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This after-dinner activity went viral for helping you “age wonderfully.” Does it work?

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You may have heard of the “hot girl walk”, but what about a “fart walk”? 

Social media user @mairlynsmith, a Canadian cookbook author and self-proclaimed “queen of fiber,” has gained attention for dubbing her after-dinner walk this head-turning name, claiming it can help you “age wonderfully” and reduce your risk of Type 2 diabetes.

“My husband and I go for fart walks most nights after dinner,” Smith says in a video posted to her Instagram with nearly half a million likes. “Why? Because walking is helping maintain our blood sugars, keeping them from ricocheting all around. And as you age, especially after 40, you have a bigger chance of developing Type 2 diabetes.”

More than 1 in 3 U.S. adults had prediabetes in 2021, according to the National Institute of Diabetes and Digestive and Kidney Diseases. “Prediabetes is a condition in which blood glucose levels are higher than normal but not high enough for a diagnosis of diabetes,” the institute’s website states. “People with prediabetes have a higher risk of developing type 2 diabetes.”

Erin Palinski-Wade, registered dietitian nutritionist and certified diabetes educator, told CBS News this type of after-dinner activity is a “really smart idea” — and even something she recommends to her clients, just not under the same name. 

“I do recommend getting up and moving after eating — not vigorously, but in a moderate way where you can carry on a conversation,” she said. “The idea of movement after a meal can have a lot of health benefits as well as digestive benefits. So I think it’s a good trend.”

Why does it work?

“When you’re physically active, every part of your body is more active, including your gut. So there’s an increase in gut mobility,” Palinski-Wade said. 

While this increase in gut mobility can help release gas buildup after eating, you don’t have to actually pass gas to see benefits — it’s all about the movement.

“It’s the benefit you’re getting from moving that is helping support the gut and the whole body,” said Palinski-Wade. “The gas coming out is not the benefit, it’s the mobility where you’re really getting the benefit.” 

But, as a bonus, passing gas may help with feelings of bloat, she said.

Post-meal walks impact on blood sugar

Walking after meals can also help with blood sugar balance, which can “help with energy and how you feel after a meal,” Palinski-Wade said.

“As we’re moving ourselves, we’re going to consume more energy, so that’s naturally going to force the glucose out of the bloodstream into the cells for energy and lower the glucose,” she said.

If post-meal walks are something you do consistently, it can also help you have better blood sugar balance throughout the whole day, she added. 

Tips to get started

So what exactly should post-meal walks look like? “The more consistent you can be the better,” Palinski-Wade said, adding it also depends on when someone is least active.

“For most people, it’s going to be most beneficial in the evening after the evening meal because that’s where we’re most sedentary,” she said. ” So if you’re eating a larger dinner and then you sit the rest of the night, you’re gonna have more indigestion, you’re more likely to have acid reflux, you’re gonna have higher blood sugar. Whereas breakfast (and) lunch, we tend to be up and moving at a bit more.”

She suggests walks range from 5 to 30 minutes. Smith says you can get started by walking for as little as 2 minutes, but says she goes for about 10, 15 or 20.

For blood sugar specifically, it’s great to walk for 5 minutes after each meal, Palinski-Wade said, but she knows it’s not always practical.

“So I would pick the meal that is the largest portion and the one you’re most sedentary after,” she said.

Keep it slow, too.

“As long as you can still talk without gasping for breath or only getting out a few words, that’s going to be how you can gauge the intensity of the walk,” Palinski-Wade said. 

Smith agrees not to go quickly. “It’s more of a moderate walk,” she says in her video.





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Dishing up space food – CBS News

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Dishing up space food – CBS News


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At the Johnson Space Food Systems Laboratory in Houston, NASA scientists develop dishes – freeze-dried, heat-stabilized, or irradiated – to serve on the International Space Station. Correspondent David Pogue checks out what’s on the menu in Earth orbit.

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In praise of Seattle-style teriyaki

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In praise of Seattle-style teriyaki – CBS News


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Seattle has more teriyaki shops per capita than any other metropolis in America. Correspondent Luke Burbank talks with the man whose 1976 restaurant, Toshi’s Teriyaki Grill, began it all.

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Gazan chefs cook up hope and humanity for online audience

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Renad Atallah is an unlikely internet sensation: a 10-year-old chef, with a repertoire of simple recipes, cooking in war-torn Gaza. She has nearly a million followers on Instagram, who’ve witnessed her delight as she unpacks parcels of food aid.

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Ten-year-old Renad Atallah posts videos of herself cooking in war-torn Gaza.

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We interviewed Renad via satellite, though we were just 50 miles away, in Tel Aviv. [Israel doesn’t allow outside journalists into Gaza, except on brief trips with the country’s military.]

“There are a lot of dishes I’d like to cook, but the ingredients aren’t available in the market,” Renad told us. “Milk used to be easy to buy, but now it’s become very expensive.”

I asked, “How does it feel when so many people like your internet videos?”

“All the comments were positive,” she said. “When I’m feeling tired or sad and I want something to cheer me up, I read the comments.”

We sent a local camera crew to Renad’s home as she made Ful, a traditional Middle Eastern bean stew. Her older sister Noorhan says they never expected the videos to go viral. “Amazing food,” Noorhan said, who added that her sibling made her “very surprised!”

After more than a year of war, the Gaza Strip lies in ruins. Nearly everyone has been displaced from their homes. The United Nations says close to two million people are experiencing critical levels of hunger.

Hamada Shaqoura is another chef showing the outside world how Gazans are getting by, relying on food from aid packages, and cooking with a single gas burner in a tent.

Shaqoura also volunteers with the charity Watermelon Relief, which makes sweet treats for Gaza’s children.

In his videos online, Shaqoura always appears very serious. Asked why, he replied, “The situation does not call for smiling. What you see on screen will never show you how hard life is here.”

Before dawn one recent morning in Israel, we watched the UN’s World Food Program load nearly two dozen trucks with flour, headed across the border. The problem is not a lack of food; the problem is getting the food into the Gaza Strip, and into the hands of those who desperately need it.

The UN has repeatedly accused Israel of obstructing aid deliveries to Gaza. Israel’s government denies that, and claims that Hamas is hijacking aid.

“For all the actors that are on the ground, let the humanitarians do their work,” said Antoine Renard, the World Food Program’s director in the Palestinian territories.

I asked, “Some people might see these two chefs and think, well, they’re cooking, they have food.”  

“They have food, but they don’t have the right food; they’re trying to accommodate with anything that they can find,” Renard said.

Even in our darkest hour, food can bring comfort. But for many in Gaza, there’s only the anxiety of not knowing where they’ll find their next meal.

      
For more info:

       
Story produced by Mikaela Bufano. Editor: Carol Ross. 

      
See also: 


“Sunday Morning” 2024 “Food Issue” recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.  



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