Question

. Investigate the Paleo, Keto, Mediterranean, and Adkins diets.

What are the similarities and differences?

What are the pros and cons?

Are they for everyone?

You will need to do some searching on the Internet, talk to nutrition or chef who specializes in these diets, or find a book in the library. You can start here:

Paleo Keto Atkins Mediterranean But you will need to look in other places to understand the pros and cons.

2. Investigate ancient grains and Pulses.

Why are people turning to these foods? What connection do these have to intestinal conditions and the immune system?

3. Investigate GMO (Genetically Modified Foods) What are they, Why do we have them, are they good or bad?

Start with the WHO site but go deeper to see the pros and cons. This is a very controversial topic. 4. Why are fats now ok?

Which ones? Choose Healthy Fats 5. Make a graphic depicting healthy fats and prepare a case for why these are healthy even though not too many years ago we were told they were bad for us.

Answer 1

1. What are the similarities and differences?

• Atkins also targets net carbs. Rather than counting all carbs as the same, this diet takes into account fiber and carbohydrates, while paleo and keto do not. So if a product has 10 grams of carbs but 3 grams of fiber and 1 gram of sugar, then 6 grams will be your net carbs

• Atkins and keto are low-carb diets that can aid weight loss, diabetes control and heart safety. They main difference is that on Atkins you slowly increase your carb intake while on the keto diet it stays very small allowing the body to stay in ketosis and use ketones for energy.

• The paleo or paleolithic diet is focused on the food of our ancient ancestors, whereas living in the Mediterranean style emphasizes fruits and vegetables, legumes and whole grains and requires wine to be consumed in moderation.

• The key reasons distinguishing between the two diets are that the keto diet encourages people to consume less carbohydrates and turn up their fat consumption, while Whole30 focuses on eliminating fast food, sugar and some other easy staples

2. What are the pros and cons?

keto diet

A keto diet shifts the fuel-burning engine of your body from one which relies on carbs for energy to one which incinerates fat. A big benefit here is that you may lose a large amount of weight quickly, and this will initially inspire you to see those results so soon.

The downside is that it's a very healthy diet — you consume mainly fat foods, with a little protein, and some non-starchy veggies — so it's hard to keep up, and it's usually intended as a short-term diet, not a permanent shift. Keto diets achieve a significantly higher weight loss relative to a low-fat diet ("slightly higher" around 4.4 pounds), but those effects are not likely to last.

In the report, the keto dieters started to regain the weight they lost after around five months.

Paleo Diet :

One advantage of a paleo eating program is that it emphasizes organic, unprocessed foods, she says. If you usually choose a more plant-based diet it may feel meat-heavy. Focus on vegetables that are naturally lower on the carb scale, such as cucumbers, onions, zucchini, and peppers, to ensure it stays low-carb.

The diet assessment trials are short-term and not high-quality; it's also 10 percent more costly compared to a normal diet and puts you at risk of calcium deficiency, researchers say.

Mediterranean Diet :

A Mediterranean diet has considerable advantages, as evidence indicates that this dietary style is associated with a lower risk of developing or dying from cardiovascular disease.

The appeal of a low-carb diet is also for certain people the chance to consume easily palatable foods, such as bacon and cheese.

Atkins Diet

As to how effective it is when measured against other diets, it could be the most effective in the short term at least. Six months after Atkins people lose about 22 pounds.

The "green" twist is that it focuses on plant-based proteins and unsaturated fats with a higher carb allowance; most animal products and saturated fats are likely to be removed.

3.Are they for everyone?

Our intestinal microbes play an essential part in digesting everything we consume. That's right-everything you eat is influenced by the microorganism that lives in your stomach. Those microbes make, in turn:

· Vitamins

· Proteins

· Nutrients

· Neurotransmitters

· Short chain fatty acids

· Enzymes

And even more. Thanks to the fact that the gut microbime is so special, a diet that benefits you would be made up of different foods than a diet suitable for anyone else.

This also contains different things to consume, stay away from and enjoy in moderation, no matter what diet you adopt. Yet guidelines for a healthy diet are special to you, and only you.

Viome's gut microbiome monitoring technology measures the nature of the bacteria in your body, and uses this knowledge to create precise dietary guidelines for you. You'll need to do some internet searching, talk to nutrition or chef specializing in certain diets, or find a book in the library.

2. Investigate ancient grains and Pulses.

Why are people turning to these foods? What connection do these have to intestinal conditions and the immune system?

Why are ancient grains important?

Most ancient grains have a delicious chewy texture, are grown in an environmentally friendly manner and many provide useful grain alternatives for those looking for gluten-free and/or wheat-free products. However, they are typically cooked in the "whole grain" form, which is much more effective in nutritional terms than modern grain products which are over-processed and refined. Most are organically grown and is safer for the soil and environment.

Ancient grains, also known as "super grains," give us much in the way of natural foods and positive health benefits.

Its health benefits

Ancient grains such as buckwheat, wild rice, chia and sorghum provide many nutritional benefits as opposed to modern grains. They have more protein that is useful for the growing number of vegetarians and vegans with their need for better sources of plant protein.

Such heritage grains boast more fiber and can be a rich source of vitamins and minerals, but this is not a hard-and-fast assertion – it will also rely on the variety, soil and conditions in which they have been grown.

With particular nutrients, however, some do shine. For example, barley is an excellent source of selenium; teff and spelt have hit the high manganese values; chia scores more than twice as much fiber as other grains; oats have an amazing thiamine amount.

Old grains tend to be less processed, eaten as whole berries or grits (cracked) or fried, so you get the advantage over the whole grain. Whole grains come along with their natural bran and germ, giving you the full nutritional package. We also make you chew more which is nice in our poor, over-refined fare world!

Many are grown organically

Evidence indicates that people who eat whole grains usually have lower levels of cholesterol and are less likely to develop diabetes and certain cancers, particularly cancers of the breast and colon. Several research have related whole-grain eating to a low risk of high blood pressure.

3. Investigate GMO (Genetically Modified Foods) What are they, Why do we have them, are they good or bad?

Start with the WHO site but go deeper to see the pros and cons. This is a very controversial topic.

"GMO," which stands for genetically modified organism, refers to any organism whose genetic engineering technology has transformed DNA. GMO crops have been added to them in the food industry for a variety of reasons, such as improving their production, nutritional quality, sustainability, resistance to pests and ease of farming. Although it is possible to give desirable traits to foods naturally through selective breeding, this method takes several generations to complete. Often, breeders may struggle to decide which genetic variation has contributed to a new trait. Genetic engineering accelerates this process dramatically by using experimental techniques that give the plant the desired unique function.

Advantages of GMO foods

· • GMO foods can deliver a range of benefits for grower and consumer alike.

· • Most GMO crops were originally genetically engineered to express a gene that protects them from pests and insects.

· • The Bt gene, for example, is widely genetically modified into crops such as maize, cotton and soybeans. It originates from a bacteria that exists naturally known as the Bacillus thuringiensis.

· • This gene produces a protein that is harmful to many pests and insects, and offers natural resistance to GMO plants. As such, GMO crops should not be exposed as often to toxic pesticides.

· • Other GMO crops have been engineered using genes to help them survive stressful conditions such as droughts and avoid diseases such as blights, resulting in improved yields for farmers.

· • Together, these factors contribute to lowering costs for farmers and consumers as they require higher crop yields and higher growth conditions.

· • Genetic modification can also increase the nutritional value of foodstuffs. For example, rice high in beta carotene, also known as golden rice, has been developed to help prevent blindness in regions where local diets have a chronic vitamin A deficiency

Top of Form

Bottom of Form

Safety and concerns

Allergies

· There is concern that foods containing GMOs can cause an allergic reaction.

· It is because GMO foods contain foreign genes, and some people are concerned that they would host genes from foods that may trigger an allergic response.

Cancers

· Similarly, there is common concern that foods containing GMO can support cancer progression.

· Because cancers are caused by mutations in DNA, some people are afraid that consuming foods with added genes can affect your DNA.

Other environmental and health concerns

While GMO crops are convenient for farmers, environmental concerns do exist.

The bottom line

• GMOs are foodstuffs produced using genetic manipulation.

• Most foods in your local store contain GMO ingredients, as they are safer for producers and more cost-effective, making them cheaper for customers.

• Foods grown using GMO techniques in the United States include corn, soybean, canola, sugar beet, alfalfa, cotton, potatoes, papaya, summer squash and a few apple varieties.

• While current evidence shows that GMO foods are safe for consumption, some people worry about the possible health effects. Further work is required, owing to a lack of long-term human studies.

4. Why are fats now ok?

Which ones? Choose Healthy Fats

Fat is food for real. Another convincing argument to retain fat in your diet is that fat makes food taste amazing!.Monounsaturated fats and polyunsaturated fats are referred to as the "healthy fats" since they are good for your skin, cholesterol and overall health. Such fats will help: raising the risk of heart and stroke disease. Lower levels of bad LDL cholesterol, thus increasing healthy HDL. unsaturated fat remains the healthiest type of fat.

5. Make a graphic depicting healthy fats and prepare a case for why these are healthy even though not too many years ago we were told they were bad for us.

Fat was a four letter word for years. Whenever possible we have been advised to ban it from our diets. We moved to low-fat foods. Yet the move didn't make us safer, possibly because we are cutting back on both safe and unhealthy fats.

You may wonder why this isn't fat bad for you, but your body needs some food fat. It is a significant energy source. This helps consume some of the minerals and vitamins. The building of cell membranes needs fat, the essential exterior of each cell and the sheaths surrounding the nerves. This is necessary for blood coagulation, muscle function, and inflammation. Many fats are safer for long-term safety than others. Better fats contain fats which are monounsaturated and polyunsaturated. Poor ones include trans fats manufactured industrially. Saturated fats collapse in the middle someplace.The chemical composition of both fats is similar: a chain of carbon atoms bound to hydrogen atoms. The length and form of the carbon chain and the number of hydrogen atoms attached to the carbon atoms are what makes one fat distinct from another. Seemingly minor structural variations turn into critical differences in shape and function.