New Lower-calorie Vegan Frozen Dessert

Anna Starostinetskaya wrote . . . . . . . . .

Vegan brand So Delicious Dairy Free launched a new Light Frozen Desserts line at retailers nationwide in the U.S. A rebrand of the So Delicious mousse line which launched in stores in 2018, the new Light Frozen Desserts line (made with a base of coconut oil and pea protein) features 330 calories or less per pint and is available in six flavors: Salted Caramel, Peanut Butter, Strawberry, Cocoa Chip, Mint Chip, and Tiramisu.

The new line is available for a suggested retail price of $5.49 per pint.

“At So Delicious, we are always striving to bring the most delectable frozen desserts to sweet treat lovers,” So Delicious Senior Brand Manager Jessica Holland said. “That’s why we’re thrilled to debut our Light Frozen Dessert portfolio, which features updated flavor names and refreshed packaging with the same great taste, texture, and quality ingredients as our frozen mousse. We’re excited about the revamped line to help further communicate our lower calorie portfolio. After all, there’s always room to enjoy a lower calorie, delicious dessert.”

Earlier this year, So Delicious expanded its existing oat milk-based ice cream line with four new flavors: Chocolate Salted Caramel, S’mores, Chocolate Hazelnut Brownie, and Creamy Vanilla Bean.

Source: VegNews

Vegan Chicken Nuggets

Ingredients

1 lb block tofu pressed and drained of liquid

Marinade

3 tablespoon light soy sauce or tamari
1/2 cup filtered water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon nutritional yeast

Batter

3/4 cup plant-based milk
1-1/2 teaspoons apple cider vinegar
1 cup gluten free flour or regular flour

Crumb Mixture

1-1/4 cup breadcrumbs
3 teaspoons smoked paprika
3 teaspoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon sea salt

Method

  1. Take your pressed tofu and slice it in half length wise. Cut the tofu into 1-inch cubes.
  2. In a bowl, add all the marinade ingredients and stir to combine. Add tofu and stir to combine. Marinade for at least 15 minutes, but up to overnight.
  3. In a bowl, add the milk and the apple cider vinegar. Stir to combine and let sit for about 2 minutes. This is your buttermilk mixture.
  4. Add the flour to another bowl and line up side by side.
  5. In a bowl add all the crumb mixture ingredients. Line up beside the buttermilk.
  6. Take a few tofu piece from the marinade. Dip them into the flour, shaking off all the excess flour, then into the buttermilk. Shake off the excess buttermilk, then dip them back into the flour, then into the buttermilk again, shaking off all the excess again. Then dip them into the crumb mixture, roll around, and place on a baking sheet.
  7. Repeat the above process for the remaining tofu.
  8. Heat 1/4 cup of oil in a deep skillet over medium high heat. When oil is hot, fry the tofu in batches for 1-1/2 minutes each side (check for browning) or until golden brown. Remove to a paper towel to absorb the excess oil.
  9. Allow to cool slightly, then serve immediately with or without a dipping sauce.
  10. To bake the tofu, preheat the oven to 400ºF/200ºC. Line the battered and breaded tofu pieces on the baking sheet and spray with some cooking oil on both sides. Bake for 25 minutes, flipping once at the halfway mark.

Makes 35 pieces.

Source: Meatless Monday

Nestle Launches Vegan Alternative to Tuna

Silke Koltrowitz wrote . . . . . . . . .

Food giant Nestle (NESN.S) is launching a new plant-based tuna alternative in Switzerland this month ahead of a global rollout, hoping that consumers eating at home during the COVID-19 pandemic will stay eager to try new products.

Known for Maggi soups and bouillon cubes, Nestle has been investing in plant-based food to make its prepared dishes unit trendier and more appealing to consumers wishing to lower their meat intake.

The new “Garden Gourmet” tuna made with pea protein will be available in glass jars in the chilled aisle of Swiss supermarkets and can be used in salads, sandwiches and pizzas. Ready-to-eat sandwiches will also be sold in some stores, Nestle said.

Developed within nine months by Nestle’s Swiss research facilities, the tuna is the group’s first plant-based seafood product to hit the market. Soy-based burgers, mince meat, sausages and chicken nuggets are already available.

Nestle said last month that increased at-home consumption during the COVID-19 pandemic boosted demand for its Garden Gourmet plant-based products in the first half of 2020.

The group’s sales of plant-based meat alternatives reached around 200 million Swiss francs ($218.7 million) last year.

Source: Reuters

Study Focuses on Low-carb, High-fat Diet Effect on Older Populations

Adam Pope wrote . . . . . . . . .

A new study, published in Nutrition and Metabolism, from researchers with the University of Alabama at Birmingham’s Nutrition Obesity Research Center observed improvements in body composition, fat distribution and metabolic health in response to an eight-week, very low-carbohydrate diet.

Older adults with obesity are at particularly high risk of developing cardiometabolic disease such as Type 2 diabetes and cardiovascular disease. Rather than total fat mass, deposition of fat in certain areas, such as the abdominal cavity and skeletal muscle, may confer this greatest risk of disease development.

The study’s lead author is Amy Goss, Ph.D., RDN, an assistant professor with UAB’s Department of Nutrition Sciences. Goss says her team aimed to determine if a very low-carbohydrate, or VLCD, high-fat diet would deplete these fat depots and preserve lean mass without intentional caloric restriction in older adults with obesity, thereby improving outcomes related to cardiometabolic disease, such as insulin sensitivity and the lipid profile.

“After the eight-week intervention, despite the recommendation to consume a weight-maintaining diet, the group consuming the very low-carbohydrate diet lost more weight and total fat mass than the control diet group,” Goss said.

Egg consumption was an important part of the VLCD prescription. Goss and her team provided eggs to the participants in this diet group and asked them to consume at least three per day.

“While eggs were a part of this study, we can’t conclude that our findings are a result of daily egg consumption; but I think what we can conclude is that whole eggs can be incorporated into the diet in a healthful way without adversely impacting blood cholesterol in older adults,” she said.

The primary difference in fat lost between the two groups was from the abdominal cavity and the skeletal muscle depots.

“We also found significant improvements in the overall lipid profile that would reflect decreased risk of cardiovascular disease,” Goss said. “Further, insulin sensitivity improved in response to the very low-carbohydrate diet reflecting reduced risk of Type 2 diabetes. Overall, we observed improvements in body composition, fat distribution and metabolic health in response to an eight-week, very low-carbohydrate diet.”

VLCD effect on diabetes

Goss says VLCDs are a therapeutic option for many conditions, including Type 2 diabetes, obesity and non-alcoholic fatty liver disease.

“This study extends previous research to show that it can be a safe, therapeutic option for older adults in their 70s experiencing obesity,” she said. “This is the first study to demonstrate depletion of ‘metabolically harmful’ fat depots while preserving skeletal muscle during weight loss in response to a VLCD in older adults.”

Goss adds that there is quite a bit of evidence about the benefits of a very low-carbohydrate diet in younger populations, and this study was one of the first to test this dietary approach to improve outcomes related to obesity in adults older than age 65 — a population at particularly high risk of other diseases and in need of therapeutic interventions to improve health while preserving skeletal muscle mass to prevent or delay functional decline with age.

A good or bad egg?

“Historically, eggs have received a bad rap beginning with the nutrition guidelines on egg consumption set forth by the American Heart Association in 1968,” Goss said. “It was recommended that no more than three whole eggs be consumed each week.”

Goss adds that the concern stemmed from the cholesterol and saturated fat content of the egg yolk. Since then, these recommendations have loosened because more recent research demonstrated the negligible impact of dietary cholesterol on blood cholesterol. And just this month, the Dietary Guideline Advisory Committee issued recommendations to increase the consumption of eggs across the lifespan, including pregnant and lactating women, and also as a first food for infants and toddlers.

“This historical first for the Dietary Guidelines Committee recognized eggs as an important, nutrient-rich food source, as eggs are a rich source of protein, choline, B12, selenium, vitamin D and a long list of other nutrients vital to growth and development as well as maintenance of muscle mass,” Goss said.

Source: The University of Alabama at Birmingham

Mediterranean Diet Might Lower Your Odds for Parkinson’s

Amy Norton wrote . . . . . . . . .

People who eat healthfully may be less likely to develop a constellation of symptoms that can precede Parkinson’s disease, a large new study suggests.

Researchers found that people who closely adhered to a Mediterranean-style diet were about one-third less likely to develop at least three “prodromal” features suggestive of Parkinson’s disease, compared to those who stuck with meat and potatoes.

Prodromal refers to certain symptoms that can arise years before the more obvious movement problems that mark Parkinson’s. They include constipation, depression, body pain, diminished sense of smell, daytime drowsiness, difficulty seeing colors and a tendency to “act out” dreams.

Individually, some of those issues are quite common, said James Beck, chief scientific officer for the nonprofit Parkinson’s Foundation. And it’s unclear, he added, how often combinations of those symptoms foretell Parkinson’s, specifically.

That said, multiple symptoms do suggest “something’s going wrong in the central nervous system,” said Beck, who was not involved in the study.

And if diet does influence the risk, he said, it will be important to figure out why.

The study, published online in Neurology, is not the first to link diet to Parkinson’s. Several have found a relationship between diet patterns — or particular foods or nutrients — and the risk of developing full-blown Parkinson’s disease.

The new findings are consistent with that, said lead researcher Samantha Molsberry, a postdoctoral research fellow at Harvard T.H. Chan School of Public Health in Boston.

Her team focused on prodromal symptoms, she said, because there has been a “big push” to better understand that phase of Parkinson’s. One hope is to be able to diagnose the disease earlier in its course.

Parkinson’s disease affects nearly one million people in the United States alone, according to the Parkinson’s Foundation.

It involves an abnormal buildup of a protein called alpha-synuclein in the brain. Over time, the brain loses cells that produce dopamine, a chemical that helps regulate movement and emotional responses. The most visible symptoms of Parkinson’s are movement-related — tremors, stiff limbs and coordination problems — but the effects are wide-ranging and include depression, irritability, and trouble with memory and thinking skills.

But years before the “classic” symptoms of Parkinson’s set in, people can develop prodromal signs.

It’s not clear what sets off the whole process. But experts think the disease arises from a mix of genetic vulnerability and nongenetic factors, according to the Parkinson’s Foundation. Older age is a risk factor, and studies have pointed to some environmental factors — including job exposures to pesticides or heavy metals.

The new findings do not prove diet directly affects the risk, Molsberry said.

But, she added, there are reasons to suspect diet is involved. In theory, a healthy diet could be protective by lowering inflammation throughout the body. And, Molsberry said, early evidence suggests alpha-synuclein may actually first “misfold” and accumulate in the gut.

It’s possible, she speculated, that diet could influence that process.

For this study, the Harvard team analyzed data from two long-running studies of thousands of U.S. health care professionals. The researchers used participants’ responses to questionnaires to calculate diet “scores” for each.

One score gauged their adherence to a Mediterranean-style diet — high in fruits, vegetables, legumes, fish, whole grains and unsaturated fats from sources like olive oil.

Overall, people who scored in the top 20% were one-third less likely to develop multiple prodromal symptoms over 20 years, compared to people in the bottom 20%.

The findings were similar when researchers used another diet score, called the Alternate Healthy Eating Index. Again, people on the high-scoring end ate plenty of fruits, vegetables and whole grains, but went light on red meat, sugar and saturated fat.

Beck said more research is needed to understand why diet is linked to prodromal features. “Is it because people on a healthy diet have less exposure to pesticides or heavy metals?” he said. “Is there an effect on inflammation?”

In the meantime, there is no downside to replacing junk food with fruits and vegetables, Beck suggested.

Molsberry agreed. “I think this is one more reason to encourage people to eat a healthy diet,” she said.

Source: HealthDay


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