WHO: Majority of adolescents worldwide are not sufficiently physically active, putting their current and future health at risk

The study, published in The Lancet Child & Adolescent Health journal and produced by researchers from the World Health Organization (WHO), finds that more than 80% of school-going adolescents globally did not meet current recommendations of at least one hour of physical activity per day – including 85% of girls and 78% of boys.

The study – which is based on data reported by 1.6 million 11 to 17-year-old students – finds that across all 146 countries studied between 2001-2016 girls were less active than boys in all but four (Tonga, Samoa, Afghanistan and Zambia).The assessment included all types of physical activity, such as time spent in active play, recreation and sports, active domestic chores, walking and cycling or other types of active transportation, physical education and planned exercise.

The authors say that levels of insufficient physical activity in adolescents continue to be extremely high, compromising their current and future health. “Urgent policy action to increase physical activity is needed now, particularly to promote and retain girls’ participation in physical activity,” says study author Dr Regina Guthold, WHO.

The health benefits of a physically active lifestyle during adolescence include improved cardiorespiratory and muscular fitness, bone and cardiometabolic health, and positive effects on weight. There is also growing evidence that physical activity has a positive impact on cognitive development and socializing. Current evidence suggests that many of these benefits continue into adulthood.

To achieve these benefits, the WHO recommends for adolescents to do moderate or vigorous physical activity for an hour or more each day.

Nutrients for Healthy Joints - Turmeric and Collagen

Turmeric
Turmeric is a spice made from the dried and ground root of the turmeric plant, a plant in the same family as ginger. It has been used as an herbal tonic for thousands of years. Many of the benefits of turmeric are attributed to a photochemical within it known as curcumin.

Curcumin is an extremely potent antioxidant carotenoid pigment with potential uses for many areas of health, including memory, digestion, circulation as well as joint health. 

As a nutrient for joint health, turmeric may have comforting qualities and support healthy joint function. 

Since turmeric is fat-soluble instead of water-soluble, it is best to consume turmeric with a meal that contains some fat or oil.

Collagen 
Collagen is a protein and a natural part of cartilage, bone and other tissues. It is found in skin, muscles and tendons. It is the most abundant protein in animals.

There are many different types of collagen. Type II collagen is the major type of collagen in cartilage, imparting strength and the ability to compress to the cartilage within our joints so they can absorb shocks.

Collagen also contains chondroitin and glucosamine, both of which benefit joint health. It may support the fluids, functioning and integrity of the cartilage within joints, thus promoting joint health. Undenatured Type II collagen works specifically with the immune system to help support our joint health.

Why Real Foods Matter

There is a lot of research on what diet is best for health and which foods to eat for optimal health.

A few years ago, Dr. David Katz and Stephanie Meller were asked by Annual Reviews, a scientific publisher, to review several diets and elements of diets, including low-fat, low glycemic, low carb, Mediterranean, mixed/balanced (DASH), Paleolithic and vegan. Katz and Meller’s findings concluded that while there is not one best diet, there are patterns in eating habits, clear common elements, that are proven to be beneficial for health. “The weight of evidence strongly supports a theme of healthful eating while allowing for variations on that theme. A diet of minimally-processed foods close to nature, predominantly plants, is decisively associated with health promotion.” The “minimally-processed foods close to nature” is what some refer to as real foods, or whole foods.

Whole foods are foods from plants, and they are unprocessed or unrefined and free from additives or other artificial substances. In some cases, a whole food can be as minimally processed or refined as possible, but it is still free from additives or artificial substances. Fruits, vegetables, nuts, whole grains and legumes are whole foods. When they are not processed, or minimally processed, they retain much of their complete profile of beneficial phytochemicals and nutrients, plus fiber. Sometimes when a food is processed, it can be stripped of its fiber, phytochemicals and nutrients.

Here are a few reasons why whole foods are important:

• Phytochemicals: Whole foods contain phytochemicals (phytonutrients), which are biologically active plant-food components. Phytonutrients can be powerful antioxidants like lycopene, a red-colored carotenoid found mainly in tomatoes and anthocyanins, which gives berries like blueberries their deep blue color.
  
• Essential Nutrients: Whole foods are nutrient-rich, offering us a simple, easy way to get more nutrients into our diets.
  
• Fiber and Whole Grains: Many minimally-processed foods are rich in fiber, helping to keep our GI tract on track and providing cardiovascular and weight management benefits. Plus, whole grains retain vitamins, minerals and phytochemicals, which help promote overall health.
  
• Good Fats and Protein: Processed foods tend to contain more trans fats and saturated fats, the not-so-healthy fats, while whole foods tend to have more of the good-for-you fats like omega-3s, essential fatty acids from plants or fish, plus monosaturated fat from plants.
  
  ‘Good fats’ and the protein found in whole foods can help increase satiety, that feeling of fullness. The peptides send signals to the brain and gut that lead to the suppression of MORs (Mu-opioid receptors), resulting in the curbing of appetite. Additionally, protein stimulates the production of the hormone that signals satiety, cholecystokinin (CCK).