Latest news with #StandardAmericanDiet
Los Angeles Times
14-04-2025
- Health
- Los Angeles Times
Food for Thought: How What We Eat Is Reshaping the Mental Health Conversation
They're no longer just clinical terms; they've become part of everyday life. For a lot of people, especially younger generations, they're the emotional background noise of a world that rarely takes a breath. Between work stress, digital overload, and a steady stream of bad news, it's not surprising that so many are looking for ways to feel better. Therapy helps. So do mindfulness apps and medication. But lately, something else (something far more familiar) is getting another look: food. Not just the food itself but the way we approach it. How we eat. What it means to us. And what it might be doing to our minds. A new study is helping bring this conversation into focus. The GAIA Study: Connecting the Dots Between Burnout and Nutrition, conducted by the JIVINITI Research Program at the Virsa Foundation, surveyed more than 14,600 Americans. The goal was to explore how different eating habits affect stress, emotional resilience, and even recovery from illness. The takeaway? People following a whole-food, plant-based (WFPB) or vegan diet were more likely to report stable moods and lower stress than those sticking with the Standard American Diet — known, somewhat ironically, as 'SAD.' 'Our daily food choices can have a major impact on how we feel,' says Nivi Jaswal-Wirtjes, President of the Virsa Foundation and head of the JIVINITI Research Program. 'More than half of WFPB eaters in our study reported no stress at all. That's not just interesting, it's important.' If you're thinking this all sounds like wellness fluff, there's actual science to back it up, starting with your gut. The gastrointestinal tract plays a far bigger role in mental health than most people realize. At the center of it all is the gut microbiome: trillions of bacteria that regulate everything from digestion to inflammation to the production of neurotransmitters like serotonin and dopamine. In fact, nearly 90% of the body's serotonin is made in the gut, not the brain. 'Your gut health is one of the most important predictors of your mental health,' says Dr. Shireen Kassam, founder of Plant-Based Health Professionals UK. 'And your diet is what drives your gut health.' Fiber-rich, plant-based diets support a diverse and balanced microbiome. Processed foods, on the other hand, especially those high in sugar, artificial additives, and saturated fats, can throw the system into disarray. When the microbiome is out of balance, so is your mood. The idea that food influences mood isn't new, but it's been getting more attention. We already know that a nutrient-dense diet (think whole grains, leafy greens, beans, nuts, and lean proteins) can lower the risk of heart disease, Type 2 diabetes, and other chronic conditions. However, recent research shows it may also help reduce the risk of depression and anxiety. The American Heart Association even highlights diet quality as an important factor in mental health. It's not just about cutting out the 'bad' stuff like added sugars and saturated fats. It's about consistently adding in the foods that help stabilize blood sugar, reduce inflammation, and keep our gut (and brain) in check. According to the GAIA Study, people eating a mostly processed diet were far more likely to report feeling emotionally drained. About a third of them struggled with basic tasks or said they felt overwhelmed most days. Meanwhile, those who prioritized whole, unprocessed foods were more likely to describe better focus, steadier moods, and even a sense of calm. 'Food can either feed burnout or help protect you from it,' says Jaswal-Wirtjes. 'That distinction really matters, especially now.' Samantha Derrick, MPH and co-founder of the Plant Futures Initiative, sees the shift in real-time. 'We're seeing food less as just fuel or a way to lose weight,' she says. 'It's now becoming a key part of how we support our emotional and mental health.' For a lot of people, food is more than calories and nutrients. It's memory, tradition, and identity. During the early days of the pandemic, when routines fell apart and uncertainty took over, many found solace in cooking. It wasn't just about health, it was about control, creativity, and comfort. 'For many people, cooking became a way to feel grounded again,' says Jaswal-Wirtjes. 'It wasn't just self-care; it was connection.' That emotional link to food matters. When fast, ultra-processed options replace homemade meals and cultural dishes, something gets lost. It's not just a nutritional issue, it's about the loss of rituals, stories, and shared experiences. That's one reason food access programs, like produce prescriptions and community meal subsidies, are gaining attention. They do more than just provide nutrients. They restore a sense of dignity, agency, and emotional balance. Let's be real: Not everyone has access to therapy. Not everyone feels comfortable with medication. Food, in many ways, is the most immediate, universal tool we have. Medically tailored meals (MTMs) are an example of what's possible when food becomes part of the solution. Created with input from dietitians and doctors, MTMs are designed to support people with chronic conditions like diabetes, heart disease, and even cancer. These meals are not just healthy; they're personalized, culturally sensitive, and often delivered directly to the home. The Food is Medicine Coalition is one group pushing for this model. Their goal? To make nutrition a foundational part of healthcare, not just an afterthought. 'We've developed standards to ensure people get real help through food,' the coalition notes. 'It's about health equity, prevention, and treating people with dignity.' No fancy detox. No dramatic overhaul. Just a few simple steps that support your body and your brain: In a culture that has been known to celebrate speed, hustle, and convenience, taking time to nourish yourself can feel radical. But it's also necessary. And sometimes, the first step toward feeling better isn't a diagnosis or a prescription; it could be what's on your plate. Click here for more information on the Virsa Foundation
Yahoo
14-03-2025
- Health
- Yahoo
Ohio leaders should support farmers fighting bird flu
Bird flu, or H5N1, has disrupted the work of poultry farmers for years and began infecting dairy herds last year. (Photo by Lance Cheung/USDA) As a physician, I have been closely following our country's bird flu crisis. I am especially concerned about the recent revelation that someone from Mercer County has become the first person in Ohio to contract the virus, one of nearly 70 cases in the United States. To complicate matters further, a second type of bird flu has been detected in dairy cows in Nevada, and a new strain of the bird flu virus, H5N9, was found in California. These developments are precisely what many public health officials have been most concerned about as this means that bird flu is transforming in a way that could allow it to spread more easily in humans. For this reason, I was shocked to learn that the Trump administration accidentally fired 25% of the federal workers handling our country's bird flu response and are scrambling to try to correct the mistake. I also read the news that the new administration halted the release of public health information related to bird flu virus and studies that could help reduce its spread. I call on Ohio U.S. Sens. Bernie Moreno and Jon Husted to do what they can to see that efforts to fight bird flu are reinstated. Sen. Husted, in particular, should champion this effort given his appointment to the Senate Committee on Health, Education, Labor, and Pension, which is responsible for matters related to public health. According to the U.S. Department of Agriculture, Ohio has more birds affected by the virus than any other state. Ohio farmers need support; Sen. Husted should take decisive action to stop the spread of bird flu. Gov. DeWine seeking more federal support for Ohio flocks reeling from bird flu I support researchers at Ohio State working to find ways to curb the spread of the virus and Ohio Department of Agriculture Director Brian Baldridge, who is helping farmers adopt practices to keep the virus at bay. The reality is that washing hands, disinfecting equipment, and even exterminating millions of birds has not been enough. Now is the time to take a hard look at the food production system that puts farm workers in close contact with sick birds and cows, the Standard American Diet that demands it, and the health ramifications of both. Bird flu is raising concerns among Americans about the care and well-being of our food supply. A new Morning Consult survey shows that 86% of Americans surveyed would not drink milk if they knew it contained dead bird flu virus. The survey was conducted for the Physicians Committee for Responsible Medicine, a public health nonprofit. Last spring, Ohio State University researchers found H5N1 viral RNA in 58 of 150 commercially available milk product samples from 10 states. These milk products were easily available on local grocery store shelves. Consumers are clear in this new survey that they do not want to consume cow's milk affected by bird flu virus, even if the milk is pasteurized and the risk of infection is low. What should consumers drink if they are worried about bird flu and want an alternative to cow's milk? SUPPORT: YOU MAKE OUR WORK POSSIBLE Fortunately, nutritious plant-based milks, like oat milk and almond milk are prevalent and tasty. They are also safe for the majority of Latino Americans, African Americans, Asian Americans, and Native Americans who are lactose intolerant. Almond milk is low in calories, high in vitamin E, and often fortified with calcium and vitamin D. Soy milk is full of isoflavones, which have been shown to reduce breast cancer risk, and has an amount of protein comparable to cow's milk. Oat milk has a creamy texture, may help lower cholesterol, and is often fortified with calcium and vitamin D. Other plant-based milk alternatives include rice milk, cashew milk, coconut milk, pea milk, and hemp milk. I am often asked by family members and friends how concerned they should be about the spread of the virus among backyard birds, pets, and people. While I wish I could put everyone's mind at ease, the reality is that our country has experienced the death of a patient who was stricken with bird flu. The virus has sickened dozens of people, decimated poultry populations, and infected dairy cows. Until we are able to stop the spread of bird flu, Ohio leaders should do what they can to protect consumers, help farmers keep bird flu at bay, and support crop farmers and businesses producing plant-based foods. Angela Eakin, MD, is a board-certified family physician and lifestyle medicine physician from Columbus. She is a member of the Physicians Committee for Responsible Medicine, a public health nonprofit with more than 17,000 doctor members. SUBSCRIBE: GET THE MORNING HEADLINES DELIVERED TO YOUR INBOX
Yahoo
04-02-2025
- Health
- Yahoo
Want to minimize chance of contracting bird flu? Eat less chicken
The Highly Pathogenic Avian Influenza has devastated the poultry industry in other states and now threatens Georgia's top commodity.(file photo) I have been following closely our country's bird flu crisis and am especially concerned about the recent revelation that a new strain of the virus, H5N9, has been detected in California. This is the development many public health officials have been most concerned about as it indicates that bird flu is mutating in a way that could allow it to spread more easily to humans. For this reason, I was shocked when I read the news that the new administration has halted the release of public health information related to the study of bird flu virus, including knowledge that could help reduce the risk of contagion. I call on Sens. Ossoff and Warnock and my Congressman Richard McCormick to do everything in their power to see that communication and information related to ameliorating our nation's bird flu virus epidemic is permitted. The administration would do well to follow the lead of Georgia— often dubbed the poultry capital of the world—which is taking definitive action against the spread of bird flu. Georgia has suspended all poultry operations in an effort to control this outbreak. At least two commercial poultry operations in our state have been hit recently by H5N1. Healthcare professionals are monitoring this situation and remain hopeful that Georgia does not join the list of states in which human cases of bird flu have been detected. I applaud our public health officials for doing what they can to keep the bird flu from spreading but the reality is that the virus has sickened dozens of people, decimated poultry populations, and infected dairy cows. Now is the time to take a hard look at the food production system that puts farm workers in close contact with sick birds and cows, the Standard American Diet that demands it, and the health ramifications of both. From a doctor's perspective, shifting food production away from intensive animal agriculture can benefit public health. Facilities with large numbers of animals in a small amount of space are a concern for public health because they provide ideal conditions for viruses to spread, evolve, and possibly acquire the ability to more easily infect people. Intensive animal agriculture was implicated when influenza viruses H1N1, H5N1, and N7N9 jumped from animals to people, according to research published in Frontiers in Microbiology. The life of a contract chicken grower can be challenging, and some of them are repurposing their chicken houses to grow crops. North Carolina poultry farmers Dale and Paula Boles switched from chickens, converted their 500-foot-long poultry barn to a greenhouse, and now grow organic vegetables. They are not alone. In Southwest Arkansas, farmers Jennifer and Rodney Barrett are transitioning from raising poultry and cattle to growing mushrooms. These farm transitions aren't easy. The government should provide financial and technical support. Georgia could help its farmers with a program like the one established by lawmakers in Vermont who provide grants to farmers who wish to diversify or transition from one type of farming to another. Georgia is full of opportunity for poultry and dairy farmers who want to transition to crops or orchards. Plant-based foods like beans and legumes grown in Georgia can help people improve heart health, prevent diabetes, and maintain a healthy weight, among other benefits. The Georgia peach is my favorite but cantaloupe, sweet corn, peanuts, blueberries, watermelons, and cucumbers are also healthful options that can provide income to Georgia farmers. Shifting away from animal agriculture helps our environment and improves worker safety as well. Large-scale poultry operations produce huge amounts of waste and contribute to waterways overloaded with phosphorous, and other pollutants. Poultry farms are a primary source of water, air, and land pollution. I have found for myself and my patients that removing animal products from the diet improves health, and the scientific literature tells the same story. A recent study with 22 pairs of identical twins found that a plant-based diet improves heart health in as little as eight weeks. The twins following a plant-based diet experienced lower LDL, or 'bad' cholesterol, and they lost more weight than the omnivore twins. In the short term, let's allow our public health officials to communicate in order to stop the spread of this virus. Taking a long view, government grants and other assistance should be available if Georgia poultry farmers or egg producers would like to switch to growing crops and planting orchards, which will also benefit human health and the environment.
