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.
Nutrispeak By Vesanto Melina and Brenda Davis Few foods have been at once maligned and acclaimed as much as coconut oil. Some view it as a notorious health villain, with an even greater concentration of saturated fat than butter or lard. It tops 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: Menace or Miracle?
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 The current definition is outdated and fails to protect public health because it assesses how well various proteins meet human requirements based solely on digestibility and the content of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?
Nutrispeak Vesanto Melina, MS, RD “The diabetes time bomb has been ticking for 50 years, and it’s been getting louder. Martin Silink, President International Diabetes Federation Since 2000, the number of people in Canada with diabetes has doubled. Today, one in three Canadians lives with prediabetes or diabetes. Those 20 years old now have a 50-50 chance of developing the disease. The risk for some indigenous people is 80 per cent. Close to 40… Read More »Defeating Type 2 Diabetes
Nutrispeak Vesanto Melina MS, RD, Alessia Vaz and Sophia Jhajj A common misconception is that those eating plant-based diets are more prone to develop iron deficiency. In fact, it has been found that they are no more likely to suffer from iron deficiency anemia than are their meat-eating counterparts. Continue reading for answers to some common questions about iron! What is iron and why is it important? Not only is… Read More »Q&A: Iron on a Plant-Based Diet!
Nutrispeak Vesanto Melina, MS, Registered Dietitian Why do we age? Getting older, and showing it, and feeling it, involves a buildup of toxic metabolites including reactive oxygen species, a form of free radicals, and AGEs (Advanced Glycation Endproducts). AGEs are harmful substances that form when protein or fat combine with sugar in the bloodstream. AGEs are implicated in diabetic complications, atherosclerosis, Alzheimer’s disease and normal aging. Having excess body fat makes… Read More »Aging in Great Health!
NUTRISPEAK by Vesanto Melina Some people from Winnipeg call our fair city “Vegcouver”. One good reason is that when we go to the helpful guide for plant-based eating, www.happycow.net , and search Vancouver BC, we find no less than 244 listings. (These include vegan, vegetarian and veg-friendly restaurants, as well as other food outlets.) If we narrow our filter just to vegan restaurants, we still end up with 25 listings. A… Read More »Plant-based Meetups
NUTRISPEAK by Vesanto Melina and Mio Lainchbury and Arooj Hayat, Moving towards a plant-based diet can initially raise questions about whether you’re getting enough protein—especially if you’re not up on the science. If you’ve been on a plant-based journey for some time, you’re already aware of the many rich protein sources available, especially legumes (beans, peas, lentils, peanuts, and soyfoods). These also are also high in fibre, iron, zinc, and B… Read More »Plant Protein: getting it right!