Nutrispeak By Vesanto Melina, MS, Registered Dietitian As a dietitian, I learned a lot about which foods rated highest in folate or vitamin C, and what made beans, peas and lentils the nutritional superstars they are. Yet my training did not include a course about how to make food taste good. My mother enjoyed teaching children practical skills such as food preparation. All of my birthdays featured participatory cookie-making activities.… Read More »Plant-based Food Prep.
Recipes from Our Books
Nutrispeak By Vesanto Melina and Julia Murray Breakfast! This can be an exciting reason to get up in the morning. (Then again, others prefer to wait until noon.) Whatever your preference, these ideas can inspire you to love breaking that fast. Some people prefer to go at least 12 hours overnight before breaking their fast. This allows the body to digest, rest, reset, and rejuvenate before working on more nutrient… Read More »Three Great Ways to Start Your Day
NutriSpeak by Vesanto Melina, MS, Registered Dietitian A new paper published by the American Society for Nutrition makes the case for modernizing the definition of protein quality. This is a welcome development. The current definition is outdated and fails to protect public health because it assesses how well various proteins meet human requirements based solely on digestibility and the content of essential amino acids. People may think this narrow definition… Read More »Redefining Protein Quality: What’s New About Protein?
08/12/2018 Share NUTRISPEAK by Vesanto Melina and Brenda Davis Since 2000, the number of people in Canada with diabetes has doubled. Today, one in three Canadians lives with prediabetes or diabetes. Those 20-year-olds now have a 50-50 chance of developing the disease. The risk for some indigenous people is 80 per cent. Close to 40 per cent of newly diagnosed cases occur in seniors. Diabetes is a metabolic disorder that diminishes the… Read More »Preventing and reversing diabetes
01/11/2018 Share NUTRISPEAK by Vesanto Melina and Brenda Davis Few foods are at once maligned and acclaimed as much as coconut oil. Some see it as a notorious health villain, with an even greater concentration of saturated fat than butter or lard. It tops the list of foods to avoid in many heart-health programs. At the other end of the spectrum are those who view coconut oil as a fountain of youth,… Read More »Coconut oil or coconut?
01/09/2018 Share NUTRISPEAK by Vesanto Melina and Kristen Yarker While many toddlers and preschoolers aren’t fans of vegetables, thankfully, there are effective, helpful strategies less forceful than the age-old techniques of forcing kids to eat two bites of broccoli or allowing dessert only after they’ve finished their peas. The following techniques will help kids enjoy veggies now and appreciate these nutrition-packed foods when they grow up. Be a veggie-eating role model: Actions speak… Read More »Getting kids to eat their veggies
10/11/2017 Share NUTRISPEAK by Vesanto Melina Do you ever eat mindlessly? It would be very surprising if even one reader replied, “No, never.” So if we are occasionally going to eat mindlessly, we may as well eat food that offers a big boost to our health. Chopping veggies on a regular basis, storing them in ziplock bags and gathering tasty dips is a winning approach. Serve a platter of colourful, cut… Read More »Healthy snacking
08/07/2017 +Share NUTRISPEAK by Vesanto Melina Catherine Jones and Stéphane Lahaye Are you interested in pursuing a plant-based lifestyle but don’t know where to start? Read on for easy ways to swap out animal products for plant-based alternatives that still provide all the nutrients you need. “How can I get enough protein?” is one of the first questions people ask when cutting out meat. Science has confirmed we can easily satisfy… Read More »Going plant happy
09/06/2017 Share NUTRISPEAK by Vesanto Melina When we get a spontaneous invite to a picnic, one easy choice is to stop by a supermarket or natural foods store and pick up one or more varieties of hummus or guacamole along with an assortment of raw veggies or crackers. If we have a little more preparation time before a barbecue or other event, here are two recipes that are sure to be… Read More »Summer fare
06/04/2017 Share NUTRISPEAK by Vesanto Melina The significant health hazards associated with red meat are so well known by now that people are happy to avoid the Neu5Gc (N-Glycolylneuraminic acid) present in all beef, pork and lamb that increases risk of tumour formation. We also know that the gut microbiota of meat eaters change carnitine in meats to the toxic TMAO (trimethylamine N-oxide), increasing the risk of cardiovascular disease, including early… Read More »Say cheese (nondairy)!