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Go Portfolio with Our Nutritionally Assessed Menus! - 29/06/2007
 
More than Recipes – They are the Basis of Eating Plans

Nutritional information means much more when assessments are made of complete meals or eating plans rather than for a single ingredient on its own.
More than Recipes – They are the Basis of Eating Plans

Nutritional information means much more when assessments are made of complete meals or eating plans rather than for a single ingredient on its own. A cereal breakfast food for instance, may be most important in making a milk, fruit, or juice attractive and nutritious augmentations of, say oats alone, from which a horse might derive much more benefit than we humans can make with our less versatile guts. Even ways of increasing water intakes are valuable; and good meals and means of preparation and cooking not only affect tastes beneficially but they also improve satiety and moderations in keeping with factors such as lowering glycemic index.

Developing the glycemic index idea and testing it against resort to drugs as statins taken over long periods – and with need for supervision to prevent possible ill effects – led Prof David Jenkins, now of the University of Toronto to develop eating plans in a Portfolio of attractive dietary measures to prevent obesity and corollaries leading to diabetes – or dire betes if one thinks of the unhappy consequences. VEGA was involved last year in a launch with David at the Nutrition Society’s annual conference of the Portfolio and the results of his research.

What is more, these developments fit nicely with the policies of environmentalists, animal welfarists, health ministers and economists to reduce the intakes of animal-derived foods in westernized diets. Here are great opportunities for ethical shoppers, enlightened consumers and food producers to demonstrate the strength of cruelty free consumer power – dairy-, meat-, poultry-, and fish-free. Salutary Food from Salubrious farming, in fact!

We are now launching improvements to our weekly Portfolio-style recipes that all writers of recipes, publishers of cookery-books, and commentators in magazines and newspapers – not to mention foodies of all sorts – must be bound to copy. With the help of Kathryn Salmon, a ‘real’ nutritionist with much experience and practice in the subject we are offering each of our weekly recipes with a nutritional assessment interpreting the intentions of the Food Standards Agency to full effect. The data will be drawn from compendia of Composition of Foods information, using British sources, augmented by compilations in other European countries, North America, and in India and the Orient.

We are giving the project an initial trial run about 20 recipes. We invite comments, suggestions, and discussions, even recipes to “put through our mincer”. We hope we are leading the way and impressing farmers, manufacturers, retailers, and consumers in a positive conjunction and example; and in particular, we hope to mobilize animal welfarists – who have scored many successes with cruelty-free clothing and household goods – to assert the possibilities in cruelty-free foods.

It’s open access on our recipes and assessments. Feel free to try them!  
 
 

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