Conventional wisdom says that a drink or two after work isn’t bad for you—and might actually help you live longer and keep your heart healthy. But the reality is that the long-term health effects of alcohol are hard to tease out, and there’s lots of conflicting evidence. As more people opt in for dry January […] More

This article was produced in partnership with T1.
Now that the genetic testing industry is some 15-20 years old, the medical profession and wellness industry are much better equipped with precision tools to provide customized treatments and guidance for a variety of conditions and cater to a vast range of customer needs. Among companies that offer this powerful insight into our health and general well-being, there is one that excels in “precision healthcare.” OmeCare, a San Diego, California company, stands out from the ranks of its competitors thanks to its personalized and customized deliverables.   
In a nutshell, here is what makes OmeCare so unique. The traditional and more widely used approach to genetic evaluation is based on analyzing a generic spectrum of markers—the “template.” By contrast, OmeCare uses a more focused approach; it interprets and analyzes 33,000 genetic markers to provide customized and precise recommendations for nutrition, medication, pregnancy planning, nutrigenomics, sports performance, and overall wellness. This is the case of “less is more”: the analysis that the company’s scientists carry out, though it relies on fewer parameters, is more in-depth and more accurate than those conducted by the majority of DNA companies. “DNA testing is now familiar to many but it still overwhelms people with large amounts of unsuitable and unusable health information and advice,” says Michael Druker, Chief Operating Officer. “At a time when millions of people are urgently looking to better understand and safeguard their health, our technology empowers them and their physicians with actionable insights to create personalized strategies that suit their lifestyle, genetics, and ultimately their overall health.” Based on such testing, OmeCare offers “health and wellness management methods and systems useful for the practice thereof” that are protected by a U.S. patent. 
“Out tests are done for wellness, nutrition, fitness, skincare, and macrogenomics, which means that we analyze your body and your genes, and we tell you what will work best for you,” says Dr. Michael Nova— OmeCare’s Chief of Innovations and co-founder. To explain how customized genetic testing works and what stunning results it produces, Dr. Nova uses the analogy of antidepressants that are constantly prescribed and used by patients on a trial and error basis, which proves to be like endlessly groping for the right remedy in uninformed darkness. With OmeCare’s pinpointed genetic testing, this painful and lengthy process can be foregone. Once the company’s lab generates test results, the patient—or rather a client—is provided with a precise road map to a customized fitness regimen, nutrition, skincare, and general well-being based on accurate and unique genetic markers data.  
The company provides DNA testing for both physicians and individuals. In its 12 years, OmeCare has provided over 3,000 physicians and 200,000 individuals with DNA reports. “We are among the few genetic testing companies that have both a consumer line of products and a physician line of products, and we are able to do this because we have our own lab. It is a very sophisticated, high-complexity testing laboratory with the most licenses in every state, including New York,” explains Dr. Nova of the edge OmeCare possesses. Most genetic testing companies outsource testing to third-party labs, while OmeCare does theirs in-house, which makes the company truly unique and its DNA test the most precise, reliable, and actionable in the industry. The lab possesses all requisite accreditations, including one from the College of Pathologists and CLIA (Clinical Laboratories Improvements Amendment). The San Diego laboratory recently launched a partnership with Vivera Pharmaceuticals to offer a rapid COVID-19 diagnostic testing kit. 
OmeCare’s breadwinner is its nutrition test. Some 5-6 years ago there was no data on how our genes interact with food, but in today’s health-conscious climate, such tests have grown in popularity. “Everyone should have a precision nutrition protocol that shows what is best for you from the genetic point of view,” shares Nova of the new-age recipe to physical well-being. By providing invaluable guidance to a healthier lifestyle based on each individual’s unique set of genetic data, OmeCare leads the way in the field of state-of-the-art wellness and health management. 
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We know that environmental pollutants can lead to cancer, heart disease, and brain damage, but now one scientist is linking them to shrinking penises.

Yep, you read that right. In her new book Count Down, reproductive epidemiologist Shanna Swan, Ph.D., argues that the downsizing of one particular male organ can be connected to everyday chemicals. If that’s not sobering enough for you, the book’s subtitle is How Our Modern World Is Threatening Sperm Counts, Altering Male and Female Reproductive Development, and Imperiling the Future of the Human Race.
Courtesy ImageIf Swan’s name sounds familiar, it may be due to the 2017 study she helped conduct that found that, in Western countries, men’s sperm counts have dropped by more than half over nearly 40 years.

What’s to blame for shrinking penises
In the case of penises getting smaller, Count Down puts the blame on a group of chemicals known as phthalates.
Phthalates can be found in plastic, vinyl, floor and wall coverings, medical devices, and toys. They’re also an ingredient in hair sprays, soaps, and shampoos. You may have used a product with phthalates in the shower this morning.

According to research, exposure to high concentrates of phthalates in mothers can alter male reproductive development in infants. Early data suggest that men whose mothers were exposed to high levels of phthalates have reduced testicular volume, which associates with lower testicular function.
“It’s an unfortunate cluster of effects, from multiple perspectives,” Swan writes in the book.

In addition, young men with high levels of metabolized phthalates have poorer sperm mobility and form. They’re also at risk for sperm apoptosis, which is another way of saying sperm suicide.
Swan writing that “It’s safe to assume that no man wants to hear that his sperm are self-destructing,” may be, at least, one of the understatements of the decade.
Phthalates are not only bad for men, as high levels of exposure are equally as harmful to women. Premature ovarian failure, hormonal disorders, and early menopause are just some of the effects on women.

What happens next
Swan says that she wrote the book to illustrate the harmful effects of chemical exposure. At the moment, some companies have voluntarily phased out use of phthalates, while the European Union is planning to do so in the future. Currently, the U.S. has no plans to regulate the chemicals.
While Count Down came out recently, some are suggesting that it might lead more people, especially men, to action. Linking to an article on the book, climate activist Greta Thunberg tweeted “See you all at the next climate strike:)”

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For one weekend a year, tastemakers from around the world head to Colorado for the Aspen Food & Wine Classic. For three days (Sept. 10–12 this year), chefs like Martha Stewart, Guy Fieri, Melissa King, Kwame Onwuachi, Andrew Zimmern, Rodney Scott, and Justin Chapple host a series of live cooking demonstrations while wine experts like Mark Oldman, Garrett Oliver, and Alpana Singh lead guided tastings. After that, attendees sample dynamic nibbles and free-flowing wine in the Grand Tasting Pavilion. It’s exactly as opulent as it sounds.

But it’s not just a party. The Classic has historically served as a food trends forecaster and a great place to discover talent before it gets broadly recognized by everybody else. Because many of the usual 5,000 attendees (reduced to 2,500 this year due to COVID-19 measures) are involved in the food and beverage industry, those trends are accelerated—attendees bring their new favorites home and often share them with their communities.
“Chefs exist in a sort of ecosystem, so when you see something at the Aspen Food & Wine Classic, those are going to be the first signs of trends that we’re going to see throughout the industry in the next year or two,” Mary-Frances Heck, a senior food editor at Food & Wine, told Men’s Journal.
Wondering what the next big food and beverage trends will be? Here’s a look at what might be coming to your table soon.

The Biggest Food and Drink Trends to Know
1. Plant-Based Meat and Dairy Alternatives
If you were to guess what celebrity chef Guy Fieri was dishing up at his seminar, you’d likely wager that the creation would be meat-based, cheese-heavy, and wildly over-the-top. In this case, you’d only be partially correct. Fieri did make an extravagant burger—but it was entirely vegan. The patty was created from vegetables and his signature cheese sauce was crafted from flax egg, cashews, and brewer’s yeast. Even in a crowd of carnivores, it was a hit. It was also far from the only plant-based treat on offer throughout the weekend.
“I think plant-based cooking is an undeniable trend,” Heck said. “Now it’s really crave-able and chefs who traditionally haven’t hung their hat on plant-based cooking are getting into it and having fun with it.”
2. CBD

Cannabis has been legal in Colorado since 2014, but it has only recently begun to appear at the Aspen Food & Wine Classic. This year its presence was even larger.
Lord Jones brought luxury, small-batch, hemp-derived CBD gumdrops. Ocean Spray formally debuted its new CBD-infused sparkling water, CarryOn, at the Classic. The brand has two varieties—blueberry-flavored Relax and grapefruit-forward Recover—both of which contain 20mg of CBD. And Red Belly Honey, a brand that uses bees to craft a one-of-a-kind nectar and hemp hybrid, used its honey to make some tasty venison lemongrass skewers.
“They were all striking, both for their purported health properties but also for having great taste,” Heck said.
The presence of so many CBD brands shows that the stigma that has long surrounded cannabis is diminishing, at least somewhat. It wouldn’t be surprising if more restaurants incorporated CBD-infused ingredients into their dishes.
3. Sustainable Practices
Sustainability and its synonyms have been the buzzwords du jour in the food and drink sphere in recent years. If the Classic is any indication, it’s only going to become more popular. In cooking demos, wine tastings, and within the tasting pavilion, hosts frequently touted their sustainable practices.
One of the driving factors, says Heck, is that people are generally becoming more interested in knowing where their food comes from and how it’s sourced.
The seminar that delved most deeply into sustainability was the “Wine for a Healthy Planet” seminar, led by Ray Isle, executive wine editor at Food & Wine. It explored what it means to be organic, biodynamic, and regenerative in the wine industry, whether or not that changes how the wine tastes (answer: generally for the better), and why it’s important to get climate change under control (answer: so we can continue to have good wine).

4. Premium Canned Wine
In the past, canned wines have gotten a bad rap. The earliest iterations were mass-marketed and the juice within wasn’t particularly high-quality. That’s changing, though.
“Winemakers who are really smart and really ambitious are seeing what they can do with this canned format,” Isle said, adding that there were multiple booths at the Grand Tastings that were slinging some pretty remarkable canned wines. Want to try one? Check out Sans Wine Company, which specializes in organic wines and has several canned varieties on offer.
It also plays into sustainability—canned wine has a significantly lower carbon footprint than wine that’s sold in glass bottles.
5. More Mezcal

Given the name, it makes sense that the Classic used to exclude liquor and beer, but in recent years the organizers have started branching out beyond wine. One of the most prominent alcoholic beverages at the 2021 event was mezcal (including Doña Vega above). Isle argued that there has been more public interest in the agave-based spirit recently, and Heck noted that many varieties of mezcal have gained an increased appreciation as sipping spirits.
6. Fruit- and Vegetable-Forward Desserts

Rustic apple crostata with a cheddar cheese crust, pumpkin milk pie, and red grape cake with whipped creme fraiche were a few of the desserts that domestic phenom Martha Stewart brought to the table during her seminar (aptly titled “Fruit Desserts”). But she was far from the only chef who used fruits and vegetables to make sweet treats. Pastry chef Paola Velez (who was named one of the Best New Chefs of 2021) served plantain sticky buns during one of the tasting events. Similarly, chef Thessa Diadem’s sweet potato sticky bun was used in marketing materials throughout the weekend. You might encounter similar delicacies on a dessert menu soon: Heck said she expects to see a wider variety of fruits and veggies incorporated into desserts served at restaurants in the future.
7. Elevated Comfort Food
In many restaurants, grilled cheese is often relegated to the kids’ menu. In chef Brooke Williamson’s kitchen (or more specifically, in her seminar “Not Your Mama’s Grilled Cheese”), it’s doctored up with onions caramelized in fish sauce, charred kale, and bourbon tempura onion rings. The following morning, chef Kristen Kish did a riff on another kid favorite, the fillet of fish sandwich. During her seminar, the handheld was given a fine dining execution using steamed fish, a caper sauce in place of the traditional tartar, and phyllo dough instead of a burger bun.
“[One trend is] looking at what people are really craving and giving it to them in a new and exciting way,” Heck said, adding that many flavor profiles on display at the event had elements of nostalgia and familiarity.
8. Diverse Kitchens

Every year, Aspen Food & Wine recognizes the best new chefs (past winners include chefs like David Chang, Thomas Keller, and Michael Symon). While there were some outliers previously, the list often featured mainly straight, white men. This year, however, the list includes Matt Horn, a Black pitmaster; Thessa Diadem, a Filipina pastry chef; Fermín Núñez, a Latino masa master; Angel Barreto, a Black Puerto Rican chef who helms a contemporary Korean restaurant; and Ji Hye Kim, a Korean chef, among others.
“That platform has always always tried to anticipate trends in the food world, both in terms of what’s being put on the plate and in terms of who’s putting it there,” Isle said. “If you look at this group of best new chefs and compare it to say, 20 years ago, it’s vastly more diverse. That represents a huge trend of what’s happening in the restaurant world as a whole.”

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HIIT is effective for melting body fat, but burpeeing to oblivion can be a soul-sucking means to a sculpted end. Instead of reverting to autopilot and blasting through the usual rotation of mountain climbers and jump squats, try this power endurance HIIT workout, courtesy of Lululemon’s newest brand ambassador and bootcamp maestro, Akin Akman.

“These exercises strengthen neuromuscular pathways and unlock fast-twitch muscle fibers to help you move freely across all planes of motion,” Akman says. Rather than aggravating knees and ankles, this HIIT workout strengthen joints and tendons while improving bone density. “You’ll move and react sharper, becoming more receptive, focused and alert,” says Akman. Plus, all this single-leg work promotes longevity and peak performance.

Directions: How to Do the Power Endurance HIIT Workout
Exercises 1 and 2 are AMRAP super­sets: Do as many reps as possible in 1 minute, then immediately begin second move without rest. Repeat superset on opposite side; that’s 1 round. Rest 45 seconds between supersets and 2 minutes between rounds. Perform 3 to 5 rounds.
1A. Side Lunge Pivot Reach With Row (shown above)
Hold dumbbells at sides with a neutral grip, feet hip-­width apart. Take a big lat­eral step out with left leg, pivoting foot and torso to face forward, as you descend into a lunge and reach arms to frame front leg. Engage lats and draw elbows back to row weights. Drive through left foot to pivot back to start. Go immediately to 1B.

Skater With High Pull and Lateral Hops Marius Bugge for Men’s Journal1B. Skater With High Pull and Lateral Hops
Stand on left leg with soft bend in knee and right hand holding a dumbbell, palm facing you. Lean forward as you raise right leg behind you, and draw left arm back for counterbalance. Jump left foot to the left. Stabilize, then immediately jump back to the right, landing on right foot as you explosively perform a high pull, bringing weight to shoul­der. Stay on right foot and hop laterally (side to side) 4 times. Go back to 1A; switch sides.

Single-leg Oblique Dip Marius Bugge for Men’s Journal2A. Single-leg Oblique Dip
Stand on left leg with right leg bent at 90 degrees, foot flexed, holding a heavy dumb­bell in left hand. Don’t rush: Keep obliques and glutes engaged as you dip toward the left. Go immediately to 2B.

V-formation Tennis Drill Courtesy Image2B. V-formation Tennis Drill
Stand in a split stance, right foot forward, left foot back, holding a medicine ball with both hands. Rotate your torso and hips, drawing med ball to left hip. Shuffle forward at a diagonal, plant your feet, then wood­chop the med ball from right hip to above left shoulder keeping arms mostly straight. Shuffle back and repeat. Go back to 2A; switch sides.

BOSU Ball Side Plank to Snatch Marius Bugge for Men’s Journal3. BOSU Ball Side Plank to Snatch
Plant right hand on BOSU ball, then come into a side plank, shoulder stacked over wrist and feet staggered with bottom foot behind, top foot in front, hips off the ground. Hold a dumbbell in your left hand, palm facing you. Engage core and snatch weight overhead, then lower and repeat. Note: You can do a high pull instead of a snatch. Make it easier by com­ing into a forearm plank or removing the BOSU altogether. Perform as straight set AMRAP: 1 minute each side.

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