleagues have been able to breed squirrel monkeys that are more vulnerable to the cholesterol diet. That and other evidence leads to their belief that for some people -- as for the squirrel monkeys -- genetics are to blame. Rudel said that Americans should still be warned about cholesterol. “Eggs are a nearly perfect food, but cholesterol is a potential bad guy,” he said. “Eating too much a day won’t harm everyone, but it will harm some people.” Scientists have estimated that, even without counting the toll from obesity, disease related to poor eating habits kills more than half a million people every year. That toll is often used as an argument for more research in nutrition. Currently, the National Institutes of Health spends about $1.5 billion annually on nutrition research, an amount that represents about 5 percent of its total budget. The turnaround on cholesterol, some critics say, is just more evidence that nutrition science needs more investment. Others, however, say the reversal might be seen as a sign of progress. “These reversals in the field do make us wonder and scratch our heads,” said David Allison, a public health professor at the University of Alabama at Birmingham. “But in science, change is normal and expected.” When our view of the cosmos shifted from Ptolemy to Copernicus to Newton and Einstein, Allison said, “the reaction was not to say, ‘Oh my gosh, something is wrong with physics!’ We say, ‘Oh my gosh, isn’t this cool?’ ” Allison said the problem in nutrition stems from the arrogance that sometimes accompanies dietary advice. A little humility could go a long way. “Where nutrition has some trouble,” he said, “is all the confidence and vitriol and moralism that goes along with our recommendations.” Did the government’s dietary guidelines help make us fat? A local's guide to Mumbai, India 5 simple Indian recipes to make at home Scientists have figured out what makes Indian food so delicious Ghee has been an Indian staple for millennia. Now the rest of the world is catching on. https://www.washingtonpost.com/news/wonk/wp/2015/02/10/feds-poised-to-withdraw-longstanding-warnings-about-dietary-cholesterol/?utm_term=.1982832f86fa
    Like
    1
    1 Kommentare 0 Anteile 14449 Ansichten
  • The Ultimate Keto Meal Plan

    The ketogenic diet, or keto for short, has gained immense popularity for its ability to help individuals shed excess weight by encouraging the body to burn fat for fuel. Central to the success of the keto lifestyle is a well-structured meal plan that keeps carbohydrates at bay while embracing healthy fats and moderate protein. Here's a guide to the ultimate keto meal plan to help you navigate this low-carb, high-fat journey.

    Breakfast:

    Kickstart your day with a keto-friendly breakfast that is both satisfying and nourishing. Consider scrambled eggs cooked in butter, topped with avocado slices and a sprinkle of feta cheese. This protein and fat-rich breakfast will keep you satiated, helping to curb mid-morning cravings.

    Lunch:

    For a midday meal that aligns with the keto principles, opt for a hearty salad featuring leafy greens, grilled chicken or salmon, and an assortment of low-carb vegetables like cucumbers and cherry tomatoes. Enhance the flavor with a generous drizzle of olive oil or avocado dressing for a dose of healthy fats.

    Snacks:

    Incorporate keto-friendly snacks to keep energy levels stable between meals. Nuts, such as almonds or macadamias, are an excellent choice, providing healthy fats and a satisfying crunch. Cheese slices or celery sticks paired with guacamole are also convenient and delicious options to keep hunger at bay.

    Dinner:

    A well-rounded dinner is crucial for sustaining the ketogenic lifestyle. Opt for a protein-rich dish like grilled steak or baked salmon, accompanied by a side of non-starchy vegetables such as broccoli or asparagus. Cooking with olive oil or butter ensures an ample supply of healthy fats to maintain ketosis.

    Dessert:

    Indulge your sweet tooth without derailing your keto journey. Consider a dessert made with keto-friendly sweeteners such as stevia or erythritol. A simple yet satisfying option is dark chocolate dipped in nut butter or a creamy avocado chocolate mousse.

    Beverages:

    Stay hydrated with water, herbal teas, and black coffee. Be cautious with fruit juices and conventional sodas, as they often contain high levels of hidden sugars. If you're craving a creamy option, choose unsweetened almond or coconut milk.

    Tips for Success:

    Monitor Macros: Keep a close eye on your macronutrient intake, aiming for a daily distribution of approximately 70-75% fat, 20-25% protein, and 5-10% carbohydrates.

    Plan and Prep: Planning and preparing meals in advance can help you stay on track and avoid impulsive food choices.

    Choose Quality Fats: Opt for healthy fats such as avocados, olive oil, coconut oil, and nuts to ensure your body receives essential nutrients.

    Listen to Your Body: Pay attention to hunger and fullness cues. The keto diet encourages mindful eating, so eat when hungry and stop when satisfied.

    Stay Consistent: Consistency is key when following the keto lifestyle. Stick to the plan, and over time, your body will adapt to burning fat for energy.

    In conclusion, the ultimate keto meal plan emphasizes a balance of healthy fats, moderate protein, and minimal carbohydrates. By incorporating a variety of nutrient-dense foods, staying hydrated, and being mindful of macronutrient ratios, you can enjoy the benefits of the ketogenic diet while savoring delicious and satisfying meals.
    Join the keto community, share your experiences, and find inspiration from others on the same journey. Whether you're looking to lose weight, boost energy, or improve overall health, the keto lifestyle could be the key to unlocking your full potential.-- https://shrinkme.info/UZsJe

    The Ultimate Keto Meal Plan The ketogenic diet, or keto for short, has gained immense popularity for its ability to help individuals shed excess weight by encouraging the body to burn fat for fuel. Central to the success of the keto lifestyle is a well-structured meal plan that keeps carbohydrates at bay while embracing healthy fats and moderate protein. Here's a guide to the ultimate keto meal plan to help you navigate this low-carb, high-fat journey. Breakfast: Kickstart your day with a keto-friendly breakfast that is both satisfying and nourishing. Consider scrambled eggs cooked in butter, topped with avocado slices and a sprinkle of feta cheese. This protein and fat-rich breakfast will keep you satiated, helping to curb mid-morning cravings. Lunch: For a midday meal that aligns with the keto principles, opt for a hearty salad featuring leafy greens, grilled chicken or salmon, and an assortment of low-carb vegetables like cucumbers and cherry tomatoes. Enhance the flavor with a generous drizzle of olive oil or avocado dressing for a dose of healthy fats. Snacks: Incorporate keto-friendly snacks to keep energy levels stable between meals. Nuts, such as almonds or macadamias, are an excellent choice, providing healthy fats and a satisfying crunch. Cheese slices or celery sticks paired with guacamole are also convenient and delicious options to keep hunger at bay. Dinner: A well-rounded dinner is crucial for sustaining the ketogenic lifestyle. Opt for a protein-rich dish like grilled steak or baked salmon, accompanied by a side of non-starchy vegetables such as broccoli or asparagus. Cooking with olive oil or butter ensures an ample supply of healthy fats to maintain ketosis. Dessert: Indulge your sweet tooth without derailing your keto journey. Consider a dessert made with keto-friendly sweeteners such as stevia or erythritol. A simple yet satisfying option is dark chocolate dipped in nut butter or a creamy avocado chocolate mousse. Beverages: Stay hydrated with water, herbal teas, and black coffee. Be cautious with fruit juices and conventional sodas, as they often contain high levels of hidden sugars. If you're craving a creamy option, choose unsweetened almond or coconut milk. Tips for Success: Monitor Macros: Keep a close eye on your macronutrient intake, aiming for a daily distribution of approximately 70-75% fat, 20-25% protein, and 5-10% carbohydrates. Plan and Prep: Planning and preparing meals in advance can help you stay on track and avoid impulsive food choices. Choose Quality Fats: Opt for healthy fats such as avocados, olive oil, coconut oil, and nuts to ensure your body receives essential nutrients. Listen to Your Body: Pay attention to hunger and fullness cues. The keto diet encourages mindful eating, so eat when hungry and stop when satisfied. Stay Consistent: Consistency is key when following the keto lifestyle. Stick to the plan, and over time, your body will adapt to burning fat for energy. In conclusion, the ultimate keto meal plan emphasizes a balance of healthy fats, moderate protein, and minimal carbohydrates. By incorporating a variety of nutrient-dense foods, staying hydrated, and being mindful of macronutrient ratios, you can enjoy the benefits of the ketogenic diet while savoring delicious and satisfying meals. Join the keto community, share your experiences, and find inspiration from others on the same journey. Whether you're looking to lose weight, boost energy, or improve overall health, the keto lifestyle could be the key to unlocking your full potential.-- https://shrinkme.info/UZsJe
    0 Kommentare 0 Anteile 12739 Ansichten
  • I HOPE YOU HAVE BEEN TAKING IT SERIOUSLY... I WON'T PROMOTE IT HERE AGAIN.

    REPUBLIK ALPHA.

    YOU CAN START IMMEDIATELY.
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    ☝️☝️☝️

    🕯️🕯️🕯️ 1 RPK token is 0.025 and after lunch this might go up because REPUBLIK is planning to list on several good exchanges.

    OKX is one of their investors, also some other big companies, this should tell you this a huge project.

    Total supply of RPK is just 3B and 38% is for the platform rewards and utility, 62% is for public/private sale, marketing, team and operations.

    Imagine if you were able to accumulate 20k RPK now, that's $500 at the current price, what if you hold for some months and 1RPK hits 0.10 that's good return.

    The co founder said that, this is the time to accumulate because by next month, the amount of XP giving will be reduced drastically.

    Join this life changing opportunity now before it's too late .
    @everyone
    I HOPE YOU HAVE BEEN TAKING IT SERIOUSLY... I WON'T PROMOTE IT HERE AGAIN. REPUBLIK ALPHA. YOU CAN START IMMEDIATELY. 👇👇👇👇 https://app-link.republik.gg/Isf1zvJV3Cb ☝️☝️☝️ 🕯️🕯️🕯️ 1 RPK token is 0.025 and after lunch this might go up because REPUBLIK is planning to list on several good exchanges. OKX is one of their investors, also some other big companies, this should tell you this a huge project. Total supply of RPK is just 3B and 38% is for the platform rewards and utility, 62% is for public/private sale, marketing, team and operations. Imagine if you were able to accumulate 20k RPK now, that's $500 at the current price, what if you hold for some months and 1RPK hits 0.10 that's good return. The co founder said that, this is the time to accumulate because by next month, the amount of XP giving will be reduced drastically. Join this life changing opportunity now before it's too late . @everyone
    0 Kommentare 0 Anteile 2338 Ansichten
  • Quick lunch at the office..... too much work
    Quick lunch at the office..... too much work
    Like
    16
    0 Kommentare 0 Anteile 987 Ansichten
  • This is one of our port of call "JUNEAU" upon our arrival here in Juneau at 1pm.


    dockside at the gangway*

    we arrive here late compare to other ports this port is one of the busiest place due to other cruise ships docked and anchored with us here, there are 4 cruise ships and one was anchored and cannot manage to dock alongside.


    After my duty in the morning I had a quick break again for a about 2 hours only I rushed going out with my co workers, along the way to our destination I saw the place where most of the crew are staying this is an Asian street food where Filipinos are who prepare / cook and sell food for all the crew onboard to different ships docked. They became so famous to all the seafarers.


    *known as "Bernadette"
    This street food serving rice meals or "lutong bahay" what we call in Tagalog a local language of Philippine people means home made dishes.


    as you can see this how close their place to our ship, it is a matter of a 3 minutes only. so for those crew have a contact number to this street food seller they can order and deliver the food only in front of the gangway.

    So after we check this area we went to a grocery store where we will buy our necessities onboard, and I saw thing catch my attention and bought it, a Yamaha cap MOnster edition.

    so we are almost going back to the ship for work we need to maximize our time and we cannot waste time. So I purchase something from the Ace Hardware I bought some office supplies and etc.


    When we have our lunch here after that we rushed going back to the ship, the time though not enough but there is still a next time. because we will keep doing this itinerary of Alaska for two months.


    going back to the ship
    This is one of our port of call "JUNEAU" upon our arrival here in Juneau at 1pm. dockside at the gangway* we arrive here late compare to other ports this port is one of the busiest place due to other cruise ships docked and anchored with us here, there are 4 cruise ships and one was anchored and cannot manage to dock alongside. After my duty in the morning I had a quick break again for a about 2 hours only I rushed going out with my co workers, along the way to our destination I saw the place where most of the crew are staying this is an Asian street food where Filipinos are who prepare / cook and sell food for all the crew onboard to different ships docked. They became so famous to all the seafarers. *known as "Bernadette" This street food serving rice meals or "lutong bahay" what we call in Tagalog a local language of Philippine people means home made dishes. as you can see this how close their place to our ship, it is a matter of a 3 minutes only. so for those crew have a contact number to this street food seller they can order and deliver the food only in front of the gangway. So after we check this area we went to a grocery store where we will buy our necessities onboard, and I saw thing catch my attention and bought it, a Yamaha cap MOnster edition. so we are almost going back to the ship for work we need to maximize our time and we cannot waste time. So I purchase something from the Ace Hardware I bought some office supplies and etc. When we have our lunch here after that we rushed going back to the ship, the time though not enough but there is still a next time. because we will keep doing this itinerary of Alaska for two months. going back to the ship
    Like
    13
    0 Kommentare 0 Anteile 4550 Ansichten
  • Got to Honolulu and had this Ahi sushi bowl and musubi for lunch! So good????
    Got to Honolulu and had this Ahi sushi bowl and musubi for lunch! So good????
    Like
    Love
    Wow
    20
    2 Kommentare 0 Anteile 1837 Ansichten
  • Looks like lunch time!
    Looks like lunch time!
    Like
    6
    0 Kommentare 0 Anteile 745 Ansichten
  • Looks like lunch time!
    Looks like lunch time!
    Like
    11
    0 Kommentare 0 Anteile 718 Ansichten
  • A different lunch today ????
    A different lunch today ????
    Like
    7
    0 Kommentare 0 Anteile 708 Ansichten