Dementia is a big problem and growing every day. 10 percent of 65-year olds, 25 percent of 75-year olds, and 50 percent of 85-year olds will get Alzheimer’s disease. Treatment now comes at a cost of $60 billion a year. Worse yet, the number of people with Alzheimer’s is predicted to triple in the next few decades. It is already the seventh leading cause of death. I believe that all this is preventable, that we can slow this trend and even reverse it.
It’s that time of year again when all the new trend predictions come out, and one of the 2014 trends lists is from Technomic, a foodservice research and consulting firm based in my hometown of Chicago. Technomic believes that 2014 may be the year that carbs make a comeback, pork becomes the new protein star, and grazing gets even bigger. Here’s a look at their top 10 restaurant trends for 2014.
Rickets is traditionally defined as a nutritional deficiency disease, a childhood affliction caused by lack of vitamin D. In fact, it could also be defined as a sunshine deficiency disease. It once was common among poor children living in 19th century England who had to spend long days working in factories and coal mines at a very young age. Child labor in factories and mines is gone, but rickets is making a comeback for other reasons.
The holiday season can make sticking to your normal diet routines nearly impossible. Luckily, your smart phone can be your friend, helping you to keep eating escapades in check. Apps can assist you to stay on track when schedules become hectic. With the touch of an app button, you can launch a quick and easy search for healthy recipes, navigate grocery store shelves, restaurant menus, and even locate places for a more wholesome meal or snack.
Holiday dinners shouldn’t destroy your diet, especially since many traditional holiday foods are nutritional all-stars. Here are six holiday super foods, and tips how nutrition pros prepare them in ways that don’t pile on unnecessary and “empty” calories.