Moove over cows (pun intended), now there are a large number of cow’s milk alternatives available on the supermarket shelf, with new ones popping up regularly. Flavour, taste, texture and mouth feel may all play a role in your verdict. Cow’s milk is an excellent source of vitamins and minerals, particularly bone-building calcium and is packed with slow-releasing energy and muscle building protein. However, it should be noted that the nutritional values of other milk varieties vary considerably. It’s important to take note of these factors. So, which milk is best for you?
I am on a mission to dispel the countless myths about dietitians. Just to clarify, dietitians are allied health professionals who apply the art and science of nutrition to understand the relationship between health and food. As a profession we adhere to evidence-based guidelines.
Some of my favourite nicknames for dietitians include: the food police, carrot-stick peddlers, sandwich doctors and the rabbit-food professors, just to name a few. However, gone are the days when dietitians would prescribe convoluted and restrictive diets. In fact, the only time I am ever strict with a patient is if they have kidney disease or a food allergy. Dietitians nowadays make recommendations that are not only tailored to the individual and comply with their food likes and preferences, but are also relevant and realistic. As a result I am confident that my clients don’t view me as the scary big bad wolf that some people seem to think dietitians are.
Here are some dietitians’ tricks of the trade; they may surprise you: