Chefs Are Going Back to Their Roots for Local, Sustainable Foraged Foods
Chefs around the world are using foraged ingredients to add exciting, fresh and eco-friendly flavors to their menus. By searching for herbs, fruits and roots from the wild, they create fresh, flavorful dishes. They also champion sustainable practices, indigenous produce and a sense of adventure. Ultimately, these foraging chefs bring diners unique experiences closer to nature.
Global food systems are trending towards industrialization and a homogenization of diets. As a result, there is almost no limit to where ingredients are available. When Indian mangoes are in New York grocery stores in the middle of winter, it can be easy for consumers to lose their connection to where food is grown.
Foraging, by contrast, can spark a deeply personal connection with the earth. "It was only until I started looking for my own food ... that I had started to understand that everything in nature was cyclical, everything interrelated," says Ava Chin, in her memoir Eating Wildly.
Chefs who forage ingredients are changing the ways restaurants operate. Fickle, time-sensitive wild ingredients require extra creativity and care. "Whatever the arrangement, a focus on foraging has brought a new element of procuring and planning to restaurant kitchens," wrote Jessica Ferri and Alison Tozzi Liu of the James Beard Foundation. Some restaurants even employ professional foragers or procurement companies. This has made the foraging profession quite competitive.
Food Tank is excited to highlight 18 chefs from around the world who are celebrating local and seasonal landscapes by serving foraged ingredients.
1. Darina Allen, Ballymaloe, Ireland
Allen issues a warning to budding foragers: "Beware; once you get on the foraging groove it becomes totally addictive." She encourages students to find and prepare food for themselves, a task made easier by the nearby Cork coastline overflowing with sea vegetables, shellfish and seaweeds. In summer, the surrounding fields hold wild leaves, herbs and flowers, and autumn brings mushrooms to Ballymaloe. Even the walls surrounding the gardens produce pennyworth and pineapple weeds, delicious additions to a meal.
2. Alex Atala, O.M., Brazil
Atala's São Paolo restaurant is dedicated to Brazilian and Amazonian cultural heritage. His familiar dishes with Brazilian twists push boundaries. His fettucine and prawns, for example, uses thinly sliced and lightly fried hearts of palm instead of pasta. Atala hopes that he will be able to impact traditional crops and local growers on a grand scale. His Instituto Atá, an organization connecting people more closely to food and nature, is working on this. Among other projects, Instituto Atá has created a new food label, Retratos do Gosto (Portraits of Taste), to support small producers in Brazil.
3. Karlos Baca, Taste of Native Cuisine, Colorado, U.S.
Baca is a chef and activist creating dishes that highlight indigenous ingredients and draw from Native American traditions. The majority of Baca's ingredients come from wherever he is cooking. He even forgoes white flour, sugar and dairy in favor of ingredients closer to his heritage. For instance, blue cornmeal, sweet potato, elk, wild mushrooms and chokecherries are familiar items on his menus. Baca is the first to say that foraging is more than a trend. For Native Americans, he said, "This is how we existed always."
4. Dan Barber, Blue Hill Stone Barns, New York, U.S.
Barber's acclaimed New York restaurant is known for its use of exquisite produce. Barber works with expert seed growers and travels extensively to find it. He even started his own seed company, Row 7, to ensure that he has access to the best produce. Barber also searches the nearby woods surrounding the 80 acres of farmland at Blue Hill Stone Barns for nuts and herbs. Not only do Barber's chefs forage for ingredients, but so do his geese. Rather than force-feed grain to geese to fatten their livers for fois gras, Barber allows the geese to forage for figs, acorns and lupin bush seeds.
5. Rayleen Brown, Kungkas Can Cook, Australia
Brown founded the catering company and shop Kungkas Can Cook in January 2000. She has been a well-loved purveyor of Australian bushfood-inspired bites ever since. Brown is Aboriginal and many of her flavors come from her nomadic upbringing. For her business, she sources 100 percent of her bush foods from local women foragers. Brown's menus vary based on the foraged products that come in, riding rhythms of the land and seasons. Wattleseed pancakes and camel burger with lemon myrtle tzatziki are two of the menu items at the shop, and are characteristic of Brown's style of blending familiar foods with foraged twists.
6. Chris Erasmus, Foliage, South Africa
Foliage's menu follows a field-to-fork ethos rooted in wild foods from the forests and hedgerows of South Africa's Western Cape. Inspired by his time working at Noma in Copenhagen, Erasmus opened Foliage to experiment with foraging and preservation methods. Menu items such as passionfruit parfait with lactic berries, rose petals and kombucha sparkle with foraged ingredients and varied techniques.
7. Patrick Hamilton, Sonoma County Mushroom Association Wild Mushroom Camp, California, U.S.
Hamilton may be better known by his nickname, Mycochef. A mushroom foraging veteran of over 40 years, he both cooks mushrooms and introduces them to the masses. On Hamilton's walks, foragers can learn to identify porcini, golden chanterelles, dyers' mushrooms and more. He is an active educator of ForageSF, a San Francisco-based community, and is an avid columnist. Mushrooms are one of the most dangerous foods to forage, but Hamilton demonstrates that anyone can find them safely and with a sense of humor.
8. Jeong Kwan, Baekyangsa Temple, South Korea
Kwan is a zen-Buddhist nun living and cooking in the Baekyangsa temple, 169 miles from Seoul. Her food is completely vegan and is not meant to be craved so much as relished as it is eaten. To develop flavors, Kwan crafts ingredients such as gochujang (fermented chili paste), soy sauce and kimchi over the course of years. She also harvests each of her ingredients from a temple garden and the forest it blends into.
9. Eddy Leroux, Restaurant Daniel, New York, U.S.
Leroux, chef de cuisine at Restaurant Daniel, works with forager Tama Matsuoka Wong to find wild shoots, leaves, stems and petals. Their partnership began on a night that Wong came to dine at the restaurant. On a whim, she had brought along a handful of anise hyssop. Leroux incorporated the sprigs into her meal and, excited at his success, began to welcome bags of nettles, rose thorns and more from Wong. Leroux delights that the foraged ingredients grow untouched by pesticides or humans and accepts the challenge of crafting recipes around items that are only available for mere days out of the year. Some of his most accessible recipes, like dandelion flower tempura or wild herb ravioli, can now be found in Leroux and Wong's book, Foraged Flavor.
10. Jude Mayall, OutbackChef, Australia
OutbackChef is a leading supplier of Australian bush herbs, spices and fruits. Jude Mayall is the founder, CEO and main chef behind both the business and The Outback Chef, a cookbook showcasing native Australian foods. She works closely with foragers, local farmers and indigenous communities to source products. When she first started, Mayall says, "no one wanted to know" about indigenous Australian flavors. Though they were tainted by stigma for decades, Mayall's work to provide these foods and tell their stories has catalyzed a wave of new acceptance of Australian native plants, indigenous cultures and foraged ingredients.
11. Doug McMaster, Silo, England
At this zero-waste restaurant, guests will not find a single trash can on the premises. What they will find are foraged foods, upcycled supplies and even foraged furniture. "In nature, there is no waste," explains McMaster. Every element of the restaurant strives to remain close to the pre-industrial food system. Chefs mill fresh flour and churn butter in buckets outside the back door. Every Tuesday, they venture into the surrounding Sussex countryside and ocean to collect herbs and sea plants.
12. Magnus Nilsson, Fäviken, Sweden
Four hundred and sixty miles north of Stockholm, Fäviken chefs use only these ingredients: salt, sugar, alcoholic vinegar and food from the restaurant's 20,000 acre grounds.. Every day a handful of the restaurant chefs forage for moss, herbs, grasses, mushrooms, flowers and seeds. Nilsson's locavore philosophy means that products like chocolate are off limits, but that does not stop him from serving his famous lupin seed faux chocolate. In it, lupin seeds are fermented to create a curd similar to silken tofu.
13. Wojciech Modest Amaro, Atelier Amaro, Poland
While many restaurants serve seasonal dishes, Modest Amaro takes this idea further than most. Instead of seasons, he divides his menu into 52 calendar weeks so that he can incorporate the freshest foraged ingredients from the countryside and his garden. Modest Amaro's dishes also follow three different themes, or spirits. In spirit of time dishes, all ingredients are harvested within one week; for spirit of place, the food not only comes from one week but also only one of Poland's natural habitats. The last, spirit of tradition, is usually invoked in winter. The components of these dishes have been smoked, dried, salted, fermented, pickled or burned.
14. Jocelyn Myers-Adams, Camissa Brasserie, South Africa
Myers-Adams brings new meaning to the concept of street food by foraging for ingredients close to city pavement. Her Cape Town restaurant located in the Table Bay hotel is surrounded by sidewalks, jogging trails and rail beds that are rich with wild ingredients like dune spinach, figs and hibiscus. Myers-Adams embarks on a foraging walk each morning and welcomes guests to join her, then help prepare and enjoy a feast of the items they find.
15. Hisoto Nakahigashi, Miyamasou, Japan
Each morning, Nakahigashi combs the forest and river around his ryokin, or Japanese inn, for fresh ingredients. He uses them to create his two-Michelin-starred restaurant's evening kaiseki meal, as his family has done for generations. Kaiseki is an exquisite dining experience lingering across many small courses, which encompasses both a menu and the surrounding atmosphere. Nakahigashi's foraged ingredients blend Miyamasou's dining room with the world outside. Delicacies such as fresh flowers, mushrooms and wild bear add to a carefully crafted experience rooted in the mountains.
16. Rene Redzepi, Noma 2.0, Denmark
If foraging has become trendy, it started with Redzepi. Foraged ingredients are at the heart of Redzepi's work, beginning with his cooking at the former Noma and now, Noma 2.0. Now, they have inspired his his app, Vild Mad (Wild Food), which connects people with nature and landscapes. Each seasonal menu at Noma follows a different theme inspired by wild Nordic ingredients. They feature seafood in winter, fresh vegetables in summer and wild game and forest finds in fall.
17. Ana Roš, Hiša Franko, Slovenia
In 2017, Roš was named World's Best Female Chef for her innovative Slovenian menu. She chooses ingredients from the restaurant's garden, local farmers and the surrounding woods. Her team of 10 foragers harvests mushrooms, berries, wild herbs and even plants not traditionally used in cooking. Her dishes are wildly creative: an example is raw scallop and potato topped with a jelly of fermented cabbage water and tangerine granita. Roš's local foraged ingredients means that they are truly one of a kind.
18. Prateek Sadhu, Masque, India
Sadhu spent 18 months traveling India and exploring regional cuisines before opening his innovative fine dining restaurant. Located in a Mumbai abandoned mill district, Masque serves a 10-course tasting menu. It features Indian ingredients, many of which Sadhu forages himself. He returns to his native district of Kashmir once per month to prepare for menu items such as pumpkin custard and apple served on cinnamon sticks.
19. Ben Shewry, Attica, Australia
At Attica, every member of the staff forages for food each day. By bringing back finds as near as 15 minutes to beginning of service, they achieve peak freshness of ingredients. They are able to showcase local Australian ingredients, such as bunya nuts, yam daisy and marron. They also protect the environment by harvesting sustainably. According to Shewry, "The idea behind it is to sort of manage our environment and use the things that are there ... being a chef is more than just about the cooking now."
20. Virgilio Martínez Véliz, Central, Peru
Driven by seasonality, Véliz's 17-dish tasting menu explores each corner of Peru's diverse landscape. Four times per month, a team of seven people forages from the sea to the Amazon and the Andes for indigenous ingredients. On a given trip, they might find edible clay, bacteria, corn, quinoa and herbs. Before the foraged ingredients enter the kitchen, they visit Mater Iniciativa, Véliz's research center. Here, researchers record their flavor profiles and properties.
21. Poul Andrias Ziska, Koks, Faroe Islands
The Faroe Islands are isolated and austere, and Ziska must be creative with the menu at acclaimed restaurant Koks. He asks divers to collect mahogany clams, sea urchins and horse mussels and submerge them in a fjord near the restaurant until it is time to cook. In spring and summer, chefs forage the local area for herbs and flowers, and in autumn, they find mushrooms.
Dr. Hyman: 'Your Fork Is the Most Powerful Tool to Transform Your Health and Change the World'… https://t.co/Lq3MglKYHt— EcoWatch (@EcoWatch)1522165250.0
- 20 Good Food Reads for Spring ›
- Farmer Creates Crop Calendar Based on Natural Events ›
- Upcycled Food Is Officially Defined, Paving the Way to Reduce Food Waste - EcoWatch ›
- Upcycled Food Is Officially Defined, Paving the Way to Reduce Food Waste ›
- 10 Tasty Wild Berries to Try (and 8 Poisonous Ones to Avoid) ›
EcoWatch Daily Newsletter
- Scientist Behind Florida's Coronavirus Database Says She Was ... ›
- Younger People Now Driving Spikes in New Coronavirus Cases ... ›
By James Shulmeister
Climate Explained is a collaboration between The Conversation, Stuff and the New Zealand Science Media Centre to answer your questions about climate change.
If you have a question you'd like an expert to answer, please send it to email@example.com
What was the climate and sea level like at times in Earth’s history when carbon dioxide in the atmosphere was at 400ppm?<p>The last time global carbon dioxide levels were consistently at or above 400 parts per million (ppm) was around <a href="https://www.nature.com/articles/nature14145" target="_blank">four million years ago</a> during a geological period known as the <a href="http://www.geologypage.com/2014/05/pliocene-epoch.html" target="_blank">Pliocene Era</a> (between 5.3 million and 2.6 million years ago). The world was about 3℃ warmer and sea levels were higher than today.</p><p>We know how much carbon dioxide the atmosphere contained in the past by studying ice cores from Greenland and Antarctica. As compacted snow gradually changes to ice, it traps air in bubbles that contain <a href="https://www.cambridge.org/core/journals/annals-of-glaciology/article/enclosure-of-air-during-metamorphosis-of-dry-firn-to-ice/09D9C60A8DA412D16645E6E6ABC1892F" target="_blank">samples of the atmosphere at the time</a>. We can sample ice cores to reconstruct past concentrations of carbon dioxide, but this record only takes us back about a million years.</p><p>Beyond a million years, we don't have any direct measurements of the composition of ancient atmospheres, but we can use several methods to estimate past levels of carbon dioxide. One method uses the relationship between plant pores, known as stomata, that regulate gas exchange in and out of the plant. The density of these stomata is <a href="https://journals.sagepub.com/doi/abs/10.1177/095968369200200109" target="_blank">related to atmospheric carbon dioxide</a>, and fossil plants are a good indicator of concentrations in the past.</p><p>Another technique is to examine sediment cores from the ocean floor. The sediments build up year after year as the bodies and shells of dead plankton and other organisms rain down on the seafloor. We can use isotopes (chemically identical atoms that differ only in atomic weight) of boron taken from the shells of the dead plankton to reconstruct changes in the acidity of seawater. From this we can work out the level of carbon dioxide in the ocean.</p><p>The data from four-million-year-old sediments suggest that <a href="https://agupubs.onlinelibrary.wiley.com/doi/full/10.1029/2010PA002055" target="_blank">carbon dioxide was at 400ppm back then</a>.</p>
Sea Levels and Changes in Antarctica<p>During colder periods in Earth's history, ice caps and glaciers grow and sea levels drop. In the recent geological past, during the most recent ice age about 20,000 years ago, sea levels were at least <a href="https://science.sciencemag.org/content/292/5517/679.abstract" target="_blank">120 meters lower</a> than they are today.</p><p><span></span>Sea-level changes are calculated from changes in isotopes of oxygen in the shells of marine organisms. For the Pliocene Era, <a href="https://agupubs.onlinelibrary.wiley.com/doi/full/10.1029/2004PA001071" target="_blank">research</a> shows the sea-level change between cooler and warmer periods was around 30-40 meters and sea level was higher than today. Also during the Pliocene, we know the West Antarctic Ice Sheet was <a href="https://www.nature.com/articles/nature07867" target="_blank">significantly smaller</a> and global average temperatures were about 3℃ warmer than today. Summer temperatures in high northern latitudes were up to 14℃ warmer.</p><p>This may seem like a lot but modern observations show strong <a href="https://journals.ametsoc.org/jcli/article/23/14/3888/32547" target="_blank">polar amplification</a> of warming: a 1℃ increase at the equator may raise temperatures at the poles by 6-7℃. It is one of the reasons why Arctic sea ice is disappearing.</p>
Impacts in New Zealand and Australia<p>In the Australian region, there was no Great Barrier Reef, but there may have been <a href="https://link.springer.com/content/pdf/10.1007/BF02537376.pdf" target="_blank">smaller reefs along the northeast coast of Australia</a>. For New Zealand, the partial melting of the West Antarctic Ice Sheet is probably the most critical point.</p><p>One of the key features of New Zealand's current climate is that Antarctica is cut off from global circulation during the winter because of the big <a href="https://www.tandfonline.com/doi/abs/10.3402/tellusa.v54i5.12161" target="_blank">temperature contrast</a> between Antarctica and the Southern Ocean. When it comes back into circulation in springtime, New Zealand gets strong storms. Stormier winters and significantly warmer summers were likely in the mid-Pliocene because of a weaker polar vortex and a warmer Antarctica.</p><p>It will take more than a few years or decades of carbon dioxide concentrations at 400ppm to trigger a significant shrinking of the West Antarctic Ice Sheet. But recent studies show that <a href="http://nora.nerc.ac.uk/id/eprint/521027/" target="_blank">West Antarctica is already melting</a>.</p><p>Sea-level rise from a partial melting of West Antarctica could easily exceed a meter or more by 2100. In fact, if the whole of the West Antarctic melted it could <a href="http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.695.7239&rep=rep1&type=pdf" target="_blank">raise sea levels by about 3.5 meters</a>. Even smaller increases raise the risk of <a href="https://www.pce.parliament.nz/publications/preparing-new-zealand-for-rising-seas-certainty-and-uncertainty" target="_blank">flooding in low-lying cities</a> including Auckland, Christchurch and Wellington.</p>
- Scientists Sound the Alarm: CO2 Levels Race Past Point of No Return ›
- Global Carbon Levels Surpass 400 ppm for First Time Ever for Entire ... ›
- Carbon Dioxide Levels Set to Pass 400 ppm and Remain Above ... ›
By Jo Harper
Investment in U.S. offshore wind projects are set to hit $78 billion (€69 billion) this decade, in contrast with an estimated $82 billion for U.S. offshore oil and gasoline projects, Wood Mackenzie data shows. This would be a remarkable feat only four years after the first offshore wind plant — the 30 megawatt (MW) Block Island Wind Farm off the coast of Rhode Island — started operating in U.S. waters.
Corporates Shift<p>Helping to drive offshore growth, U.S. corporate buyers <a href="https://www.dw.com/en/cities-leading-the-transition-to-renewables/a-42850621" target="_blank">are increasingly relying on wind energy to power their businesses</a>. Walmart and AT&T are the two top corporate wind buyers, while 14 newcomers entered the wind market in 2019, including Estée Lauder and McDonald's.</p><p>"Oil and gas companies have jumped into the U.S. offshore wind market, where they can transfer expertise in offshore fossil fuel development to clean energy investments," says Max Cohen, principal analyst, Americas Power & Renewable research at Wood Mackenzie. Many international oil and gas companies have already recognized this huge potential and entered the US offshore wind market, including Orsted, Equinor and Shell.</p><p>"Given the recent tumult in oil prices, fossil fuel companies may more and more be looking to diversify their portfolios, particularly with assets that are contracted or offer returns uncorrelated with oil and gas," Cohen says. "Offshore wind is an area where they may have a comparative advantage, and they can then leverage the experience with that technology to make the leap to onshore wind, solar, and other renewable technologies," he says.</p>
East Coast leads the way<p>"There is enormous opportunity, especially off the East Coast, for wind. I am very bullish," said former Interior Secretary Ryan Zinke. "Market excitement is moving towards offshore wind. I haven't seen this kind of enthusiasm from industry since the Bakken shale boom," he said.</p><p>Offshore wind initiatives require excessive upfront spending: a 250 MW venture costs about $1 billion, based on International Energy Agency data, but as costs fall the tipping point after which costs fall faster gets nearer</p><p>"The opportunity has been created by Northeastern states seeing the large price declines for offshore wind in Europe," says Cohen. Onshore wind is historically the lowest cost renewable resource, but is at its most expensive in the Northeast, he adds. "But costs are falling slower than for other technologies," he says.</p>
Jobs and Coastal Revitalization<p>U.S. wind energy now supports 120,000 US jobs and 530 domestic factories. A study by the University of Delaware predicted that the supply chain needed to build offshore turbines to feed power to seven East Coast states by 2030 would generate nearly $70 billion in economic activity and at least 40,000 full-time jobs. An American Wind Energy Association's (AWEA's) March 2020 report estimated that developing 30,000 MW of offshore wind along the East Coast could support up to 83,000 jobs and $25 billion in annual economic output by 2030.</p><p>Having said that, not all of the jobs are American jobs. The offshore wind developers with commercial leases in the US are all foreign companies. There is growing interest from the shipbuilding sector in the Gulf of Mexico in partnering with offshore wind companies to provide services. As a result, some of the US oil trade associations have submitted comments supporting certain aspects of offshore wind. "However, it is unclear to what extent offshore wind developers plan to use US vessels and crew, and the existing projects did not incorporate US vessels or labor at all," Hawkins says.</p>
- World's Cheapest Offshore Wind Farm to Power 600,000 Homes ... ›
- Offshore Wind Power Could Produce More Electricity Than World ... ›
The COVID-19 pandemic has revealed both the strengths and limitations of globalization. The crisis has made people aware of how industrialized food production can be, and just how far food can travel to get to the local supermarket. There are many benefits to this system, including low prices for consumers and larger, even global, markets for producers. But there are also costs — to the environment, workers, small farmers and to a region or individual nation's food security.
- UN: Acute Food Shortages Worldwide May Double Due to COVID-19 ›
- The Climate Crisis Is 'a Perfect Storm' Headed for the World's Food ... ›
By Joe Leech
The human body comprises around 60% water.
It's commonly recommended that you drink eight 8-ounce (237-mL) glasses of water per day (the 8×8 rule).
1. Helps Maximize Physical Performance<p>If you don't stay hydrated, your physical performance can suffer.</p><p>This is particularly important during intense exercise or high heat.</p><p>Dehydration can have <a href="https://www.healthline.com/health/how-to-tell-if-youre-dehydrated" target="_blank">a noticeable effect</a> if you lose as little as 2% of your body's water content. However, it isn't uncommon for athletes to lose as much as 6–10% of their water weight via sweat.</p><p>This can lead to altered body temperature control, reduced motivation, and increased fatigue. It can also make exercise feel much more difficult, both physically and mentally.</p><p>Optimal hydration has been shown to prevent this from happening, and it may even reduce the <a href="https://www.healthline.com/health/oxidative-stress" target="_blank">oxidative stress</a> that occurs during high intensity exercise. This isn't surprising when you consider that muscle is about 80% water.<a href="https://pubmed.ncbi.nlm.nih.gov/19344695" target="_blank"><span></span></a></p><p>If you exercise intensely and tend to sweat, staying hydrated can help you perform at your absolute best.</p><p><strong>Summary</strong></p><p><strong></strong>Losing as little as 2% of your body's water content can significantly impair your physical performance.</p>
2. Significantly Affects Energy Levels and Brain Function<p>Your brain is strongly influenced by your hydration status.</p><p>Studies show that even mild dehydration, such as the loss of 1–3% of body weight, can impair many aspects of brain function.</p><p>In a study in young women, researchers found that fluid loss of 1.4% after exercise impaired both mood and concentration. It also increased the frequency of headaches.</p><p>Many members of this same research team conducted a similar study in young men. They found that fluid loss of 1.6% was detrimental to working memory and increased feelings of anxiety and fatigue.<a href="https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/mild-dehydration-impairs-cognitive-performance-and-mood-of-men/3388AB36B8DF73E844C9AD19271A75BF/core-reader" target="_blank"></a></p><p>A fluid loss of 1–3% equals about 1.5–4.5 pounds (0.5–2 kg) of body weight loss for a person weighing 150 pounds (68 kg). This can easily occur through normal daily activities, let alone during exercise or high heat.</p><p>Many other studies, with subjects ranging from <a href="https://www.healthline.com/health/parenting/signs-of-dehydration-in-toddlers" target="_blank">children</a> to <a href="https://www.healthline.com/health/symptoms-of-dehydration-in-elderly" target="_blank">older adults</a>, have shown that mild dehydration can impair mood, memory, and brain performance.</p><p><strong>Summary</strong></p><p><strong></strong>Mild dehydration (fluid loss of 1–3%) can impair energy levels, impair mood, and lead to major reductions in memory and brain performance.</p>
3. May Help Prevent and Treat Headaches<p>Dehydration can trigger <a href="https://www.healthline.com/health/dehydration-headache" target="_blank">headaches</a> and migraine in some individuals.<span></span></p><p>Research has shown that a headache is one of the most common symptoms of dehydration. For example, a study in 393 people found that 40% of the participants experienced a headache as a result of dehydration.</p><p>What's more, some studies have shown that drinking water can help relieve headaches in those who experience frequent headaches.</p><p>A study in 102 men found that drinking an additional 50.7 ounces (1.5 liters) of water per day resulted in significant improvements on the Migraine-Specific Quality of Life scale, a scoring system for <a href="https://www.healthline.com/health/migraine-symptoms" target="_blank">migraine symptoms</a>.<a href="https://academic.oup.com/fampra/article/29/4/370/492787" target="_blank"></a></p><p>Plus, 47% of the men who drank more water reported headache improvement, while only 25% of the men in the control group reported this effect.<a href="https://academic.oup.com/fampra/article/29/4/370/492787" target="_blank"></a></p><p>However, not all studies agree, and researchers have concluded that because of the lack of high quality studies, more research is needed to confirm how increasing hydration may help improve headache symptoms and decrease headache frequency.<a href="https://pubmed.ncbi.nlm.nih.gov/26200171" target="_blank"></a></p><p><strong>Summary</strong></p><p><strong></strong>Drinking water may help reduce headaches and headache symptoms. However, more high quality research is needed to confirm this potential benefit.</p>
4. May Help Relieve Constipation<p><a href="https://www.healthline.com/health/constipation" target="_blank">Constipation</a> is a common problem that's characterized by infrequent bowel movements and difficulty passing stool.</p><p>Increasing fluid intake is often recommended as a part of the treatment protocol, and there's some evidence to back this up.</p><p>Low water consumption appears to be a risk factor for constipation in both younger and older individuals.</p><p>Increasing hydration may help decrease constipation.</p><p><a href="https://www.healthline.com/nutrition/mineral-water-benefits" target="_blank">Mineral water</a> may be a particularly beneficial beverage for those with constipation.</p><p>Studies have shown that mineral water that's rich in magnesium and sodium improves bowel movement frequency and consistency in people with constipation.<a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5334415" target="_blank"></a></p><p><strong>Summary</strong></p><p><strong></strong>Drinking plenty of water may help prevent and relieve constipation, especially in people who generally don't drink enough water.</p>
5. May Help Treat Kidney Stones<p>Urinary stones are painful clumps of mineral crystal that form in the urinary system.</p><p>The most common form is <a href="https://www.healthline.com/health/kidney-stones" target="_blank">kidney stones</a>, which form in the kidneys.</p><p>There's limited evidence that water intake can help prevent recurrence in people who have previously gotten kidney stones.<a href="https://www.cochranelibrary.com/cdsr/doi/10.1002/14651858.CD004292.pub3/full" target="_blank"></a></p><p>Higher fluid intake increases the volume of urine passing through the kidneys. This dilutes the concentration of minerals, so they're less likely to crystallize and form clumps.</p><p>Water may also help prevent the initial formation of stones, but studies are required to confirm this.</p><p><strong>Summary</strong></p><p><strong></strong>Increased water intake appears to decrease the risk of kidney stone formation.</p>
6. Helps Prevent Hangovers<p>A hangover refers to the unpleasant symptoms experienced after drinking <a href="https://www.healthline.com/nutrition/alcohol-good-or-bad" target="_blank">alcohol</a>.</p><p>Alcohol is a diuretic, so it makes you lose more water than you take in. This can lead to dehydration.</p><p>Although dehydration isn't the main cause of hangovers, it can cause symptoms like thirst, fatigue, headache, and dry mouth.</p><p>Good ways <a href="https://www.healthline.com/nutrition/7-ways-to-prevent-a-hangover" target="_blank">to reduce hangovers</a> are to drink a glass of water between drinks and have at least one big glass of water before going to bed.</p><p><strong>Summary</strong></p><p><strong></strong>Hangovers are partly caused by dehydration, and drinking water can help reduce some of the main symptoms of hangovers.</p>
7. Can Aid Weight Loss<p>Drinking plenty of water can help you <a href="https://www.healthline.com/nutrition/how-to-lose-weight-as-fast-as-possible/" target="_blank">lose weight</a>.</p><p>This is because water can increase satiety and boost your metabolic rate.</p><p>Some evidence suggests that increasing water intake can promote weight loss by slightly increasing your metabolism, which can increase the number of calories you burn on a daily basis.</p><p>A 2013 study in 50 young women with overweight demonstrated that drinking an additional 16.9 ounces (500 mL) of water 3 times per day before meals for 8 weeks led to significant reductions in body weight and body fat compared with their pre-study measurements.</p><p>The timing is important too. Drinking water half an hour before meals is the most effective. It can make you feel more full so that you <a href="https://www.healthline.com/nutrition/35-ways-to-cut-calories" target="_blank">eat fewer calories</a>.</p><p>In one study, dieters who drank 16.9 ounces (0.5 liters) of water before meals lost 44% more weight over a period of 12 weeks than dieters who didn't drink water before meals.</p>
The Bottom Line<p>Even mild dehydration can affect you mentally and physically.</p><p>Make sure that you <a href="https://www.healthline.com/nutrition/how-much-water-should-you-drink-per-day" target="_blank">get enough water each day</a>, whether your personal goal is 64 ounces (1.9 liters) or a different amount. It's one of the best things you can do for your overall health.</p>
- 9 Evidence-Based Health Benefits of Avocado Oil ›
- 7 Nutrient Deficiencies That Are Incredibly Common ›
By Michael Svoboda
The enduring pandemic will make conventional forms of travel difficult if not impossible this summer. As a result, many will consider virtual alternatives for their vacations, including one of the oldest forms of virtual reality – books.
Watchdog Accuses Trump's NOAA of 'Choosing Extinction' for Right Whales by Hiding Scientific Evidence
By Julia Conley
As the North Atlantic right whale was placed on the International Union for Conservation of Nature's list of critically endangered species Thursday, environmental protection groups accusing the U.S. government of bowing to fishing and fossil fuel industry pressure to downplay the threat and failing to enact common-sense restrictions to protect the animals.
- Lemurs and Northern Right Whales Near Brink of Extinction ... ›
- Trump Administration Approves Harmful Seismic Blasting in Atlantic ... ›