By Madalyn Mendoza, mySanAntonio.com

Photo: Courtesy, Green Vegetarian Cuisine

San Antonio's Green locations gearing up for 'famous,' vegan Thanksgiving feast

Green Vegetarian Cuisine is making sure everyone has a seat at the Thanksgiving table with its annual meatless feast which has attracted national attention in the past.

The restaurant is taking care of the cooking on Thanksgiving from 11 a.m. to 4 p.m. at both of its locations, the Historic Pearl and Alon Town Center. The plant-based spread includes tofu turkey, glazed ham, herb mashed potatoes and gravy, candied yams, sausage apple stuffing, green bean casserole, cranberry salad, a dinner roll, dessert and tea. Adult tickets are $30 each, kids are $12.

"It only happens once a year! Our famous Vegan Thanksgiving! A family-friendly, tons of fun, vegan Thanksgiving that you'll remember for years," the restaurant touts online.

RELATED: Hot Cheetos, queso-topped tamales returning to San Antonio area

Green estimated more than 700 guests celebrated the holiday with them last year. Even more wished they could be in San Antonio after watching a tantalizing video produced by the social media-based news outlet NowThis News, which has a following of more than 14 million people on Facebook alone. In the video, Green founder and Chef Mike Behrend raved about the ham that's available on the special menu.

"I miss ham more than anything," he said in the NowThis interview. "And the ham that we make for our vegan feast is the best. You know, it really has that glaze of that brown sugar and everything on there, that good crust. And that salty-sweet thing going on, so that's the dish that I enjoy the most."

While some carnivorous Facebook viewers were skeptical, foodies around the world were intrigued and impressed by the work at Green.

"Can someone please send me a plate," user Yogini Alex replied to the feature. "Texas going big with the vegan options."

Green is also offering a "Friendsgiving Day Sandwich" the day before Thanksgiving at all locations.

Tickets and time slots can be purchased online via Green's website.

Madalyn Mendoza is a breaking news reporter and general assignment writer. Read her on ourbreaking news site, mySA.com, and on oursubscriber site, ExpressNews.com |mmendoza@mysa.com|@MaddySkye

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San Antonio's Green locations gearing up for 'famous,' vegan Thanksgiving feast - mySanAntonio.com

A vegan couple's toddler died of malnutrition while they fed him almost nothing but raw fruit and vegetables, say police.

The 18-month-old boy weighed only 17lbs when he died in the care of his parents Ryan and Sheila O'Leary on September 27, according to police.

Sheila, 35, told police the boy was born at home, had never seen a doctor before and was fed a diet of raw fruit and vegetables, including mangoes, rambutans, bananas and avocados.

When he died, she said, he hadn't eaten food in a week - she thought it was because he was teething - and he was being breastfed.

The O'Learys have been charged with negligent manslaughter and child neglect.

Police said stay-at-home mum Sheila told a detective she was breastfeeding her son at about 4am when he began to have shallow breathing.

She was worried because it was the first time it had happened, but said she didn't call for help because she fell asleep.

He was pronounced dead at the family home in Cape Coral, Florida, after his mum woke up and noticed he wasn't breathing and was cold.

She dialled 911 as her 30-year-old husband tried to resuscitate the boy, police wrote in an affidavit obtained by the Fort Myers News-Press.

The boy's death was caused by complications of malnutrition, including dehydration, liver problems and swelling of his hands, feet and lower legs, a post-mortem found.

Sheila told police her son's feet had been swollen off and on for weeks and he wasn't walking as much as he had been previously.

Police said the boy weighed just 17lbs, the average weight of a seven-month-old.

The average weight for an 18-month-old is 24lbs 1oz.

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In the affidavit, police said the parents had three other children inside their van when they spoke to a detective.

Two of them - girls aged three and five - were extremely small and weighed below average for their ages and pale and yellowish in colour, said police.

One of the girls had blackened teeth from dental decay, which required surgery.

The third child, a girl, appeared healthier and was Sheila's daughter from a previous relationship. That child was likely healthier because she stays with her father every two months.

Based on jail records, the O'Learys appear close to the average height and weight for their ages, the News-Press reported.

Sheila is 5ft tall and 90lbs, while Ryan is 6ft and 160lbs.

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Vegan couple's son 'dies of malnutrition on diet of just fruit and vegetables' - Mirror Online

When everyones got their eyes on a recipe, you know it must have something special that you will want to try! Thats the case for these 10 recipes that went viral last week. Theyre some of the best, and trust us when we say that you dont want to miss out on these incredible creations from our bloggers that you can find on our Food Monster App!

Source: Plant Based Hot and Sour Soup

This Plant Based Hot and Sour Soup soup by Molly Patrick is chock full of healthy and wholesome ingredients to warm you up this chilly season! This soup comes together easily and makes enough for you to have leftover for the week!

Source: Pumpkin Lentil Soup

This homemade Pumpkin Lentil Soup by Michele Elizabeth is easy and super hearty packed with carrots, potatoes and full of fresh flavors! Vegan and gluten free.

Source: Healthy Copycat Snickers Bars

These Healthy Copycat Snickers Bars by Mitra Shirmohammadi bars are so good, all without the processed sugar and unhealthy additives! These are great for your next sweet-treat emergency. Coconut flour creates a delicious gluten-free base, with dates and almond butter serving as the gooey caramel.

Source: Raw Hot Chocolate

Source: Coconut Lime Bars

This Coconut Lime Bars by Bake Vegan Stuff, Easy Recipes For Kids (And Adults, Too!), Sara Kidd is perfect if you and your family are a fan of sweet and tart desserts! The addition of the lime zest brings out the tart flavor and make these bars a perfect treat.

Source: Cinnamon Roll Cupcakes

A fluffy vanilla cupcake embedded with a cinnamon streusel and smothered in a simple powdered sugar icing. These Cinnamon Roll Cupcakes by Taavi Moore are a delight!

Source: Roasted Carrot and Tofu Burgers

Roasted Carrot and Tofu Burgers by Lydia Filgueras with sliced tomatoes and avocado might be your answer for a better veggie burger. Theyre so colorful with chopped parsley and toasted sesame seeds contributing to the orange of the main ingredient. Many people are open to trying a veggie burger and are disappointed when they try them. Either the patty tries too hard to mimic meat or its just a flavorless blob on a bun. Thats not the case with these guys! Say goodbye to boring veggie burgers!

Source: Turmeric Flatbread

Like all breads, the store bought options typically contain many shelf stabilizers and unnecessary ingredients and this recipe is just so hassle free. Skip the market, the endless ingredient lists, and whip up your own Turmeric Flatbread by Gabrielle St. Claire!

Source: Hasselback Potatoes

These Hasselback Potatoes by Lydia Filgueras make for an incredible side dish to a main course! They have crispy edges and achieve a delicious cheesy flavor from the nutritional yeast. Make this along side your next meal for an incredible addition.

Source: Carrot Lox

This super delicious vegan Carrot Lox recipe by Ivy will fool everybody who tries it: visually and taste wise! This vegan lox has a rich fishy flavor and the texture is just as smooth and soft as the non-vegan version. Simply INCREDIBLE!

We also highly recommend downloading ourFood Monster App, which is available foriPhone, and can also be found onInstagramandFacebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, dont forget to subscribe to theOne Green Planet Newsletter!

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Pleasesupport us!

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From Pumpkin Lentil Soup to Carrot and Tofu Burgers: 10 Vegan Recipes That Went Viral Last Week - One Green Planet

Put on your favorite sweater, throw a plush blanket over your shoulders, and embrace the chilly transition from fall to the fast-approaching winter season. The days may be getting shorter and some of us are already counting down the days until spring, but hey its vegan hot chocolate season. Heres how to make the best.

Chocolate comes from the cacao tree trees. Native to South and Central America, according to FAO (UN Food and Agriculture Organization) data, the top cocoa-producing countries include the Dominican Republic, Ecuador, Mexico, Brazil, Ghana, Nigeria, and the Ivory Coast. First, the bitter cacao bean is fermented, dried, cleaned, and roasted. The shell of the bean is made into cacao nibs, which are ground into cocoa mass or pure chocolate.

Cocoa powder on its own is vegan but it may not be kind to humans. The Food Empowerment Project, a nonprofit organization that aims to create a more just and sustainable world by recognizing the power of ones food choices, notes that Western African countries supply 70 percent of the worlds cocoa. In recent years, organizations and journalists have exposed the prevalence of child labor in farms from this region. Several of the farms supply cocoa to international companies including Hersheys, Mars, and Nestl.

With aisles full of dairy-free milk made from everything from almond to macadamia nuts and rice, how do you choose which vegan milk youre going to use? It comes down to personal preference. If you prefer a thinner hot chocolate, go for almond or coconut milk. But if you like your hot cocoa thick and rich, use soy or oat milk.

Marshmallows are the peanut butter to hot cocoas jelly. While theres nothing missing from a mug filled with chocolate, a layer of the squishy, fluffy confection somehow makes it better.

Most marshmallows are made with gelatin, an ingredient made from the collagen of animal bones or ligaments. There isnt a version of gelatin available on a commercial level yet. San Leandro, California-based biotech company Geltor recently entered a partnership with collagen-maker GELTIA to commercialize animal-free collagen for supplements. But, marshmallows made with vegan gelatin may be available in the near future: This is a first step, but well continue to look ahead to the broader food and beverage industry to strike partnerships there, co-founder Alex Lorestani told Food Navigator.

Although most marshmallows contain gelatin, there are a few vegan options on the market. Look for Dandies, Trader Joes (minis and regular), and Suzannes Specialty Ricemellow Creme in the U.S. In the U.K., try Anadas, Mallow Puffs, and Freedom Confectionery.

These vegan hot chocolate mixes make it easy to get your hot cocoa fix.

British chocolatier Hotel Chocolats classic drinking chocolate is vegan when made with water or plant-based milk. The mix features the deep, smooth flavors of 70 percent dark chocolate. Hotel Chocolat ethically sources its cocoa from farms in Ghana, St. Lucia, Colombia, the Dominican Republic, and Honduras.

Check it out here.

Tazas Chocolate Mexicano features six vegan flavors Cinnamon, Vanilla, Guajillo Chili, Salted Almond, Cacao Puro, and Coffee made with direct trade cacao. Each disc can be melted into vegan milk to make hot chocolate.

Check it out here.

New Paltz, New York-based feminist chocolatier Lagustas Lucious makes vegan sipping chocolate. Lightly sweetened and made with 66 percent cocoa, it makes for a decadent experience.

According to the website, vegan chocolatier Lagustas Luscious stands for social justice, environmentalism, and veganism with a love of bold flavor and obsessive commitment to artisan techniques.From its ethically-sourced chocolate to the 100 percent post-consumer recycled materials it comes packaged in, this vegan sipping chocolate is sweet in more ways than one.

Check it out here.

Equal Exchanges Organic Dark Hot Chocolate is described as rich and extra-decadent. All you need is a tablespoon of the mix and vegan milk. Equal Exchange is a worker-owned cooperative that sources its Fair Trade cacao from small-scale farms in Latin America.

Check it out here.

Vermont-based gourmet chocolatier Lake Champlain Chocolates has more than 35 years of experience and a passion for craftsmanship. The traditional Hot Chocolate is made with fair trade dutch cocoa and organic sugar. The mix itself is vegan just add your dairy-free milk of choice.

Check it out here.

Making vegan hot cocoa is easy. If youre using a premade mix, just follow the instructions on the package.

You know which brands are vegan, but what about making your own? Try your hand at any of these decadently dairy-free hot chocolate recipes.

This decadent hot chocolate is extra-rich, thanks to a combination of semi-sweet chocolate and cocoa powder. Even better, it takes only six ingredients and five minutes to come together! Top it off with a generous pile of dairy-free whipped cream and chocolate shavings, if youre feeling fancy.

Get the recipe here.

The cool tingle of peppermint meets the rich taste of cocoa in this dairy-free peppermint hot chocolate. Made from plant-based milk, canned coconut milk, cocoa powder, and peppermint extract, its the perfect drink for the festive season.

Get the recipe here.

Creamy, foamy, rich, and delicious, this authentic vegan Mexican hot chocolate has a hint of cinnamon and just the right amount of sweetness. Using soy milk for this recipe is the key to getting the perfect froth.

Get the recipe here.

Yes you can make vegan white hot chocolate! This creamy, dreamy drink is made with full-fat coconut milk, real cocoa butter, coconut butter, a pinch of cinnamon, and maca, which adds notes of caramel.

Get the recipe here.

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Article Name

How to Make the Best Vegan Hot Chocolate

Description

Do you know how to make the best vegan hot chocolate? These cocoa, dairy-free milk, and marshmallow ingredients will help you make the perfect cup.

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Kat Smith

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LIVEKINDLY

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How to Make the Best Vegan Hot Chocolate - LIVEKINDLY

You can now drink vegan Hersheys chocolate beer.

Thanks to a collaboration between Americas oldest brewery Yuengling and iconic American chocolate brand Hersheys, beer-lovers and chocolate-lovers can combine their two loves in one beverage.

The limited-edition Yuengling Hersheys Chocolate Porter is a new take on the brewerys 200-year-old Dark Brewed Porter recipe. Unlike the traditional version, the new porter features rich chocolate notes.

It took nearly one year to develop the new recipe. It features Hersheys chocolate syrup, cocoa powder, and cocoa nibs.

We have a 190-year history of listening to our fans, said Jennifer Yuengling the vice president of operations at D.G. Yuengling & Son, Inc in a statement. And looking for new ways to deliver quality and memorable drinking experiences.

We saw a unique opportunity to partner with Hersheys, a brand known worldwide for its iconic, delicious tasting chocolate, to deliver fans our first-ever beer collaboration,she continued.

The 4.8 percent ABV drink can be paired with a number of foods. For the most indulgent experience, Yuengling recommends you pair it with a bar of chocolate (naturally).

This Yuengling Hersheys Chocolate Porter is sure to surprise, said Ernie Savo, The Hershey Companys senior director of global licensing and business development. [It will] delight the chocolate fans and the avid beer-lovers among us that are looking to try something new and delicious.

All of Yuenglings beers are vegan, which is becoming more popular among consumers, particularly millennials.

Aleksandrina Yotova a consumer analyst at GlobalData told Beverage Daily last May,Millennials are careful about what they eat and drink and as a result, are making conscious decisions to take better care of themselves, including when it comes to alcohol.

She added,vegan is also increasingly trending. The fact that major brewers like Guinness have committed to 100 percent vegan-friendly beverages in recent years also suggests this trend will expand hugely in the future.

Yuenglings vegan Hersheys Chocolate Porter is available on draft only. You can find it in bars, restaurants, and venues across the United States for a limited time.

Summary

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Hersheys and Yuengling Just Partnered on a Vegan Beer

Description

America's oldest brewery Yuengling has partnered with Hershey's to create a new vegan chocolate beer called Yuengling Hershey's Chocolate Porter.

Author

Charlotte Pointing

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LIVEKINDLY

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Hersheys and Yuengling Just Partnered on a Vegan Beer - LIVEKINDLY

A violent and controlling vegan banned his girlfriend from eating animal products and regulated what she was allowed to watch TV.

Christopher Ellam would also subject his partner to abuse if she came home 'smelling of meat' after working at her stepdad's cafe.

Kirklees Magistrates' Court heard how he would control what she watched on TV and would kick off if he didn't like the way she looked at other men on the screen.

The 22-year-old, from Huddersfield, West Yorkshire, ripped up her clothing, called her a 'fat disgusting b***h' and used a vinegar bottle to hit her.

She spoke of her fear of Ellam and how his violent and controlling behaviour had ruined her life.

Ellam pleaded guilty at an earlier hearing to assault by beating, two counts of criminal damage and sending sending indecent or grossly offensive messages for the purpose of causing anxiety or distress.

Lisa Evans, prosecuting, said that the couple were in a relationship for four years.

She said: "She describes him as being violent and abusive.

"He controlled what she watched on the TV and (would become) angry over males on the TV she seemed to be looking at.

He was verbally aggressive, calling her stupid on a regular basis.

"He called her a 'fat disgusting bitch' and an 'ugly c**t'.

"He's a strict vegan and didn't allow her to consume animal products.

"She helped her stepfather in a cafe and was subjected to abuse if she returned home smelling of meat."

Ellam smashed a TV belonging to the victim and on April 4 attacked her.

Ms Evans said: "He used a vinegar bottle to hit her, causing bruising to her body.

"She tried to cover her face with a pillow to protect herself but it didn't protect her."

Ellam also damaged a black and red lace dress the victim bought for her birthday, two pairs of shoes and a cardigan by cutting them up.

He also sent her a 'significant amount' of abusive messages on Facebook .

And magistrates were told that he went to the victim's place of work, a car dealership, and caused problems for her there.

Ms Evans said: "He denied controlling behaviour but admitted being angry at unknown men on the TV due to low confidence in himself.

"He said he didn't stop her eating red meat but it's a house rule that no meat is eaten within the flat."

At an earlier hearing, the court heard how the victim described the relationship as 'awful' and said that she had been scared of Ellam for a long time.

Deputy District Judge described his behaviour as 'disgusting' after hearing that if she screamed he would only become more violent towards her.

In a victim impact statement she said that her ordeal had left her suffering from anxiety and depression and unable to sleep due to nightmares.

She told how she was scared to go out and barely saw her friends anymore.

The victim is currently unable to work and believes that any future relationships will be impacted upon.

She said: "I've been affected very badly by everything that's gone on in this relationship.

"He's ruined my life. I'm trying to move on with everything but my trust in people has gone and I've no confidence left."

Due to the injuries she suffered she had to undergo hospital tests. She has bumps to the back of her head but has been advised that these are hematomas and will go down eventually.

Mohammed Arif, mitigating, said that his client had suffered mental health issues after being bullied at school.

He said of the couple: "They shouldn't have got together in the first place.

"It's surprising that they lasted for four years as they are quite opposite.

"He wishes to apologise to the complainant. He wants to move on from the relationship and doesn't want to instigate any kind of reconciliation."

Magistrates sentenced Ellam to a community order including the 33 day Building Better Relationships programme.

He must complete up to 10 rehabilitation activity days and 200 hours of unpaid work.

Ellam was ordered to pay the victim 500 compensation as well as 85 court costs and 85 victim surcharge. The other was made as a direct alternative to custody.

Magistrates made a two year restraining order banning him from contacting his ex or going to her home.

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Vegan banned girlfriend from eating meat and controlled what she watched on TV - Mirror Online

Plant-based meat alternatives continue to appeal to American diners, according to a new study from market research firm The NPD Group. Sales have risen from $118.7 million in 2017 to $192.1 million this year and our national obsession with hamburgers is playing a big role.

The most visible factor in this growth is the rise of cutting-edge, plant-based meat alternatives such as Beyond Meat and the Impossible Burger, which are redefining the concept of a traditional veggie burger. Meat alternative providers, particularly in the burger plant-based category, have done a good job on the taste front and in making vegetables reproduce the meat-eating experience, said NPD analyst Darren Seifer.

NPD found that plant-based hamburgers are largely responsible for the increase in Americans consumption of plant-based proteins at restaurants, with nearly 80 percent of that growth coming from Impossible Burger and Beyond Meat. Aside from burgers, sales of plant-based versions of wings, sausage and meatballs have risen by double digits over the past year and sales of plant-based Italian sausage have skyrocketed by 416 percent in that time.

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NPD found that 16 percent of Americans say they regularly use plant-based alternatives to meat and dairy products, such as almond milk and meat substitutes. More unexpected, though, is that 89 percent of the people eating all of these tell NPD that theyre not vegetarian or vegan they just like variety in their diets.

Consumers like having the option of mixing plant-based dairy and meat alternatives with dairy and meat consumption, Seifer said. Plant-based food consumption is not about rejecting traditional protein sources, its about having options.

Millennials and younger consumers are the ones driving the demand for many of these products, but theyre not the only ones eating them. Since the core consumer groups for plant-based dairy and meat alternatives are younger, NPD forecasts that plant-based foods, to varying degrees, do have staying power, he said.

NPD found that Gen Xers are more likely to adopt these products as they age and make health considerations more of a priority when choosing foods. Overall, NPD found that about 20 percent of people say they use what they eat and drink to help manage a health condition.

This trend also dovetails with the years-long embrace of more high-protein diets and eating plans. NPD found that 61 percent of Americans say they want more protein in their diets, and Seifer said many perceive plant-based proteins, even when they go through multiple steps to resemble, say, ground beef, are perceived as being better for you.

Consumers arent seeing plant-based proteins as processed. They perceive them as having a healthier profile than meat and not overly processed, he said.

Given the relative dearth of diners who embrace an all-vegetarian or vegan lifestyle, though, Seifer said taste will continue to be the key component that determines whether a plant-based alternative to a pantry or fridge staple succeeds or fails.

Attributes such as health and convenience go far to drive consumption, but if the flavor profile falls below consumers expectations, then the product will likely have a short run, he said. Now there is no compromise when choosing a vegetable-based burger in terms of taste.

Martha C. White is an NBC News contributor who writes about business, finance, and the economy.

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Almost 90 percent of the people eating non-meat burgers are not vegetarian or vegan - NBCNews.com

Within minutes this week, two articles crossed my Twitter feed, both telling me how difficult it is to study some very important things.

One was on diet (Why Diet Research Is So Spectacularly Thin, by David S. Ludwig and Steven B. Heymsfield) and the other was on teaching writing (Scientific Evidence on How to Teach Writing Is Slim, by Jill Barshay).

The similarities beyond the headlines ("Thin"/"Slim") are striking. Both articles focus on the lack of high-quality research in their respective areas.

Conducting research on the effectiveness of diets is apparently quite difficult. While we may think that theres an easy metric against which were measuring (weight loss), the confounding variables make it very difficult to attribute any single outcome to a change. As the authors say, High quality trials are hard to do because diets, and the behavior of humans who consume them, are so complicated.

Diet interventions that may work in the short term may do long-term harm. Contestants on the reality show The Biggest Loser lost hundreds of pounds in a matter of months, but many of them quickly gained the weight back, sometimes surpassing their previous levels.

The extreme amounts of exercise and highly restricted diets are not sustainable. Theyre probably not healthy, either. Conflating weight loss with increasing health is probably a category-error mistake to begin with.

The authors close with a call for a Manhattan Project to find definitive answers to epidemics of diet-related disease. They want the research to have the same quality and rigor as pharmaceutical research that is meant to treat disease, rather than prevent it, as good diet can.

Im not in medicine, but I am a researcher. I wonder about that last bit, but lets table it while we look at the article on the research on teaching writing.

Jill Barshay quotes Robert Slavin of the Center for Research and Reform of Education at the Johns Hopkins School of Education, saying, Theres remarkably very little high-quality evidence of what works in writing.

The research problems in measuring writing are similar to dieting. It is difficult to find a true control group. And unlike diets, where we at least have weight loss (as problematic as that may be as our criteria), evaluating writing is inherently subjective.

Tested methodologies for writing show mixed and/or inconclusive results. What works in one group may not in another.

The commonality that Slavin did find is that Motivation seems to be the key: If students love to write, because their peers as well as their teachers are eager to see what they have to say, then they will write with energy and pleasure.

The research shows that the atmosphere in which students are learning makes a difference. What they are doing and who they are doing it for goes a long way to helping students write better because theyre more engaged to write more.

As to the lack of high-quality research, Im wondering if this is truly the problem we should be tackling or rather if we should expand our notion of what high-quality research looks like in these sorts of complicated human endeavors.

Isnt it possible, even likely, that in realms where human variability is at play, we are unlikely to find a single common approach that works best for all, or even most? As anyone who has tried diet and/or exercise has experienced, the chief problem is not necessarily whether or not the diet works -- the principle of taking in fewer calories than your body burns is pretty rock solid -- but whether or not the person can maintain the program itself.

The limiting factor on the success of a diet is not the quality of the diet, but the attitudes and experiences of the person.

The same is true, in my view, of writing. The key to improving as a writer is persistence. Good writers simply keep writing, and anything that keeps one writing is good. Trying to design experiments around these complicated things that meet these "high-quality" standards often involves moving the participants further and further away from the genuine, organic behaviors that attach to these activities in the real world. The diet or writing method that seems to work in the controlled lab experiment may not translate to the wider world. This is the exact problem with the highly prescriptive practice surrounding the use of the five-paragraph essay. Training students to pass the assessment that has become privileged has made them less capable as writers in general, while killing their spirits to boot.

Now that my own approach to teaching writing is out in the world, as embodied in Why They Cant Write and The Writers Practice, I am confronted with questions about how I know if my approach works.

I mean, I know it works. Ive refined it over years of working with students through a continuous process of qualitative research. Because it is not generalizable, qualitative research is not considered high quality, but this does not mean it is inherently low quality. When were looking at these complicated things where solutions are unlikely to be wholly generalizable, it is, in fact, invaluable.

One of the ways I measure the effectiveness of my approach is to ask students whether or not they think theyre learning. I find this to be meaningful data.

Another method I use is to ask students how they would approach an unfamiliar writing task. Here I am assessing the development of the writing practices, the skills, attitudes, knowledge and habits of mind of writers. If they can articulate an approach to a new writing problem, I know that eventually, through practice, the written artifact itself will become better and better.

I want to know how students feel about their writing abilities, whether or not they perceive an increase in their writing power. If I were a nutritionist, I would also want to know how my patients feel when on my program of diet and exercise. If they feel like crap and the experience is miserable, how could I ever expect them to persist?

A generalizable, quantifiable measurement simply doesnt apply here. It is a mismatch between desired information and methodology. The problem were studying is too complex, and what happens when it comes to writing and developing as a writer is a little different inside everyone.

I suspect this is why the available research finds that the writing atmosphere is important seem to be the most promising. Inside a good atmosphere, different students can travel different paths toward similar (yet still different in important ways) destinations.

As to the evidence I look for to see if The Writers Practice is working as I hoped, Im feeling pretty good about this.

Read more:
When "High-Quality" Evidence Maybe Shouldn't Be the Goal | Just Visiting - Inside Higher Ed

Share on PinterestKendrick James Farris at the weightlifting event at the Rio 2016 Olympic Games. Getty Images

Packed with record-setting athletes displaying cut physiques and explosive power, The Game Changers, a new documentary on Netflix, has a clear message: Vegan is best.

The film aims to make the case that a vegan diet isnt only the most advantageous diet for long-term health, but for an athletic edge as well.

From Olympic weightlifter Kendrick Farris and cycling champion Dotsie Bausch to top distance runner Scott Jurek and Arnold Schwarzenegger (a producer of the film), the documentary chronicles several professional athletes who attribute getting faster and stronger, and recovering from injury more quickly, to adopting a plant-based diet specifically vegan.

Vegans dont eat meat or products derived from animals, like eggs or milk.

While theres not much data to back a trend of professional athletes going vegan or vegetarian, Barbara Lewin, RDN, CSSD, LDN, a sports nutritionist who works with professional athletes, including Olympic athletes and members of the NHL and NBA, certainly sees her pro-athlete clients embracing a plant-based diet.

My clients see so many benefits to eating a plant-based diet that postseason, they dont go back to eating as an omnivore or a carnivore, Lewin noted.

Healthline asked that question to David C. Nieman, DrPH, FACSM, a professor of health and exercise science and director of the Human Performance Laboratory at Appalachian State University in North Carolina, where he studies athletes and diet.

Nieman is a vegetarian and marathon runner who sees many reasons someone would want to become vegan. Still, he had a clear answer: No.

The only possible way it [a vegan diet] may help some people is if theyre involved in a sport that takes more than an hour, Nieman stated.

And thats only if they were on a low carb, high fat diet and switched to a vegan diet, which would mean theyd be taking in more carbs. Those people would see improvement in endurance not sports skill, he said.

Studies on the correlation between performance and vegan, vegetarian, and meat-eating diets are rather limited.

One recent study published in the Journal of the International Society of Sports Nutrition tracked the maximum exercise capacity of 76 recreational runners, 18 to 35 years old, for 6 months. Of the group, 26 followed a diet that included meat and plants, 26 ate a vegetarian diet, and 24 ate a vegan diet.

The results suggest that there are no differences in exercise capacity between vegan, lacto-ovo-vegetarians and omnivorous recreational runners, the studys authors wrote.

The bottom line: All kinds of diets are compatible with performance, Nieman said.

Thats if you make healthy choices compatible with whatever diet you want to follow.

Lewin agrees that any diet needs to include wise choices if youre eating for health or performance.

If youre living on crackers, vegan cheese, and other processed foods, its not a good choice. For a vegan diet to be healthy and to work for the elite athlete, it has to have a strong foundation in vegetables and fruits, legumes, whole grains, nuts, and seeds, she told Healthline.

The Game Changers shares stories of both long-term health on a vegan diet and immediate improvements in performance. Bouncing back quickly between workouts is also important for professional athletes and many more casual athletes too.

According to Nieman, youve got to look at nutritions effect on three areas to get an overall sense of how diets affect athletes: long-term, acute, and post-workout recovery.

Long-term health is important for athletes. Plant-based dietary choices are at the heart of all healthy eating patterns, Nieman explained, whether your diet of choice be vegetarian, Mediterranean, or DASH, for example.

The 3-day period before a sports event matters a lot. Athletes should eat a high carb diet, with most carbs coming from grains and dried fruit.

What you eat every day counts towards your health and overall performance. However, the pre-workout or prerace meal is extremely important, Lewin said.

A high fat meal can leave you feeling sluggish and is not a good fuel for the muscles, whereas a meal with the right balance of carbohydrate and protein will digest efficiently and provide good energy, she said.

Finally, Nieman points to an area of study called metabolic recovery, or bouncing back to normal after a race or workout.

This area of study has discovered what you eat can improve your return to homeostasis. The simplest snack? Fruit. Niemans research has found bananas, pears, and blueberries all support your bodys recovery after exercise.

Fans of the vegan diet claim that if you eat vegan, its easier to bounce back between workouts with plant protein since its less inflammatory.

Nieman, whos currently studying athletic recovery after 90 minutes of hard exercise when someone eats pea vs. whey (dairy) protein post-workout, strongly disagrees.

Its nonsense that plant protein will help you recover any differently, he said.

But Lewin believes the anti-inflammatory effect of plant foods help with recovery.

With higher levels of exercise intensity you produce more free radicals and byproducts that can cause inflammation in the body. A vegan, plant-based diet rich in antioxidants can have an enormous impact on reducing inflammation, she said.

Lewin and Nieman agree on one point, though: Its not at all necessary to consume animal products to excel in pro sports.

Whether youre biking or training for a Tough Mudder, weekend warriors can experiment with vegan meals thatll fuel your body.

The prerace meal needs to be high in carbohydrate, low in fat and fiber (which both slow down the digestive process), and can contain moderate amounts of protein, according to Lewin.

Try:

A game-changing takeaway from the film? Its not at all necessary to consume animal products to excel in pro sports.

Read more:
Elite Athletes Are Going Vegan. Will It Help You? - Healthline

Weight loss plans can help Britons who are struggling to lose weight. However, one expert has revealed a tip that most dieters wont mind adding to their diet plan.

According to Dr Michael Mosley the key to a better body is as simple as getting an extra hour of sleep every night.

This is because sleeping too little can cause the metabolism to change, preventing the body from processing food as effectively. An extra hour could help you to lose weight within weeks.

Karen Collins of the American Institute for Cancer Research, also claims late nights mean we snack more, and exercise less.

She said: We all know that when were tired, we reach for food first of all as a comfort thing. It now seems there is a biological basis for this, which we havent seen before.

READ MORE: Eddie Hall cut one thing from diet to shed astounding five stone

Hormone levels affected by sleep

Karen believes changes in our hormone levels are caused by sleep deprivation.

Her theory is based on research from Toyama University in Japan.

There, researchers linked sleep deprivation in children with changes in the way the body processes sugar.

In the study of six-and seven-year-olds, children who slept nine to ten hours a night were compared with those who only slept eight to nine hours. The latter group was almost twice as likely to be overweight.

Children sleeping less than eight hours a night were almost three times as likely to be overweight.

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Karen said: One hormone, cortisol, regulates metabolism of sugar, protein, fat, minerals and water.

Along with higher levels of resistance to insulin, which have also been spotted in the sleep-deprived, changes in levels of cortisol can lead to weight loss becoming much more difficult for those who dont sleep properly.

We are not saying that the weight will drop off if you get an extra hours sleep but I would expect to see changes within weeks rather than months.

To lose weight, sleep to raise your leptin levels

According to Dr Mosley less sleep means more cortisol, which means weight gain. But cortisol is only part of the picture.

Two hormones leptin and ghrelin work together to manage appetite. Leptin reduces hunger, while ghrelin promotes it.

Researchers at the University of Chicago monitored hormonal levels and appetite in a group of 11 subjects during two six day periods.

During the first six days, the volunteers received four hours of sleep during the night; during the second six days, they were allowed to sleep for twelve hours.

Tests showed that sleep-deprived volunteers had 18 percent lower leptin levels and 28 percent higher ghrelin, associated with a 24 percent increase in self-reported hunger and a 23 percent increase in self-reported appetite.

There was an overall increased preference for sweet, salty and starchy foods, with a 45 percent increase in salty food preference.

Better sleep: the foundation of healthier eating

As anyone who has tried to lose weight will testify, fighting a losing battle against your own willpower can be a dispiriting experience.

Too often, diets leave people weighing even more than they did to begin with, as they struggle with constant hunger, cravings and loss of energy.

There is a better way. By getting enough sleep, your body will re-set its hormones to make better food choices.

With a high-fresh, low-carb diet, intermittent fasting, and exercise tailored specifically for the needs of those who want to lose weight, you can completely re-set your appetite.

You wont want to eat unhealthy food, and the weight that you lose wont come back.

Read the rest here:
Doing this for an hour a day can help you lose weight within weeks and its not exercise - Express