Avsnitt
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Are you wanting to eat more plant foods but need a hand to get going? Join Sanitarium Senior Dietitian, Charlotte Coltart and I as we take you through 5 surprising health benefits of eating more plant foods and easy ways to add more to your plate.
We cover:
Have you tuned into part 1? There is a part 1 to this episode so start there. Surprising health benefit #4 Surprising health benefit #5Details on the GIVEAWAY!
One-liners you don’t want to miss:“One of the things often overlooked when we think about our skin health is the role of vitamin C. Vitamin C actually plays a huge role in helping our body produce collagen. Collagen supports our skin health and vitamin C is important for this. Where do we get vitamin C from? Fruits & veggies!
“Not all carbs are created equal. Certainly things like lollies, soft drinks, cakes etc. when we eat them our body breaks down those carbohydrates really quickly which can lead to big spike in blood sugars and then a big drop in blood sugars. Eating these foods they may give you a quick pick me up and leave you feeling quite sluggish.”
Click this link for the up_statuss & Sanitarium GIVEAWAY
Easy Eats eBook | Sanitarium Health Food Company
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Are you wanting to eat more plant foods but need a hand to get going? Join Sanitarium Senior Dietitian, Charlotte Coltart and I as we take you through 5 surprising health benefits of eating more plant foods and easy ways to add more to your plate.
Do you also want to go in the draw for our giveaway? Well, tune in to find out more!
We cover:
The evidence behind plant-based dietary patterns What does plant-based actually mean? As well as plant-based claims on food products. A major myth on protein and amino acids Surprising health benefit #1 - Hunger, cravings and blood sugar controlThe requirement for not only protein, but fibre for satiety Protein and fibres impact on sugar cravings and blood sugarsSurprising health benefit #2 - Gut health The most important foods for a healthy gut What happens to out gut health if we don’t eat the right foods? Probiotics and fermented foods Surprising health benefit #3 - Mood Recent research on food & mood How food affects your mood
One-liners you don’t want to miss:“There is also some evidence that consuming healthy sources of protein and fibre can help reduce sugar cravings. Not only do they help us feel fuller for longer, protein and fibre also help to stabilise our blood sugars.”
“A study which is hot off the press found that every three per cent increase in plant protein consumption was associated with a 38 per cent higher chance of staying healthy for women as we age, which means fewer chronic diseases, better physical mobility and mental health, and less cognitive decline.”
up_statuss & Sanitarium GIVEAWAYEasy Eats eBook | Sanitarium Health Food Company
References
Dietary protein intake in midlife in relation to healthy aging – results from the prospective Nurses’ Health Study cohort - ScienceDirect -
Saknas det avsnitt?
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Ever wonder what the Mediterranean diet actually is and why it is regarded as one of the healthiest dietary patterns in the world? This conversation strikes a balance between the traditional Mediterranean diet and what may actually be achievable for everyday Kiwi’s & Aussie’s.
What is the Mediterranean diet?What is a dietary pattern or eating pattern? What are the health benefits associated with the Mediterranean diet?What’s in the NEW Fresh Start by My Food Bag Mediterranean meal planThe Mediterranean diet is uniquely characterised by large intakes of extra virgin olive oil. What is the difference between extra virgin olive oil and olive oilAdherence to the Mediterranean diet in NZ & AustraliaEasy adjustments Kiwis and Aussies can make right now to their dietary patterns to reap the health benefitsWhat other non-dietary factors are included as part of the Mediterranean diet? Summarising: 3 key actionable steps for listeners
We cover:One-liners you don’t want to miss:
“The evidence has really strengthened over the last decade. Even though it has been around for a long time, it is more recently we have had clearer and stronger evidence for health outcomes.”
“If you look at the evidence collectively, we have evidence from long term observational studies and also randomised controlled trials looking at various heath outcomes. What I would say, some of the strongest evidence is in relation to managing our weight, supporting heart health and protecting against diabetes.”
Grab The 3 Simple Steps To A Mediterranean Diet right here!
ReferencesAustralian adult adherence
https://pubmed.ncbi.nlm.nih.gov/31635208/
https://pubmed.ncbi.nlm.nih.gov/36458481/
https://www.mdpi.com/1660-4601/17/24/9321
NZ adult adherence
https://www.mdpi.com/2072-6643/15/12/2663
3 Simple Steps To A Mediterranean Diet | Uncategorized - Fresh Start (myfoodbag.co.nz)
FREE! Mediterranean Meal Plan | Fresh Start (myfoodbag.co.nz)
https://www.freshstart.nz/
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Ham & cheese toastie a winner in your household? School canteens in Western Australia have new restrictions in place which limit ham. Tune in to hear what’s changed and the evidence behind it.
We cover:
New school canteen guidelines in Western Australia - why guidelines exist and what’s changed? Key challenges that arise when creating nutrition guidelines around foods and drinksWhat is the evidence behind the restriction on ham?If choosing ham, how do you go about choosing a better one? What are some alternatives to ham? What about processed turkey or chicken slices?One-liners you don’t want to miss:
“Western Australia changed the guidelines that they provide to their schools. It refines where each food was categorised in terms of the traffic light system. Ham was one that was moved from being an amber food to a red food. Red meaning it can’t be on the menu. There was a small catch, canteens could still sell ham for only two days per week if it was already on the menu before they made this change to the guidelines.”“This had some parents reportedly concerned, confused or frustrated about what that may mean their children would have access to at school.”
“The change in WA was a change to the guidelines overall, it wasn’t a change just to single out ham. Where we have seen the implication the most is with ham. A challenge we have is staying up with scientific evidence on what is good food to eat, but we’re able to communicate that with schools and often volunteers who are supporting school canteens to run, in a way that is going to support them and not hinder them or create additional problems.”
References
https://theconversation.com/why-ban-ham-from-school-canteens-and-what-are-some-healthier-alternatives-for-kids-lunches-223341 -
It’s Pulse Week in February! In this episode we are joined by Theresa Pham, Nutrition Manager of the Grains & Legumes Nutrition Council. We are sharing the benefits of pulses/legumes and helping you find them in the supermarket!
The benefits of pulses/legumes (in other words, beans & peas!)What legumes are in the supermarket and where to find themWhy there has been a 12% increase in legumes in the supermarket the past two yearsThe most popular legumes What nutrition and health claims are used on legumesThe highest fibre and highest protein legumes Theresa’s favourite ways to cook and eat legumesGLNC’s position on the Australian Dietary Guideline review and how plant proteins should be positioned
We cover:
One-liners you don’t want to miss:“Soluble fibre, resistant starch, insoluble fibre which has many benefits to gut health and as we know good gut health helps reduce the risk of chronic disease.”
“Australians are only consuming about 19g of legumes each day, which is significantly lower than the recommendations which is half a cup (75g). We are only having about one quarter of the recommendations.”
“Based on our audit that we collected, we found that borlotti beans have the highest fibre content followed by navy beans.”
GLNC Recipe Book!
https://www.glnc.org.au/wp-content/uploads/2024/02/Love-your-Legumes-Recipe-Book.pdf -
Feeling uninspired about using the canned chickpeas in the cupboard? After listening to this episode you will know why you need to start eating more chickpeas and other legumes and how to go about it.
We cover:
What are plant proteins? What are legumes and pulses?How many legumes should we be consuming? Nutrition and health benefits of legumes Cost & environmental benefits of legumes Easy ways to add legumes to your snacks and mealsTeri’s opinion on how plant proteins should be positioned in the dietary guidelinesOne-liners you don’t want to miss:
“If you’re not having an animal protein in your meal, really you need to be having one cup of legumes. This would be assuming you are having no other protein sources which is not what the typical Australian is doing.”
“When I use dried legumes I don’t even measure. I rinse them, pour them into a bowl, cover it with water and leave it overnight. It takes less than 30 seconds to set this up and they are ready the next day.”
“Studies have shown that one meat-free meal per week could save $40 per month off your grocery bill.”
References
Plant protein & health benefits (Norde et al. 2021; Morze et al. 2021; Trauchburg et al. 2023; Liu et al. 2020; Govindaraju et al. 2018; Gauci et al. 2022; Denova-Gutierrez et al. 2018; Pastore et al. 2022; English et al. 2021; Koutras et al. 2022; Bhandari et al. 2023; Zeraattalab-Motlagh et al. 2022; Eslami et al. 2020; Ramezani-Jolfaie et al. 2019; Pameijer et al. 2022)
Cost savings of one meat-free meal a week https://www.canstarblue.com.au/groceries/average-meat-cost/
Environmental benefits of plant-based diets
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9024616/
GLNC Recipe Book!
https://www.glnc.org.au/wp-content/uploads/2024/02/Love-your-Legumes-Recipe-Book.pdf -
Rosemary is a stand-out Australian nutritionist and dietitian whose work has been acknowledged with an Order of Australia award. The Australian Dietary Guidelines (ADGs) are Australia’s leading public health nutrition resource. Every few years (when there is funding) the ADGs are reviewed and updated. Join us as Rosemary weighs in on the current ADG review.
Promotion of the DGs Sustainability International DGs Expert Committee & Governance Committee The “very high priorities” of the current reviewThe need for the DGs to be practical Stakeholder engagementAnimal protein vs plant proteinPlus more
We cover:
Please refer to the up_statuss website for the NHMRC written responses. -
Amanda Brien takes us through the nutrition highlights of the latest season of Eat Well For Less NZ.
Coffee drink sachets what is actually in them? Are 98% sugar free ones better?How to create an after school/work snack
Where people go wrong with meal planning
One legume dish that every Kiwi & Aussie should know about
Amanda's take on food prices in NZ -
In this episode we look at how to avoid weight gain during the holiday period, without any loss of joy. Joy is a non-negotiable during the silly season right?!
We discuss a 2023 study which looked 375 Australian adults who weighed themselves across an entire year. This study was the first to look at changes in weight across a full calendar year in a southern hemisphere country!
We cover:
- Annual weight changes
- When weight changes occur across the year - festive periods, weekly fluctuations, seasonal variation
- 4 key areas to think about during festive periods
- Why a little bit of nutrition defence could go a long way
One-liners you don't want to miss:
“The study found that weight gain was prominent during the festive seasons, so in Easter we are having chocolate eggs and hot cross buns and slapping that butter on there, the average weight gain here was 244g.”
“In this particular study, 1/4 of participants finished the year 2% heavier than when they started which was an average increase of 1.7kg.”
“So now what….is it about now worrying about weight gain this festive season. No, this is the time of year you can sit back relax and enjoy time with your loved ones after a big old year. What I’ve got are 4 key areas you can think about... "
“If you don’t start doing a little bit of nutrition defence during the festive seasons the weight gain may very well catch up on you.”
Reference
https://jamanetwork.com/journals/jamanetworkopen/article-abstract/2807660 -
Throughout Whole Grain Week in November questions came in about grain food products that are found on supermarket shelves. Thanks to those who sent them through!
We take a look at:
- Abe's Supergrain Bagel
- Vogel's Original Mixed Grain Toast
- Weet-Bix Bites Berry -
An episode for the Aussie listeners, brought to you by The Grains & Legumes Nutrition Council in celebration of Whole Grain Week in November.
The nutritional composition of Australian Native GrainsWho benefits from popularising the health benefits of native foodsBreeding for commercial viability at the cost of nutritionNutritional quality of food grown in degraded landscapesThe vision for Australian Native GrainsIndigenous principles of reciprocity, relationality, respect & responsibility in relation to food and health
Australian Native Grains are re-emerging and Jacob Birch (an academic & entrepreneur) is here to tell us where the opportunity lies.
We cover:
One-liners you don’t want to miss:“Grain comes from grass whether it’s wheat, rice, barley, corn they are all in the grass family. We have 1100+ native species of grass and quite a few of those have been used in the past by First Nations People in a similar way that you would use grains anywhere else in the world.”
“Protein levels equivalent to what you get in chicken breast.”
“Our natives take a lot of extra processing to get the grain out of the husk. We need to showcase how to do that on a commercially viable scale.”
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It’s Whole Grain Week in November! In this episode we are joined by Kathy La Maccia, General Manager of the Grains & Legumes Nutrition Council. We are going against the grain and busting 5 top myths about grain foods.
We cover:
Myth: Eliminating carbs is the key to weight lossMyth: Grains cause bloatingMyth: Grains cause inflammationMyth: Grains cause blood sugar levels to spikeMyth: Those with coeliac disease can’t eat whole grainsOne-liners you don’t want to miss:
“People can see sudden weight loss shifting into a low carb diet because carbs do cause the body to store extra water. So the sudden weight loss is essentially the water weight loss.”“When you have refined grains they definitely do increase some inflammatory markers, but that is the complete opposite to what whole grains do.”
“If you are having a refined grain like white flour or white bread, they do have a much higher and faster peak in blood sugar levels. What we are talking about are whole grains - which are full of fibre which actually help to maintain a more steady blood sugar level.”
References
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627338/
https://pubmed.ncbi.nlm.nih.gov/18005489/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777732/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2821887/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537883/
https://pubmed.ncbi.nlm.nih.gov/24158434/ -
The Grains & Legumes Nutrition Council’s Whole Grain Week is here! We’re bringing you Ali Baldwin, the Nutritionist at Arnott’s, to answer your top questions about Vita-Weat.
Your top questions:
Are Vita-Weat good for you? What does 100% whole grains mean?What’s the Health Star Rating of Vita-Weat?Are Vita-Weat plant-based?How do Vita-Weat support digestive wellbeing?Are Vita-Weat high in carbs?+ plus more!
One-liners you don’t want to miss:
“This little crispbread packs a whole grain punch, they are made with 100% whole grains and those whole grains deliver a natural source of fibre which helps support your gut. It also provides a natural source of vitamin B3 which is an essential B vitamin which helps you unlock your energy for the day.”“A chocolate coated Vita-Weat is surprisingly good.” :p
“Vita-Weat is made from 100% whole grain and that means that all of the grain used to make Vita-Weat is a whole grain and comes from a whole grain.
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It’s Whole Grain Week in November! In this episode we are joined by Kathy La Maccia, General Manager of the Grains & Legumes Nutrition Council. We dive into whole grains and why they are one of the missing pieces when it comes to health for the whole family and what you can do about it.
The difference between whole grains and refined grainsWhat “made from 100% whole grains” means on food packagingThe key health benefits of incorporating whole grains into your family’s dietThree simple ways the whole family can enjoy whole grainsHow to minimise food waste when it comes to whole grains
We cover:One-liners you don’t want to miss:
“A diet low in whole grains was the second biggest risk factor for mortality.”“1 in 3 toddlers in Australia are constipated. Healthy bowel habits are of huge importance and it needs to start early".
“As we move on in age everyone at some stage is trying to manage their weight. Whole grains are a great way to manage weight. They help with satiety and keeping us fuller for longer.”
References
https://www.thelancet.com/journals/lanpub/article/PIIS2468-2667(23)00123-8/fulltexthttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777732/
https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/impact-of-whole-grains-on-the-gut-microbiota-the-next-frontier-for-oats/7D421E4843AEA0E4548A92BBC284093E
https://pubmed.ncbi.nlm.nih.gov/29985786/
https://pubmed.ncbi.nlm.nih.gov/24158434/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5310957/
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In under 15-minutes I answer your top 5 questions on chia seeds!
What are the benefits of eating chia seeds?Is it good to eat chia seeds daily?How much chia seed should you eat a day?Can chia seeds reduce belly fat?Do you need to soak chia seeds before eating?
Your top 5 questions: -
The Nutrition Society of New Zealand released a podcast series where they interviewed a group of NZ Registered Nutritionists to help graduates and early career nutritionists navigate their nutrition career. Emma Wylie interviews Steph Polson about her nutrition career to date.
From how Steph's upbringing and certain “moments” have influenced her career path, to landing her dream role at Sanitarium, to now spreading her message about nutrition through the up_statuss brand.
We cover:
What Steph’s upbringing with food and health was like and how that shaped her career path
What was it that lead Steph on the path of nutrition?
Some of the people and moments that have influence Steph along her journey
The transition from study into the workplace and what it really takes to land a "dream job"
Career growth prior to landing Sanitarium role
Career growth at Sanitarium
What is up_statuss out to do?
What is next for Steph?
If you could go back and change something with your career what would it be?
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Kiwi’s and Aussie’s love a drink or three. But does your knowledge on alcohol stop at “hangover”?
Alcohol is a psychoactive substance - what does that mean? How does alcohol affect the body?Where is the evidence strongest when it comes to alcohol intake and health risks?The key heart health outcomes from the NZ Heart Foundation 2023 alcohol position statementThe Mediterranean diet and red wine Are some alcoholic drinks better than others (beer vs wine vs spirits etc.)? What do the current New Zealand and Australian alcohol guidelines recommend? What is the evidence that underpins daily vs weekly standard drink limits? The Canadian alcohol guidelines use the most recent evidence when it comes to alcohol and health. What are their recommendations? Why does New Zealand have different standard drink recommendations for females and males? Food products must contain nutrition information panels. What about alcoholic beverages? Has there been much research done on zero and low alcohol products?Are younger people drinking less? NZ’s alcohol use is projected to increase over the next decade and likely by adults aged 50 years and over.Relationship between accessibility and affordability of alcohol and its consumptionQ+A (questions from social media followers)
This conversation strikes a balance between recommendations and what may be realistic for you. This discussion is based around the most up-to-date synthesis of evidence from the Heart Foundation NZ’s 2023 alcohol position statement and Canada’s Guidance on Alcohol & Health 2023.
We cover:
One-liners you don’t want to miss:“Prior to this there were lots of myths floating around like “I am going to drink red wine instead of white wine because this is going to benefit my heart”
“In Ireland earlier this year they have announced they are making changes to mandatory labelling of alcohol. There will now be a health warning for cancer and liver disease.”
“Essentially our key message was that any steps you can take to drink less is going to benefit your heart health but also your overall health too.”
Reference links:
https://www.heartfoundation.org.au/getmedia/9990a17c-19f7-41fd-a276-ca747df3801b/210311_Position-Statement-Alcohol.pdf
https://ccsa.ca/canadas-guidance-alcohol-and-health -
You’ve probably heard about the Health Star Rating (HSR) by now. Either via news articles pointing out its flaws or Hamish & Andy as they give it their comedic spin. It has been the centre of much controversy and confusion - but can it actually help you during your supermarket shop?
I’ve bought in two people to have this conversation. An everyday shopper like many of you (Jimmy) and a former pro who has applied the HSR to food products for a number of years (Marie).
We cover:
How your everyday shopper may perceive the health star rating (HSR)
Why the HSR exists
How many products actually display the HSR on their product?
The HSR in mainstream media
The algorithm - how does it work?
The categories - what are they?
Review of the HSR in 2020
Why does the exact same product have different star ratings?
Algorithm rules you need to know
How can you use the HSR?
Does the HSR align with the dietary guidelines?
One-liners you don’t want to miss
“The big problem around the health star rating at the moment is the lack of education to the consumer. I don’t think people understand that it is grouped on products and it isn’t necessarily reflective of how healthy it is for you, but a healthier option than others in that same category.”
“There are now automatic star ratings on top of the algorithm to fix some of these previous problems of the system.”
“Nutrition isn’t simple, creating an algorithm that simplifies nutrition down to a star rating from 0.5 to 5, this is a huge feat. There is always going to be inconsistencies.”
“All HSR are done on a per 100g basis so serve size is not a consideration of the health star rating which I think is another thing that people get confused about.”
“The HSR does’t take into account the processing of a food. It is more of a nutritional measure rather than processed.”
“Health star rating isn’t all encompassing, it essentially just uses most of what is on the nutrition panel.”
“I also like to use the HSR as a red flag or a green flag. If something has a lower rating than I thought it should, it prompts me to take a further look into the nutrition of the product.”
“If you can, take your learning a little bit further. Say there is product you consume all the time and you have no idea why you consume it, look at the HSR. Then if you are feeling really into nutrition that day, flip the box over and look at the ingredients list and see if you can learn a bit more that way as well.”
P.S. The last 10-minutes of the podcast we didn't have Marie as she had other commitments and our podcast went a little longer than expected..! -
If you love a fizzy drink or two - this one is for you. With Dr Tim Crowe’s extensive nutrition research background we discuss the WHO’s advice against using non-sugar sweeteners for weight control. By the end of this episode you will know how to apply this guidance to your everyday.
Background of added sugars and non-sugar sweeteners in the diet Overview of the WHO’s systematic review (the evidence that informs the new guideline)Non sugar sweeteners and weight control in the short & long termPotential undesirable effects from long-term use of non-sugar sweeteners such as increased risk of type 2 diabetes and cardiovascular diseaseOther health effectsNon-sugar sweeteners and their impact on eating behaviour (e.g. appetite and desire to eat) Non-sugar sweeteners and their impact on sweet preference (e.g. sugar intake and sweet taste perception) Do individuals need to consider the overall sweetness of their diet? If so, how to do it.Non-sugar sweeteners in the Australian and New Zealand food supply
We cover:One-liners you don’t want to miss:
“There is some evidence that we have been reducing the amount of added sugars in our diet over the last 10 or so years. And this is probably coming from a shift from the soft drinks to the diet varieties.”
“If artificial sweeteners were to drive our consumption of sugary foods and overeat more, we should’ve seen a much bigger weight gain in the observational research.”
"We have the WHO telling us that if you are drinking sweetened beverages your number 1 substitution is to swap this with naturally occurring sugars, so foods like fruit or a beverage that hasn’t been sweetened. This will help reduce the overall sweetness of your diet and you should be doing this form a very young age.”
“We can all agree we are eating too much added sugar, it’s not only in soft drinks, many foods contain added sugar and the free sugars. We still have a way to go to reduce these in our diet hence the non-nutritive or non-calorie sweeteners being a partial solution to at least transition people to less sugar in their diet.”
ReferencesRios-Leyvraz M, Montez J. Health effects of the use of non-sugar sweeteners: a systematic review and meta-analysis. Geneva: World Health Organization; 2022. Licence: CC BY-NC-SA 3.0 IGO.
Use of non-sugar sweeteners: WHO guideline. Geneva: World Health Organization; 2023. Licence: CC BY-NC-SA 3.0 IGO.
Food Standards Australia New Zealand. Intense sweeteners review: Steviol glycosides risk assessment, March 2023. -
An all-encompassing conversation on the essential nutrient, iron. Iron deficiency is the most common nutritional disorder in the world. Angela Saunders brings 37+ years experience and has a particular interest in the adequacy of vegetarian and vegan diets.
Concerns and importance of iron Groups of people considered most at risk of iron deficiency anaemia The three levels of iron deficiency and when you should be concerned Concerns when it comes to plant-based (vegetarian/vegan) diets and iron intake Are vegetarians and vegans at a greater risk of developing iron deficiency anaemia than omnivores? What is the difference between plant foods and animal foods when it comes to iron? Why is it that people commonly associate red meat as a better source of iron?Non-haem iron absorption is carefully controlled by our gut; we absorb more only when we need it. Is this a protective measure? Nutrients that enhance iron absorption and nutrients that inhibit iron absorption - do these matter? The US, Australian and NZ governments set higher iron requirements for vegetarians. Are these higher requirements necessary? Summary on what the research tells us about vegetarians and iron deficiency
We cover:
“In Australia, the groups we are most concerned about tend to be those that limit their food intake. Particularly young women and men who follow a restricted diet, perhaps for weight loss/ weight management or food intolerance or other concerns they may have. They are cutting back on grains, meat etc. - these folk are going to be at risk of iron deficiency.” “We have to acknowledge that there are some vegetarians and vegans, who without realising perhaps, are eating poorly planned, imbalanced plant-based diets, with an inadequate variety of food and they may not be thinking about where they are getting their iron from.”“If the diet is well-planned, vegetarians/vegans actually eat as much or more iron than omnivorous diets. That is quite an amazing finding.” “With iron from plants we only absorb what we need and this means our storage levels of iron don’t get too high. This is actually very protective and may actually be one of the reasons why vegetarians have less risk of chronic disease because of the lower levels of iron, a pro-oxidant, in our bodies.”
One-liners you don’t want to miss:References
Craig WJ, Mangels AR, Fresán U, Marsh K, Miles FL, Saunders AV, Haddad EH, Heskey CE, Johnston P, Larson-Meyer E, Orlich M. The Safe and Effective Use of Plant-Based Diets with Guidelines for Health Professionals. Nutrients. 2021 Nov 19;13(11):4144. https://pubmed.ncbi.nlm.nih.gov/34836399/Saunders AV, Craig WJ, Surinder K Bains, Posen JS. Iron and vegetarian diets. Med J Aust 2013; 199 (4): S11-S16. https://www.mja.com.au/journal/2013/199/4/iron-and-vegetarian-diets
Craig WJ, Saunders AV. (2018). Critical Nutrients in a Plant-based Diet. In Winston J Craig (Ed), Vegetarian Nutrition and Wellness (pp. 213-230). CRC Press Taylor & Francis Group.
Marsh, K., Saunders, A., & Zeuschner, C. (2018). The Health Impact of Eating Foods of Animal Origin: Evidence Regarding Animal Foods, Health, and Disease Risk. In D. Bogueva, D. Marinova, & T. Raphaely (Eds.), Handbook of Research on Social Marketing and Its Influence on Animal Origin Food Product Consumption (pp. 17-36). IGI Global. - Visa fler
