March 28, 2019 at 02:00AM by CWC When she was 22 years old, Paige More received news that would change the trajectory of her life: She learned she was a carrier of the BRCA1 gene mutation, which gave her an 87 percent chance of getting breast cancer in her lifetime. After watching several family members pass away from aggressive forms of the disease as a child, More knew she didn’t want to suffer the same fate. Instead, she went into warrior mode, choosing to have both breasts removed in a preventative mastectomy. In the years that followed, More became a celebrated activist for women’s health and empowerment, launching a non-profit community called The Breasties that offers retreats, events, and support for young women affected by breast and reproductive cancers. But as she was putting on a brave face for the world, she was internally struggling—feeling like she no longer had control over her own body as it adapted to life post-surgery. Here, she gets real about what it was like to be a body positivity advocate who didn’t love her own body, and how she’s repairing her relationship with it now. When I came out of surgery, I remember looking down and seeing my scars for the first time, and I felt like they were the sexiest, most beautiful things in the world. I felt like a total badass—they represented a choice I made to defy the odds, change the course of my future, and save my own life. (To
Category: Vegetarians
Is this secretly the most urgent issue in wellness?
March 27, 2019 at 03:30AM by CWC As the ever-more-frequent spate of natural disasters shows, climate change is no longer theoretical. It’s here. And according to two W+G editors in Los Angeles, now’s the time for the wellness community to be part of the solution. Here, Annie Tomlin and Erin Bunch discuss living through last fall’s wildfires, grappling with climate anxiety, and why a catastrophic future is *not* the only possibility. Annie Tomlin: In my view, climate change is the number-one issue in wellness. We’re just not seeing it as a wellness issue. Erin Bunch: Oh, I completely agree. It’s weird, actually, that wellness doesn’t really talk about it. Because I do think it’s number one! From a well-being standpoint, environment is huge. If it’s good for the environment, it’s also good for you. AT: Good point. Still, the problem can feel enormous and impossible. Do you ever feel like we’re all doomed? EB: I really don’t. I was having dinner during the [fall 2018 California] fires, and it sort of felt like having dinner on the deck of the Titanic just because it was so dramatic here. Everyone at my dinner table was like, “We’re going to be running from fires. We’re going to be fighting over water.” Just this apocalyptic future! I do think on this current trajectory, things are going to be worse for our kids, but I don’t think it’s necessarily inevitable. AT: Why not? EB: I recently went to an event featuring Jean-Michele Cousteau, who’s a
This Vegan Egg Substitute Is So Realistic My Brain Just Exploded
March 27, 2019 at 02:13AM We tried the plant-based egg everyone’s talking about. Continue Reading… Author Stephanie Eckelkamp | Life by Daily Burn Selected by iversue
Seitan is the devilishly-healthy vegetarian meat alternative we’re all sleeping on
March 26, 2019 at 04:00PM by CWC Real talk: Even the most devoted vegans or vegetarians might find themselves craving something “meaty” from time to time. And while alt-meat options have honestly never been better, sometimes it’s really easy to get into a food rut when you have more limited dietary options than most. (I mean, there’s only so much tofu a person can eat before getting sick of it, right?) Enter seitan (pronounced say-tan)—a plant-based protein option that’s often used as a fake meat dupe. “Seitan in a relatively new term for a centuries’ old plant-based protein made from wheat protein, aka wheat gluten,” says Maggie Moon, MS, RD, and author of The MIND Diet. It’s been a staple in Asian diets for years, Moon says, and it has been historically popular among Buddhists, since they’re often vegetarians. “It’s different from tofu and tempeh because it is not made from soy, making it a great alternative for vegans and vegetarians with a soy allergy,” adds Maggie Michalczyk, MS, RD. Cool…so is seitan good for you? In a word, yes. “Seitan contains more protein than most other vegan protein sources,” says Michalczyk. For example, 100 grams of seitan has around 22 grams of protein, while an equivalent amount of firm tofu has only 7 grams. However, seitan isn’t a complete protein—it lacks the amino acids lysine and threonine, says Michalczyk. As with other incomplete vegetarian protein sources, she suggests pairing seitan with other foods like beans to make sure you’re getting enough
Trust your gut and skip the big salad before working out
March 26, 2019 at 03:00PM by CWC As someone who works out almost every single day, I’m well-aware of how to make sure I’m ready to get my sweat on. The most important thing? Being properly fueled. I’m one of those people who just can’t work out on an empty stomach. I’ll feel too weak! But in terms of what I snack on pre-sweat sesh, that’s taken some experimenting to figure out. It was only recently that I came across a shocking revelation: Despite being generally nutritious, salads are actually not the best pre-workout option. Every time I’ve eaten a salad shortly before a workout, I instantly regret it—my stomach feels crampy and bloated and all-around uncomfortable. I asked a nutritionist about it, and she confirmed my feelings. “Salad is A) raw, which means it’s hard to digest before a workout,” says Gabriela Peacock, clinical nutritionist and founder of GP Nutrition. “B) It doesn’t include protein that’s important for your blood sugar balance and muscle recovery.” Unless you’re adding protein in some other form, that is. Because salad can be so complex—not to mention filled with fibrous leafy veggies—they take a lot of time and energy for your body to digest. “Salad takes anything between 45 and 90 minutes to be digested, depending on the type of leaf and vegetables used,” says Peacock. “Also, by the word ‘salad’ one could mean lettuce with some protein, which would take much longer to be broken down—two to three hours, approximately.” Try to run
There’s a scientific reason why certain food textures are dealbreakers
March 26, 2019 at 12:47PM by CWC I wouldn’t call myself picky when it comes to food texture. Bring on the gooey (okra), the chewy (taffy), and the mushy (week-old bananas). I’m here for all of it. Others are more particular. In recent months, I’ve seen friends reject a smorgasbord of delicious eats—including pizza crust, eggplants, and oranges—all in the name of a weird “mouthfeel.” So I went on an internet quest of find out why, exactly, textures can make or break an otherwise palatable meal. I quickly stumbled upon food rheology—the science of finding appetizing “food structures,” the building blocks of texture. How ingredients feel in your mouth proves so consequential that those in the food industry often consult specialists, reports The Guardian. While researchers don’t yet know each and every factor that goes into affinity (of lack therof) for, say, pineapple, part of it is cultural. Westerners tend to dislike slimy delicacies, but many people raised in other parts of the world couldn’t be bothered. Even though the why is still a big question, scientists have broken successfully broken down the various texture groups. In 2011, food sensory researchers from the Understanding and Insight Group, came up with four paradigms of “mouth behavior,” according to Popular Science. So now, you can chock up your disgust for apple sauce or smoothies to the fact that you’re more of a “cruncher.” Are you a chewer, a cruncher, a sucker, or a smoosher? Learn your food texture type. Chewers: Those who love
Put those mushy bananas on your counter to good use with this healthy banana bread recipe
March 26, 2019 at 05:00AM by CWC Here’s my one problem with bananas: Even though I love the idea of grabbing a banana as a snack, it’s nearly impossible for me to use up a whole bunch before they go bad. They just sit on my kitchen counter until they’re completely brown (aka not even the slightest bit appetizing). However, I found a delicious solution for this that doesn’t involve regretfully throwing those brown bananas in the trash: turning them into banana bread. Of course, traditional banana breads aren’t the healthiest option because they’re usually made with lots of butter and refined sugar. That’s exactly why recipe developer Jeanine Donofrio of Love & Lemons decided to create a loaf that’s so nutritious you can snack on it whenever you please. It’s completely vegan and is loaded with wholesome ingredients. (Also, it tastes really, really good.) View this post on Instagram A post shared by Jeanine Donofrio / Love&Lemons (@loveandlemons) on Mar 23, 2019 at 7:26am PDT //www.instagram.com/embed.js “When I bake banana bread, I lose all control. Just knowing that a loaf is sitting on the kitchen counter will make me come back for just one more slice all day long,” Donofrio writes. “I sweeten this loaf with coconut sugar. I also use olive oil instead of vegetable oil or butter, and a combination of whole-wheat pastry flour and almond flour instead of regular flour. Plus, walnuts add a nutty crunch and a boost of omega-3s.” There isn’t a
Yes, every skin concern can benefit from retinol—here’s why
March 25, 2019 at 06:30PM by CWC Newsflash: There are some magical collaborations (à la Lady Gaga and Bradley Cooper) happening right now in the beauty aisle. The prime example? Retinol, the dermatologist-recommended answer to everything from dull skin to fine lines, is no longer a solo act. You’ll now find the wrinkle-fighting wonder co-starring in potent blends with other powerhouse ingredients like brightening vitamin C and minor-irritation fighting colloidal oatmeal, making the vitamin A derivative more compatible than ever with different skin needs. To help find the right one for your needs, check out the full spectrum of retinols below—and then snag yours at Sephora. Scroll down to learn more about double-duty retinol products that go above and beyond boosting your complexion. The best retinol for your skin concern You don’t have to skip your nightly retinol if you’re battling blemishes. Sunday Riley’s 6.5 percent-retinoid blend serum is designed to soften the look of fine lines, nurture UV-exposed skin, and hydrate to the max with the addition of natural Hawaiian white honey, which draws in moisture. Sunday Riley A+ High-Dose Retinoid Serum $85 This nighttime cream magically puts redness to sleep—thanks to antioxidant-rich cannabis sativa seed oil and colloidal oatmeal to help soothe minor irritation. The two-percent retinol complex in the dreamy blend minimizes the look of fine lines and evens skin tone. Peter Thomas Roth Green Releaf Therapeutic Sleep Cream $65 PSA: You don’t have to look tired after a night of subpar sleep. Combat dark circles, puffiness, and
The 8-ingredient smoothie a functional medicine doctor makes every morning
March 25, 2019 at 08:16AM by CWC Smoothies are an OG healthy breakfast and an easy way to get a serving of greens first thing in the morning. (Ahh, fiber, the key to everything.) But let’s be real: sometimes they just aren’t all that filling. Functional medicine doctor Mark Hyman, MD, has definitely done his fair share of smoothie experimentation and he’s mastered the perfect mix of greens, proteins, and healthy fats that’s filling enough that won’t leave your stomach rumbling an hour after your glass is empty. Now, he’s sharing it with everyone so we can all reap the benefits. Dr. Hyman follows the pegan diet, aka the Paleo vegan diet. “A pegan diet is low-glycemic, high in plant foods, low in sugar, and includes adequate protein for appetite control and muscle synthesis,” Dr. Hyman explains. So what’s in his pegan-approved smoothie recipe he starts every day with? Eight key ingredients: almond milk, zucchini, berries, hemp seeds, chia seeds, almonds, collagen, and MCT oil. View this post on Instagram Morning routines are very important. Here is mine: I wake up, meditate for 20 minutes, make coffee with my wife, and we do this little exercise together, a conversation that’s called “What’s Up Below?” It’s basically a deeper conversation around where we are both at for the day and starts us off feeling connected. Then I usually make a little food, maybe a shake, or some pasture-raised eggs with tomatoes and olive oil, before heading to work. Smoothies are
Apple cider vinegar is the secret weapon for perfectly poached eggs
March 25, 2019 at 07:44AM by CWC Whether plopped on top of your avocado toast or paired with a roasted sweet potato, a poached egg is a delicious way to add some protein to your brekkie. But it’s also one of the more intimidating stovetop techniques. Scrambled? No problem. Over easy? Sure. But poached? To master that method you’d better have a degree in culinary arts, right? Not so, says Nick Korbee. The chef at the perennially-mobbed New York City brunch spot Egg Shop has spent hours in the kitchen refining the process. He landed on a five-step plan to perfectly poach your eggs every single time. With this easy-to-follow method, you’ll never wind up with a messy, undercooked toast-topper ever again. How to poach an egg, according to chef Nick Korbee 1. Get the water temperature right First heat up some water on the stove, keeping the temperature between 175 and 180 degrees Fahrenheit. “You should be able to see tiny champagne-like bubbles,” he says. 2. Add some acid If you need further proof apple cider vinegar truly does it all, this is it. “Two tablespoons of vinegar, lemon juice, or ACV all work,” he says. “Just don’t use one that’s too colorful—like red wine vinegar—or it will make your eggs look weird.” Once you land on your add-in, mix it into your almost-boiling water. 3. Crack the egg Next comes the egg. For the best results, make sure they’re fresh and be gentle. “The idea is that the closer