Dynamics of Diabetes: Diabetes Meal Planning
By Constance Brown-Riggs, MSEd, RDN, CDCES, CDN
Today’s Dietitian
Helping Clients Rediscover the High-Carbohydrate Foods They Love
Having diabetes shouldn’t prevent clients and patients from living healthy lives and enjoying the ethnic foods they grew up with. Unfortunately, that’s not the message many people of color with diabetes receive during encounters with nutrition professionals. All too often, starchy vegetables such as pumpkin, plantain, and cassava, which are the foundation of many global cuisines, are classified as “bad” because of their high carbohydrate content and value on the glycemic index (GI). This article provides insights on how Black, Indigenous, and people of color (BIPOC) and Asians with diabetes can safely include traditional starchy vegetables in their meal plans.
Drinking Milk While Breast-Feeding May Reduce Kids’ Food Allergy Risk
Children of mothers who drink relatively more cow s milk during breast-feeding are at reduced risk of developing food allergies. That is the conclusion of researchers from Chalmers University of Technology, Sweden, in a new study published in the scientific journal
Nutrients.
The result is based on a survey of more than 500 Swedish women s eating habits and the prevalence of allergies in their children at 1 year of age. We have found that mothers of healthy 1-year-olds consumed more cow s milk during breast-feeding than mothers of allergic 1-year-olds. Though the association is clear, we do not claim that drinking cow s milk would be a general cure for food allergies. says Mia Stråvik, a doctoral student in the division of food science at Chalmers University of Technology, and first author of the study.
Beverages: Drink Innovations March On
By Mindy Hermann, MBA, RDN
Today’s Dietitian
Here are five of the trends overflowing in 2021.
Beverages are booming beyond their traditional role for hydration. In its report
U.S. Beverage Market Outlook 2020: Grocery Shopping & Personal Consumption in the Coronavirus Era, the market research firm Packaged Facts predicts a jump in sales from $150 billion in 2019 to more than $160 billion by the end of 2020.
Packaged Facts identifies three major beverage trends: plant-based, less sugar and calories, and functional. Plant-based appeals to consumers seeking holistic health, natural ingredients, and environmental sustainability. Beverages with plant-based ingredients often incorporate other features such as high protein and/or reduced sugar. The listing of added sugars on the Nutrition Facts panel shines a spotlight on the sometimes-high sugar content of beverages. Functional benefits offer a perceived short cut for better he