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Only 5% Of Children’s Yoghurts Contain ‘healthy’ Sugar Levels



Only one in 20 children’s yogurts has healthy sugar levels, activists warned.

And the worst offender has five and a half teaspoons of sugar per pot – as much as 16 malt milk biscuits or five chocolate digestifs.

Healthy eating experts say claims about calcium and vitamin D levels in sugary yogurts “distract parents from scrutinizing nutritional information.”

They are now calling on the government to impose stricter restrictions to prevent parents from being “misled” into buying the items for their children.

And they want a “total ban” on child-friendly packaging for yogurts with medium or high sugar content.

The Action for Sugar campaign group examined the nutritional information of 100 of the country’s most popular children’s yogurts.

They were aimed at teenagers through bright packaging and cartoon characters, the researchers said.

Nutritionists warn against giving children sugary yogurts that can make them “addicted to the sweet things for life”.

Every third child leaves elementary school overweight, and obesity diseases cost the NHS around £ 6 billion a year.

The NHS recommends children ages four to six not eat more than 19 grams of sugar per day. And people between the ages of seven and ten shouldn’t consume more than 24 g per day, the guidelines say.

The added sugars include the syrups and fruit concentrates that are stacked in popular yogurts.

The charity based at Queen Mary University of London found Nestlé’s Rolo Mix-in Toffee-Yogurt to be the worst culprit. It contained 20.6 grams of sugar per 100 grams.

For comparison: A McVitie’s Chocolate Digestive biscuit contains around 4.8 g of sugar.

Nestlé’s Smarties vanilla yoghurt (13.8 g), two Yoplait fruit yoghurts (13.3 g and 13.2 g) and Lidl’s Milbona raspberry yoghurt (12.5 g) rounded off the top 5.

Popular kid-friendly brands like Frubes and Munch Bunch were also among those high in sugar.

Meanwhile, only five options had healthy sugar levels – defined as less than 5g per 100g.

This included two petits filous with no added sugar (4.9 g and 4.8 g) and two nush almond milk yogurts (5 g and 2.2 g).

Is your plant-based grill REALLY healthier than one made with meat? Vegetarian and vegan alternatives to sausages, burgers and kebabs can contain up to 10 TIMES more sugar

Vegetarian and vegan equivalents of the country’s most popular BBQ foods can contain up to 10 times more sugar, MailOnline announced this week.

And the worst offensive meat-free alternatives – that are Often referred to as healthier than conventional staple foods – are up to six times saltier.

Nutrition experts warned that meat substitutes shouldn’t automatically be perceived as “healthier” just because they don’t contain red meat.

However, they admitted that higher levels of sugar and salt didn’t necessarily mean worse, as many vegetarian options have fewer calories, less fat, and more fiber.

Our analysis looked at the nutritional benefits of a selection of BBQ favorites, including sausages and burgers, as well as kebabs, bacon, and meatballs.

There are 2g of sugar in every 100g of Wicked Kitchen Vegetarian Chili and Lime Kebabs, compared to just 0.2g for the same amount of Morrison’s Lamb Kebabs.

And Two Birds Eye’s meatless sausages contain 2.2g of sugar, compared to just 0.5g in two pork sausages sold at Tesco.

In the case of burgers, Sainsbury’s and Waitrose’s meat dishes contain less than 0.5 g of sugar.

But the vegetarian alternatives by Linda McCartney (0.9g), Heck (1.4g) and Morrisons (2.1g) have up to four times as much sugar.

Meanwhile, a vegetable steak from Vivera – sold in supermarkets like Sainsbury’s and Asda – has 2.4g of sugar per 200g, while a ribeye steak sold at Sainsbury’s has less than 0.5g.

Two slices of THIS vegetable bacon (0.3 g) contain three times more sugar compared to Tesco’s pork option (0.1 g).

And Linda McCartney’s vegetarian meatballs (2.3g) are up to five times more than Asda beefballs (less than 0.5g).

Professor Gunter Kuhnle, an expert in nutrition and food science at the University of Reading, told MailOnline, “I think one of the difficulties with many meat substitutes is that it is difficult to mimic the taste of the original product.

“I suppose this is one reason for introducing more salt or sugar.”

He said that a vegetarian product, which has ten times more sugar than a meat product, “doesn’t matter too much to most people” from a health perspective if the calories in the foods are similar.

“Higher salt levels could affect your risk of blood pressure and cardiovascular disease – but only if it’s really high and someone can easily get over the daily recommendation,” he said.

Professor Kuhnle added: “In general, I think there is a problem with perceiving food as“ healthier ”just because it does not contain meat.

“Meat is neither healthy nor unhealthy. It’s just one type of food that can provide energy and some essential nutrients (especially vitamin B12 and iron), but more importantly, it’s enjoyed by many people.

“As with most other foods, overeating can be detrimental to health – meat increases the risk of cancer and potentially heart disease.”

A mango and passion fruit yogurt from Coconut Collaborative also had a healthy sugar content (4.6 g), the analysis found.

Overall, 63 percent of yogurt pots contained a third or more of the maximum daily intake of added sugar for a four to six year old.

In addition, yogurt packaging often contains calcium, vitamin D and high protein claims, Action for Sugar said.

This creates a “skewed” health court, “suggesting the products are completely healthy and contain only sugars from natural sources like lactose from milk, the charity said.

The researchers found that the average fat content in three-quarters of the yogurt was healthy.

But two-thirds had a higher percentage of saturated fats, which contribute to poor heart health.

Dr. Kawther Hashem, nutritionist and campaign leader at Action on Sugar, said companies are trying to prevent parents’ eyes from seeing the “significant amount” of sugar on their nutrition labels by using “health-sounding claims and cartoons.”

She said, “Parents can easily be misled by walking down the yogurt aisle in the supermarket.

“Since only 5 percent of yogurts with kid-friendly packaging would have a green label as ‘healthy’ for sugar, food companies must make every effort to reduce the sugar in these products, especially those that are specifically targeted at children.”

Katharine Jenner, Campaign Manager at Action on Sugar, said, “Smart marketing techniques like advertising, promotions, and packaging are powerful tools to get kids excited about cute things from an early age and life.

“While the government’s obesity strategy is taking bold steps to tackle unhealthy advertisements and promotions, they must now ensure that food companies only use cartoons and health statements on their healthier products so parents can see more of what is good for their children is.”

Professor Graham MacGregor CBE, Chairman of Action on Sugar and an expert in cardiovascular medicine at Queen Mary’s, said: “It is imperative that food companies act more responsibly and commit to reformulating sugar, salt and calorie restriction rather than making us unhealthy To impose products that contain “child-friendly packaging with misleading nutrition and health claims.”

Charlotte Stirling-Reed, a registered nutritionist for children, told MailOnline that the numbers were a shame and disappointing, but “not really shocking”.

She said, “Many brands are making efforts to reduce the sugar in their foods, and the government has asked brands that supply food to young children to do the same.

“It would be good if the sugar content in children’s yoghurts were greatly reduced across the board.

“Ideally, we would like to see foods for babies and toddlers that fit into the“ low-sugar ”category.

“When I advise parents, I generally recommend offering babies and toddlers natural yoghurt, if possible with no added sugar, in order to keep the free sugar content as low as possible.

“Even when sugary yoghurts are introduced, children can often prefer them and reject natural yoghurts. Therefore, it is best to concentrate on simple types for as long as possible.”

Julia Wolman, a registered nutritionist specializing in healthy eating for families and children, told MailOnline, “It’s quite shocking, if not surprising, that so many children’s yogurts still have added sugar.

“Yogurt is one of those products that always contains some sugar, especially milk yogurt, because of the lactose, a natural sugar found in milk.

“But when artificial sugar is added, the yoghurts taste super sweet and delicious – coupled with the health messages on the pack, it’s easy to see why parents would keep buying them.

“The problem is that once children get used to liking sweet foods, that taste bias can stay with them throughout their lives as a child, teenager, and adult.

“While foods rich in sugar are okay in moderation, overeating them can lead to excess weight gain over time, which can increase the risk of diet-related illnesses.

“Ideally, we would like children to get used to the taste of low-sugar yogurt at an early age.

“A snack or dessert made from natural yoghurt with pureed, pureed or chopped fruits would be the gold standard in my opinion.

“It would be great if more brands replicated this type of no-sugar recipe alongside their cartoon characters and health claims on the box.”

What should a balanced diet look like?

Meals should be based on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally whole grains, according to the NHS

• Eat at least 5 servings of different types of fruit and vegetables every day. Count all fresh, frozen, dried, and canned fruits and vegetables

• Basic meals based on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally whole grains

• 30 grams of fiber per day: This corresponds to the consumption of everything: 5 servings of fruit and vegetables, 2 wholemeal cereal biscuits, 2 thick slices of wholemeal bread and a large baked potato with the skin on

• Have some dairy products or milk alternatives (such as soy drinks) and choose low-fat and low-sugar options

• Eat beans, legumes, fish, eggs, meat, and other proteins (including 2 servings of fish per week, one of which should be oily)

• Choose unsaturated oils and spreads and consume them in small amounts

• Drink 6-8 cups / glasses of water daily

• Adults should consume less than 6 g salt and 20 g saturated fat for women or 30 g for men per day

Source: NHS Eatwell Guide

Whole Grain Pasta Nutrients

Kate Middleton diet plan: How exercise helps with ‘slender physique’ – expert claims



After marrying Prince William in 2011, Kate Middleton has been in the public spotlight for over a decade. Ten years, a royal wedding and three royal babies later, the Duchess shares the same enviable physique. Personal trainer Michael Brigo revealed how.

Michael began: “The Duchess of Cambridge, Kate Middleton, has a lean and athletic physique that is most likely to be sculpted through resistance-based fitness training, which primarily focuses on strength training using bodyweight and weights.

“She is also an outdoor person and is known to enjoy running, skiing and tennis. It wouldn’t surprise me if she ran an average of 10km or more.”

Kate is rarely seen shying away from a workout or even a friendly athletic competition.

In fact, US Open champion Emma Raducanu described the Duchess’ forehand during a doubles match as “amazing”.

It seems the Queen will try any physical activity, whether it’s land sailing at St Andrews, archery lessons at The Way Youth Zone in Wolverhampton or Gaelic football with Irish children.

Also, let’s not forget how Duchess Catherine and Prince William met; The now legendary royal couple shared a love of sport at St Andrews University, where Kate was reportedly involved in rowing, swimming, hockey and tennis.

She also received a gold Duke of Edinburgh award in sixth form college, which is by no means a small achievement.

The challenge requires contestants to participate in “anything that requires a sustained level of energy and physical activity” for several months, suggesting the Duchess has always been athletic.

In a press release later shared by the Palace, Kate explained, “While getting my Gold Award was challenging at times, it’s one of my most memorable experiences from my childhood and I couldn’t recommend it more highly.”

One of Kate’s favorite exercises that anyone can try is the plank.

A royal insider reportedly explained: “There are three elements, the ground plank, the side plank and the prone skydiver, all positions that Kate can hold for 45 seconds or more and repeat each at least 10 times.”

As for her diet, Kate fans can rejoice, as Dr. Charlotte Norton, Medical Director of the Slimming Clinic, told that the Duchess’ main secret is simply having a balanced diet.

She explained: “Kate Middleton is very relatable (even down to her diet) and I think that’s one of the reasons the nation loves her.

“She’s known to be an avid cook and doesn’t shy away from pizza, pasta and curries, which we’re probably all fond of.”

READ MORE: Princess Beatrice’s engagement ring is different from Kate & Meghan’s

Those who want the Duchess’ figure would do well to include “protein (meat, fish, dairy, legumes and nuts), carbohydrates (whole grains), lipids (healthy oils), vitamins, minerals and water” in their diet. according to dr Norton.

Her favorite raw food dishes include gazpacho, sushi, ceviche and goji berries.

And while she’s not a vegetarian, the Queen also likes to stick to plant-based foods when she can.

During her and William’s royal tour of India, chef Raghu Deora, who cooked for the couple during their stay at the Taj Mahal Palace, revealed they enjoyed vegetable kebabs and lentil curry. Hi! reported.

Raghu explained, “It’s all vegetarian because I’ve been told that’s what they prefer.”

READ MORE: James Martin on why you should never put eggs in the fridge

dr Norton concluded: “I truly believe Kate’s secret is consistency.

“There hasn’t been a moment in history where she’s had a dramatic change in her appearance, not even post pregnancy, and I think that’s because it’s compatible with diet and exercise.”

However, in preparation for special occasions, the Duchess is reportedly taking extra precautions and following the Dukan Diet, which author Pierre Dukan says is “the real reason the French stay thin.”

To keep her slim ahead of her wedding in 2011, Kate reportedly tried the high-protein, low-carb diet.

This consists of four phases, Attack, Cruise, Consolidation and Stabilization, but ultimately encourages dieters to “eat as much as they want” out of 100 high-protein and plant-based foods.

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Diet and cervical cancer: What is the link?



Cervical cancer is one of the most common gynecological cancers. The American Cancer Society estimates that approximately 14,000 people in the United States will be diagnosed with cervical cancer in 2022.

Up to 99.7% of cervical cancer cases result from human papillomavirus (HPV) infection. This viral infection causes abnormal changes in the cervix, leading to the development of this form of cancer.

Doctors can diagnose cervical cancer during routine health exams like Pap smears and HPV tests. The condition is often asymptomatic.

In addition to regular Pap smears and HPV testing, there are three HPV vaccines that protect against some strains of HPV that are known to cause cervical cancer.

Other factors that affect the progression of HPV to cervical cancer include smoking, exposure to environmental toxins, co-infection with sexually transmitted infections such as HIV, and diet and nutrition.

Diet and nutrition play a role in the development of cervical cancer.

In fact, proper nutrition helps optimize the immune system, which in turn eliminates HPV and helps the body respond to cancerous tumors.

However, research on the role of diet in preventing or reducing the risk of developing cervical cancer has focused on antioxidant nutrients and dietary patterns that mitigate the effects of HPV.

High-inflammatory diets – similar to the Western diet – have been linked to the development of cervical cancer, particularly in women with HPV infection and a sedentary lifestyle.

A Western diet — which is typically high in saturated and trans fats, added sugars, and sodium — has been reported to increase chronic inflammation and make HPV infection more difficult to control. Persistent HPV infection leads to the development of cervical cancer.

On the other hand, following a Mediterranean diet — high in fruits, vegetables, peas or beans, healthy fats, and fish — can lead to a lower risk of both HPV infection and cervical cancer.

The intake of antioxidants such as the carotenoids lutein, zeaxanthin and beta-carotene as well as vitamins C, E and A can suppress the development of cervical cancer, especially in smokers.

In addition, nutrients like folic acid, vitamin D, and lycopene can stop the progression of HPV to cervical cancer.

Each of these antioxidant nutrients play distinct protective and overlapping roles during the developmental stages of cervical cancer.

Therefore, it is best to focus on overall dietary patterns rather than just individual nutrients.

An observational study of nearly 300,000 women suggests that increased intake of fruits and vegetables — which are high in various antioxidant nutrients — is associated with a reduced risk of cervical cancer.

A daily intake of 100 grams (g) of fruit, equivalent to 1 cup of cranberries, has been linked to a reduced risk of cervical cancer. Likewise, a daily increase of 100g of vegetables has a similar effect.

Adopting a dietary pattern similar to the Mediterranean diet reduces inflammation and the risk of cervical cancer.

A person could eat more:

  • Fruits and vegetables with an emphasis on a variety of colors and textures
  • complex carbohydrates such as brown rice, pasta, bread and couscous
  • Nuts, seeds, and olive oils, which are healthy unsaturated fats to replace saturated and trans fats
  • Herbs and spices, such as onion and garlic, while limiting sodium supplements
  • Low-fat dairy products such as milk, cheese and yogurt
  • Legumes such as peas, lentils and beans, including chickpeas and red beans

In addition to a balanced and nutritious diet, taking a daily multivitamin in women with HPV is associated with less severe HPV infection and a lower risk of progression to cervical cancer.

Foods with high inflammatory potential are associated with an increased risk of cervical cancer.

The “fast food culture” of the Western diet, characterized by processed foods low in fiber and high in added sugar, increases inflammation and is implicated in the development of cancer.

Foods to limit or avoid include:

  • Foods high in added sugars
  • processed meats such as cured meats
  • Red meat
  • Foods high in saturated and trans fats

Excessive consumption of added sugars from sugary drinks, dairy desserts and table sugar significantly increased the risk of cancer in a 10-year observational study of over 100,000 people.

Red meat, such as veal, pork, and lamb, in amounts of 101–200 g per day has been linked to an increased risk of cancer in both premenopausal and postmenopausal women.

Limit your intake of animal and processed sources of saturated and trans fats, which research has shown promote the growth of cancerous tumors.

Naturally occurring and plant sources of saturated fats and trans fats had no negative impact on cancer risk.

Pro-inflammatory foods upset the balance of the “good” bacteria that live in the gut, triggering inflammation and increasing the risk of cancer.

There are several natural home remedies that promise to treat or cure cervical cancer without medical intervention.

Some natural practices — like drinking green tea — may offer benefits for someone with cervical cancer. However, these do not replace the need for appropriate medical intervention and treatment.

Despite the emerging research on medicinal herbs to treat cervical cancer, more research is needed on these cancer-fighting plants, their active ingredients, and safe dosages.

Always consult with your oncology medical team to determine the best treatment options.

Cervical cancer is one of the most common gynecological cancers. Infection with HPV causes 99.7% of cases.

There is a clear link between diet and nutrition, the progression of HPV infection and the subsequent development of cervical cancer.

The fast-food culture of the Western diet — whose hallmarks are processed foods, red meat, low fiber and high added sugars — is pro-inflammatory and linked to an increased risk of cervical cancer.

Research suggests that antioxidant nutrients like carotenoids, vitamins A, C, E, D, and folic acid — all of which are prevalent in a Mediterranean diet — may prevent or reduce HPV infection and thus the development of cervical cancer.

Limit pro-inflammatory foods and increase the amount of fruits and vegetables rich in antioxidant nutrients to reduce the risk of cervical cancer.

Avoid substituting natural home remedies for appropriate medical interventions and treatments to treat cervical cancer. Consult with your oncology medical team to find the best treatment options.

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Not All Calories Are Equal – A Dietitian Explains How the Kinds of Foods You Eat Matter to Your Body



Even when two foods have the same calorie count, there can be huge differences in how they affect your body.

A calorie is a calorie is a calorie, at least from a thermodynamic point of view. It is defined as the amount of energy required to heat 1 kg of water by 1 degree

The Celsius scale, also known as the Celsius scale, is a temperature scale named after the Swedish astronomer Anders Celsius. On the Celsius scale, 0 °C is the freezing point of water and 100 °C is the boiling point of water at 1 atm pressure.

“> Centigrade (2.2 pounds at 1.8 degrees

The Fahrenheit scale is a temperature scale named after German physicist Daniel Gabriel Fahrenheit, based on one he proposed in 1724. On the Fahrenheit temperature scale, the freezing point of water is at 32°F and water boils at 212°F, a 180°F separation as defined at sea level and normal atmospheric pressure.


But when it comes to your body’s health and energy levels, not all calories are created equal.

For example, some studies have reported that diets high in protein, low in carbohydrates, or a combination of both result in greater weight loss than diets with other levels of fat, protein, and carbohydrates.

If every calorie in food was the same, you wouldn’t expect differences in weight loss among people consuming the same number of calories spread across different types of food.

Nutritionists like me know that there are many factors that affect what a calorie does to your body. Here’s what we know so far about calories and nutrition.

Energy that is actually available to your body

At the end of the 18th century, the chemist WO Atwater and his colleagues developed a system for finding out how much energy – i.e. how many calories – different foods contain. Basically, he burned food samples and recorded how much energy they released in the form of heat.

But not every bit of energy in food that can be burned in the laboratory is actually available to your body. What scientists call metabolizable energy is the difference between the total energy of the food you eat and the energy that leaves your body undigested in feces and urine. For each of the three macronutrients—protein, carbohydrate, and fat—Atwater devised a percentage of the calories in it that would actually be metabolized.

Calorie Macronutrient Chart

According to the Atwater system, it is estimated that one gram of each macronutrient provides a specific number of calories. The US Department of Agriculture still uses these calculations today to come up with an official calorie count for each food.

How much energy you use

What you eat can affect what scientists call your body’s energy use. That’s how much energy it takes to keep you alive — energy you expend to breathe, digest, get your blood flowing, and so on — along with what you expend to move your body. You may have heard this called metabolism.

The quality of the diet can alter the body’s energy expenditure, also known as the thermic effect of food. For example, in one study, people who ate the same number of calories per day but ate either a low-carb or low-fat diet had differences in total energy expenditure of about 300 calories per day. Those on a very low-carb diet used the most energy, while those on a low-fat diet used the least.

In another study, high-fat diets resulted in lower total energy expenditure than high-carb diets. Other researchers reported that although replacing fat with carbohydrates did not change energy expenditure, people who increased their protein intake to 30% to 35% of their diet used more energy.

Nutritional information food labels

There’s a lot more to nutrition labels than just calorie information—and for good reason.

In general, a diet high in carbohydrates, fat, or both results in a 4% to 8% increase in energy expenditure, while high protein meals result in an 11% to 14% increase over resting metabolic rate. Protein has a higher thermic effect because it is harder for the body to break down. While these fluctuations aren’t huge, they could be contributing to the obesity epidemic by promoting subtle average weight gain.

quality of the calories you eat

Nutritionists look at a food’s glycemic index and glycemic load — that is, how quickly and by how much it raises your blood sugar levels. A rise in blood sugar triggers the release of insulin, which in turn affects energy metabolism and storing excess energy as fat.

Foods like white rice, cakes, cookies and chips all have a high glycemic index/load. Green vegetables, raw peppers, mushrooms and legumes all have a low glycemic index/load. There is evidence that foods with a lower glycemic index/load are better at regulating blood sugar levels, regardless of the calories they contain.

Reward centers in the brain light up when people eat high glycemic index/load foods, highlighting the pleasurable and addictive effects of foods like candy or white bread.

The fiber content of foods is another thing to consider. Your body can’t digest fiber — found in plant foods like fruits, vegetables, whole grains, and beans — for energy. Therefore, high-fiber foods tend to have less metabolizable energy and can help you feel full with fewer calories.

friends at dinner

Food provides more than calories.

Empty calories — those from foods with minimal or no nutritional value — are another factor to consider. Things like white sugar, soda, and many ultra-processed snack foods don’t offer much, if any, benefit in terms of protein, vitamins, or minerals along with their calories. The opposite would be nutrient dense foods, which are high in nutrients or fiber but still relatively low in calories. Examples are spinach, apples and beans.

And don’t think of empty calories as neutral. Nutritionists consider them harmful calories because they can have negative health effects. Foods that contribute the most to weight gain are potato chips, potatoes, sugar-sweetened beverages, and meat, both processed and unprocessed. On the other hand, vegetables, whole grains, fruits, nuts, and yogurt are foods that are inversely associated with weight gain.

More about health than calories and weight

It is undisputed that the most important factor for weight loss is the difference between the number of calories burned and the number of calories exerted through exercise. But make no mistake. While weight plays a role in health and longevity, weight loss alone does not equate to health.

Yes, some high-protein diets seem to promote weight loss, at least in the short term. But epidemiologists know that in areas where people live the longest — nearly 100 years on average — people eat mostly plant-based diets, with very little or no animal protein and little or moderate fat in the form of monounsaturated and polyunsaturated fats .

I often hear friends or clients say things like “it’s these carbs that are making me fat” or “I have to go on a low carb diet”. But these ailments drive nutritionists like me insane. Carbohydrates include foods like Coca-Cola and candy canes, but also include apples and spinach. Reducing simple carbohydrates such as soft drinks, refined flour baked goods, pasta and sweets is definitely beneficial to health. But cutting out carbohydrates like vegetables and fruits has the opposite effect.

A plant-based diet high in plant-based protein and carbohydrates, mostly from vegetables, fruits, nuts, and legumes, is the healthiest diet researchers know for longevity and the prevention of chronic diseases like heart disease, cancer, high blood pressure, and many other conditions .

The modern western diet suffers from an increase in the amount of calories ingested while at the same time decreasing the quality of the calories ingested. And researchers now know that calories from different foods have different effects on feelings of satiety, insulin response, the process of converting carbohydrates into body fat, and metabolic energy expenditure.

When it comes to your health, you count more on the quality of the calories you consume than on the number of calories.

Written by Terezie Tolar-Peterson, Associate Professor of Food Science, Nutrition & Health Promotion, Mississippi State University.

This article was first published in The Conversation.The conversation

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